For many New Yorkers, summer means outdoor grilling. Whether you’re looking to grill on your balcony, in your backyard, or on an office outdoor patio, here’s what you need to be compliant with the City’s Fire Code rules about portable outdoor barbecues.
Do the Rules Apply to Me?
The Fire Code applies to charcoal, electric, and LPG and piped natural gas-fueled portable outdoor barbecues (POB). If you are operating any one of those, regardless of what type of property you’re on, the Code applies. If you’re using natural gas, you need to use supply piping that was designed and installed to be compliant with the Fuel Gas Code. If the POB is fueled by LPG containers, there are additional Fire Code regulations that apply, and the amount that can be stored onsite will depend on your property classification.
Can I Use a Portable Outdoor Barbecue at Home?
As long as you follow the Fire Code rules, yes. Residents of both single-family and multi-family units can use a POB. It can be more difficult for multi-family residents to comply with the Code rules, though.
Can I Use a POB at Work?
In theory, yes. You’ll need to comply with the same rules that apply to residential units. You’ll also need to comply with any applicable zoning resolutions or agency/department rules or orders.
What If I Have a Stationary Outdoor Grill?
In that case, you’ll need to install, operate and maintain the grill in compliance with the applicable Building and Mechanical codes.
How Much Space Do I Need for the POB?
Ten is the number to remember:
- You’ll need a grate with a total area of 10 square feet or less.
- You’ll also need a clearance space of at least 10 feet from anything combustible, including roofs and decks.
- As much as possible, any doors or windows within 10 feet of the POB should be kept closed while the POB is in use. Doors should not be held or propped open during POB use.
What Do I Need to Have on Hand to Put Out a Fire?
Hopefully you won’t need it, but the potential danger for fire spread means you’ll need to have:
- A garden-type hose attached to a water supply, or a minimum of one portable, FC 906-compliant fire extinguisher with at least a 4-A rating.
- If you’re using the POB for commercial cooking, you’ll need a portable, FC 906-compliant fire extinguisher with a Class K rating.
What Else Do I Need to Know?
Clean your POB! There’s a certain amount of build-up that grill aficionados will retain for the flavor it adds to the food. This can quickly move into “fire and health hazard” territory. It’s best practice, and also a code requirement, to periodically remove grease and fat accumulations from grills and grill trays.
