Always place grills on a flat, clean surface away from any potentially flammable debris such as rubbish bins or mulch. The same goes for low-lying trees and hedges. Make sure there are no low-hanging branches in the vicinity of your BBQ.
Where do I put my grill?
Grill Placement – Place your grill at least ten feet away from your home, or any other structures or buildings. Make sure your grill is not located near any deck rails, siding, or low hanging tree branches that could catch on fire. Keep a spray bottle and fire extinguisher nearby at all times.
How far does a gas grill need to be from a house?
The U.S. Consumer Product Safety Commission and many builders recommend placing your grill at least 10 feet away from any structure, including overhangs that are flammable, such as awnings. A less conservative recommendation is at least 3 feet away from a house, usually given by manufacturers.
Can you grill under a covered patio?
Wrap Up: Can You Grill Under a Covered Patio – Yes, you can. Though it is safe to grill inside your patio, garage, awning, porch, or balcony, it’s always best to only use the grill outside in an open area where nobody can be harmed. This method will reduce the risk of any accidents and allow proper ventilation.
Can you put BBQ on decking?
Same as with a gas grill there is always a risk of fire when cooking over live flame, but with the proper safety measures, a charcoal grill is perfectly safe on your patio. Read on to discover a few top tips for preventing any damage to your wooden deck while grilling.
How far should a BBQ grill be from the house?
Your grill—whether it’s charcoal or gas—should be at least 10 feet away from deck railings and any structures, like your home, garage or sheds.
How far should grill be from siding?
Fired-up grills must be placed at least 10 feet away from the house, or vinyl siding will melt (which also releases toxic gases). A close proximity to wood siding could easily lead to the wood catching on fire and burning (since that’s what wood does).
Is cooking on BBQ healthy?
Cooking meat at high temperatures produces cancer-causing chemicals called heterocyclic amines. Cooking meat at high temperatures produces cancer-causing chemicals called heterocyclic amines (HCAs), particularly if it produces char marks, explains Dr.
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