How to Use a Barbecue? The Safe Way, From Lighting to Serving

Using a barbecue safely means grilling outdoors, away from combustibles, with the lid open for gas models and a food thermometer for doneness.

Whether using gas or charcoal, the core routine stays the same: confirm the grill is in the right place, ignite it correctly, preheat, cook to a safe internal temperature, and clean up. This guide walks through the process in order.

Where to Set Up Your Grill

The most important decision happens before the lid opens. The National Fire Protection Association (NFPA) is clear that grills must only be used outdoors—never indoors, in a garage, or under an overhang where carbon monoxide and fire risk multiply.

Find level ground in an open area and create a 3-foot safe zone around the grill, clear of siding, deck rails, eaves, trees, shrubs, and dry vegetation. The NFPA also recommends keeping children and pets at least three feet away. A grill too close to the house or fence is one of the most common—and avoidable—mistakes.

Lighting the Grill: Gas Versus Charcoal

Ignition differs by fuel type, so follow the method for your grill; the manufacturer’s manual is the final authority on operation.

For gas grills, the lid must be open before turning on the gas. Lighting with the lid closed lets gas pool inside the cooking box, causing a dangerous flare-up when opened. Most models use a built-in igniter; older ones need a long match inserted through the side. Once lit, close the lid and preheat 10 to 15 minutes on high.

For charcoal, the process is slower but worth it for smoky flavor. Arrange coals in a pile or chimney starter and light with crumpled newspaper beneath. Charcoal starter fluid is the only liquid accelerant to use, and only on unlit charcoal. Wait until coals are covered with light gray ash before spreading and cooking.

Cooking and Food Safety Temperatures

Once hot, focus shifts to temperature control. Grease causes most flare-ups, so clean grates before and after cooking. Use long-handled tools and heat-resistant mitts. If a flare-up occurs, lower heat or move food to a cooler zone.

Color is not a reliable doneness indicator. The USDA’s guidance is unambiguous: use a food thermometer inserted into the thickest part, away from bone. Minimum safe internal temperatures:

Safe Cleanup and the Never-Ever Rules

For charcoal disposal, let coals cool completely, then place them in a metal container with a tight-fitting lid—never a plastic trash can or paper bag while warm.

If you’re starting fresh, see our tested roundup of the best barbecues and accessories for any yard.