Charcoal used to be the only option for people who wanted to grill. Now, with the availability of gas grills, people have more of a choice in how they cook in their backyards. This isn’t typically a problem, but for those who have grown accustomed to use gas to grill, they may be surprised when they go to a park or other public place and find there are only charcoal options.

Do you love to barbecue in the summer? If not, I’m sure you know someone who does. The funny things about those who do, is that there are so many differing ways of doing things!

It’s kind of like that old saying; one man’s trash is another’s treasure. What may seem completely odd to one cook may be completely natural to another. For instance, a lot of people will leave the husk on their corn, and throw it on the grill. Others put it on the grill in a pan of water. Same thing goes for potatoes, except with them a lot of people wrap them in aluminum foil.

Summertime: warmer weather, no school for the kids, and barbecues. The scent of charcoal in the air is sufficient to make most people salivate. And once the grill is brought out for the season, for many people, cooking inside becomes a faint memory for a few months.

But with all of the grilling comes an increased fire hazard risk, especially for those with gas grills. The culprit is in the cleaning – many folks simply don’t clean their grills properly; sometimes not at all.