Grilling safety is the most important ingredient for delicious outdoor cooking. Use common sense. Read the manufacturer's owners manual for proper assembly and maintenance of your grill. Be safe!
A clean grill is a healthy grill and a clean grill is a hotter grill.
Use your barbecue grill or smoker only outdoors. Position your grill in an open area away from any enclosures, overhangs. NEVER bring your grill indoors. Grills and smokers produce carbon monoxide and the accumulation can cause fatalities
Be sure that all grill parts of your grill or smokers are firmly in place and that the leggings are secure and stable. Check your grill regularly for wear and tear.
Have a fire extinguisher close at hand
Keep children away from your grill when cooking
Never leave your hot grill unattended.
Use proper long handled grilling utensils to avoid burns and splatters
Use flame retardant gloves or mitts when adjusting hot parts of your grill
When lighting your grill always have the grill lid open to prevent a build up of gas.
Never spray water on a hot grill as you can warp and crack your burners, firebox, grills and lid.
A grill brush with excess grease and carbon buildup is unhealthy and should be cleaned regularly and replaced as needed.
Clean your grill firebox and drip catch tray regularly. I recommend after every 5th usage.
If a grease fire should occur (you will know this by the excessive amount of black billowing smoke coming from your grill and the large orange flames), turn off burners, turn off fuel source, close lid and allow the fire to burn out on its own. Baking soda is a good way to control a grease fire. If burning out of control use a fire extinguisher or call 911. Don't be embarrassed and don't try and be a hero better to be safe than sorry
When you have finished cooking, turn off the fuel supply first and then the burners. Then using a grill brush scrub your grill clean. Leaving a dirty grill will attract insects and rodents. Never clean your grill by turning it on high and closing the lid to allow the carbon and grit and food particles to burn off. This is a waste of fuel and puts excessive wear and tear onto your grill. Think green
Store your propane tanks outside and in an upright position
Be patient. You don't have to cook everything on high heat. Remember the longer it takes to cook the more beer you get.
Never squish, push or flatten your burgers while they are grilling. Let them cook at their own speed. This will reduce flare-ups and give you a moister juicier burger.
Use a meat or instant read thermometer to ensure eat is cooked properly.
Poultry should be fully cooked 180 degrees F
Burgers should always be fully cooked to a minimum of 160 degrees F
Beef, Veal, Lamb, Roasts, and Steaks can vary from 140 degrees F to 160 degrees F and Pork should be a minimum of 160 degrees F.
For Charcoal Grilling never add lighter fluid coals that are hot or warm
For Charcoal Grilling never gasoline or other highly volatile fuels as a starter as they an explode
For Charcoal Grilling keep your grill vents open as charcoal and wood chunks need oxygen to burn.
Watch the direction of the wind when grilling and always grill with the wind to your back.
When you have finished grilling allow hot coals to completely cool for a minimum of 48 hours before disposing. Dispose of coals by wrapping them in aluminum foil and placing them in a non combustible container with no combustible materials near by
