Grilling Safety Tips Every Backyard Cook Should Know

Grilling is one of the most common causes of backyard fires and food-related illness in the summer months. A few simple habits go a long way toward keeping cookouts safe.

Safe Internal Temperatures

Use a meat thermometer rather than guessing by color or time. General U.S. guidance for minimum safe internal temperatures includes:

• Whole poultry and ground poultry: 165°F
• Ground meats (beef, pork, lamb, veal): 160°F
• Beef, pork, lamb, veal steaks, chops, and roasts: 145°F, with a 3-minute rest
• Fish: 145°F

Grill Placement

Keep grills at least 10 feet away from your house, deck railings, and any overhanging branches. Never operate a grill inside a garage, porch, or other enclosed space, including charcoal grills, which produce carbon monoxide.

Propane Tank Checks

Before the start of grilling season, check propane hoses and connections for leaks using a simple soap-and-water solution — bubbles indicate a leak. Replace any hose that shows cracking or wear.

Cross-Contamination

Use separate plates and utensils for raw and cooked meat. Washing hands and surfaces after handling raw meat or poultry is one of the simplest ways to avoid foodborne illness at a cookout.

Fire Preparedness

Keep a fire extinguisher or a bucket of sand nearby, and never use water on a grease fire. Allow coals to cool completely — ideally for 48 hours — before disposing of them, and never dispose of hot coals in a plastic or paper container.