When warm weather springs out, many people fire up the grill to enjoy the savory tastes of barbequed meats and vegetables. Before lighting the charcoal or sparking the gas burners, give some thought to the safety rules that can prevent the vast majority of BBQ-related accidents and help keep you and your family safe.

Check Hardware First

The gas lines and connections on a gas grill may be susceptible to leaks that developed during the previous grilling season or during winter storage. So spray soapy liquid on these components to test for leaks. Also check the tank for dings or rust and the hoses for cracks, crimps and holes.

Grills are seldom as clean as indoor stoves, so grease may have accumulated. Clean grease out of the drip pan to avoid fires.

As a protective measure, keep a fire extinguisher or garden hose near your grill area. Grease fires should be treated with an extinguisher rated for this purpose. Baking soda can also be used. Water will spread a grease fire but can combat others.

All grills should be located on a level, stable base to avoid tip-overs. Don’t put the grill under low-hanging branches or within ten feet of a structure—and never use an outdoor grill indoors.

Some other safety tips:

•  Never add starter fluid to a slow charcoal fire.

•  Charcoal ashes should be placed in a metal container and covered with a lid.

•  Use long grilling tongs and forks along with grill gloves.

•  If you have a gas grill, never store propane tanks indoors or flammable fluids near propane tanks.

Kids are naturally attracted to fires, so keep children away from grills. Let children know that there is a safety zone at least five feet away from the grill and keep them monitored and outside of it at all times.

If you cook with charcoal, start your fires with a metal “chimney” available in many hardware stores. This tall round device features a long handle and metal enclosure that make it safer than fluid starters and avoids contaminating food with chemicals. The chimney fires the coals with burning paper under the coals.

Grill Time Means Food Safety Too

Clean food prep surfaces with a chlorine-based sanitizer. Salmonella and e-coli may be in raw meats and are easily spread to knives, utensils and other foods. These bacteria cause illness and even death.

Some other safe food tips:

• Wash your hands thoroughly after handling raw meat.

• Don’t place grilled meats on unwashed plates that held raw meats.

• Never store perishable foods in the sun. Find a shady spot or preferably hold in a cooler.

• Meats may look done, but it’s best to use a quick-read meat thermometer. Chicken is done at an internal temperature of 170 degrees F. Pork and hamburgers at 160. Hot dogs at 140.

• Items cooked in foil may be steaming hot, so open those packets carefully to avoid burns.

• Alcoholic drinks are flammable, so keep them a safe distance from the grill.

With a few commonsense precautions, you can keep grilling safely all summer. Be sure to also check your homeowners policy and consult with us so that you’re adequately protected. You might want to add an umbrella policy, which is special additional coverage that could protect you following a serious accident.

For more information about how to protect your home against current and emerging risks, give us a call at 248-377-9600 or 800-682-6881