If your BBQ is on fire right now
Stay calm and act fast. Burlington's fire department says that if a fire starts in your BBQ, close the lid and turn off the heat source, including the propane or gas supply. The City of Regina's fire safety advice is the same: turn off the propane and close the barbecue lid to smother the fire.
- Call 911. Campbell River's fire services say that if your barbecue catches fire, call 9-1-1 immediately.
- Turn off the gas, if you can do it safely. Turn the burner knobs off and close the valve on the propane tank (or the natural gas supply valve). The City of Campbell River's fire services explain why the tank matters: shutting the gas off at the cylinder stops the flow of fuel should the supply line burn through.
- Close the lid and leave it closed. The owner's guide for Weber's Genesis gas grill says that should a grease fire occur, turn off all burners and leave lid closed until fire is out.
- Never use water. Ontario's fuel safety regulator, the TSSA, says to never throw water on a grease fire, because doing so will spread the flame.
- Get well back if the tank is involved. If fire has engulfed the propane tank, the City of Regina says to evacuate the area immediately, at least 200 metres away from the tank, and call 9-1-1.
Keep the lid closed until the fire is out, and let the fire department take it from there.
Why water (and flour) make it worse
This is the one everybody gets wrong. The City of Toronto's barbecue safety page says to never fight a grease fire with water, because it will only cause the flames to flare up. Weber's guide puts it in capital letters: never use water to extinguish flames on a gas grill. Napoleon goes further and warns against flour or water on a grease fire, saying it will explode and can severely injure you and damage your home.
So what should you keep handy? The TSSA says to keep a fire extinguisher nearby in case of emergency. The B.C. government's cooking and BBQ fire safety toolkit says to use a fire extinguisher or baking soda, or check the BBQ manufacturer's instructions. Napoleon recommends keeping a box or two of baking soda near your grill as well as a fire extinguisher, and says salt will also work to smother a flame. None of this replaces the steps above: the fire services quoted here say to turn off the gas and close the lid.
Flare-up or grease fire?
Not every burst of flame is an emergency. Broil King explains that a flare-up happens when food drippings come into contact with the hot flames of the burner, and says some flare-ups are normal, but excessive flare-ups are most often caused by a buildup of grease.
Weber's guide says that if an unwanted flare-up occurs, turn all burners to OFF and move food to another area of the cooking grate, and the flames will quickly subside. Napoleon's manual says to move food away from the flames and reduce the heat, and to trim the fat or reduce temperatures to help prevent them.
A grease fire is a different job. For that, Weber's guide says to turn off all burners and leave lid closed until fire is out, which is the same approach as the fire-service steps at the top of this page.
What causes a BBQ grease fire
In a word: buildup. Campbell River's fire services say barbecue fires are typically a result of grease buildup, poor maintenance or leaks in the supply line. The TSSA says don't allow grease to build up on the burners, lid, or at the base, as this could cause a grease fire.
Watch the grease tray in particular. Weber's guide warns about a grease fire in the slide out bottom tray, and the B.C. toolkit says to clean the grill's grease tray regularly to avoid it catching on fire. Napoleon says grease fires happen when drip pans and trays become too full and the grease reaches its maximum temperature. Napoleon's manual puts it plainly: accumulated grease is a fire hazard.
One more common habit to drop: lining the tray with foil. Weber's guide says do not line the bottom tray with aluminum foil, and Napoleon's manual says never to line the drip pan with foil, as it could stop the grease from flowing properly.
How to stop the next one
The good news is that grease fires are very preventable. A few habits do most of the work:
- Check the grease tray before you cook. Weber's guide says to check the bottom tray for grease build-up before each use and remove the excess. Napoleon's manual says to clean the drip pan every 4 to 5 uses (or as often as needed) and replace the disposable grease tray every 2 to 4 weeks, depending on how much you grill.
- Scrape the grates while they're hot. Napoleon says to scrape your cooking grids before or after every use, while the grill is still hot. If you use a wire brush, read our guide on wire BBQ brush danger first.
- Trim the fat. Weber suggests trimming steaks, chops and roasts down to a scant ¼ inch of fat to avoid unwanted flare-ups.
- Stay with the grill. Burlington's fire department says to never leave a lit grill unattended.
- Give it room. Vaughan Fire and Rescue Service says to place your barbecue in a safe area away from combustible materials, buildings and fences, and to clean out grease traps and keep grill areas free of debris.
- Clean it properly once a year. The Ontario Association of Fire Chiefs says BBQs should be inspected and cleaned at least once each year, preferably before the first use. For most homes we suggest once a year, ideally in spring, plus a mid-summer clean if you grill several times a week.
After a grease fire: before you grill again
Once the grill has cooled down, pull out the grease tray and drip pan and clean out what's left, so there's nothing to feed a second fire.
Take a good look at the hose, too. The Ontario Association of Fire Chiefs says to prevent grease from dripping onto the hoses or cylinder, and the City of Toronto warns that gas leaking from a cracked hose can produce huge flames if ignited. The OAFC also says to follow manufacturer's instructions and have it repaired by a trained professional when necessary, and the City of Regina says that if a leak test shows bubbles, you must repair or replace the part(s) before using the barbecue again. Our guide on how to check your BBQ for a gas leak walks you through the soapy water test.
Getting the grease out for good
Grease is exactly what our BBQ deep clean goes after. We take the grill apart, scrape and degrease the firebox, clean the grates and flavorizer bars, and empty and scrub the drip tray and bottom tray to get rid of the grease that causes fires. While it's apart, we look for problems like corroded burners, a weak igniter, cracked heat plates or a possible gas leak, and if we find something, we explain it and give you a price before doing anything.
If parts are past saving, our BBQ repair service replaces heat plates and drip trays when they're rusted or damaged, and hoses, regulators and valves when they're worn or leaking. After the repair we run safety checks, including a leak test and a test-fire of every burner. You approve every part and price first.
Not sure what you need? Text us a photo of your grill, plus the brand and model if you have it, and we'll send you a quote. We come to you across Vaughan, York Region and the GTA.