1. Charcoal vs. propane grills

Propane gas grills are a healthier option, according to Goldberg, because they create less smoke than charcoal grills. Though charcoal itself isn’t carcinogenic, smoke is. Gas grills carry a smaller carbon footprint, Goldberg says, making them better for the environment than charcoal.

2. Your grill gets grungy

Since a grill is kept outside, you may feel you don’t need to keep it clean like the stove in your kitchen. But foodborne germs can spread just as easily outdoors as indoors. Although the CDC doesn’t have explicit guidelines for cleaning grills, Katzowitz suggests washing grates and food preparation surfaces with hot, soapy water before cooking. Don’t forget to clean tongs, spatulas and other grilling utensils while you’re at it.

3. Don’t neglect your grill brush

A grill brush is a great tool for removing charred residue from grates, but if you use a wire brush, be aware that bristles may fall off and get stuck in your food. After cleaning your grill with a brush, use a wet cloth or paper towel to wipe off any loose bristles. One way to avoid the risk of bristles altogether is to use a balled-up piece of aluminum foil to scrub the grates once the grill is cool. If it’s hot, use a pair of tongs as a makeshift handle.

4 most popular holidays to grill

Fourth of July (54%)

Labor Day (47%)

Memorial Day (44%)

Father’s Day (34%)

Source: Hearth, Patio & Barbecue Association

4. Raw and cooked foods should be separated

Cross contamination is the enemy, so don’t use the same utensils and plates that came into contact with raw meats to serve the meal. Don’t let fruits, vegetables and other foods you plan to eat uncooked touch raw meat, meat juices or meat marinades. Wash your hands with soap and water before cooking and again after handling raw meat. Raw meats, including poultry and seafood, can be contaminated with salmonella, E. coli and other potentially harmful bacteria.

5. Don’t let leftovers linger

Raw meat, poultry and seafood need to be kept refrigerated below 40 degrees Fahrenheit until just before you’re ready to throw them on the grill. Germs can multiply once the internal temperature rises above 40 degrees. In general, leftovers should be refrigerated or frozen within two hours of cooking. However, if you are grilling on a hot day above 90 degrees outside, food should be refrigerated or frozen within one hour of cooking.

6. Charred meat can be risky

Consuming muscle meat including beef, pork, poultry and fish that has been prepared using high heat or smoke can increase cancer risks, according to the National Cancer Institute. Potentially harmful chemicals are formed when substances inside the meat react to the heat, flames and smoke. To reduce risks, avoid prolonged cooking at high heat, use a microwave to precook meat before grilling, continuously turn meat being cooked over a high-heat source, and remove charred portions before consuming, advises the National Cancer Institute.

7. But don’t undercook it

Safe minimum cooking temperatures

Ground beef, pork, veal, lamb: 160 degrees

Ground chicken, turkey: 165 degrees

Steaks, roasts, chops: 145 degrees

Poultry: 165 degrees

Fresh pork, ham: 145 degrees

Precooked ham: 165 degrees

Fish with fins: 145 degrees

Source: foodsafety.gov

In general, make sure that meat, poultry and seafood are cooked to their recommended safe internal temperatures by using a food thermometer. Otherwise, the heat may not be sufficient to kill potentially harmful germs that may be present. Fruits and vegetables may cook more quickly than meats, so if you cook them together on a skewer — as with kebabs — make sure the meat is fully cooked. Cooking meats and produce on separate skewers can make it easier to prepare each to the desired level of doneness.