GRILL SAFE
PICK YOUR SPOT
Level set
Choose a nice, flat surface. Many kettles have a triangular base and you don’t want them tipping over. Keep clear of overhangs, fences, deck railings and hedges that ignite by any sudden flare-ups or stray sparks.
Let it breathe
Seek out well-ventilated locations. Don’t ever grill inside an enclosed dwelling, tent or vehicle. Burning charcoal gives off odorless, colorless carbon monoxide that can kill you.
No place for little ones
Children and pets are great at backyard barbecues. Just make sure parents and pet owners help you maintain a “no fly zone” around the grill.
FUELING THE FIRE, SAFELY
No flame throwing
Fire dying down? Whatever you do, don’t squirt lighter fluid directly onto hot coals. This is dangerous since it could run flames straight up the stream and make you a candidate for the local Burn Ward.
Add it up
If your coals are slow to start, you’ll have to start another little fire to add to the kettle. Place some new briquets in a tin can or your chimney-style firestarter and start. Then, transfer these briquets immediately to the larger fire using long-handled tongs.
Grilling, not pyrotechnics
Never use gasoline or kerosene to light a charcoal fire. Both are potentially explosive.
Air it out
Don’t close the lid on your grill until you’re ready for cooking. Lack of oxygen can squelch a fire. And conversely, removing the lid, on a charcoal fire can cause a sudden flare up. Also, closing the lid prematurely can cause the lighter fluid to not burn completely away, which can give your food a funky taste.
Hands off method
Coals get hot. How hot? 1000°F, HOT! Invest in insulated flame-retardant mitts when cooking or handling any parts of the grill during the cooking cycle. Also make certain you have long-handled barbecue tongs, spatula, fork, baster, and grill brush to keep your hands safe while handling hot food and coals.
Smoke the competition
Smoking meat demands close attention be paid to internal grill temperature. For accuracy sake, place a candy thermometer’s probe through the top grill vent and aim for a temp of 225° to 250°F. If your temp spikes above, slide the vent beneath the charcoal to a nearly closed position (with insulated mitts, mind you). More oxygen equals more fire and hotter temps. Keep monitoring heat and open vent again as temperature drops.
PUTTING OUT THE FIRE
Cover up
Put the lid on your grill. Completely close the vents and allow time for the coals to burn out completely. Allow ashes to cool for at least 48 hours, then dispose of them, using a non-combustible container.
Quick turnaround grilling
If you must dispose of coals before they’ve completely cooled, remove them one-by-one with long handled tongs and douse them in a metal bucket of water. Warning: pouring hot coals into a pail of water, or pouring water over coals, can result in steam. And steam burns.
STORING COALS
Keep cool, dry
Moisture can make charcoal hard to light. Find a low-moisture place in the garage or basement to store your charcoal.
Close tight for a sure light
Keep your instant charcoal bag tightly closed to prevent any lighter fluid from evaporating.
