Grilling is one of the greatest pleasures of summer. It is usually celebrated under a bright blue sky. But sometimes we need or want to use a covered place. Pay attention to these hints!
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Do not grill in closed rooms
When grilling is to take place under a canopy, the following spaces are often considered:
- garages
- conservatories
- vestibules
But these rooms are not only covered, they also have side walls. The air exchange required for grilling is too low, even with the windows and doors open. Because when lighting the grill and also during the grilling process itself, clouds of smoke can develop to a greater or lesser extent. These must not collect around the grill, but must be removed quickly and as completely as possible. Otherwise, a biting burning sensation in the eyes and throat can result. Even more dangerous is the toxic gas carbon monoxide, which can be produced by incomplete combustion due to a lack of oxygen. Since it is odorless, tasteless and colorless, it is not noticed and can gradually develop its toxic effect.
Pay attention to fireproof roofing
It is important that the roof over the grill is non-flammable or at least does not catch fire easily. There must also be a sufficient distance to the grill surface, because it is well known that heat rises. And grilling produces a lot of heat! If it cannot be removed in a timely manner, it accumulates under the canopy. If this is made of fabric, as is the case with an awning, for example, it can catch fire. If there is a risk of fire, this barbecue location should be avoided. Parasols are to be viewed particularly critically in this context.
Use an electric grill
We have various devices available as alternatives for grilling. An electric grill does not produce an open fire and is best suited for use under a canopy, followed by a gas grill with a controlled flame. A wood or charcoal grill should not be used at all or should only be used under optimal conditions. On windy days you have to think twice about your decision.
Keep your distance from neighboring properties
The smell of a grilled sausage is enticing, no question about it. But especially when the covered space is close to other people’s dwellings, it is also perceived as disturbing or even very annoying. The fact that the smell is less able to dissipate under a roof also contributes to its intensity.
Plan enough free space
There should be enough free space around the grill. The grill master must be able to move around without risk of knocking over the grill or getting burned from the heat. Also, there should be no objects that are heat-sensitive or combustible as far away as possible. Because an open fire, as is the case with the use of wood or coal, poses a great fire hazard. Flames shooting up or licking sideways are unpredictable.
Ensure deletion options
Whenever you handle an open fire, you should also have an immediately deployable extinguishing option at hand. For example one of the following alternatives:
- bucket filled with water (large!)
- fire extinguisher
- Extinguishing blankets u. Ä.
Never leave the grill unattended
No grill should be left unattended, not even for a minute. Therefore, prepare everything you need at the beginning so that you do not have to leave the place in the meantime. If they do, then another person must take over the supervision.
Wood and charcoal will glow long after the grilling process has ended. These must be supervised until the last smoldering, because a spark is enough to start a fire.
Build a covered barbecue area
If you like to grill often, you can build a place with a roof just for grilling. Only flame-retardant material is used and the roof is built sufficiently high. The space must also be open on all sides. Barbecue areas built according to these specifications can also be used in a relaxed manner on private property, but never without observing the important instructions, such as having fire-fighting water within reach.
