June and July Are Peak Months for Grilling Accidents
Be Mindful of Safety
Senior Fire Fighter/Paramedic Bradley Dattilio
Fire Prevention Education Coordinator- SBFD
Everyone
loves a barbecue, it’s one of the most popular ways to cook food. Gas & charcoal
BBQ cooking grills have become an essential part of our lifestyle. As we begin the summer months here in
Vermont, backyard chefs are dusting off their grills, eager to spring into the
long-awaited barbecue season. Unfortunately, a grill placed too close to
anything that can burn is a fire hazard.
According the
the National Fire Protection Agency, gas grills were involved in an annual
average of 7,200 home fires between 2007-2011, while charcoal or other
solid-fueled grills were responsible for an annual average of 1,400 home
fires. Cooking is, and has long been,
the leading cause of home structure fires and home fire injuries. Thermal burns account for nearly half of the
injuries involving grills.
Follow these simple tips to make your
barbecuing experience safer for you and your neighbor:
- Don’t leave your grilling/cooking area unattended.
- Keep children and pets at least 3 feet away from the grill area. Remove flammable materials from around the grill.
- Propane and charcoal BBQ grills should only be used outdoors.
- Grills should be placed a minimum of 10 ft away from the home and deck railings and out from under eaves and overhanging branches.
- Always make sure your gas grill lid is open before igniting.
- Keep your grill clean by regularly removing grease or fat buildup from the grates and trays below.
- Check the gas tank hose for leaks before using it for the first time each year. NOTE: A light soap and water solution applied to the hose is a great way to check for leaks. If you detect a leak, turn the gas tank and grill off. If the leak stops, have your grill serviced by a professional before using again. If the leak does not stop, call the fire department.
Charcoal grill safety tips to consider:
- Keep charcoal fluid out of the reach of children and away from heat sources.
- Charcoal & gas grills are sources of carbon monoxide (CO). This toxic, odorless, colorless gas can rapidly overwhelm you; never use in an enclosed space.
- Charcoal briquettes should be stored in a dry area. Damp or wet charcoal is sensitive to spontaneous heating.
- If you use a starter fluid, use only charcoal starter fluid. Never add charcoal fluid or any other flammable liquid to the flames.
- When you are finished grilling, let the coals completely cool before disposing in a metal container with a lid.
Below is the requirement
from the Vermont Building and Life Safety Code which is enforced in the City of South Burlington.
"For other than one- and two-family
dwellings, no hibachi, grill, or other similar devices used for cooking,
heating, or any other purpose shall be used or kindled on any balcony, under
any overhanging portion, or within 10 ft (3 m) of any structure." - NFPA
10.11.6.1
