Topical Fire Report Series Volume 11, Issue 1 / May 2

Grill Fires on Residential Properties

These topical reports are designed to 

explore facets of the U.S. fire problem as 

depicted through data collected in the U.S. 

Fire Administration’s (USFA’s) National Fire 

Incident Reporting System (NFIRS). Each 

topical report briefly addresses the nature 

of the specific fire or fire-related topic, highlights important findings from the data, and 

may suggest other resources to consider for 

further information. Also included are recent 

examples of fire incidents that demonstrate 

some of the issues addressed in the report or 

that put the report topic in context.

Findings

■ Grill fires on residential properties result in an estimated average of 10 deaths, 100 injuries, 

and $37 million in property loss each year.

■ Almost half (49 percent) of grill fires on residential properties occur from 5 to 8 p.m.

■ Over half (57 percent) of grill fires on residential properties occur in the 4 months of May, 

June, July, and August.

■ Thirty-two percent of grill fires on residential properties start on patios, terraces, screened-in 

porches, or courtyards, while an additional 24 percent start on exterior balconies and 

unenclosed porches. 

■ The leading category of equipment power source is “gas fuels” (79 percent). Within this 

category, propane is the power source in 69 percent of all grill fires on residential properties.

■ “Heat from powered equipment” is the leading heat source category for grill fires on 

residential properties (47 percent). Within this category, spark, ember, or flame from 

operating equipment accounts for 28 percent of all grill fires on residential properties.

■ Thirty-seven percent of grill fires on residential properties with item first ignited determined 

fall under the “liquids, piping, filters” category which includes flammable liquid/gas and 

accelerants.

■ The leading category of factors contributing to ignition is “mechanical failure, malfunction” 

(35 percent). Within this category, leaks or breaks of containers or pipes account for 23 

percent of all grill fires on residential properties. 

From 2006 to 2008, an estimated 5,700 grill fires on 

residential properties occurred annually in the United 

States.1,2,3 These fires resulted in an estimated average of 

10 deaths, 100 injuries, and $37 million in property loss 

each year. This report addresses the characteristics of grill 

fires on residential properties reported to the National Fire 

Incident Reporting System (NFIRS) between 2006 and 

2008. 

Grill fires on residential properties are defined as fires where 

a grill, hibachi, or barbecue is the principal equipment 

involved in ignition and the property use is residential. Of 

these fires, 45 percent are residential structure fires, 47 

percent are outside fires, and 8 percent are other, unspecified fires. 

Type of Fire

Grill fires on residential properties consist of two major categories of incidents: fires that are confined to specific types 

of equipment or objects (confined fires) and those that are 

not (nonconfined fires). Confined fires are small fire incidents that are limited in scope, confined to noncombustible 

containers, rarely result in serious injury or large content 

losses, and are expected to have no significant accompanying property losses due to flame damage.4,5 Approximately 

10 percent of grill fires on residential properties are confined fires. 

NFIRS allows abbreviated reporting for confined fires and 

many reporting details of these fires are not required, 

therefore they are not reported. However, the majority of 

fire incident records coded as “confined” grill fires in NFIRS 

had sufficient data to be included in the overall analyses. 

As a result, this report addresses all grill fires on residential 

properties and does not distinguish between confined and 

nonconfined fires.

Loss Measures

Table 1 presents losses, averaged over this 3-year period, of 

all reported fires and grill fires on residential properties.6

 

On average, grill fires on residential properties result in 

more injuries and slightly higher dollar losses when compared to all other fires.

continued on next page

U.S. Department of Homeland Security • U.S. Fire Administration

National Fire Data Center • Emmitsburg, Maryland 21727

www.usfa.fema.gov/statistics/reports/index.shtm
TFRS Volume 11, Issue 1/Grill Fires on Residential Properties Page 2

Table 1. Loss Measures for Grill Fires on Residential Properties (3-year average, 2006–2008)

Measure All Fires Grill Fires on Residential Properties

Average Loss:

Fatalities/1,000 Fires 2.0 2.2

Injuries/1,000 Fires 9.8 33.9

Dollar Loss/Fire $8,050 $11,910

Source: NFIRS 5.0.

