When the warmer weather hits, there’s nothing better than the smell of food on the grill. Seven out of every 10 adults in the U.S. have a grill or smoker*, which translates to a lot of tasty meals. But it also means there’s an increased risk of home fires. In 2014-2018, fire departments went to an annual average of 8,900 home fires involving grills, hibachis, or barbecues per year, including 3,900 structure fires and 4,900 outside or unclassified fires. Grilling fire facts July is the peak month for grill fires (18%), including both structures, outdoor or unclassified fires, followed by June (15%), May (13%) and August (12%). In 2014-2018, an average of 19,700 patients per year went to emergency rooms because of injuries involving grills.** Nearly half (9,500 or 48%) of the injuries were thermal burns, including both burns from fire and from contact with hot objects; 5,200 thermal burns, per year, were caused by such contact or other non-fire events. Children under five accounted for an average of 2,000 or 39%, of the contact-type burns per year. These burns typically occurred when someone, often a child, bumped into, touched, or fell on the grill, grill part or hot coals.…

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