Grilling With Control
A grill is an engine of high heat that demands respect. Mastering safety turns an intimidating piece of equipment into a reliable tool for consistent results.
Mind the placement
Position your grill on a flat, non-combustible surface at least ten feet away from any structure or overhanging branches. Never attempt to move a lit grill.
- long-handled metal tongs
- instant-read digital thermometer
- heavy-duty wire brush
- spray bottle with water
Control through separation
Always leave one-third of your cooking surface without direct heat underneath. This gives you a safe place to move items if the fire flares up or the exterior browns faster than the center cooks.
The method.
Clean the grates
While the grill is preheating, scrub the grates thoroughly. Old carbon buildup is the primary cause of uncontrollable flare-ups.
Manage the grease
Trim excess fat from proteins before they hit the heat. Large drips cause immediate fire spikes that char the outside of your food before the middle is safe.
Maintain the spray bottle
Keep a small bottle of water nearby. Use it to mist the flames only if they touch the food, not to cool down the actual fire.
Verify with temperature
Use a digital probe to confirm the center of your protein. Visual cues like clear juices are insufficient; the thermometer tells the objective truth.
When it doesn't go to plan.
Never add lighter fluid to a grill that is already lit; the flame can travel up the stream into the bottle.
Wear tight-fitting sleeves. Loose clothing can easily catch a stray spark.
Keep a fire extinguisher rated for grease fires in your kitchen nearby.
The ones that keep coming up.
What should I do if a grease fire breaks out?
Close the lid and turn off the gas or close the vents to choke the oxygen. Never use water on a large grease fire as it will spread the burning oil.
When is it safe to leave the grill unattended?
Never. If the burners are lit or the coals are glowing, you should be within sight of the grill at all times.
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