Note: Average loss for fatalities and injuries is computed per 1,000 fires; average dollar loss is computed per fire and is rounded to the nearest $10.

Property Use

Table 2 presents the percentage distribution of property use 

for grill fires on residential properties. Eighty-seven percent of grill fires on residential properties occur on one- or 

two-family dwelling properties. Eleven percent of grill 

fires on residential properties occur on multifamily dwelling (apartments, rowhouses, town houses, condominiums, 

and tenements) properties, while 3 percent occur on other 

residential properties.

Table 2. Percentage Distribution of Property Use for Grill Fires on Residential Properties 

(3-year average, 2006–2008)

Property Use Grill Fires on Residential Properties

One- or two-family dwelling properties 86.5% 

Multifamily dwelling properties 10.9%

Other residential properties 2.6%

Total 100.0%

Source: NFIRS 5.0.

When Grill Fires on 

Residential Properties Occur

As shown in Figure 1, grill fires on residential properties 

occur mainly in the early evening hours, from 5 to 8 p.m., 

peaking from 6 to 7 p.m. at 19 percent. In fact, this 3-hour 

period accounts for almost half (49 percent) of grill fires on 

residential properties. Sixty-three percent of grill fires on 

residential properties occur during the 5-hour period from 4 

to 9 p.m. Fire incidence then declines, reaching and staying 

near the lowest point during the morning hours (12 a.m. 

to 12 p.m.), and steadily rises again in the afternoon hours 

until reaching its peak in the early evening hours.7

Figure 1. Grill Fires on Residential Properties by Time of Alarm (2006–2008)

0.0

2.0

4.0

6.0

8.0

10.0

12.0

14.0

16.0

18.0

20.0

11PM-Mid

10PM-11PM

9PM-10PM

1PM-2PM2PM-3PM3PM-4PM4PM-5PM5PM-6PM6PM-7PM7PM-8PM8PM-9PM

12PM-1PM

10AM-11AM

11AM-12PM

9AM-10AM

Mid-1AM

1AM-2AM2AM-3AM3AM-4AM4AM-5AM5AM-6AM6AM-7AM7AM-8AM8AM-9AM

6.7

13.2

19.4

16.2

7.5

5.2

3.9 3.5 2.9

1.2 1.2 1.61.6 0.9 1.3 0.9 1.1

2.1

0.7 0.8 1.0

2.1 1.7

3.6

Percent of Grill Fires On Residential Properties

Time of Alarm Source: NFIRS 5.0.
TFRS Volume 11, Issue 1/Grill Fires on Residential Properties Page 3

Figure 2 illustrates that, as expected, over half (57 percent) 

of grill fires on residential properties occur in the 4 months 

of May, June, July, and August. Fire incidence then begins to 

decline reaching the lowest point in December, and steadily 

rises during the first 4 months of the year. This pattern correlates with warm-weather outdoor recreational activities.

Figure 2. Grill Fires on Residential Properties by Month (2006–2008)

Source: NFIRS 5.0.

Where Grill Fires on Residential Properties 

Start (Area of Fire Origin)

Five areas of fire origin account for 80 percent of grill fires 

on residential properties (Table 3). Thirty-two percent of 

grill fires on residential properties start on patios, terraces, 

screened-in porches, or courtyards. Another 24 percent 

of these fires start on exterior balconies and unenclosed 

porches, while an additional 17 percent start in other, 

unspecified outside areas. Less common are grill fires on 

residential properties that start on exterior wall surfaces (4 

percent) and outside open areas including lawns, farmland, 

fields, and vacant lots (4 percent).

0.0

2.0

4.0

6.0

8.0

10.0

12.0

14.0

16.0

18.0

November

December

October

September

August

July

April

May

June

March

February

January

3.2 3.6 3.9

5.0

9.8

14.0

13.1

17.4

12.4

8.5

5.6

3.7

Month of Year

Percent of Fires on Residential Properties

Table 3. Leading Areas of Fire Origin in Grill Fires on Residential Properties (2006–2008)

Areas of Fire Origin Percent

(Unknowns Apportioned)

Courtyard, patio, terrace, screened-in porch 32.0

Exterior balcony, unenclosed porch 23.7

Outside areas, other 16.6

Wall surface, exterior 4.2

Outside open areas 3.7

Source: NFIRS 5.0.

