Safe Surfaces for Tabletop Hibachis

Stability

• Place tabletop hibachis on stable surfaces such as concrete decks or porch floors to prevent tipping or shaking. Avoid placement on card or folding tables or structures with wheels or casters on the leg bottoms. The surface should be solid enough to withstand wind and should be out of danger of being knocked over by people or pets. Tabletops should have solid facades to prevent the legs of the hibachi from falling through or becoming stuck in grooves between slats or in holes on mesh or waffle-patterned surfaces.

Fireproof Materials

• The surface on which you place the tabletop hibachi should be fireproof. Cement, brick, cinder block or stone surfaces are the best as they are fireproof, as well as resistant to becoming hot to the touch during the cooking process. If these surfaces are not available, place a fireproof barrier between the legs of the hibachi and the supportive stand. Sheet metal or aluminum, a rigid piece of protective asbestos or other fireproof materials are good choices as they can withstand the heat of the hibachi and protect against errant coals or embers.

Environment

• The surface on which the hibachi is placed should be in a well-ventilated area as the fumes from charcoal are highly toxic. Choose a surface that is far away from hanging tree limbs, branches and shrubbery and is also a safe distance from dried weeds or grass. Wear shirts with tight-fitting sleeves and outfits free of flowing fabrics, sashes or drawstrings that could be easily ignited by the flames or coals from the hibachi. Keeping the hibachi protected from gusty winds maintains a more even and long-lasting fire and prevents embers from being blown into dry surrounding areas.

Other Safety Measures

• Like any open fire, hibachi flames can become uncontrollable in strong winds. Grease or too much lighter fluid can also pose a hazard. When you set up the hibachi, fill a bucket with water and set it nearby before you light the fire, so it is easily accessible in case of an emergency. Douse any live coals with water immediately after the cooking is completed.