​How to Barbecue Safely
  • ​Purchase a barbecue with a Canadian Standards Association (CSA) or Underwriters’ Laboratories of Canada (ULC) label.


  •  Ensure that the barbecue has been assembled and installed according to the instructions in the owner’s manual.


  •  Read the owner’s manual before using your new barbecue. Store the manual in a safe place to have as a future reference.


  •  All individuals using the barbecue should be familiar with all aspects of its operation and proper safety procedures.


  •  The barbecue is designed for outdoor use only. Tanks for propane barbecues should be stored and used outdoors at all times. Always allow ample clearance between buildings and the barbecue.


  •  Do not store or use gasoline or other flammable or combustible materials or liquids near the barbecue.


  •  Propane is not natural gas. The conversion or attempted use of natural gas in a propane unit or propane in a natural gas unit is dangerous and will void the warranty. Check the owner’s manual for the complete handling and safety procedures of propane.


  •  Always turn the control knob to the off position when the barbecue is not in use. For propane barbecues, also turn the valve off at the propane tank when not in use.


  •  The barbecue lid must always be open when lighting the barbecue.


  •  If the burners do not light or go out during operation, turn all gas valves off, open the lid and wait for five minutes before attempting to re-light.


  •  Should a grease fire occur, leave the lid open and turn burners off if you can do so safely. If not, turn gas off at the quick-disconnect fitting or shut-off valve.


  • Check for gas leaks every time you disconnect and reconnect any gas fitting or propane tank. For the correct disconnect and reconnect procedure, refer to the owner's manual. To check for leaks at the connection, mix a few drops of dish detergent with water and apply. Small bubbles will appear if there is a leak.


  • Do not leave food unattended on the barbecue. Barbecuing involves a certain amount of fat dripping onto the heat source, which causes flaring. A small amount of flaring is acceptable as the smoking will contribute to a barbecue flavour. If flaring is excessive, it is important to move food to another location on the grid and/or reduce or turn off the heat. To prevent excessive flaring, trim fat from meat cuts. Drain accumulated fat from frying pans or griddles.


  • Occasionally, turn lava rock or briquettes over to burn off accumulated fat. Always do this procedure when the lava rock or briquettes are completely cooled.


  • To prevent burns, always use proper tools and oven mitts when barbecuing. Avoid wearing long loose sleeves or clothing that can catch fire easily.


  • Since the rotisserie unit is connected to an electrical outlet, it should not be operated in damp or wet weather. Read the owner’s manual carefully before operating.


  •  Always ensure the barbecue has completely cooled before placing a cover on it.


  • The barbecue must be thoroughly cleaned at least annually according to the instructions in the owner’s manual.
 
Last updated on April 26, 2017