The first step is choosing the right location. Always place your BBQ on a flat, stable surface where it cannot easily tip over. Keep it well away from buildings, fences, sheds, trees, garden furniture, and anything else that could catch fire. Heat and sparks can travel farther than expected, especially with a breeze.

Never use a BBQ indoors, in a garage, or in any enclosed or poorly ventilated space. Barbecues produce carbon monoxide, which is invisible and odourless but can be extremely dangerous. Even after cooking has finished, hot coals can continue to give off fumes, so they should always remain outside until fully cold.

When lighting your BBQ, follow the manufacturer’s instructions and avoid using too much lighter fluid. Sudden flare-ups can cause burns and make the BBQ difficult to control. If using charcoal, wait until the flames have died down and the coals are covered with grey ash before you begin cooking.

Supervision is essential. Do not leave a lit BBQ unattended and keep children and pets at a safe distance. Use long-handled tools where possible, avoid loose clothing near flames, and keep a bucket of water, sand, or a hose nearby in case you need to act quickly.

If you live in a flat or have limited outdoor space, check that the area is suitable before using a BBQ. Balconies, shared entrances, and spaces close to other homes may not be appropriate, even if the BBQ is small. Smoke can also affect neighbours, so be considerate when choosing where and when to cook.

Food safety matters too. Keep raw and cooked foods separate, wash hands and utensils regularly, and make sure meat is cooked thoroughly before serving.

After use, allow ashes and coals to cool completely before disposing of them safely. Never place hot ashes in a bin, as they can reignite even when they appear to be out.