This guide outlines key health risks of barbecuing—specifically the formation of PAHs and HAAs—and offers science-based mitigation strategies. It emphasizes that while a big charcoal grill, like a spacious grill 57 cm, poses higher risks due to fat flare-ups and smoke, you can still achieve a safer and enjoyable experience on any good charcoal grill. Essential tips include minimizing fat dripping, using a two-zone cooking method, and preventing cross-contamination to ensure your grilling remains both delicious and conscious of health.
2025-10-15
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