G'day, In my pursuit to eat healthier I've become increasingly concerned with the aspect of barbecued meat in relation to carcinogens especially when using charcoal... my understanding is that barbecuing meat using charcoal is bad but what about the barbecue taste that we're all so fond of, and when it comes to smoking with wood-chips is this a safe practice, some barbecues have smoke boxes build separately, you soak the wood chips, place them in the smoker box compartment and it never touches the meet but is that kind of smoking a healthy thing to do in terms of infusing the meet with a particular hickory, apple or maple taste and still delivering on that renowned barbecue flavor. So my question is: In consideration to BBQ between using charcoal or gas which is the preferred method and what are your thoughts on using smoke boxes. Regards EhrichView Thread
Hi Elizabeth, Thanks for your feedback reference articles, I typically like game meat like Lamb, Venison, Rabbit, and Turkey as well as beef. In the past I've used mostly dry rubs and tend to go for cuts that include a bit of "marbling".
I'm of the understanding that carcinogens form on meet when the drippings of the meet fall directly on the charcoal and that smoke settles on the meet and when barbequed meet becomes charred... so what if I'm using a charcoal barbecue like a Weber and positioned the charcoal in such a manner that none of the meet drippings would touch it but there would still be smoke, if it was covered... would that still be considered dangerous?View Thread