SALT LAKE CITY — America loves grilling. According to the Hearth, Patio and Barbecue Association, in 2013, 80 percent of all American homes had an outdoor cooking appliance such as a grill or smoker, but cooking over fire also comes with certain risks.

The National Fire Prevention Association reports the U.S. averages 8,800 grill-related fires a year, resulting in $96 million worth of property damage. Sadly, in addition, about 10 people die each year from injuries related to outdoor cooking. To avoid having the weekend barbecue in the ER, there are three checks each would-be pitmaster should consider before the lighting the fire.

1. Check the equipment

The first hazard for those who cook with natural gas or propane is explosion. If a gas barbecue doesn’t ignite after five seconds, most barbecue manufacturers recommend turning off the gas immediately and waiting five minutes before trying again. This is especially true for those who cook with propane. While natural gas is lighter than air and dissipates quickly, propane is heavier than air and can pool in the bottom of the grill or other locations, increasing the danger.

In addition, hoses and connections should be checked for leaks and blockages prior to use. Soapy water wiped on the gas hoses will show bubbles if there is a leak.

Next check the venturis to make sure they’re clear. Venturis are cone shaped devices where the gas is mixed with air. They are located underneath the grill, usually right behind the temperature dials. They are open, and spiders and wasps often nest there and can cause dangerous disruptions in the gas flow.

Finally, prior to turning on the gas, check the igniter to see if it sparks. If it doesn’t work, replace it, or have a match ready to avoid build-ups of explosive gas.

If using charcoal, it should be lit using the recommended amount of lighter fluid. Other flammable liquids like gasoline can flare up or explode. If the briquettes don’t ignite immediately, don’t spray on more fluid. One burning ember can create a dangerous flare-up. Some charcoal cooks start their briquettes with a butane or propane torch and avoid lighter fluid altogether.

Prior to cooking, make sure there are no foreign objects on the grate that could end up in the food. The C enters for Disease Control reports an increase in the number of people swallowing metal bristles from grill cleaning brushes left on the grate, which later lodge in the intestines.

2. Check the location

Grills should only be used outdoors and spaced three feet from nearby objects. An ordinary barbecue can generate temperatures over 500 degrees that can melt vinyl siding or start wood walls and fences on fire if placed too closely. The cooking area should also be free from flammable debris. Once a grill is lit, don’t move it. If it tips over, it can cause serious burns and fires.

3. Check the food

Once cooking starts, the most common hazard is grease fires. Having tools on hand can easily keep things contained. Some cooks keep spray bottles of water on hand just to put out grease fires. A garden hose or fire extinguisher should also be kept nearby in case things get out of control.

At this phase, most problems associated with barbecue fires can easily be avoided simply by being present and paying attention. Grills should not be left unattended during the cooking process. Small fires can quickly become big fires.

If alcohol is being served, have someone be the “designated griller” who makes sure to keep their personal drinking down to a level that that doesn’t interfere with the cooking.

Quinn Orr is the author of the barbecue technique book "Where There's Smoke, There's Barbecue!" and lives with his family and four barbecues in Farmington, Utah.

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