Charcoal Grill Safety Tips

Charcoal produces carbon monoxide (CO) when it is burned. CO is a colorless, odorless gas that can accumulate to toxic levels in closed environments. Each year about 30 people die and 100 are injured as a result of CO fumes from charcoal grills and hibachis used inside.

To reduce these CO poisonings, adhere to the following safety tips:

• Always have a fire extinguisher and keep it near the cooking area. Make sure that the extinquisher meets NFPA requirements.
  
  
• Install a Carbon Monoxide Detectors in your home or RV
  
• Protect your skin and wear sunscreen. Skin cancer is oen of the leading causes of death in the United States.
  
• Propane and charcoal BBQ grills must only be used outdoors. If used indoors, or in any enclosed spaces, such as tents, they pose both a fire hazard and the risk of exposing occupants to toxic gases and potential asphyxiation. Never burn charcoal inside of homes, vehicles, tents, or campers. Charcoal should never be used indoors, even if ventilation is provided.
• Since charcoal produces CO fumes until the charcoal is completely extinguished, do not store the grill indoors with freshly used coals.
• Keep children and pets away from the grill area: declare a three-foot "safe zone" around the grill.
• Put out several long-handled grilling tools to give the chef plenty of clearance from heat and flames when flipping burgers.
• Clean your grill. Periodically remove grease or fat buildup in trays below grill so it cannot be ignited by a hot grill.
• Let ashes from a charcoal or a wood-burning grill sit for at least 48 hours before you throw them out.

This information was provided by the following sources:
CPSC Releases Grill Safety Tips
Barbecue and Food Safety
Grill safety tips