Use the appliance as designed
Outdoor cooking appliances vary widely. Follow the current manufacturer instructions for placement, clearances, approved fuels or power, assembly and shutdown rather than relying on a generic web procedure.
Stay with active cooking
CPSC advises supervising cooking and keeping flammable items away from hot cooking areas. Outdoor setups also need a stable, appropriate surface and room for people to move around the equipment safely.
Keep raw and ready-to-eat foods separate
Bring enough clean utensils, containers and boards that raw-food handling does not force reuse of contaminated surfaces. Keep perishable food appropriately chilled until needed.
Use a food thermometer
Outdoor appearance and browning are not reliable measures of internal food safety. Use current FoodSafety.gov temperature guidance.
For food safety, use current public-health guidance and a food thermometer when temperature matters. For powered appliances, hot surfaces and specialized equipment, follow the current manufacturer instructions.