Power Sources of Equipment Involved in 

Grill Fires on Residential Properties

Table 4 shows the equipment power source categories of 

grill fires on residential properties. The leading category 

of equipment power source is “gas fuels” (79 percent). 

Within this category, propane is the power source in 69 

percent of all grill fires on residential properties. The 

second leading equipment power source category is “solid 

fuels” (18 percent) which includes charcoal. For the 

remaining 3 percent of grill fires on residential properties, 

the equipment is powered by electrical, liquid, or other fuel 

sources.
TFRS Volume 11, Issue 1/Grill Fires on Residential Properties Page 4

Table 4. Equipment Power Sources of Grill Fires on Residential Properties 

by Major Category (2006–2008)

Equipment Power Source Categories Percent

(Unknowns Apportioned)

Gas Fuels 79.2

Solid Fuels 17.5

Electrical 1.7

Liquid Fuels 1.1

Other Power Sources 0.6

Total 100.0

Source: NFIRS 5.0.

Note: Total may not add to 100 percent due to rounding. 

How Grill Fires on Residential Properties 

Start (Heat Source)

Figure 3 shows sources of heat categories in grill fires on 

residential properties. The “heat from powered equipment” 

category accounts for 47 percent of grill fires on residential 

properties where the heat source was determined. Within 

this category, spark, ember, or flame from operating equipment accounts for 28 percent of all grill fires on residential 

properties, while radiated or conducted heat from operating 

equipment accounts for 14 percent of these fires.

The “hot or smoldering object” category accounts for 19 

percent of grill fires on residential properties where the 

heat source was determined. This category includes hot 

coals, charcoal, or ashes. Additionally, the “heat from open 

flame or smoking materials” category also accounts for 19 

percent of the grill fires. This category includes lighters and 

matches. 

Figure 3. Sources of Heat in Grill Fires on Residential Properties by Major Category 

(2006–2008)

0.0 10.0 20.0 30.0 40.0 50.0 60.0

Undetermined

Chemical, natural heat source

Heat spread from another fire

Other heat source

Heat from open flame or smoking materials

Hot or smoldering object

Heat from powered equipment

46.5

44.2

18.9

18.0

18.7

17.8

8.1

7.7

7.3

6.9

0.5

0.4

5.0

Percent of grill fires on 

residential properties with

heat source determined

Percent of all grill fires on 

residential properties

Percent of Grill Fires on Residential Properties

Source: NFIRS 5.0.
TFRS Volume 11, Issue 1/Grill Fires on Residential Properties Page 5

What Ignites First in Grill Fires on 

Residential Properties

Thirty-seven percent of grill fires on residential properties 

with item first ignited determined fall under the “liquids, 

piping, filters” category (Figure 4). This category includes 

flammable liquid/gas and accelerants. The second leading 

category, “organic materials,” accounts for 22 percent of 

grill fires on residential properties, while the third category, 

“structural component or finish,” accounts for 19 percent 

of these fires. Flammable liquid/gas (34 percent), cooking materials (18 percent), other, unspecified items (10 

percent), and exterior sidewall covering, surface, and finish 

(8 percent) are the specific items most often first ignited in 

grill fires on residential properties.

Figure 4. Item First Ignited in Grill Fires on Residential Properties 

by Major Category(2006–2008)

Source: NFIRS 5.0.

0.0 5.0 10.0 15.0 20.0 25.0 30.0 35.0 40.0

Undetermined

Adornment, recreational material, signs

Soft goods, wearing apparel

Storage supplies

General materials

Furniture, utensils

Other items

Structural component or finish

Organic materials

Liquids, piping, filters

Percent of grill fires on 

residential properties with 

item first ignited determined

Percent of all grill fires on 

residential properties

Percent of Grill Fires on Residential Properties

37.2

33.4

22.4

20.2

19.1

17.2

9.6

8.6

5.3

3.9

4.7

3.5

1.1

0.9

0.7

0.7

0.7

10.0

0.7

Factors Contributing to Ignition in Grill 

Fires on Residential Properties

Table 5 shows the factors contributing to ignition categories 

of grill fires on residential properties. The leading category 

of factors contributing to ignition is “mechanical failure, 

malfunction” (35 percent). Within this category, leaks or 

breaks of containers or pipes account for 23 percent of all 

grill fires on residential properties.

