BBQ Safety
With the ushering in of warmer weather comes the increase of seasonal outdoor activities, including what is arguably Canada’s actual favourite past-time: grilling out. In some of the more snow-beaten regions of the country, inhabitants of the Great White North are known for having taken advantage of even the slightest break from winter weather by switching out their parkas and toques for shorts and flip-flops once the thermometer has risen above 0°.
It has long been the understanding that once the grill can be located and dug out from under the snow, grilling season has officially begun. Each of us can easily fall prey to the presumption that the long-dormant grill we pull out and resurrect in a ritual combination of swearing and praying is in the same condition we left it the year previous. For some us that could mean 6 months or longer depending upon exactly how far up in latitude we hibernate for nearly half a year. In truth, a lot can happen to a grill during that time which could affect its ability to operate correctly, and safely, and so it is always a good practice to follow a few simple (but potentially lifesaving) steps in order to ensure our BBQ experience lends itself to the total enjoyment of the outdoors instead of sending us on an unexpected trip to our local emergency room.
First Things First
There are a few things to consider before slapping that 40oz tomahawk on the grill to the chagrin of your neighbours. Many localities and municipalities may have bylaws which restrict when and where you can set up a grill for use, and may even require you obtain a permit to do so. Understanding what your responsibilities are can prevent headaches later on, including fines from the local police or fire department. When you have decided it is time to fire up the grill for that first BBQ of the year, make sure you have positioned it in a location where it is least likely to start a fire from a stray ash or ember, including your house, fences, bushes & shrubs, overhead combustibles such as window & porch awnings, and tree branches, or areas of landscaping using wood chips, to name a few. Also, as enticing as it may seem, it’s actually a bad idea to grill inside of enclosed spaces such as your shed or garage, unless you can ensure the overhead clearance is great enough to prevent any risk of the structure catching fire in case of sudden flare ups, and that there is adequate air flow to mitigate to build of of gases, vapours, and nasty fumes.
Make sure your grill is in a safe area.
Be sure to give your grill and all its components a good cleaning -even if it was put it away clean. Insects and spiders enjoy inhabiting tight spaces and can create blockages within certain areas of a grill such as the venturi tubes connecting the grill’s control valves to the burners. Running a pipe cleaner in small spaces such as these can help clear any remnants that might impair gas or air flow. Cold weather and moisture are also culprits in the degradation of rubber hoses, seals, and connections; so before you take those burners to full thrust, check for leaks by spraying a bit of soapy water on all your lines and connections, and then slowly turn on the gas and see if any bubbles appear. If they do, be sure to turn off the gas, tighten all connections, and then test again. Any leaks past this point are most likely going to mean repairs or replacement are in order before the grill can be safely used.
No Wire Brushes
If you do plan to give the grill a good scrubbing, be sure to stick to metal or wooden scrapers, pumice stones, or non-steel wool pads. Don’t use steel-bristled brushes, as the fibers can break off, stick to the grating, and end up in the food you cook. There are alarming accounts every year of injuries occurring from the accidental ingestion of wire brush bristles, all of which could have been easily prevented. Although small, a single piece could work its way into the lining of the esophagus, trachea (windpipe), or even worse, the larynx which leads to the lungs, or swallowed completely where it can perforate the digestive tract. Ouch!
C’mon Baby Light My Fire
Chimney starters help ensure you don’t roast more than your food…
Now it’s finally the moment the whole family has been waiting for. The burgers are made, the steaks have been marinating, and the anticipation of the smell of backyard cooking is in the air (almost literally). Hold on there sparky; there are a few things to remember to make sure you don’t singe those carefully sculpted eyebrows, or turn that well-oiled beard into a facial bonfire. Always open the lid before igniting your grill, and don’t lean over it as you light it due to the potential build up of flammable vapours. Also, if you are using charcoal, a chimney starter is much safer (albeit less dramatic) than lighter fluid, and make sure that you aren’t wearing any excessively loose/long clothing that could catch fire or melt against your skin from the sudden exposure to heat. Extra things to consider are making sure children and pets are not going to tip over or bump against the BBQ, and remember that drippings can cause flare ups whilst you are away, so be sure to keep an eye on it at all times. Having a small portable fire extinguisher, or if nothing else, a bowl of baking soda, is good insurance should a good grill go bad.
Getting Down & Dirty
Now you’ve finished cooking and it’s time for the family to feast while reveling in awe at your formidable grill skills. While the food is cooling down, there’s plenty of time for some quick cleanup to make your next grilling session goes even easier. Removing leftover food, cheese, and sauces from the grating and racks while they are still warm is much easier than after they have cooled and hardened. Remember that wire-brush you’re not suppose to use, well don’t. Cheap bamboo spatulas and spoons from the dollar store are an inexpensive and effective alternative for scraping and prying any charred residue and can be tossed at the end of the grilling year. As the grates cool, wiping them with a damp cloth will get them even cleaner and demonstrate to guests that you don’t like eating food that looks like it was cooked on something salvaged from the galley of the Titanic.
If cooking on a charcoal grill, collect the spent coals and ash after they have cooled off in a metal pail or bucket (preferably one with a lid), and douse with water one final time before disposing of it. Don’t forget to shut off your propane by using the valve on the tank before closing the valves on the grill. This will ensure any remaining fuel in the lines and tubes is used up. Shutting the gas off at the source also prevents the potential build up and/or loss of fuel from a leaky connection or cracked hose. Finally, if your grill comes equipped with a drip pan or grease tray, be sure to empty and rinse them out. V-shaped heat plates should be wiped down as well as these are common collectors of drippings that can cause future flare ups.
While BBQ safety may not be the most exciting part of the experience of cooking out for your family and friends, taking the time to do things the right way the first time around will ensure that you don’t end up with the type of excitement that can ruin an evening or a potentially a lifetime. Happy Grilling!
