Fire safety comes first.
Use outdoor fires only where permitted. Follow local restrictions and the instructions for your grill, fire pit, or campsite.
Home / Safety
Before the first sparkCook outside. Come back inside safely.
An open flame needs space, attention, and a plan for putting it out. Food also needs proper handling and reliable temperature checks.
Set up a safer cooking area.
- Check local burn bans and campground or park rules before lighting a fire.
- Choose a stable, designated grill or fire ring away from structures, dry brush, and overhanging branches.
- Keep children and pets at a safe distance, and never leave a live fire unattended.
- Keep water, sand, or a suitable fire extinguisher close at hand.
- Let ashes cool completely before disposal; embers can remain hot long after the flame disappears.
Wind and drought conditions can change quickly. If the site feels unsafe or restrictions change, skip the fire and use another cooking method.
Food safety
Use a thermometer, not a guess.
Color and juices are not reliable ways to confirm safe doneness. Check the thickest part of the food with a clean food thermometer.
| Food | Minimum internal temperature | Rest time |
|---|---|---|
| Whole cuts of beef, pork, lamb, veal | 145°F (63°C) | 3 minutes |
| Ground meats | 160°F (71°C) | None specified |
| Poultry, including ground poultry | 165°F (74°C) | None specified |
| Fish and shellfish | 145°F (63°C), or opaque and flakes easily | None specified |
When the cook is done
Put the fire out fully.
Follow the fire pit or campsite’s extinguishing instructions. Stir ashes and embers as you cool them, and make sure there is no heat left before walking away. Never leave a fire to burn out on its own.