Food prepared on an outdoor grill is a true staple of the season. As the outside temperatures continue to climb, Families are stocking up on charcoal and propane in anticipation of a delicious summer.
While grilled fare is always tasty, it is important to remember that activities involving fire always carry a propensity for danger. According to the National Fire Protection Association, nearly 9,000 home fires are caused each year by grilling accidents. This results in roughly $37 million in property loss and damage, according to the U.S. Fire Administration.
May through August constitutes the peak grilling period in the United States. With June designated as National Safety Month, Fort Campbell Families are urged to exercise caution when cooking outdoors.
"The biggest thing is never to leave a grill unattended," said Chris Foster, chief of Fort Campbell Fire and Emergency Services.
The debate over gas versus charcoal grill is a long-standing one. While each has its unique set of pros and cons, they also carry their own sets of potential hazards.
"If you're going to use propane gas grills, make sure you're reading the owner's manual and operating instructions carefully," said Foster. "Use the exact type of tank and fuel specified for that grill."
In a USFA topical fire report series, 79 percent of grill fires on residential properties were attributed to gas and propane cooking grills. This is mostly due to malfunctions such as breaks and leaks in pipes and containment units.
Still, the use of a charcoal grill is no safe bet. And because charcoal grills do not have the intricate mechanics of gas cooking devices, the majority of accidents are the result of human error.
Foster said that charcoal grillers need to make sure they are using the proper igniter fluids.
"When you're cooking with charcoal, you never start it with gasoline," he said. "That sounds silly, but you'd be surprised. You need the specific lighter fluid that says barbecue on it."
He added that users should wait at least a minute for the fluid to soak into the charcoal briquettes before starting the fire - and that under no circumstances should more fuel be added to the fire once it has been lit.
Grill placement can also be a contributing factor in home fire incidents. An open area at least ten feet from the structure is recommended - making sure to steer clear of trees and bushes.
"We've had a few calls where people have grilled right beside their house and melted the siding," said Foster. "We also don't recommend putting the grill on a deck or any place where the grass is dry."
Ensuring personal safety while operating a grill can be accomplished with the use of long-handled grilling utensils and protective mitts. If a person has consumed alcohol, it is recommended that the tongs be passed to a designated griller.
"Most people don't think about this, but if you're going to consume alcohol, you shouldn't be grilling," said Foster. "It does cause problems."
Once the food has been prepared, it is essential to make sure the grill is properly shut down. For gas grills, make sure that burner knobs are switched to the off position. The cylinder valve on the fuel tank should be off as well. On a charcoal grill, place the cover back onto the grill, closing the vents and allowing the coals to burn out completely prior to disposal.
"You need to let the coals cool all the way," said Foster. "We're talking a day or maybe longer. It takes time. If it makes you feel better, put water on them."
While fire prevention is the ultimate goal, it is also important to have emergency devices - such as working extinguishers - on-hand when the barbecue gets started.
