RICHMOND—While grilling food can be a fun, healthy way to cook, it requires a measure of caution.

“It’s important not to let the fun overshadow grilling safely,” said Jimmy Maass, safety manager for Virginia Farm Bureau.

Whether using a gas or charcoal grill, be sure to follow manufacturer’s instructions on how to set up the grill and maintain it. Only use equipment bearing the mark of the Underwriters Laboratories, or UL, or an independent testing laboratory.

Check gas grills regularly for leaks in the connections using a soap and water mix that will show bubbles where gas escapes.

“If there is a leak, do not ignite the grill,” Maass said. “Replace the hose before grilling.”

Store gas cylinders outside and away from your house, and close the gas valves when you have finished grilling.

For charcoal grills, only use starter fluids designed for those grills, Maass said. “Never use gasoline, and use a limited amount of starter fluid. If the fire is too slow, rekindle with dry kindling and add more charcoal if necessary, but never add more liquid fuel or you could end up with a flash fire.”

Before starting, position the grill at least 3 feet from other objects, including structures and trees or shrubs. Never use a grill indoors or in a garage—even if the door is open—as the grills produce carbon monoxide. Avoid grilling on a covered or enclosed porch or on top of anything flammable.

“If you smell gas while cooking, leave the area immediately and call the fire department,” Maass said. “Do not attempt to move the grill.”

Remember also to cook meats to the proper temperature. Fresh beef, veal or lamb should be cooked to 145 degrees; poultry should be cooked to 165 degrees; pork and ham should be cooked to 145 degrees; and ground meats—excluding turkey and chicken—should be cooked to 160 degrees. Cook ground turkey and ground chicken to 165 degrees.