Grate Flames
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Installing Your New Flame
Hearth Safety Tips:
Chimney Safety
Failing to maintain your wood stove
or fireplace properly can lead to a
chimney fire. Chimney fires occur
when combustible deposits on the
inner walls of the chimney ignite.
These combustible deposits, called
"creosote," are a natural byproduct
of woodburning. A fire hazard exists
if 1/4 inch of creosote (or more)
coats the inner walls of the chimney.
Preventing Chimney Fires
Chimney fires do not occur in clean,
intact, properly installed chimneys.
Have a professional chimney
sweep clean and inspect your
appliance at least once a year.
More frequent cleanings may be
required, based on the type of
wood burned, the type of appliance,
and the frequency of use. In
general, an older, uncertified wood
stove, or any appliance that is used
frequently, will require more than
one cleaning per year.
Detecting a Chimney Fire
The first indication of a chimney fire
is usually the noise – a roaring
sound that grows louder as the fire’
s intensity increases. Clouds of
black smoke and sparks will be
seen exiting the top of the chimney;
in severe fires, flames can extend
several feet above the chimney.
What to do
In case of a chimney fire, follow
these steps:
Call the fire department
immediately.
Alert others in the house to
evacuate.
Close the appliance’s dampers
and/or the primary air inlet controls,
limiting the fire’s air supply and
reducing its intensity. If there is a
barometric damper in the chimney
connector, plug or close the
opening in the barometric damper.
Open the appliance door just
enough to insert the nozzle of a 10
lb. dry chemical fire extinguisher
rated for Class ABC fires.
Discharge the entire contents of the
extinguisher into the appliance and
shut the door.
If possible, wet down the roof and
other outside combustibles to
prevent fires ignited by shooting
sparks and flames.
Closely monitor all combustible
surfaces near the chimney. During
severe chimney fires, these
surfaces can become hot enough to
ignite.
Post Fire Inspection
After a chimney fire, have the
chimney inspected by a
professional chimney sweep or
wood stove/fireplace installer;
choose a professional who has
earned credentials from the
National Chimney Sweep Guild,
Chimney Safety Institute, or the
National Fireplace Institute®. Do
not use the chimney until it has
been inspected by a professional.
The excessive heat produced by a
chimney fire can crack chimney
walls, damage chimney liners, and
damage some types of factory-built
chimneys. If not repaired, these
damages create a greater
possibility for any subsequent
chimney fire to spread beyond the
confines of the flue to the house.
Chimney Safety
Failing to maintain your wood stove
or fireplace properly can lead to a
chimney fire. Chimney fires occur
when combustible deposits on the
inner walls of the chimney ignite.
These combustible deposits, called
"creosote," are a natural byproduct
of woodburning. A fire hazard exists
if 1/4 inch of creosote (or more)
coats the inner walls of the chimney.
Preventing Chimney Fires
Chimney fires do not occur in clean,
intact, properly installed chimneys.
Have a professional chimney
sweep clean and inspect your
appliance at least once a year.
More frequent cleanings may be
required, based on the type of
wood burned, the type of appliance,
and the frequency of use. In
general, an older, uncertified wood
stove, or any appliance that is used
frequently, will require more than
one cleaning per year.
Detecting a Chimney Fire
The first indication of a chimney fire
is usually the noise – a roaring
sound that grows louder as the fire’
s intensity increases. Clouds of
black smoke and sparks will be
seen exiting the top of the chimney;
in severe fires, flames can extend
several feet above the chimney.
What to do
In case of a chimney fire, follow
these steps:
Call the fire department
immediately.
Alert others in the house to
evacuate.
Close the appliance’s dampers
and/or the primary air inlet controls,
limiting the fire’s air supply and
reducing its intensity. If there is a
barometric damper in the chimney
connector, plug or close the
opening in the barometric damper.
Open the appliance door just
enough to insert the nozzle of a 10
lb. dry chemical fire extinguisher
rated for Class ABC fires.
Discharge the entire contents of the
extinguisher into the appliance and
shut the door.
If possible, wet down the roof and
other outside combustibles to
prevent fires ignited by shooting
sparks and flames.
Closely monitor all combustible
surfaces near the chimney. During
severe chimney fires, these
surfaces can become hot enough to
ignite.
Post Fire Inspection
After a chimney fire, have the
chimney inspected by a
professional chimney sweep or
wood stove/fireplace installer;
choose a professional who has
earned credentials from the
National Chimney Sweep Guild,
Chimney Safety Institute, or the
National Fireplace Institute®. Do
not use the chimney until it has
been inspected by a professional.
The excessive heat produced by a
chimney fire can crack chimney
walls, damage chimney liners, and
damage some types of factory-built
chimneys. If not repaired, these
damages create a greater
possibility for any subsequent
chimney fire to spread beyond the
confines of the flue to the house.
Barbecue:
General Grilling Safety
With more Americans lighting their
grills than ever before, it’s important
to remember that a fun barbecue is
a safe barbecue.
The following safety tips are
designed to guide you through the
grilling process. Remember,
anytime you work with fire, there’s a
chance of getting burned. So, take
precautions. Common sense and
planning will prevent injuries.
Read the owners manual.
Always read the owners manual
before using your grill and follow
specific usage, assembly, and
safety procedures. Contact the grill
manufacturer if you have specific
questions. (Be sure to locate your
model number and the
manufacturer’s consumer inquiry
phone number and write them on
the front page of your manual.)
Grills are for outside, only.
