BBQ Sauces, Rubs and Marinades For Dummies
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Safety is paramount whenever you barbecue. Every year a surprising number of good times around the barbecue grill end up as scary times because of accidental burns or fires. Follow these tips for keeping your cooking on track.

  • Keep your grill, smoker, or chimney starter at least 10 feet away from your house, trees, and anything else that may catch fire.

  • Avoid loose-fitting clothing. You don't need to wear tight shirts and pants, but loose clothing is much more likely to catch fire than fitted clothing.

  • Keep a fire extinguisher within reach, or have a hose at the ready for addressing any accidental or out-of-control fires.

  • If you plan to cook on a wooden deck, thoroughly wet down the area before you start.

  • Make sure the young'uns keep their distance. Delineate the "no-kid zone" by making a chalk line about a 10-foot radius from the grill or smoker.

  • Don't use lighter fluid. Lighter fluid isn't ideal for barbecue flavor in the first place, and it's downright dangerous if you try to add it to already hot charcoal. It can catch fire, and that fire leads right back to the bottle in your hands.

  • Don't improvise lighter fluid. The stuff is nasty to begin with, but trying another flammable in its place when you're in a pinch is incredibly dangerous.

  • Be careful with alcohol. Yes, alcohol and outside cooking are no strangers — in many eyes, they're inseparable — but that delicious whiskey you're sipping is flammable. Keep that in mind.

  • *Be good to your grates. Clean grates don't catch fire. Gunked-up, grease-ified grates do.

About This Article

This article is from the book:

About the book authors:

Traci Cumbay: Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son.

Tom Schneider: Tom’s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.

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