Grilling with Philadelphia’s Fire Commissioner

Grilling with Philadelphia’s Fire Commissioner


>>REPORTER: I have Fire Commissioner, Philadelphia
Fire Commissioner Lloyd Ayers with us. We’re going to talk about all of the gas grills
right now, because there are a lot of mistakes that people make that start fires, right?
>>COMMISSIONER: Absolutely. This is an adult activity, no children. Forty-one percent of
structure, of home structure fires with gas grills are caused by leaks. One of the things
we want to remember, if you have an older, round-wheel propane tank, get rid of it.
>>REPORTER: These are no longer in service, right?
>>COMMISSIONER: No longer in service. Now what you want is you want that, uhh, tank
that has the triangular type wheel, okay, to open and close it, and you want to make
sure that you use your connections. Make sure that they’re tight. After you make
those connections, you use the soapy water. Soapy water is going to allow you to see where
the leak is if you have a leak, stop, reconnect. Make sure that it’s safe.
>>REPORTER: And what’s going to happen is you’ll know if you have a leak if the soapy
water is bubbling?>>COMMISSIONER: Absolutely. You get the bubbles
just like a leak or blowing bubbles, so reconnect.>>REPORTER: Ok, great. And we just want to
show you really quick, this is one that actually exploded, and this is not soft material.
>>COMMISSIONER: Absolutely. This was a catastrophic explosion, uhh, this is from an actual explosion
and fire, so they are very dangerous. You have to be careful.
>>REPORTER: Alright, great. Alright, Commissioner, let’s go over here, we have Jack McDavid,
who’s going to show us this is one of the biggest mistakes that people make.
>>COMMISSIONER: Absolutely, you want to make sure that you cover that fire, make sure that
you have water, cut all the air supply from it, let it die down, put some water on it,
and make sure that it’s completely out.>>REPORTER: But, you know, can I ask you
really quick, you and Jack McDavid were saying that a lot of times when people, when the
flames aren’t going as fast as people want they just put that fluid on and that’s not
the thing to do?>>COMMISSIONER: Absolutely not the thing
to do. That fire can run up the fluid and catch on to the can and seriously injure you.
>>REPORTER: Okay. And another thing, putting out the fire, putting out the charcoals, is
just as important as when you prepare to do your grilling?>>COMMISSIONER: Absolutely, you can make sure you have a nice pail or something where
you can put water in, make sure that they’re completely soaked with water, and then you
can dispose of them. As you can see, Jack has the chimney style
starter, which is preferable. I like that model. And you just put the paper in the bottom,
put the charcoal in the top, in twenty minutes you’re ready to cook.
>>REPORTER: Wow ok that seems nice and easy, tell me what you’ve got to say!
>>JACK: You always wait ’til the charcoal turns white. Ok, you have to take your time
in grilling, you have the proper preparation, okay?
If the charcoals are white, they’re ready to cook on. If they’re black on you add the
charcoal lighter fluid or whatever, you’re going to have a fire and it’s not going to
be pretty. And also if you use lighter fluid and you wait until it turns white, all the
charcoal lighter fluid is burned off, okay?>>REPORTER: Okay. Alright, so, we don’t want
to do that. So we want to do, we just – Jack is doing it now.
>>JACK: So if you take your time and you do it right, you can have beautiful meat and
burgers, big racks of ribs, some beautiful salmon.
>>REPORTER: Oh, that looks good! Oh, and the vegetables, we’re going to do it! Well
I would like to thank Commissioner, Philadelphia Commissioner Lloyd Ayers for his safety tips
and Jack McDavid with Jack’s Firehouse for all of the wonderful tips and the wonderful
food, we’re going to go eat now, so I have to go! Bill, Lu Ann, back to you guys.
>>JACK: Eat your heart out!

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