The “misuse of material or product” category is a contributing factor in 30 percent of grill fires on residential 

properties. Within this category, heat source too close to 

combustibles accounts for 18 percent of all grill fires on 

residential properties. The third leading category of factors contributing to ignition is “operational deficiency” 

(26 percent). Within this category, unattended equipment 

(9 percent) and failure to clean (9 percent) account for 18 

percent of all grill fires on residential properties. The “fire 

spread or control” category is the fourth leading factor at 10 

percent.
TFRS Volume 11, Issue 1/Grill Fires on Residential Properties Page 6

Table 5. Factors Contributing to Ignition for Grill Fires on Residential Properties 

by Major Category (Where Factors Contributing to Ignition are Specified, 2006–2008)

Factors Contributing to Ignition Categories Percent of Grill Fires on Residential Properties

Mechanical failure, malfunction 34.5

Misuse of material or product 29.5

Operational deficiency 26.4

Fire spread or control 9.8

Design, manufacture, installation deficiency 3.8

Other factors contributing to ignition 3.3

Natural condition 1.8

Electrical failure, malfunction 0.2

Source: NFIRS 5.0.

Notes: 1) Includes only incidents where factors that contributed to the ignition of the fire were specified.

2) Multiple factors contributing to fire ignition may be noted for each incident; total will exceed 100 percent. 

Examples

The following are some recent examples of grill fires on 

residential properties reported by the media:

•	 March 2010: A home in Alton, IL, was badly damaged in a fire after a leak in a hose caused a propane 

gas grill to explode into flames. The incident occurred 

on the home’s back porch with flames spreading from 

the porch to the rear of the house. The Alton Fire 

Department reported the resident of the home had 

turned on the grill when the propane from the leaking 

hose caused a small explosion and fire. The value of 

the house was given as $45,000. Damage to the structure was estimated at $20,000 and loss of contents at 

$10,000.8

•	 July 2009: Investigators believe an overturned grill 

caused a house fire that destroyed a family’s home in 

Central City, KY. The family had been outside grilling 

for the Fourth of July holiday near their back porch, and 

investigators suspect the grill overturned and sparked the 

blaze. No one was injured, but the home and the family’s belongings were destroyed.9

•	 June 2009: Portland and Tualatin Valley Fire & Rescue 

crews responded to an outdoor grill fire that spread to a 

large house in Portland, OR, and necessitated a second 

alarm call. Investigators found the fire was caused by the 

improper use of a gas grill. The fire caused an estimated 

$700,000 in damage to the structure and an additional 

$700,000 to the contents.10

•	 May 2007: Hot charcoal ashes from a rooftop grill 

caused extensive damage to several apartments and a 

market in Madison, WI. Fire investigators found the 

cause of the fire accidental due to hot embers dropping 

from a charcoal grill onto the roof. The grill did not have 

a tray to catch the embers. Fireworks were also thrown 

onto the grill. One person was treated and released at 

the scene of the fire. Fourteen people were displaced.11

Conclusion

Grills, hibachis, and barbecues on residential properties 

continue to be a high fire risk and, on average, result in 

more injuries and slightly higher dollar losses when compared to all other fires. As a result, it is crucial that each 

household diligently practice fire safety when cooking on 

one of these pieces of equipment. Practicing fire safety 

can prevent these fires and their resultant injuries, deaths, 

and property loss. For grilling and other types of cooking 

fire safety, please visit http://www.usfa.fema.gov/citizens/

all_citizens/home_fire_prev/cooking.shtm.

NFIRS Data Specifications for Grill Fires 

on Residential Properties

Data for this report were extracted from the NFIRS annual 

Public Data Release (PDR) files for 2006, 2007, and 2008. 

