Thrill of the Grill

摘要

The smell of barbeque is a hallmark of summertime's arrival. Whether gas or charcoal is the grill of choice, most folks with a patio, stoop or other outdoor escape enjoy cooking out of doors as the days grow longer. But that classic summertime scent contains two potentially carcinogenic compounds: polycyclic aromatic hydrocarbons (PAHs) created by fats dripping onto the heat source, and hete-rocyclic amines (HCAs), produced by the burning of said heat source (charcoal or wood). Following are some tools to help keep the grilling experience healthful without sacrificing that outdoor taste.