May 16, 2005 Hello! Memorial Day will be here soon, grilling season has begun, and, in much of the country, an evening walk around the neighborhood at dinner time is now accented with the aroma of food on the grill. "Gas and charcoal
BBQ cooking grills have become an essential part of our lifestyle.
Unfortunately, cooking on gas and charcoal grills can also be
dangerous. National statistics show that gas and charcoal grills
have been indicated in an annual average of 1,500 structure fires
and 4,800 outdoor grill fires at residential properties. As with
other types of cooking devices, the leading causes of structure
fires involving charcoal-fueled grills are unattended cooking
and placing combustibles too close to heat. In structure fires,
the first items ignited are most commonly the exterior trim and
wall coverings. The leading cause of gas-grill fires is attributed
to failure, leaks or breaks in the gas lines of the equipment.
With a little extra precaution, you can be sure that the sizzle
of summerdoesn't turn into an uncontrolled fire." No one wants a relaxing barbecue to turn into an uncontrolled fire that causes injuries or property damage. "Common sense and
planning will prevent injuries. Even if all precautions are taken, grills can still be a bit unpredictable at times. It is good to have a plan ahead of time, in case a fire does start to flare: "* To put out flare-ups,
either raise the grid the food is on, or spread the coals out,
or adjust the controls to lower the temperature. ... What kind of grill (or fire pit) will you be using? Various fuels, different locations, even the ways that the grills are constructed (and how long they have been idle) all play a role in what you need to know to safely grill. "Liquid petroleum
(LP) gas or propane, used in gas grills, is highly flammable.
Each year about 30 people are injured as a result of gas grill
fires and explosions. Many of these fires and explosions occur
when consumers first use a grill that has been left idle for a
period of time or just after refilling and reattaching the grill's
gas container." There are common sense precautions, and then there are laws and codes specific to different states, counties, or even cities. Fairly universal guidelines include: "* LP [Liquid Propane]
Grills are not permitted inside or on balconies above the first
floor of any building or structure used for habitation. Some are of these "tips" are laws; some are guidelines; all are there to keep people safe. "* NEVER leave children
or pets unattended near a hot grill. When starting, or putting out, the fire, it is best not to be in a rush. Feeling pressured by time makes it all the more tempting to cut corners and try things that could be potentially dangerous. "* Never add starter
fluid once a fire has already started. Fire can follow the stream
of fluid back into the container, potentially causing an explosion
and scattering the flaming liquid. Finally, when tempted to ignore the rules "just this once," it can often help to know why the rules are as they are. Knowing WHY something is potentially dangerous can provide a more persuasive argument than just knowing THAT something is potentially dangerous. "Charcoal produces
carbon monoxide (CO) when it is burned. CO is a colorless, odorless
gas that can accumulate to toxic levels in closed environments.
Each year about 30 people die and 100 are injured as a result
of CO fumes from charcoal grills and hibachis used inside. ...
Questions of the Week: Please email me with any ideas or suggestions. I look forward to reading what you have to say. Cindy |
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