<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan N.:
This was a post over at the BBQ Forum by Ed Roe:
Posted by roeboat on December 27, 2009 at 09:35:34:
In the past I've left my pit inside my shop and opened the (3) doors to ventilate and cooked that way. Today, just for giggles I pulled out my 4 gas meter and checked the carbon monoxide level. In just two minutes it was over 100 ppm. Unbelievable. Don't take chances. Ed </div></BLOCKQUOTE>
First, refer to Dan N. above.
Second, Carbon Monoxide is colorless & odorless. It's also heavier than air so it drops down and seeps under doors and into corners. You can slowly build levels in your blood that will make you symptomatic in ways you may initially consider flu-like. (headache/nausea/fatigue) As the levels get higher, the symptoms get scarier.
Lighting up charcoal in or around an enclosure is potentially dangerous. Best not to do it. This is a common wintertime job for us as lots of people start getting similar ideas when the weather gets cold.
Regards,
Brett Fields
Fire dept of New York Paramedic
HazMat Medical Tech 2