Fire department provides tips for safe grilling

  • Published
  • By Kurt Stranick
  • Fire Department
Temperatures are on the rise, and grilling in America is hotter than ever. Four out of five families now own a grill, and most people barbecue at least once a week during the summer. 

Based on consumer demand, propane is still the number one choice for grills. Propane grills are equipped with convenient on and off switches, providing instant heat, greater temperature control and quicker cool-down times. And with no burning embers, propane grills don't throw sparks or require a messy clean-up. 

But before the barbecue begins, the Propane Education and Research Council offers the following grilling and food safety tips to ensure a safe and enjoyable experience: 

  • When lighting a grill, keep the top open. 
  • Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. 
  • Do not use matches or lighters to check for leaks. 
  • Do not allow children to tamper with the cylinder or grill. 
  • Do not smoke while handling a propane cylinder. 
  • When a grill is not in use, cover disconnected hose-end fittings with plastic bags or protective caps to keep clean. 
  • Always follow grill manufacturer's instructions and keep written materials accessible. 
  • Never pour an accelerant such as lighter fluid or gasoline on the grill. 
  • When finished grilling, turn off the burner controls and close the cylinder valve. 
  • When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks. 
  • After filling or exchanging, take the cylinder home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped. 
  • Always use or store cylinders outdoors in an upright or vertical position. 
  • Do not use, store or transport cylinders near high temperatures, and this includes storing spare cylinders near the grill. 
For more information, call fire department at 277-3643.