Are charcoal briquettes 100% safe to use?


 
B

Bryan B

TVWBB Fan
I apologize if this has been discussed at length, but I had a conversation this weekend with someone who told me that charcoal briquettes release a "carcinogen" that can cause cancer. I told him I didn't see how that could be true since so many people use this stuff, but I just wanted to make sure. I have read the "all about charcoal" article on the website, but wanted to post this for some extra re-assurance.

Thanks in advance!

I'm really hoping to be able to use Kingsford more, as it worked great this weekend for my 1st ever cook on the WSM!!
 
Bryan, everything these days will cause cancer. Can you believe that even air can cause cancer. What is this world coming too?

Many of the studies to determine cancer causing agents use mice for test subjects. I bet if you put a few mice in a box and blew charcoal smoke on them for days on end they would all develop death.

So if you are a mouse be careful.

Otherwise use all the coal you want, you may want to use a brand without fillers, like a hard wood briquet.

Mark
 
Think of it this way Bryan it's safer to use charcoal than to drive your car. Driving kill's a lot more human's than charcoal does.
 
Intriguing question, Grasshopper.

A google search will be you many enlightening articles on the subject. The gist of which is that the breakdown of amino acids while cooking the meat may form compounds which are carcinogenic. These same compunds can be formed in your oven.

Or are you using charcoal to light your smokes?

I know a heavy smoker that is concerned about the safety of tap water.

Go figure.
 
Mike,

Not sure I understand your question, and maybe i am missing some humor?? I used Kingsford and some wood chunks for my first smoke this weekend on the WSM. Just making sure Kingsford is 100% safe to use when smoking. I know many people on this site use it, but I'm just checking. Someone told me I should use lump because briquettes can release harmful chemicals into the food.
 
Bryan, there are some people who will find problems with anything. And there are many who just like to start rumors over nothing so that those people can find problems. You already answered your own question. Everyone uses it and no one is claiming cancer because of it.

Go back and re-read all your responses -- everyone is gently poking you in the ribs
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. Except, Mike of course, who just wants to be sure you aren't lighting your cigarettes with a charcoal briquet -- that could be highly carcinogenic.

Rich
 
I have been eating charcoal prepared food for over 60 years.
During that time I have been advised that red meat, poultry, bacon, eggs, cell phones, tv, apples, fresh and salt water fish, milk, soda, air, water, and sunlight can cause cancer.
In the midst of all that, I have maintained my internals higher than room temperature with ease.
The google search above mentioned refers to compounds being formed on the meat from charcoal broiling, not K specifically.
I reject that supposition and will continue to cook meat before consumption.
I will blindly continue to use Kingsford, because Henry Ford told me to.
 
A good indicator to me is that nobody is trying to sue Kingsford in this sue happy try to make a quick buck country.

I would also think there would be more of a concern with lighter fluid than charcoal too.
 
Originally posted by John Solak:
A good indicator to me is that nobody is trying to sue Kingsford in this sue happy try to make a quick buck country.

I would also think there would be more of a concern with lighter fluid than charcoal too.
Click to expand...

Yeah, I thought of the sue issue to, John. And lighter fluid! Yuk! I remember my early days when I didn't know any better. Never could get adjusted to that flavor in my steaks! Let alone what it does inside.

Mike, you can't be that old, so I reject what you say. Except for those last two lines, of course.
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Rich
 
There are no data that I know of that support the notion that charcoal briquettes are unhealthy.

As Mike Hartwell notes, there are studies that support the possibility of cancer-causing agents being formed during cooking of meats, specifically the intense heat cooking of grilling or pan frying. The highest concentration of these carcinogenic compounds (called heterocyclic amines, or HCAs), are found in meats that are charred black, something I strongly dislike irrespective of the cancer issue - I can't stand the acrid flavor. A differnt class of cancer-causing compounds (called polycyclic aromatic hydrocarbons or PAHs) are formed when drippings cause flare-ups. These compounds form in the smoke and are deposited on meats. Flipping often is one way to reduce HCA development; marinating is another as is cooking at lower temps, or cooking indirectly when grilling, which reduces the PAH development possibility. I do not like meats cooked in flame (because it so easily causes charring) so avoid flare-ups by cooking substantially indirectly.

If any of this is a concern you can simply modify your grilling approach.
 
I agree with the above posters. Everybody has to die of something, if my smoker ends up killing me then I'll have died happy and well fed.
 
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