Tips for Safe Grilling
Read and follow all the grill
manufacturer’s instructions before turning on
and lighting the grill.
Keep the top open when lighting a propane grill,
and don’t close it until you are sure grill is
Season the meat before cooking
and use a light hand.
Whether you’re adding salt, pepper, or a custom
rub, keep your hand about a foot above the meat
to help distribute the spices evenly.
Start with a hot grill.
When you place meat on the grill, it should
sizzle. Searing meat locks in the juices and
flavor and helps keep meat from sticking to the
grill. Turn the grill on as high as possible,
then place the meat on the grate, close the lid,
and sear one side for 3 to 4 minutes. Then,
reduce heat to medium for the remainder of the
Most grilling is done with direct
heat, or cooking items quickly at high
Place burgers, steaks, or your favorite tender
beef cut directly over the grill burners. Use
indirect heat when cooking less tender cuts of
beef, such as brisket. The indirect low-and-slow
method cooks meat at a lower temperature for a
longer time. Simply turn off one set of burners
and place beef on that side; radiant heat from
the hot side will cook items slowly.
Keep your beef from drying out.
First, don’t flip the meat more than a few times
— just once, if possible. Turning meat too often
makes it lose its natural juices, leaving it
flavorless and dry. Second, always use tongs or
a spatula — not a fork — to turn meat. Piercing
the meat allows its flavorful juices to escape.
To make professional diamond
grill marks, place the meat on the grill and
sear it. After 3
to 4 minutes, turn it 90 degrees clockwise. Cook
another two minutes, then flip and repeat.
Most experts say cooking a steak
to medium rare ensures the best flavor and
Cook to 140 degrees Fahrenheit for rare; 145
degrees for medium rare; 160 degrees for medium;
and 170 degrees for well done. Ground beef and
burgers should always be cooked to 160 degrees.
Use an instant-read meat thermometer to ensure
When you’re finished cooking,
remove the meat from the grill, put it on a
clean plate, and let it rest for several
minutes. Tent the
clean plate loosely with foil to keep the meat
warm. Letting cooked meat rest allows the juices
to redistribute throughout the meat so they
don’t escape after it is cut.
Turn off the burner control and
close the cylinder valve.
When a grill is not in use for extended periods
of time, cover disconnected hose-end fittings
with plastic bags or protective caps to keep
Properly transport and store gas
refilling or replacing a propane cylinder,
transport in a secure, upright (vertical)
position in a well-ventilated area in your
vehicle, and take it home immediately. Always
use or store cylinders in a secure and upright
position outdoors (not in a garage or shed).
grill manufacturer’s instructions and keep
written materials handy.
Keep the top
of the grill open until you are sure it is lit.
disconnected hose-end fittings with plastic bags
or protective caps to keep a grill clean when it
is not in use.
cylinders outdoors in an upright (vertical)
If you smell
gas, safely turn off the cylinder valve, turning
it to the right (clockwise). Immediately leave
the area and dial 911 or call your local fire
department. Before you use the grill again,
have a qualified service technician inspect your
handling a propane cylinder.
or lighters to check for propane leaks.
accelerant such as lighter fluid or gasoline on
children to tamper with the cylinder or grill.
or transport propane cylinders near high
temperatures (this includes storing spare
cylinders near the grill).
be a grill repairman. If you are having grill or
propane cylinder problems, see a qualified
Grilling Tips & Recipes