Barbecue grills are designed for
outdoor use, only. Never barbecue
in your trailer, tent, house, garage,
or any enclosed area because
carbon monoxide may accumulate
and kill you.
Use in well-ventilated area.
Set up your grill in an open area
that is away from buildings,
overhead combustible surfaces, dry
leaves, or brush. Be sure to avoid
high traffic areas and always
barbecue in a well-ventilated area.
Be aware of wind-blown sparks.
Keep grill stable.
When using a barbecue grill, be
sure that all parts of the unit are
firmly in place and that the grill is
stable (can’t be tipped over).
Follow electric codes.
If electrically-operated accessories
be used (rotisseries, etc.), be sure
they are properly grounded in
accordance with local codes.
Electrical cords should be placed
away from walkways or anywhere
people can trip over them.
Use long-handled utensils.
Use barbecue utensils with long
handles (forks, tongs, etc.) to avoid
burns and splatters.
Wear safe clothing.
Wear clothing that does not have
hanging shirt tails, frills, or apron
strings that can catch fire, and use
flame-retardant mitts when
adjusting hot vents.
Keep fire under control.
To put out flare-ups, either raise the
grid that the food is on, spread the
coals out evenly, or adjust the
controls to lower the temperature. If
you must douse the flames with a
light spritz of water, first remove the
food from the grill.
Be ready to extinguish flames.
Use baking soda to control a
grease fire and have a fire
extinguisher handy. A bucket of
sand or a garden hose should be
near if you don’t have a commercial
extinguisher.
Never leave a grill unattended once
lit.
Consider placing a grill pad or
splatter mat beneath your grill.
These naturally heat resistant pads
are usually made of lightweight
composite cement or plastic and
will protect your deck or patio from
any grease that misses the drip pan.
Never leave a grill unattended once
lit.
Stay away from hot grill.
Don’t allow anyone to conduct
activity near the grill when in use or
immediately following its use. The
grill body remains hot up to an hour
after being used.
Don’t move a hot grill.
Never attempt to move a hot grill. It’
s easy to stumble or drop it and
serious burns could result.
These tips are not intended to be
an exhaustive review of safety
guidelines and should not be
interpreted as precluding other
procedures which would enhance
safe barbecue grill operations.
Issuance of these safety tips should
not be construed as an undertaking
to perform services on behalf of any
party either for their protection or
the protection of third parties. The
Hearth, Patio & Barbecue
Association assumes no liability for
reliance on the contents of this
information.
General Grilling Safety
With more Americans lighting their
grills than ever before, it’s important
to remember that a fun barbecue is
a safe barbecue.
The following safety tips are
designed to guide you through the
grilling process. Remember,
anytime you work with fire, there’s a
chance of getting burned. So, take
precautions. Common sense and
planning will prevent injuries.
Read the owners manual.
Always read the owners manual
before using your grill and follow
specific usage, assembly, and
safety procedures. Contact the grill
manufacturer if you have specific
questions. (Be sure to locate your
model number and the
manufacturer’s consumer inquiry
phone number and write them on
the front page of your manual.)
Grills are for outside, only.
Barbecue grills are designed for
outdoor use, only. Never barbecue
in your trailer, tent, house, garage,
or any enclosed area because
carbon monoxide may accumulate
and kill you.
Use in well-ventilated area.
Set up your grill in an open area
that is away from buildings,
overhead combustible surfaces, dry
leaves, or brush. Be sure to avoid
high traffic areas and always
barbecue in a well-ventilated area.
Be aware of wind-blown sparks.
Keep grill stable.
When using a barbecue grill, be
sure that all parts of the unit are
firmly in place and that the grill is
stable (can’t be tipped over).
Follow electric codes.
If electrically-operated accessories
be used (rotisseries, etc.), be sure
they are properly grounded in
accordance with local codes.
Electrical cords should be placed
away from walkways or anywhere
people can trip over them.
Use long-handled utensils.
Use barbecue utensils with long
handles (forks, tongs, etc.) to avoid
burns and splatters.
Wear safe clothing.
Wear clothing that does not have
hanging shirt tails, frills, or apron
strings that can catch fire, and use
flame-retardant mitts when
adjusting hot vents.
Keep fire under control.
To put out flare-ups, either raise the
grid that the food is on, spread the
coals out evenly, or adjust the
controls to lower the temperature. If
you must douse the flames with a
light spritz of water, first remove the
food from the grill.
Be ready to extinguish flames.
Use baking soda to control a
grease fire and have a fire
extinguisher handy. A bucket of
sand or a garden hose should be
near if you don’t have a commercial
extinguisher.
Never leave a grill unattended once
lit.
Consider placing a grill pad or
splatter mat beneath your grill.
These naturally heat resistant pads
are usually made of lightweight
composite cement or plastic and
will protect your deck or patio from
any grease that misses the drip pan.
Never leave a grill unattended once
lit.
Stay away from hot grill.
Don’t allow anyone to conduct
activity near the grill when in use or
immediately following its use. The
grill body remains hot up to an hour
after being used.
Don’t move a hot grill.
Never attempt to move a hot grill. It’
s easy to stumble or drop it and
serious burns could result.
These tips are not intended to be
an exhaustive review of safety
guidelines and should not be
interpreted as precluding other
procedures which would enhance
safe barbecue grill operations.
Issuance of these safety tips should
not be construed as an undertaking
to perform services on behalf of any
party either for their protection or
the protection of third parties. The
Hearth, Patio & Barbecue
Association assumes no liability for
reliance on the contents of this
information.
All statements listed on this page are
taken directly from the HPBA web site.
taken directly from the HPBA web site.