12 Grilling Safety Do’s and Don’ts Everyone Should Know
Updated: Aug. 21, 2024
We'll explain how to avoid common grilling safety mistakes, like grilling too much food at once, causing flare-ups and starting the grill with the lid closed.
Warm weather calls for dusting off the grill and celebrating the summer with a backyard party. But before you grab the charcoal and get those marinated meats and well-seasoned veggies out, you’ll want to brush up on these grilling safety guidelines. They’ll give you the peace of mind that your grill is properly set up, fired and even extinguished, so you can enjoy the sunny outdoors while making your favorite grilled foods worry-free.
These grilling safety tips cover the safety protocols recommended from beginning to end of the outdoor grilling process.
Do: Grill on a Flat, Level Surface
Before you light up that grill to make some delicious barbecue food, you’ll want to follow this important grilling safety step. A grill should be placed on a flat, stable surface so it won’t easily tip over. Avoid areas with bumpy soil or hills and instead place the grill on concrete or stone for the most leveled surface.
Don’t: Leave a Lit Grill Unattended
Everyone wants to be outdoors when the weather is nice, but it’s important that kids and pets don’t play near the grill. It’s too easy for them to bump into or touch part of the hot grill. Never leave the grill unattended, and make sure to keep children at least three feet away from the grill, even after you’re finished cooking.
If you’re new to grilling, this guide explains how to grill just about everything.
Do: Give the Grill Enough Space
You may want to stand in the shade when you’re grilling, but having an awning or tree branch too close to the grill can be dangerous. Floating embers can easily spark a fire. Your grill—whether it’s charcoal or gas—should be at least 10 feet away from deck railings and any structures, like your home, garage or shed.
Give yourself enough space, too, says Greta Gustafson, media relations associate for the American Red Cross. “Use the long-handled grilling tools especially made for cooking on the grill.”
Don’t: Grill Indoors
Using a grill in your house or garage is not safe. In addition to being a fire hazard, grills release carbon monoxide—a colorless, odorless gas that can be deadly. Keep your charcoal and gas grills outside and use an indoor grill pan if the weather isn’t grill-worthy.
If you’re in the market for a new grill, we found the best grills for your cooking style.
Do: Keep Your Grill Clean
Cleaning the grill isn’t the most glamorous task, and it’s easy to skip past the cleaning and get right to the food. But a clean grill produces better-tasting food that won’t stick as easily, and it will reduce your risk of dangerous flare-ups. Clean the grill every time you use it. Regularly remove grease and fat buildup from the grill grates and drip trays.
Don’t: Grill Too Much Food at Once
It may be tempting to pack the grill full of food, but flare-ups can occur if too much fat drips onto the grill’s flames. Instead, cook your food in batches to avoid overloading the grill, particularly with fatty meats. In fact, grilling small batches at a time is just one of our tips to become a better griller.
If you need a bigger grill, read up on the difference between natural gas and propane grills before you shop.
Do: Use a Meat Thermometer
Temperature is key when grilling, and meat needs to be heated to the right temperature to kill harmful bacteria. Many grill chefs “eye” their meat to check if it’s done, but we recommend using a meat thermometer to make sure the meat reaches food-safe cooking temperatures.
If you’re not convinced yet, here’s why you (truly) need an instant-read meat thermometer.
Don’t: Start a Gas Grill with the Lid Closed
Lighting your grill with a closed lid can cause a dangerous buildup of gas, creating a fireball. This is easily preventable by keeping your gas grill lid open when lighting it. If the flame goes out, turn the grill and gas off, and wait at least five minutes before relighting.
Do: Check for Gas Leaks
It’s important to perform routine maintenance on your grill once or twice a year, depending on how much time you spend at the grill. After cleaning the grill inside and out, add some soapy water to the propane hose. If you see the bubbles growing after turning on the propane, you have a leak in the hose.
Don’t: Use Lighter Fluid to Light a Charcoal Grill
Dousing charcoal with lighter fluid is another big mistake. It does make it easier to get your charcoal grill started, but it will add a chemical taste to your food and it’s easy for the flame to get out of control. Adding lighter fluid to lit coals is an especially bad idea, as it can easily cause a flare-up. Instead, use a charcoal starter to get things going.
Do: Be Prepared to Put Out a Fire
Fires move fast, so it’s important to be prepared. Have baking soda on hand to control a grease fire and a fire extinguisher nearby for other types of fires. Remember, never use water to put out a grease fire.
“A great tool for any chef to have on hand is the free Red Cross First Aid App,” Gustafson says. “This app puts instant access to information on handling the most common first aid emergencies—including burns—at your fingertips.”
Don’t: Forget to Shut Down the Grill
Don’t get distracted by the delicious food you grilled and forget to turn off your grill properly! As soon as you’re done cooking, turn off the burners on your gas grill and close down the propane supply. If you’re using charcoal, close the air vents to shut off the air supply to the embers. Then, let the coals cool completely before disposing of them in a metal container.
Grilling Safety FAQ
How do you avoid cross-contamination when grilling?
Food safety is critical when you’re in charge of the grill. Raw meats contain bacteria that can make you sick if they are transferred onto cooked foods, plates or utensils.
There are a few things you can do to lower the risk of cross-contamination. Toss out marinades and sauces that have touched raw meat. Use clean utensils and a clean plate to remove cooked meat from the grill. Wash your hands with soap before and after handling raw meat, poultry and seafood.
Are outdoor grills sanitary?
Public outdoor grills are sanitary if they’ve been properly cleaned before use. The USDA recommends using a moist cloth or paper towel to clean the grill and then starting the grill before placing the food on it so the heat from the fire can kill any bacteria.
Originally Published: April 28, 2021