Only version 5.0 data were extracted. 

Grill fires on residential properties were defined as:

•	 Incident Type codes 100 to 123 and 140 to 173. Note 

that mobile property (vehicle) fire Incident Types 130 to 

138 were excluded. In addition, Incident Type 110 was 

also excluded. Incident Type 110 is a conversion code 

for NFIRS 4.1 and is not a valid code for data collected 

in NFIRS 5.0. Incidents in the NFIRS 5.0 database with 

a 110 Incident Type are incidents collected under the 

NFIRS 4.1 system and are converted to NFIRS 5.0 compatible data.

continued on next page
TFRS Volume 11, Issue 1/Grill Fires on Residential Properties Page 7

•	 Equipment Involved in Ignition code 643 (grill, hibachi, 

or barbecue).

•	 Property Use codes 400 to 464:

Property 

Use 

Code

Description

419 One- or two-family dwelling

429 Multifamily dwelling

439 Boarding/Rooming house

449 Hotel/Motel, commercial

459 Residential board and care

460 Dormitory-type residence, other

462 Sorority house, fraternity house

464 Barracks, dormitory

400 Residential, other

•	 Aid Types 3 (mutual aid given) and 4 (automatic aid 

given) were excluded to avoid double counting of 

incidents.

To request additional information or to comment 

on this report, visit http://www.usfa.fema.gov/

applications/feedback/index.jsp

Notes: 

1

 National estimates are based on 2006-2008 native version 5.0 data from the National Fire Incident Reporting System 

(NFIRS) and fire loss estimates from the National Fire Protection Association’s (NFPA’s) annual surveys of fire loss. Fires are 

rounded to the nearest 100, deaths to the nearest 5, injuries to the nearest 25, and loss to the nearest $million.

2

 Residential properties include, but are not limited to, one- or two-family dwellings, multifamily dwellings, boarding 

houses or residential hotels, and commercial hotels.

3

 When calculating national estimates, fires with equipment involved in ignition coded as none and having a heat source 

from the “heat from powered equipment” category (heat source codes 10-13) were grouped with fires where equipment 

involved in ignition were coded as unknown.

4

 NFIRS distinguishes between “content” and “property” loss. Content loss includes loss to the contents of a structure due to 

damage by fire, smoke, water, and overhaul. Property loss includes losses to the structure itself or to the property itself. Total 

loss is the sum of the content loss and the property loss. 

5

 In NFIRS, confined fires are defined by Incident Type codes 113 to 118.

6

 The average fire death and fire injury loss rates computed from the national estimates will not agree with average fire 

death and fire injury loss rates computed from NFIRS data alone. The fire death rate computed from national estimates 

would be (1,000*(10/5,700)) = 1.8 deaths per 1,000 grill fires on residential properties and the fire injury rate would be 

(1,000*(100/5,700)) = 17.5 injuries per 1,000 grill fires on residential properties. 

7

 For the purposes of this report, the time of the fire alarm is used as an approximation for the general time the fire started. 

However, in NFIRS, it is the time the fire was reported to the fire department. 

8

 Linda Weller, “Propane grill leak triggers home fire,” www.thetelegraph.com, March 12, 2010, http://www.thetelegraph.

com/articles/fire-37441-house-rear.html (accessed March 22, 2010). 

9

 Chad Shoulders, “Overturned grill believed to cause house fire,” www.news25.us, July 5, 2009, http://www.news25.us/

Global/story.asp?S=10646519 (accessed March 22, 2010).

10 Kay Mitchell, “Grill sparks two-alarm fire at West Hills home,” www.oregonlive.com, June 24, 2009, 

http://www.oregonlive.com/portland/index.ssf/2009/06/grill_sparks_twoalarm_fire_at.html (accessed March 22, 2010).

11 Bernadette Galvez, “Charcoal grill causes $500,000 fire to several apartments and a neighborhood market,” 

www.cityofmadison.com, May 6, 2007, http://www.cityofmadison.com/fire/department_news/press_releases/2007/

May%206_HamiltonCause.pdf (accessed March 19, 2010).