According to UNC Health Care and the Insurance Information Institute, backyard grilling accidents result in more than 2,000 fires, 300 grill-related injuries and 30 or more deaths in the United States each year. These injuries result primarily from the use of unapproved lighter/starter fluids, such as gasoline, and the misuse of approved fluids. These accidents can be easily avoided simply by knowing how your grill functions, knowing the proper way to start your grill and by cleaning your grill regularly. Here are a few tips for safe grilling:
LIGHTING THE GRILL
Be sure to read all manufacturer instructions before attempting to start your charcoal grill or gas grill. Failure to do so can lead to danger – including severe burns. Here are a few simple steps you can follow when lighting your grill to help avoid any accidents:
Charcoal Grills:
- Arrange coals in a pile in the center of the grill and add lighter fluid (according to the instructions on the container). Never use gasoline or kerosene on your coals.
- Let the coal stand about one minute and ignite with a match. Never add any more lighter fluid once the fire has started.
- If instead you choose to light the coals with an electric starter, place the starter in the coals and heat for the manufacturer’s suggested time. Unplug the starter and remove it from the coals. Place the starter on a heat-proof surface to avoid accidental burns.
- Once the coals are lit, let them stand for about 25 minutes, or until they turn ash gray (in daylight) or glowing red (at night).
Because charcoal produces carbon monoxide (CO) when it is burned, charcoal grills should never be placed indoors – including vehicles, tents and campers – even if ventilation is provided. The odorless, colorless gas can lead to death if inhaled.
Charcoal grills can also be lit using a coal chimney. Using just paper and flame, the charcoal chimney is one of the most basic techniques and uses no electricity or chemicals at all.
- Simply place loosely wadded newspaper in the lower chamber of the chimney. Roll the edges toward the center until you have a ring of paper of a diameter that fits easily inside the bottom portion of the chimney. Pull a few edges of the paper through the vent-holes in the bottom portion for easy lighting.
- Turn the chimney upright and fill the top chamber with fresh charcoal.
- Place the filled chimney on top of the grill and light the paper. Make sure that the paper ignites fully, and then simply leave it to burn for about 15 minutes.
- After that length of time, you should have fully ignited charcoal that's ready to be poured into the bottom of your grill.
Gas Grills:
- Before you begin, open the lid and turn all burner control knobs to the off position.
- Slightly turn the knob on the gas tank until you hear it kick in.
- Refer to your owner’s manual on specific lighting instructions – some require a match or open flame, while others have an igniter switch.
- After the grill has been lit, close the lid and preheat on high for 10 to 15 minutes.
If the grill doesn’t light after a few attempts, wait about five minutes, check for any cracks, holes or leaks and restart.
Because flare-ups can occur while the food is cooking, it is important to keep an eye on the grill at all times. Sometimes juices drip off of the meat and hit the coals – which can cause the meat to burn. You can reduce the chance of flare-ups by doing these simple steps:
- Lower the heat;
- Raise the grill rack;
- Spread out coals to create more space in between them.
In cases of extreme flare-ups, remove the food from the grill at once and mist the flames with a water-spray bottle (on charcoal grills only). After the flames have died down, you can place the food back on the grill. If you get a major flare-up on a gas grill, just close the lid and wait for the flames to die down.
DETERMINING WHEN THE FOOD IS FULLY COOKED
From rare to well-done, everyone has a different preference as to how they like their food cooked. But determining “doneness” based solely on appearance can be harmful. Foods must be cooked to an internal temperature high enough to eliminate harmful microorganisms. The best way to make sure your meat is fully cooked is to use an internal food thermometer. Below is a list of ways to measure the temperatures of commonly-grilled foods, as well as the temperatures they are considered safe enough to eat:
Beef:
- Ground beef: Burgers should be cooked to at least 160 F. Test the temperature by inserting thermometer horizontally into the center of the patty.
- Fresh beef: Steaks and roasts should be cooked to 145 F for medium-rare, 160 F for medium and 170 F for well-done. Insert the thermometer into the thickest part of the cut, avoiding the bone and fat. Remove from the grill when the temperature reaches about five to 10 degrees below the final temperature and tent with aluminum foil. Let stand for 15 minutes and the temperature will continue to rise.
Poultry:
- Chicken and turkey (whole): Cook to 180 F. To gauge temperature, insert thermometer into the thigh, avoiding the bone.
- Poultry breasts: Cook to at least 170 F and insert thermometer in the thickest area, avoiding the bone.
