Some councils have banned the use of disposable BBQs on council-owned parks, beaches and other public spaces
There’s something almost comic about the modern British summer ritual: as soon as the mercury climbs, we head to the nearest park, sit cross-legged on scorched grass, and hunch over a flimsy foil tray to sear sausages over an open flame.
But these disposable BBQs are now active wildfire risks. This summer, the UK has been experiencing what some fire scientists are calling a “firewave” – when heatwaves create the perfect conditions for wildfires, especially within cities. As a result, some councils have banned the use of disposable BBQs on council-owned parks, beaches and other public spaces.
It comes as London is on high alert for wildfires following four successive heatwaves so far this summer and minimal rainfall. The current fire danger forecast for the UK is set at “very extreme”.
This coincides with record fires in France, Spain and Greece, forcing evacuations of major cities including Bordeaux. While wildfires are a common occurrence, their frequency and intensity is increasing with climate change. At any given moment, thousands are being recorded across the globe by satellites and can be viewed in real time.
The devastating news of the fires in mainland Europe may make it seem like the problem is across the channel, but the UK statistics back up the unease. Over the weekend, the London Fire Brigade responded to over 1,300 incidents.
With temperatures expected to remain high and the skies clear of rain, the risk is only increasing. Most of England currently classifies as very high risk under the Fire Safety Index.
Meanwhile, South Wales Fire and Rescue has been battling flames in the Blaenavon area since July 20. This has been affecting air quality in the Cardiff area, despite the Welsh capital being 30km away from the blaze.
Almost all UK wildfires are being started by people. So given the hot summer we’re in, wouldn’t a crisp salad and a piece of fresh fruit make more sense than crouching over hot coals?
Disposable BBQs are a major preventable ignition source. The coals inside them are separated from the surface by only a thin aluminium tray that becomes extremely hot. This directly heats the surface below, rather than dispersing into open air the way it might around a fixed barbecue stand. Charcoal embers can also easily blow from the BBQ onto the ground and ignite dry grass, leaf litter, heathland or peat in sustained dry conditions.
On exposed coastlines, particularly where cliffs are capped with dry peat or gorse, wind can carry embers further and faster than on a still inland afternoon. Peat is exceptionally carbon rich. Found in bogs, fens and marshy uplands, it is formed very much the same way as coal and contains the partially decomposed remains of ancient plants and animals. This organic matter can smoulder underground for days and even weeks after it looks like a fire has been put out, presenting additional challenges for the fire services.
Even after charcoal appears extinguished, BBQ trays can stay hot for hours after the last sausage comes off the grill. And binning a warm BBQ creates a second danger, since barbecues discarded before cooling have started bin fires.
Randa Lindsey Kachef is a Lecturer in Environmental Geography, Birkbeck, University of London; King’s College London.
Mary Langsdale is a Research Affiliate, Department of Geography & Leverhulme Centre for Wildfire Research, King’s College London; Technical University of Denmark.
This article was first published by The Conversation and is republished under a Creative Commons licence. Read the original article.