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Grilling Season
Keep safety in mind as you light your propane grill

Temperatures are on the rise and grilling is hotter than ever. Four out of five U.S. families now own a grill, and most people barbecue at least once a week during the summer.

Based on consumer demand, propane is still the number one choice for grills. Propane grills are equipped with convenient on/off switches, providing for instant heat, greater temperature control, and quicker cool-down times. And with no burning embers, propane grills don’t throw sparks or require a messy clean-up.

Propane Plus, the Propane Education & Research Council, and the Hearth, Patio & Barbeque Association offer the following safety tips to ensure a safe and enjoyable outdoor grilling experience:

Safe Grilling Tips
Correct Grill Use

• When lighting a grill, keep the top open.

• Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness.

• When your grill isn’t in use, cover disconnected hose-end fittings with plastic bags or protective caps to keep clean.

• Always follow grill manufacturer’s instructions and keep written materials accessible.

• Never pour an accelerant such as lighter fluid on your grill.

• When finished grilling, turn off the burner controls and close the cylinder valve.

Proper Cylinder Handling

• When it’s time to refill your cylinder, ask your Propane Plus customer service representative to check for dents, damage, rust or leaks.

• After filling or exchanging, take your cylinder home immediately. Keep your vehicle ventilated and the cylinder valve closed and capped.

• Always use or store cylinders outdoors in an upright (vertical) position.

• Do not use, store, or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).

Food Safety Tips
In the Grocery Store

• When shopping for meat, fish, and poultry, put them in your grocery cart last. Put packaged raw meat in plastic bags so leaking juices can’t contaminate other foods.

• Load grocery bags with meat and other perishable foods in the air-conditioned section of the car, not in the trunk.

At Home

• Store refrigerated meat in the coldest part of the refrigerator in its original packaging. The more times the food is handled, the more chance of contamination. Put a plate under the package or place in a plastic bag to avoid juices dripping onto refrigerator shelves.

• Thaw frozen food in the refrigerator, never on the counter. Allow sufficient defrosting time. Or, immerse packaged food in cold water to thaw.

After Cooking

• Be sure to refrigerate leftovers within 2 hours after cooking. The danger zone where bacterial can multiply is between 40 degrees F. and 140 degrees F.

• Finish your leftovers within a couple of days.