Outdoor Cooking

Outdoor Cooking Safety

According to the National Fire Protection Association (NFPA), each year an average of 8,900 home fires are caused by grilling. While nearly half of the people who grill do it year-round, July is the peak month for grill fires followed by May, June and August. 

A failure to clean the grill was the leading factor in 19% of all grill related structure fires. In 17% of grill related fires materials that could catch fire were too close to the grill.

Follow the safety tips below to reduce the risk of fires and injuries due to outdoor cooking: 

  • Propane, charcoal, and wood pellet BBQ grills, smokers, and fryers should only be used outdoors in well-ventilated areas. Never use inside the home or the garage, even if the doors are open. 
  • Outdoor cooking devices should be placed at least ten feet from the home, deck railings, and out from under eaves and overhanging branches. 
  • Do not store or use a grill on a porch or balcony, including any porch or balcony on an upper level of a building, especially an apartment building.
  • Keep children and pets at least three feet away from the outdoor cooking area.
  • Combustible items should be kept at least three feet away from the grill, smoker, or fryer. 
  • Never leave your grill, smoker, or fryer unattended.
  • Follow manufacturer's instructions for all outdoor cooking devices.
  1. Charcoal Grills
  2. Propane Grills
  3. Turkey Fryers

Charcoal Grills

  • If you use a starter fluid, use only charcoal starter fluid. Never add charcoal starter fluid or any other flammable liquids to the grill after it is ignited.
  • Keep charcoal starter fluid out of the reach of children and away from heat sources.
  • When you are finished grilling, let the coals completely cool before disposing. If you don’t have time to let them cool, coals should be soaked in water before disposing them in the trash. 
  • Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill.