When the warmer weather hits, there’s nothing better than the smell of food on the grill.
Seven out of every 10 adults in the U.S. have a grill or smoker*, which translates to a lot of tasty meals. But it also means there’s an increased risk of home fires.
In 2011 – 2015, fire departments went to an annual average of 9,600 home fires involving grills, hibachis or barbecues per year, including 4,100 structure fires and 5,500 outside or unclassified fires.
This grilling season, NFPA tests your knowledge and demonstrates the proper way to use your grill safely to prevent fires.
Guy Colonna, NFPA Division Manager, Industrial ＆ Chemical Engineering, gives some basic tips on how to prepare your grill before your first cookout of the season.
Grilling by the numbers
July is the peak month for grill fires (17%), including both structure, outdoor or unclassified fires, followed by May (14%), June (14%) and August (13%).
- In 2012-2016, an average of 16,600 patients per year went to emergency rooms because of injuries involving grills.** Half (8,200 or 49%) of the injuries were thermal burns.
- Children under five accounted for an average of 1,600 or one-third (35%) of the 4,500 thermal non-fire grill burns.These burns typically occurred when someone, often a child, bumped into, touched or fell on the grill, grill part or hot coals.
- Gas grills were involved in an average of 7,900 home fires per year, including 3,300 structure fires and 4,700 outdoor fires annually. Leaks or breaks were primarily a problem with gas grills.Twelve percent of gas grill structure fires and 24% of outside gas grill fires were caused by leaks or breaks.
- Charcoal or other solid-fueled grills were involved in 1,300 home fires per year, including 600 structure fires and 700 outside fires annually.
Source: NFPA's Research, Data & Analytics Division
* Hearth, Patio and Barbecue Association (HPBA)
**Consumer Product Safety Commission’s National Electronic Injury Surveillance System, queried in April 2016
More grilling information