Guest guest Posted June 22, 2003 Report Share Posted June 22, 2003 I don't know anything about the toxicity of the charcoal, but another thing to be concerned about is the fats dripping onto an open flame, and oxidized fats evaporating back into the meat. If you are using it a lot, you might want to use something to protect the drippings from coming into contact with the open flame. chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2003 Report Share Posted June 23, 2003 That is a good point. The various grills have different racks that you lay the meat on. Some are more open to flame than others. Some also have a upper and lower rack with the upper rack for cooking at lower temperature. Thanks, Irene At 03:12 PM 6/22/03, you wrote: >I don't know anything about the toxicity of the charcoal, but another thing >to be concerned about is the fats dripping onto an open flame, and oxidized >fats evaporating back into the meat. If you are using it a lot, you >might want >to use something to protect the drippings from coming into contact with the >open flame. > >chris > > > Quote Link to comment Share on other sites More sharing options...
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