Be careful!

Cooking shashlik is a traditional and beloved activity for many, and since all this is done right next to the house, people simply do not think about the consequences and sometimes even forget that the house is wooden. Sparks blown by the wind can fly a long distance, and then smoldering begins, which takes from 30 to 40 minutes. During this time, shashlik lovers are already busy celebrating and often discover the fire too late.

Remember that when placing special devices for cooking – a barbecue, grill, or fire pit – it is necessary to:

- choose a safe location that must be cleared of flammable substances and materials, dry vegetation, and low tree branches

- ensure fire extinguishing means (a fire extinguisher from a car or several bottles of water);

- the burning and smoldering process must be carried out in such a way that flames and sparks do not reach the flammable elements of buildings, outbuildings, and structures, or stored flammable substances and materials;

- after the burning process, the remnants of burning (smoldering) materials must be extinguished until the smoldering completely stops;

- it is not allowed to light bonfires on peat soils;

- the use of flammable and combustible liquids (except for liquids specifically designed for lighting) to ignite bonfires and charcoal is not allowed;

- when using special lighting fluid, exercise caution and strictly follow the instructions for its use;

- use special devices for cooking, and bonfires should be lit under the condition of continuous human monitoring of the burning and smoldering process.

By the way, it is better to grill shashlik on a barbecue, so the fire does not spread to the nearest vegetation and foliage. But if such an opportunity is not available, then the place planned for the fire pit must be dug out to the mineral layer of the soil and surrounded by stones or clods of earth.