Safety

• The first thing you should do before every grilling session is check the safety of the gas delivery system. Check your gas tanks for rust damage and check hoses for cracks or leaks and make sure that the fittings are tight.
  
  At the beginning of the grilling season, with the gas on and the grill off, spray the connections, hoses and gas cylinders with soapy water to check for leaks. Once you have determined that your equipment is safe, you are ready to begin.
  
  Open the lid to the grill before lighting it. Gas can build up in the grill with the lid closed and cause an explosion if the grill does not light immediately. Once you are sure the grill is lit, close the lid and allow the grill to preheat before using.
  
  

Grilling

• Spray the cooking grate with oil or lightly brush the meat with oil to prevent sticking. If you have preheated your grill, the meat will sizzle when it hits the grill, searing in natural juices. Leave the meat alone until it is ready to turn. If you want criss-cross grill marks, you can rotate the meat 90 degrees after 3 to 4 minutes, then turn it only once to cook the other side.
  
  One of the main problems encountered during grilling is flare-ups. Most marinades contain oil, which causes flare-ups when it drips into the flames. Drain the food well before grilling. Trim excess fat from the meat. If necessary, move the food away from the flames for a few minutes.
  
  Barbecue sauces often contain sugar that will burn if applied too soon. If you are using a sauce, wait until the food is nearly cooked before adding it. If you wish to baste the meat during cooking, use a mopping sauce halfway through the cooking, then apply the final sauce at the end.
  
  Use tongs to turn the meat; try to avoid piercing the meat with a fork. Piercing the meat allows natural juices to drain away, leaving the meat dry.
  
  Use an instant read thermometer to check that the meat is done to the desired temperature. Pull the meat off the grill a couple degrees before the desired temperature, then cover it with foil. The temperature will rise a few more degrees while the meat rests.
  
  For beef, bring the meat to 140 degrees F 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 at least 160 degrees.
  
  Cook vegetables and side dishes directly on the grill or place on foil for cooking if the pieces are small or soft and might fall through the grate.
  
  

Gas Cylinder Safety

• When finished grilling, turn the heat to high for a few minutes to clean the grill. Turn off the burners and use a grill brush if needed while the grill is still hot. Make sure you also close the cylinder valve before putting the grill away.
  
  When replacing or refilling gas cylinders, be careful to move them in a secure upright position. Be positive that the cylinder is closed before placing it in the vehicle and keep the windows down if possible. Take it immediately to be refilled and return it home immediately. Do not allow it to sit in the hot car for any length of time. Store gas cylinders in a secure, upright position outdoors. Do not store gas cylinders inside or in the garage.