Grilling can create cancer-causing chemicals When cooking over high heat, especially an open flame, you are exposed to two main carcinogens: heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Studies show HCAs and PAHs cause changes in DNA that may increase the risk of cancer.
Keep grills on a level surface more than ten feet away from the house, garage or other structures. Keep children and pets away, as well as overhanging branches. Grills should not be used on a balcony or under an overhang. Avoid placing grills too close to combustible deck rails.
Gas grills were involved in an average of 9,079 home fires per year, including 4,454 structure fires and 4,625 outdoor fires annually. Leaks or breaks were primarily a problem with gas grills. 6% of gas grill structure fires and 15% of outside gas grill fires were caused by leaks or breaks.
The bottom line is that the best gas grills have a lower immediate impact on the environment because they don't produce as much pollution, but they also use fossil fuels. Charcoal grills put more nasties out into the air while you're making that delicious burger, but it comes from trees - a renewable resource.
Grilling is still a safe way to cook, provided that you do it in moderation and follow a few grill safety tips: Keep it lean. Start with lean meat and cut off all the skin and visible fat before you grill. Not only will this make the meat healthier, but it also will limit flare-ups that can char the meat.
The acids can cause tooth decay and harm gum tissue. Bacteria may also contribute to bad breath. There also is the potential for grills to irritate surrounding oral tissues and to wear the enamel away on the opposing teeth. To prevent problems, try and limit the amount of time spent wearing removable grills.
Barbecues use high heat and open flames to cook food, and when left unattended can become a safety and fire hazard. If you must leave the grill, ask another adult to watch the grill for you.
Barbecue smoke, especially when created by grilling with charcoal, can be a significant source of air pollution. The person doing the actual grilling will have the highest VOC exposure, but most people around the barbecue will be exposed to harmful emissions, either by inhaling them or absorbing them through the skin.
Any food particles or moisture left on the grill can attract rodents and other pests. You can cover the grill with a waterproof cover to protect it from moisture and dust. However, make sure the cover is secure and does not have any holes or tears, as this can allow rodents to enter.
Always grill outdoors. Grills must be 10 feet from the side of a building unless the manufacturer's instructions say it can be closer. Make sure grills are not underneath overhanging branches. Grills cannot be used on a porch, balcony or deck with a roof, overhang or wall (other than the exterior of the building).
In general there are a few reasons why your grill may catch fire, but the most common reason is due to the build-up of old grease on your grill. If your grill isn't cleaned regularly or thoroughly, grease can accumulate on the burners and in a lot of other places on your grill.
Infrared radiation is the best method for delivering high heat to food on a grill. Charcoal grills produce a lot of direct scorching infrared radiation that is converted to heat when it strikes food.
Nearly 9,000 fires a year, on average, involve grilling. Five out of six of these reported fires involved gas-fueled grills.
Your grill—whether it's charcoal or gas—should be at least 10 feet away from deck railings and any structures, like your home, garage or sheds. Give yourself enough space, too, says Greta Gustafson, media relations associate for the American Red Cross.
A small grill fire could easily lead to a home in flames. In fact, on average 10,200 house fires are started by grills each year, which estimates to be about a combined $37 million in property loss. This includes branches, wires, carports, awnings, etc.
Smoke Inhalation
Smoke contains pollutants and carcinogens. Barbecue smoke — specifically — contains high levels of polycyclic aromatic hydrocarbons (PAHs), which cause respiratory disease, among other health issues. To lower the risk of too much smoke inhalation, grill your food while keeping the hood open.
Propane and charcoal grills both put off carbon monoxide as a byproduct. When you do not properly ventilate the grill, it could turn into a deadly situation for those around it. Grills can put off a high amount of carbon monoxide and if you do not take the proper precautions, it could hurt everyone around.
Most electric grills comply with no "open flame ordinances" and are safe to use on balconies, terraces, and outdoor urban spaces.
In regards to your health, The Healthy says opt for a gas grill. Why? Because gas-grilled meats contain fewer carcinogens compared to char-kissed charcoal-grilled meats. As for the environment, it's been studied that gas grills' carbon footprint is about one-third of charcoal grills' carbon footprint.
Grills can harbor pieces of food for days, weeks, or even months after the dish has been consumed. The food that remains on the grill is an attraction for birds, insects, and other animals. These creatures can introduce any number of bacteria (and even waste) to the grill's surface if the grill top is left open.
While the heat from your BBQ will likely do a decent job of killing off bacteria, making sure your grill is clean before you cook is more hygenic and will help you avoid any cases of food poisoning.
Each year, there are about 20 deaths from carbon monoxide (CO) poisoning and about 400 emergency room treated injuries from CO poisoning resulting from charcoal grills. Charcoal produces CO when burned. CO is a colorless, odorless gas that can accumulate to toxic levels in closed environments.
First and foremost, never grill in your garage or any other enclosed space, even with the door open. Smoke and carbon monoxide can accumulate quickly, and they're both deadly.