By Paul Morrone CFP®, CPA, MSA
After months of setting off the fire alarm or making a mess of the kitchen trying to cook on the stovetop, its finally time to make use of the grill again. I wouldn’t say it’s entirely a reflection on my skill as a chef, but cooking inside with the windows closed can certainly create some unwanted smoke, smells or mess that could be easily avoided by cooking outside. Now, at least for the next couple of months, I don’t have to worry about the house smelling like blackened chicken, or worse, pan seared salmon. Those smells seem to linger for days, even with the help of candles, air fresheners and a thorough cleaning.