Reprinted with permission
of the Barbecue Industry Association. StarChefs thanks the BIA
for its support and its commitment to the safety of grillers
with more Americans lighting their barbecue grills than ever
before, it is important to always remember that a successful
barbecue is a safe barbecue. Following is a list of safety tips
to guide you through the grilling process. But remember, anytime
you work with fire there's a chance of getting burned. So take
precautions! Common sense and planning will prevent injuries.
read the owners manual before using your grill and follow
specific usages, assembly, and safety procedures. Contact
the grill manufacturer if you have specific questions about
the operation of your grill.
grills are designed for outdoor use only. Never barbecue in
your trailer, tent, house, garage, or any enclosed area because
carbon monoxide may accumulate and kill you.
up grill in an open area away from buildings, dry leaves or
brush. Be sure to avoid high traffic areas and always barbecue
in a well-ventilated area. Be aware of the wind blown sparks.
using a barbecue grill be sure all parts of the unit are firmly
in place and the grill is stable.
electrically operated accessories (i.e. rotisseries, etc.)
be used, be sure they are properly grounded in accordance
with local codes. Electrical cords should be placed away from
long-handled barbecue utensils to avoid burns and splatters.
clothing that does not have hanging shirt tails, frills or
apron strings, and use flame retardant mitts when adjusting
put out flare-ups, either raise the grid the food is on, or
spread the coals out, or adjust the controls to lower the
temperature. If you must douse the flames with a light spritz
of water, first remove the food from the grill.
baking soda to control a grease fire and have a fire extinguisher
handy. A bucket of sand or a garden hose should be near if
you don't have a commercial extinguisher.
leave a grill unattended once it is lit.
allow anyone to conduct any activities around the grill when
the grill is in use, or following its use. The grill body
is hot during the period of use and will remain hot for a
period of time following its use. Always use your grill away
from combustible surfaces.
attempt to move a hot grill.
purpose of these safety tips is to set forth general safety
practices and precautions for the operation and maintenance
of barbecue grills. These tips are not intended to be an exhaustive
treatment of the subject, and should not be interpreted as precluding
other procedures which would enhance safe barbecue grill operations.
Issuance of these safety tips should not be construed as an
undertaking to perform services on behalf of any party either
for their protection or the protection of third parties.
Industry Association assumes no liability for reliance
on the contents of this information.
Chunk Grilling Safety Tips
using charcoal briquets or wood chunks, form a pyramid and
douse the briquets/chunks with lighter fluid. Wait until the
fluid has soaked in before lighting.
fluid should be capped immediately and placed a safe distance
from the grill.
add lighter fluid to existing hot or warm coals.
use gasoline, or kerosene or other highly volatile fluids
as a starter. They can explode.
an alternative to lighter fluid, use an electric, solid, metal
chimney, or other starter specifically made for lighting charcoal
briquets or wood chunks.
unplugging, remove a hot electric starter cautiously and be
careful where you put it. Always cool starter completely before
use an electric starter in the rain and/or when standing on
using instant light briquets, do not use lighter fluid, electric,
solid, or metal chimney style starters. Do not add more instant
light briquets once the fire has been lit, add regular charcoal
briquets if more is needed.
the barbecue grill has been lit, do not touch the charcoal
briquets/wood chunks to see if they are hot. Keep grill uncovered
until ready to cook.
vents should be wide open while cooking. Charcoal briquets/wood
chunks require oxygen to burn.
coals to burn out completely and let the ashes cool for 48
hours before disposing of them.
of cold ashes by wrapping them in heavy-duty aluminum foil
and putting them in a non-combustible container. Be sure there
are no other combustible materials in or near the container.
you must dispose of the ashes in less time than it takes for
them to completely cool, remove the ashes from the grill keeping
them in heavy duty foil and soak them completely with water
before disposing in a non-combustible container.
are limits on how much propane can be put into a LP cylinder.
The typical cylinder holds approximately 20 pounds of propane.
This leaves some room for the liquid to expand. DO NOT ask
the propane supplier to overfill the cylinder.
the LP cylinder is connected, the grill must be kept outside
in a well-ventilated space. When not in use, the LP cylinder
valve must be turned to the OFF position.
storing the gas grill indoors, the LP cylinder must be disconnected,
removed, and stored outdoors. Never store an LP cylinder indoors.
a P.O.L. safety plug in the valve of a LP cylinder with a
510 P.O.L. valve with no external threads whenever the LP
cylinder is not connected to your grill.
store LP cylinders upright and in areas where temperatures
won't exceed 125 degrees Fahrenheit, and never store a spare
LP cylinder on or near a grill.
check for gas leaks every time you disconnect and reconnect
the regulator to the LP cylinder.
attach or disconnect a LP cylinder, or move or alter gas fittings
when the grill is in operation or is hot.
use an LP cylinder if it shows signs of: dents, gouges, bulges,
fire damage, corrosion, leakage, excessive rust or other forms
of visual external damage; it may be hazardous and should
be checked by a liquid propane supplier.
a period of storage, and/or disuse (for example over winter),
the gas barbecue should be checked for gas leaks, deterioration,
proper assembly, and burner obstructions before using.
the grill twice a year. Watch for rust, paint the LP cylinder
to make it more rustproof, and check the regulator, hoses,
burner parts, air shutter, and venturi/valve section carefully.
