I do not own a propane grill (and have no intention of ever owning one), so this list of grilling safety tips might surprise some of my regular readers, but most of the following list also apply to charcoal grilling; and to low and slow cooking.
From the Hearth, Patio & Barbecue Association:
1. Position your grill/smoker in open areas away from buildings and high traffic areas.
2. When lighting a gas grill, always keep the lid open.
3. Check propane tank levels before the day of the barbecue.
4. When grilling/smoking, wear clothing that does not have hanging shirt tails, frills or apron strings.
5. Marinate foods ahead of time. Always marinate in the refrigerator, never on the counter.
6. Trim the excess fat from meat to avoid flare-ups.
7. Place vegetables and fruits at the outer edge of the grill to prevent burning.
8. Always use long-handled barbecue utensils to avoid burns and splatters.
9. When grilling/smoking, use tongs or spatulas to move or turn meats instead of a fork to minimize the loss of juices.
10. Use a meat or “instant read” thermometer to ensure meat is cooked thoroughly. As a guideline, poultry 180°F (breasts 170°F); beef, lamb, veal roasts/steaks 145°F to 160°F; any burgers 160°F; all pork 160°F.
A point of additional information for those that regularly cook beef brisket and pork butts/shoulders: the temperature guidelines still apply, but for pulled-pork and tender-sliced brisket, cook those cuts of meat to at least 192 degrees or until tender.