What activity is more synonymous with summertime than the backyard barbecue? Americans have a love affair with outdoor cooking. With this in mind, we would like to offer a few professional tips on how to have a safe and sane barbecue season:

* All grills, whether gas or charcoal, should be inspected before they are used. This means looking for grease buildup that could flame up, checking for rusted areas to ensure there is no "burn through" that might leak hot materials, and replacing cracked or damaged LP gas tanks and hoses. The goal is to restore that barbecue to good working condition, just as it came from the factory.

Essentials for charcoal or wood chunk grills:

* Allow lighter fluid to soak in before lighting. This will give the fumes a chance to disperse, thus minimizing flare-ups.

* Only use approved charcoal lighter. Never use gasoline or paint thinner no matter how desperate you are to start the fire.

* Never add lighter fluid to hot or warm coals.

* Never use an electric starter in the rain.

* If you use instant light briquettes, do not use lighter fluid, electric, solid or metal chimney style starters. Too much of a good thing may come back to bite you.

* Make sure the barbecue is on a level base and 5-10 feet from any combustible materials.

* Vents should be opened when cooking. Charcoal briquettes and wood chunks require oxygen to burn.

* Allow the coals to burn out entirely and let the ashes cool for at least 48 hours before disposing of them. If you can't wait that long, dispose of the ashes by wrapping them in heavy-duty aluminum foil, soak them completely in water and then put them in a non-combustible container.

* Never leave a barbecue unattended when there are hot coals or ashes in it. Designate the grilling area as a "No Play Zone," keeping children and pets away until the barbecue is completely cool.

* Never cook with a barbecue indoors or in an unventilated space. This is both from a fire hazard standpoint as well as the danger of carbon monoxide poisoning.

* Be alert for wind blown sparks and have a garden hose or other type of fire extinguisher at the ready.

Gas grill essentials:

* When the LP cylinder is connected, the grill must be kept outside in a well-vented space.

* If the grill is stored indoors, disconnect and remove the LP cylinder and store it outdoors. Follow the manufacturer's suggestion on storage.

* Never use an LP cylinder if it shows signs of dents, gouges, bulges, fire damage, corrosion, leakage, excessive rust or other forms of visual external damage. If you have any question about the cylinder's condition, have it checked by a liquid propane supplier.

* When lighting a gas grill, always keep the lid open to prevent a flash-off from the gas build-up.

* Avoid leaning over the grill when you light it; be aware of loose clothing that might catch fire. This applies to charcoal and wood chunk grills as well.

* If the burner does not ignite, turn off the gas. Keep the lid open and wait a few minutes until the gas clears before trying again.

* If the burner goes out during cooking, turn off all the gas valves and open the lid. Wait five minutes before relighting. You may have to change to another cylinder. If so, follow the basic lighting instructions.