Healthy Grilling with Propane
Did you know that propane grills are a healthy and environmentally friendly way to cook your food? Research shows that cooking on a charcoal grill can lead to as much as 105 times more carbon monoxide being produced than when cooking on a propane grill. A typical charcoal grill also produces an astonishing 11 pounds of carbon dioxide per hour, or twice as much as a propane grill. (An electric grill does even worse, producing 15 pounds of carbon dioxide per hour).*
Besides producing much lower emissions levels, propane grills greatly reduce your exposure to carcinogens that end up in your food when grilling. Charcoal grills create more smoke and burn hotter, leading to the formation of toxins that have been linked to some cancers.
Here are tips to ensure that your grilled meat is the safest it can be:
- trim excess fat before cooking
- marinate your meat with rosemary (studies show that this significantly reduces toxins; marinades made with garlic, onion and lemon juice are also recommended)
- flip the meat frequently when cooking
We wish you a happy, safe and healthy season of grilling with propane!
*When tested at 35,000 Btu’s per hour, based on a study by Tristram West, a researcher with the Department of Energy’s Oak Ridge National Laboratory.