Use the clearances in the manual
Place the cooker on a stable surface intended to support it and maintain the manufacturer's clearances from walls, furniture and combustible materials. Allow for the lid when open as well as projecting handles. A generous-looking gap beside a closed appliance can disappear when the lid swings upward. Timber cladding, dry plants and a low awning should not extend into the hot operating area.
Use gas and charcoal grills outdoors, never in a garage, home, tent or other enclosed or unsuitable covered space. An open garage door does not make indoor grilling safe. Also check building rules and local restrictions, including temporary fire restrictions. An allowed fuel type does not solve a poor-location problem, and a small cooker still produces heat and potentially dangerous combustion gases.
Keep traffic away from the working area
Set aside a clean landing spot for finished food and a separate area for raw ingredients. The cook should not need to walk through guests carrying hot equipment just to find a plate. Keep children and pets away and make the route between the grill and work surface a no-through-traffic area. A heavy hot griddle or lid also needs a stable, heat-appropriate resting place.
Prepare dry heat-resistant gloves and the tools required for the meal. Gloves are not unlimited protection against every surface or duration of heat exposure. Have suitable fire-safety equipment for the setting and appliance and understand its proper use. Water is not an appropriate response to burning grease. If a fire cannot be controlled safely, moving people away and calling emergency services takes priority over saving dinner or the cooker.
Plan for weather and shutdown
Strong wind can carry embers, alter flame behavior and blow packaging or a cover toward the heat. Postpone cooking during thunderstorms, unsafe weather or relevant local warnings. Moving under a tent or into a garage is not a safe substitute location. Electric grills have additional requirements for outdoor operation, electrical supply and moisture protection that must be followed for the specific appliance.
Do not leave an operating grill unattended. After the meal, shut it down or extinguish it according to its instructions and protect the area until everything has fully cooled. Hot charcoal and gas cylinders should not be hurried into an indoor storage space. The final job is therefore not serving the food: it is checking the fuel, remaining heat and clear walking routes so the area stays safe while the cookout winds down.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
