As long as I've been grilling, I've always been told to never, ever put meat on charcoal briquettes that hasnt ashed over....both for affecting the taste of the meat and the unhealhy chemicals that get deposited on it.
You can imagine my surprise when I began doing research here and discovered cooking over fresh briquettes isn't just done, its standard procedure......
Is there something about smoking that reduces the hazards, or is it just a trade off that the community has made to achieve more consistant results......or are the hazards something that have been overstated?
You can imagine my surprise when I began doing research here and discovered cooking over fresh briquettes isn't just done, its standard procedure......
Is there something about smoking that reduces the hazards, or is it just a trade off that the community has made to achieve more consistant results......or are the hazards something that have been overstated?