With another heatwave expected across parts of the UK next week, a former firefighter is urging people to be vigilant about one specific activity: using disposable barbecues. Phil Garrigan, former firefighter and chair of the National Fire Chiefs Council, warns that extreme weather increases the inherent risk of outdoor cooking.
Disposable Barbecues Pose Wildfire Risk
Garrigan advises against using disposable barbecues during extreme weather conditions. 'We would discourage the use of disposable barbecues when it’s extreme weather. If we have had an extended period of hot weather and the grass is tinder dry, using a barbecue has the potential for a spark or for heat to cause a fire,' he said.
To mitigate risks, Garrigan recommends elevating disposable barbecues on non-flammable surfaces like bricks and always leaving water in them after use. He also emphasizes proper extinguishing: 'We have had wildfires as a result of discarded disposable barbecues.' Users should carry a bottle of water to pour onto the barbecue once finished, allow it to cool sufficiently, and then dispose of it at home or in a metal bin.
Dangers of Accelerants and Re-ignition
Garrigan strongly discourages using accelerants such as white spirit or firelighters to start barbecues, as they can cause uncontrolled deflagration—essentially a fireball. He also warns against re-igniting a barbecue that hasn't taken properly with accelerants, which could cause the fire to spread to the person.
Food Safety Tips for Barbecues
Sylvia Anderson, a food safety consultant, highlights common food safety mistakes at barbecues. 'Every summer I see the same food safety mistakes being made at barbecues. People relax because they’re outdoors, but warm weather creates the ideal conditions for harmful bacteria to multiply,' she said.
One major risk is undercooked meat, especially chicken, burgers, sausages, and kebabs. 'Barbecues often have hot and cold spots, so food can become charred on the outside while still being raw in the middle,' Anderson explained. She recommends using a food probe thermometer to ensure food reaches a core temperature of at least 75°C, removing guesswork and ensuring safety.