- Poultry thighs: Cook to at least 180 F and insert the thermometer in the thickest area, avoiding the bone.
- Duck and goose: Cook to at least 180 F. If whole, insert the thermometer in the thigh, avoiding the bone. If in parts, insert the thermometer in the thickest area, avoiding the bone.
Pork:
Fresh pork should be cooked to 160 F for medium and 170 F for well-done. To check the temperature of pork roast, insert the thermometer into the thickest part, avoiding bone and fat. Remove the roast from the grill when it reaches five to 10 degrees below the final temperature and tent with aluminum foil. Let stand for 15 minutes and the temperature will continue to rise until the final doneness.
Lamb and Veal:
For medium-rare, cook to 145 F. For medium, cook to 160 F and 170 F for well-done. Remove the lamb or veal from the grill when it reaches five to 10 degrees below the final temperature and tent with aluminum foil. Let stand for 15 minutes and the temperature will continue to rise until the final doneness.
Although using an internal food thermometer is the safest way to gauge whether your food is completely cooked, there are a few other methods to check doneness:
- Whole chicken: Insert a skewer into the thickest part of the thigh. If the juices run clear, it is a good indication it is done. Or you can wiggle one of the legs – if it is loose, it is very close to being done.
- Fish: Slice into the fish to check the color of the flesh. If it is opaque and breaks into large, firm flakes and pulls away easily from the bones, it is most likely done.
CLEANING THE GRILL
When you are finished cooking, turn your grill to high and close the lid. Leave for 10 to 15 minutes, then turn off the grill and let it cool slightly. If there is any residue on the rack, loosen it using a brass bristle brush (this will also help prevent future flare-ups). Once the grill is completely cool, use a soft cloth and warm, soapy water to wipe the inside and outside surfaces. Rinse with clean water and wipe dry.
AVOIDING INJURY
Most grill injuries occur because of improper use. Ernest Grant, RN, an education outreach clinician at the N.C. Jaycee Burn Center at the University of North Carolina Hospitals and director of the center’s “Learn Not to Burn” program, offers these safety tips:
- Keep a fire extinguisher accessible near your grill area when you begin.
- Be sure you know how to use a fire extinguisher before you need it.
- Be sure all children know how to dial 911 for any emergency situation.
- Do not wear loose clothing while cooking.
- Be vigilant when you have small children around. There are many potential hazards from the lighter fluid, the propane tanks and the hot surfaces of the grill.
- Never leave any grill unattended or allow children to play or run in the area of the grill.
If you do get burned, Grant offers these suggestions:
Minor Burns:
- These burns can usually be treated at home.
- Gently wash the burn area with mild antimicrobial soap several times a day and rinse thoroughly to help prevent infection.
- Cover open areas with a clean, loose dressing.
- If the burn does not begin to heal within two to three days, or if redness worsens, consult with your family physician or local burn center.
- Any burn larger than the size of a person’s palm should be evaluated by a physician.
Severe Burns:
- Extinguish any open flames on the person’s skin or clothing: have the person stop, drop and roll to smother flames. You can also smother a flame with a blanket or towel.
- After flames are extinguished, remove all clothing from around the burned area and run cool – not cold – water over the burn area for a few minutes.
- Never apply ice directly to a burn – it will make it worse.
- Never apply creams, ointments or salves – they retain heat in the damaged tissue.
- Don’t break any blisters before going to see a doctor. Instead, cover them with a clean, dry cloth.
Other Safety Considerations:
- When cooking kabobs using wooden skewers, be sure to soak the skewers in water for 30 minutes to an hour to prevent them from burning. Use two wooden skewers per kabob.
- When grilling corn on the cob, be sure to soak whole cobs in a pot of water for about 15 minutes to prevent burning.
- Use long-handled barbecue utensils to avoid burns and splatters.
- Use baking soda to control a grease fire and have a fire extinguisher handy. A bucket of sand or a garden hose should be near if you don't have a commercial extinguisher.
- Boil any marinade to destroy bacteria if you plan to baste with it or serve it with the cooked meat. Never save marinades for a second use.
- Pre-cook (chicken/ribs) immediately before grilling. Never let partially cooked food sit for more than a few minutes before tossing it on the grill to finish it.
- Trim excess fat from meat to avoid flare-ups; never char the meat.
Sources: Better Homes and Gardens; DIY Network, UNC Health Care, Hearth, Patio & Barbeque Association