Always turn off gas at the source (tank or supply line) prior
to inspecting parts. Check the owner's manual for any additional
inspect hose(s) for abrasion, wear and leaks. A soap and water
solution may be used to test for leaks. Never use a flame
to check for gas leaks. Replace faulty hose(s), using a parts
replacement kit, before operating.
lighting a gas grill, always keep the lid open to prevent
an explosion from gas build-up.
not lean over the grill when igniting the burners or cooking.
a burner doesn't ignite, turn off the gas. Keep the grill's
lid open and wait five minutes before trying to light it again.
If the burners go out during operation, turn all gas valves
to OFF. Open the lid and wait five minutes before attempting
to relight, using lighting instructions.
safety precautions should be used when operating this or any
immerse or expose cords, plug or heating element in water
or other liquid.
inspect cord, plug and all connections for damage and wear
before operation. Replace or repair prior to operation.
plugging in or unplugging electric grill, turn control knob(s)
to OFF position.
electric grill from outlet when not in use and before cleaning.
cords should always be secured during operation to protect
against product damage or personal injury.
ensure protection against risk of shock, electric grill should
be connected to a grounded outlet in accordance with local
not use an electric grill in the rain.
not use electric grill near combustible or flammable materials.
Safety Tips For Barbecuing
is popular year around, but people head to their backyards to
fire up the grill in record numbers when the temperatures soar.
Scrupulously following food safety guidelines is important at
all times, but it becomes especially crucial during warm weather
because escalating temperatures encourage bacteria and other
pathogens to multiply and cause foodborne illness. Here are
some simple guidelines to help ensure safe grilling.
shopping for meat, fish and poultry, put them in your grocery
cart last. Never buy a package thats damaged or torn
and check "sell-by" and "use-by" dates.
Put packaged raw meat in plastic bags so leaking juices cannot
cross contaminate other foods.
grocery bags with meat and other refrigerated foods in the
air-conditioned section of the car, not in the trunk.
groceries home immediately or bring along a cooler with ice
packs and place the meat in it. Refrigerate or freeze it as
soon as possible.
carrying food to a picnic, the beach or a tailgating party,
keep it cold. Use an insulated cooler with sufficient ice
or ice packs to keep the food at 40° F. Remove food from the
refrigerator and pack the cooler just before leaving the house.
including take-out foods -- such as deli potato salad, coleslaw
or baked beans -- eat within two hours of picking them up.
Otherwise, purchase them in advance and chill thoroughly,
then transport in a cooler and reheat those that should be
hot just before eating.
you wont use meat, fish and poultry within a few days,
freeze it immediately.
refrigerated meat in the coldest part of the refrigerator
in its original packaging. The more times the food is handled
the more chance of contamination. Put a plate under the package,
or place in a plastic bag, to avoid juices dripping onto refrigerator
frozen food in the refrigerator, never on the counter; allow
sufficient defrosting time. Or immerse packaged food in cold
water to thaw. If youre in a hurry, thaw in the microwave
just before grilling it.
washing is paramount. Wash your hands in hot soapy water before
preparing food, after each time you touch raw meat, and after
any interruptions such as using the bathroom, handling pets,
stopping to do something with children.
raw meat, poultry and fish and their juices away from other
food. That means thoroughly washing cutting boards, knives,
platters, etc. before letting them come in contact with other
foods youre preparing or with cooked foods youre
about to serve.
cutting boards and countertops with chlorine bleach. Pour
on small amount and let stand several minutes, rinse thoroughly
and air dry or dry with clean paper towel. Soak sponges and
dishcloths in hot soapy water to which youve added chlorine
foods in the refrigerator, never on the counter.
any marinade to destroy bacteria if you plan to baste with
it or serve it with the cooked meat. Never save marinades
for a second use.
(chicken/ribs) immediately before grilling. Never let partially
cooked food sit for more than a few minutes before tossing
it on the grill to finish it.
meat thoroughly. Rare is no longer de rigueur! Use a meat
or "instant read" thermometer to ensure a safe internal
temperature. As a guideline, poultry 180°F (breasts 170°F),
beef, lamb, veal roasts/steaks 145°F to 160°F, any burgers
160°F, all pork 160°F.
grilling away from home, take meat out of the cooler just
in time to put it on the grill and never take out more than
will fit for immediate grilling. Keep cooler closed.
foods or fully cooked meats like hot dogs by grilling to 165°F,
or until steaming hot.
excess fat from meat to avoid flare-ups; never char the meat.
leftover food quickly (no more than two hours) and use within
a couple of days.
Copyright 1998. Reprint by permission only.
Must be reprinted in entirety unless otherwise approved by BIA.
All rights reserved.
East Ogden, Suite 600
Copyright 1998. Barbecue Industry Association, Naperville, Illinois
U.S.A. All rights reserved under both international and Pan-American
copyright conventions. No right of reproduction without the
prior written consent of the copyright holder.