Approach the Barbecue Season With Common Sense

The barbecuing season is upon us. That means think first and be careful. Ladue’s Fire Chief Ted Jury has caution for all the local outdoor grilling artists.

The chief said fire incidents from cooking outdoors have been few and far between in Ladue. Most fires occur while trying to smoke meat on covered patios and decks in condominium and apartment complexes. Ladue has none of those. In fact, fire incidents in Ladue are counted in single digits yearly.

However, it is much better to be safe than sorry. The first logical step is giving the grill a thorough and complete cleaning. Last year’s gunk and grease can be a problem and doesn’t enhance the taste of the product on the grill. Grease deposits often lead to flare-ups and fires.

Jury  believes it should be mandatory to keep all outside grills a minimum of 10 feet from house, trees or any flammable materials.

“I would suggest never attempting to barbecue in the garage, on a deck or in a porch. That’s just looking for trouble,” he said.

More times than not, decks have dry grass  and accumulated debris below them. A smoldering match between the boards could ignite the debris, the deck or the whole house.

Simple safety tips exist to make sure the person with the fork and spatula stays safe.

• Avoid loose clothing that could catch fire during a flare-up.

• Never use gasoline or paint thinner to start a fire.

• Don’t squirt or pour starter fluid onto an already lit grill.

• Keep children safely away from the grill.

Insects often build nests inside the tubes of propane grills. Make sure those tubes are clear, and check for propane leaks whenever a cylinder is being replaced. Make sure all gas connections are secure before turning on the grill for the first time each season.

Never lean over a gas grill when lighting it. This will help you avoid singed eyebrows or worse. In case of a fire, shut off the grill immediately.

When lighting a charcoal grill, never cook in enclosed areas of the home, vehicle, tent or camper, even if it is well ventilated. Charcoal produces carbon monoxide, which, when burned, is odorless and colorless and may not be detected until it's way too late.

Always keep damp or wet coals in a well ventilated area. During the drying process, spontaneous combustion can occur in confined areas.

In the case of a barbecue fire:

• Call 911 immediately.

• Never pour water on a grease fire, because it will splatter and make matters worse.

• Reduce the risk of an electrical fire. In the case of a fire, disconnect the power immediately.

In St. Louis, barbecuing is as much a ritual as taking a long walk, having a swimming party or any other outdoor activity.

Approach the process a step at a time. And of course, enjoy the end results with all the fixings that go along with a good barbecued piece of meat, seafood or vegetables.