Jason Reynolds is sous chef for the University Food Court, operated by Ball State's Residence Hall Dining Services, which serves approximately 4,500 students a day.

The open air is the only proper setting to enjoy a barbecue, he said.

"Barbecue grills are designed for outdoor use only," Reynolds said. "Never barbecue in your trailer, tent, house, garage or any enclosed area because carbon monoxide may accumulate."

Set up the grill in a well-ventilated area away from buildings, dry leaves or brush, he said. And chefs should consider the grill area sacred ground.

"Don't allow anyone to conduct any activities around the grill when it's in use," he said. "The grill body is hot during use and will remain hot for some time following its use. That's why you should always use your grill away from combustible surfaces."

Other general grilling tips include:

• When using a barbecue grill be sure all parts of the unit are firmly in place and the grill is stable.

• Should electrically operated accessories be used, be sure they are properly grounded in accordance with local codes. 

• Use long handled barbecue utensils to avoid burns and splatters.

• Wear clothing that does not have hanging shirttails, frills, or apron strings, and use flame retardant mitts when adjusting hot vents.

• To put out flare-ups, either raise the grid the food is on, spread the coals out, or adjust the controls on a gas grill to lower the temperature. If you must douse the flames with a light spritz of water, first remove the food from the grill.

• Use baking soda to control a grease fire and have a fire extinguisher handy. A bucket of sand or a garden hose should be near if you don't have a commercial extinguisher.

• Never leave a grill unattended once it is lit.

As for the actual barbecuing, Chef Reynolds has these tips:

• Preheat the grill on high for about ten minutes or until the temperature reaches 500-550 degrees F. Then brush the cooking grate clean with a brass grill brush. 

• For great grill marks and to make sure food doesn't stick, lightly oil the cooking grate just before placing the food on it.

"Keep the cover on so the heat circulates evenly and the grill can give the food more of the smoky flavor we love," Reynolds said.

(Note to Editors: For more information about this story, contact Jason Reynolds at (765) 285-0012 or chefreynolds@bsu.edu.)