A good cookout has a rhythm: the smell of smoke, a cold drink, friends gathered around the grill. What it shouldn’t have is a melted siding panel, a scorched deck or a trip to urgent care. The National Fire Protection Association (NFPA) reports that grills are involved in more than 10,000 home fires a year, and most of those are preventable with a few habits that take minutes.

Step One: Pick the Right Spot

Placement solves a surprising number of problems before they start. Your grill belongs in the open air, never in a garage, enclosed porch, tent or any space with a roof and walls, even with the door open. Burning propane and charcoal both produce carbon monoxide, which can build up quickly in tight spaces.

• Several feet from your house, deck railings and fences
• Out from under eaves, awnings and low tree branches
• On a flat, stable surface such as a patio or a heat-resistant grill mat
• Clear of foot traffic and play areas, with a three-foot kid-and-pet-free zone
• Close enough that you can watch it the entire time it’s lit

Once the grill is lit, leave it where it is. Rolling a hot grill to a new spot is an easy way to tip it or get burned.

Gas Grills: Check the Plumbing

Propane and natural gas grills are convenient, but their hoses, valves and burners need attention, especially after sitting all winter.

1. Do a soap test. Brush a mix of dish soap and water on the hose and every connection, then open the tank valve. Growing bubbles mean a leak. Shut the valve and repair or replace the part before cooking.
2. Inspect for wear. Look for cracked hoses, spider webs in the burner tubes and heavily rusted burners. Light surface rust on grates can be scrubbed off; corroded burners or tanks should be replaced.
3. Open the lid before lighting. A closed lid lets gas collect, and the first spark can produce a dangerous flash. Stand back rather than leaning over the grates.
4. Wait if it won’t light. Turn everything off and give it at least five minutes to let gas clear before trying again. Check whether the tank is empty or the valve is closed.
5. Shut down in order. When you’re finished, close the tank valve as well as the burner knobs.

If you smell gas and can’t find the source, or smell it after the grill is off, move away and call the fire department.

Charcoal Grills: Patience Pays

Charcoal fans love the flavor, but the fire takes longer to build and much longer to die. Plan on roughly 20 minutes for coals to be ready and hours for them to cool.

Lighting

A chimney starter is the easiest and safest method. It uses a little newspaper and no fluid at all. Wax or wood-based starter cubes and electric starters (in dry weather) also work well. If you prefer lighter fluid, use only fluid made for charcoal, let it soak in before lighting, and never squirt more onto coals that are already hot. Gasoline and other fuels should never be used to start a grill.

Controlling heat

Charcoal needs oxygen. Open vents mean a hotter fire; closing the lid and vents starves the coals and brings temperatures down.

Ash disposal

Coals can stay hot enough to start a fire for a day or more. The safest approach is to let them sit in the closed grill until they’re completely cold, which can take up to 48 hours. If you need to empty the grill sooner, soak the ashes thoroughly with water and put them in a metal can with a lid, away from the house. Never toss warm ash into a plastic bin or paper bag.

When Flames Get Out of Hand

Most grill fires are fed by dripping grease, which makes them behave like kitchen grease fires. Spraying water can splatter burning fat and spread the flames.

For minor burns, cool the area under running water for several minutes and cover it loosely with a clean, non-stick bandage. Anything blistering badly, large or on the face or hands deserves medical attention.

Cleaning and Storage

Built-up grease is the fuel behind most flare-ups, so cleaning is really fire prevention.

• Brush the grates after each use while they’re still warm.
• Empty the grease tray or drip pan every few cooks.
• Deep clean the grill once or twice a season, or more often if you grill a lot.
• Cover the grill only after it’s fully cool.
• If you store the grill in a garage or shed for winter, disconnect the propane tank and leave it outside, upright, in a ventilated spot.

Food Safety Counts Too

Keep raw meat on separate plates and utensils from cooked food and vegetables, and use a thermometer rather than guessing. Federal food safety guidance from the USDA calls for poultry to reach 165 degrees Fahrenheit, ground beef and pork 160 degrees, and whole cuts of beef, pork, lamb and fish 145 degrees. Don’t leave food sitting out for more than an hour on hot days.

If Something Does Go Wrong

After any fire, make sure everyone is safe first. Then photograph the damage before cleaning up, and contact your insurer or agent. Many homeowners policies cover fire damage to the house and other structures, but coverage, limits and deductibles depend on your specific policy. The team at Callicott Insurance Agency can help you decide whether a claim makes sense.

This article is for general information only. Coverage varies by insurer, policy and state; review your own policy or talk with a licensed agent about your situation.