MARTINEZ, S.C. - Families everywhere will be lighting their grills and cooking out this holiday weekend, but there are safety concerns that many will overlook.

Every 4th of July, fire departments have a lot more out of control grill and house fires to put out.

"On the Fourth of July, everybody's using their grill, so there's a higher chance we get a call about that type of fire."

If you’re using a gas grill, the regulator and the hose connection on the propane tank should be screwed on tight before you turn it on. There should be no nicks or cuts in the line—any break in the line will eventually leak and could cause the grill to catch fire or even explode.

If you're cooking with a charcoal grill, go easy on the lighter fluid.

"What doesn't get soaked up in the charcoal will accumulate in a pool underneath and when you light that, it can explode on you," says Chief Danny Kuhlmann of Martinez Fire Rescue.

Lighting the grill is just one risky aspect of grilling out. Cooking that food properly, however, is just as important, because when it comes to meat, looks can be deceiving.

"A lot of times you can cut open a hamburger or a piece of chicken and it will look just like it's cooked, but it won't be. It won't have reached the temperature that's necessary to kill any pathologic bacteria," says Mike Allison, Environmental Health County Manager for the Richmond County Health Department.

The best way to check your meat is with a thermometer. Different meats all need to be cooked to different temperatures. Chicken is one of the most commonly under-cooked meats, and can make you sick if not done right.

"They can put you in the hospital and even cause death," says Allison.

Tips for safe grilling:

DO clean out the ash catcher beneath charcoal before lighting to allow proper air circulation from bottom vents.

DON'T start the grill for the first time of the season without doing a thorough safety inspection. If using a gas grill, check for holes or leaks in gas hoses.

DO preheat gas grills for approximately 10 minutes. Charcoal grills should be heated until the coals are 80 percent gray and ashy.

DON'T place the grill too close to a house, garage or where any items can be ignited, such as by leaf piles or chemicals.

DO keep children and pets away from the grill so that it isn't bumped into or accidentally knocked over.

DON'T use metal-handled utensils on the grill. They can transfer heat to the palm of your hand. Opt for wooden handles or use a flexible, heat-resistant glove.

DO marinate meats to tenderize them. There is also evidence to support that marinades reduce the production of cancer-causing substances on meats that are grilled from fat in the meat and built-up drippings in the grill.

DON'T press down on burgers or meats while they're on the grill. This releases juices and could dry out the food. It may also cause flare-ups.

DO trim fat from meat before cooking.

DON'T use a fork to turn over foods on the grill. Use tongs, which will not pierce the food and release the juices.

DO put sweet basting items on the food during the last 10 to 15 minutes of cooking so they don't char.

DON'T thread foods on wooden skewers and cook without first soaking the skewers in water for 30 minutes. Otherwise the skewers could burn.

DO brush the grill with vegetable oil to prevent food from sticking.

DON'T leave the grill unattended. Food can flare up and burn quickly. Try to prepare as much of your meal in advance so that you can carefully watch the grill.

DO try other meats and foods on the grill such as pork, lamb and fish.

DON'T grill indoors or in an enclosed area devoid of proper ventilation.

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