Post by BooBoo on Apr 19, 2007 9:15:17 GMT -5
(1) Keep your bar-b-que grill clean and free of grease buildups. If accumulated grease deposits catch fire, they
can be difficult to put out with water. It's a good idea to have a fire extinguisher close by just in case.
(2) Gas Grills clean the venturi tubes on gas grills regularly. Insects love to build nests in these tubes, causing
blockages and making the grill hard to start, or worse, forcing the gas to find somewhere else to go. Follow the
manufacturer’s instructions for cleaning.
(3) Never start a gas grill with the lid closed. The propane or natural gas may accumulate inside, and when
ignited, it could blow the lid off rather dramatically. In addition, don’t lean over the top of a grill as you’re lighting it.
(4) Never wear loose clothing that might catch fire if the flames suddenly flare up. If your clothes do catch on fire.
Drop to the ground and roll. This will help smother the flames before they can cause serious injury.
(4) Never use a flammable liquid other than barbecue starter fluid to start your grill or smoker. Gasoline, paint thinner,
and other petroleum products are not designed to start grills. They burn explosively, and release toxins that may taint
your food and could cause you serious injury.
(5) When using starter fluid, place the container well away from the grill before attempting to light it. Always make
sure you do not spill any on your clothes, the grass, or the deck.
(6) Although decks are popular places to bar-b-que, be aware that leaves, dry grass, and other combustible materials
collect under them. If a smoldering match is dropped between the boards, it may ignite these materials and the deck.
If your deck is close to, or attached to your home, this could present a very serious fire hazard.
(6) Never store liquid or pressurized fuels inside your home. Propane, gasoline, and any other flammable liquids
and gases should be stored in regulation containers away from potential sources of flame such as furnaces, water
heaters, and fireplaces.
(7) It's a good policy to have a multipurpose fire extinguisher available for minor household fires next to
your grill. Contact your local fire department or fire prevention office and ask what type of multipurpose fire
extinguisher would be best for you.
(8) Always shut off the valve to propane tanks when not in use.
(9) Always shut off the dampers on you grill or smoker when not in use.
(10) Never leave a hot grill unattended. Keep children and pets at a safe distance.
(11) NEVER NEVER add liquid starter to hot or even warm coals. If your coals are going out open all the vents
then use a hair dryer to blow on the coals or fan the coals with a newspaper.
(12) Wear an insulated fire retardant bar-b-que mit and use long handled tools designed for bar-b-que'n.
(13) A new BBQ pit should be cured like a new iron skillet. You can rub the inside of your pit with Pam, peanut oil,
cooking oils, or even bacon grease left over from cooked bacon. Then Fire Up the pit with a medium fire,
225 degrees is good. If you have a Smoker Choke the smokestack control to 1/2 and let it smoke heavily.
A hour or two is good, the longer the better. Then your BBQ Pit will be cured and ready to use.
Have a Safe and Enjoyable Bar-B-Que'n Year Around Season.
can be difficult to put out with water. It's a good idea to have a fire extinguisher close by just in case.
(2) Gas Grills clean the venturi tubes on gas grills regularly. Insects love to build nests in these tubes, causing
blockages and making the grill hard to start, or worse, forcing the gas to find somewhere else to go. Follow the
manufacturer’s instructions for cleaning.
(3) Never start a gas grill with the lid closed. The propane or natural gas may accumulate inside, and when
ignited, it could blow the lid off rather dramatically. In addition, don’t lean over the top of a grill as you’re lighting it.
(4) Never wear loose clothing that might catch fire if the flames suddenly flare up. If your clothes do catch on fire.
Drop to the ground and roll. This will help smother the flames before they can cause serious injury.
(4) Never use a flammable liquid other than barbecue starter fluid to start your grill or smoker. Gasoline, paint thinner,
and other petroleum products are not designed to start grills. They burn explosively, and release toxins that may taint
your food and could cause you serious injury.
(5) When using starter fluid, place the container well away from the grill before attempting to light it. Always make
sure you do not spill any on your clothes, the grass, or the deck.
(6) Although decks are popular places to bar-b-que, be aware that leaves, dry grass, and other combustible materials
collect under them. If a smoldering match is dropped between the boards, it may ignite these materials and the deck.
If your deck is close to, or attached to your home, this could present a very serious fire hazard.
(6) Never store liquid or pressurized fuels inside your home. Propane, gasoline, and any other flammable liquids
and gases should be stored in regulation containers away from potential sources of flame such as furnaces, water
heaters, and fireplaces.
(7) It's a good policy to have a multipurpose fire extinguisher available for minor household fires next to
your grill. Contact your local fire department or fire prevention office and ask what type of multipurpose fire
extinguisher would be best for you.
(8) Always shut off the valve to propane tanks when not in use.
(9) Always shut off the dampers on you grill or smoker when not in use.
(10) Never leave a hot grill unattended. Keep children and pets at a safe distance.
(11) NEVER NEVER add liquid starter to hot or even warm coals. If your coals are going out open all the vents
then use a hair dryer to blow on the coals or fan the coals with a newspaper.
(12) Wear an insulated fire retardant bar-b-que mit and use long handled tools designed for bar-b-que'n.
(13) A new BBQ pit should be cured like a new iron skillet. You can rub the inside of your pit with Pam, peanut oil,
cooking oils, or even bacon grease left over from cooked bacon. Then Fire Up the pit with a medium fire,
225 degrees is good. If you have a Smoker Choke the smokestack control to 1/2 and let it smoke heavily.
A hour or two is good, the longer the better. Then your BBQ Pit will be cured and ready to use.
Have a Safe and Enjoyable Bar-B-Que'n Year Around Season.
