The Bite:
As the coals heat up your BBQ this summer, are they heating up the planet too?
06.28.2006
Submitted by idealbite on Wed, 06/28/2006 - 5:00pm.
The Benefits:
- Although gas won’t add much flavor to your veggie or beer brats, it also won’t add as much CO2 to the air. Gas barbecues produce about half as much CO2 as charcoal grills, and about 1/3 as much as electric grills.
- Purists: if you’re gonna go with charcoal, support good resource management by looking for sustainably-farmed coals or chips certified by the Forest Stewardship Council.
- Charcoal grills emit volatile organic compounds through smoke, and so does lighter fluid. Using a gas grill, you’ll avoid the liver, kidney and nervous system risks associated with VOCs.
Personally Speaking:
Heather uses her tiny propane camping grill most nights during the summer, and although Jen has no interest in anything that resembles cooking, she happily BYOVBs to cookouts.
Wanna Try:
- Weber Summit Platinum Grill - a grill master can dream, can’t she ($1,999)?
- Char-broil Patio Caddy - perfectly compact for apartment rooftop grillers like Heather ($170).
- Char-Broil Hickory Wood Chunks - uses wood certified by the FSC ($20).
Cocktail Fact
So much for campfires: 50% of all marshmallows eaten in the US have been toasted over a barbecue.
Bang For The Bite

If 10,000 Biters switched from charcoal to gas, each time they grilled they’d avert the same amount of CO2 as if an 18-wheeler was taken off the roads for a year and a half.

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