Quote:
Originally Posted by Fuzz
Do you guys using charcoal and smokers every worry about the cancer risks of that? It's one reason I haven't looked into it at all. I'm ok to have it occasionally when I go out for food, but regularly at home seems like a bit to much risk. Or is this one of those "doctors say" things that has been proven/disproven over and over?
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Once you get the coals going, there isn't too much stuff in excess of what a gas/propane BBQ that goes into the air that I am aware of. Some people will put foil on the bottom to protect against stuff getting onto the food, but as far as I know this isn't necessary. More people I've conversed within have concerns about using lighter fluid than the actual charcoal itself.
But let's be honest, part of the reason why charcoal/smoking is tastier is because it's imparting some stuff on our food as it burns. An impurity known as flavour. I'm not going to argue whether it's healthy or not, but it sure is tasty. It's akin to how I always get a chuckle about vodka distillers claiming how pure their beverage is. Yes, the purity is also why this type of beverage is also tasteless.
Eating charred food is bad for you, whether it's charcoal cooked, gas/propane, stove top or oven. I agree you're probably taking in more stuff via camp fire than using a smoker/charcoal bbq.