We love BBQing, in fact I try to grill as much as possible. My wife just asked me if it’s safe to eat grilled/smoked meat as much as we do and any scientific facts on increased risks of cancer, stroke etc? Keep in kind we try to limit our red meat to 1-2 times a week.
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How safe is charcoal grilling and smoking meat?
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Good analysis of the topic from @Meathead
Does Grilling Cause Cancer? Find Out The Facts Here. (amazingribs.com)
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Allon its a good read, and basically if you are smoking meat with clean smoke, you are good. And if you are grilling, the question becomes how much char is on the meat. It's a lot more complicated than that, but I feel the risk is minimal. The studies that made folks afraid of smoked and grilled meat are questionable - they did the smoking one in Europe using pine wood, which no one should ever smoke anything wood!
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Reminds me of a "Young Ones" episode:
Pilot and Co-Pilot sitting in a cockpit.
Co-Pilot: "I hope we don't crash"
Pilot: "Well, they say flying is safer than crossing the street"
Co-Pilot: (looking out the window and seeing they are flying over a street) "We're doing both right now"
Plane crashes.
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Club Member
- Apr 2018
- 5769
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
I'm 70 and have been eating all kinds of protein since I can remember. Including many White Castle burgers and if you are from North Jersey, Clifton/Passaic, Rutts Hutt burgers and rippers. Still alive and kickin'. Mitigate with copious amounts of red wine and an occasional bourbon. You'll do just fine.
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Club Member
- Jun 2022
- 1259
- Blackstone Valley National Historic Corridor, MA
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The avatar is my Shih Tzu, Gracie Mae. She slept at my side for almost 19 years. We miss her dearly.
- Oklahoma Joe's Bronco in orange. *
- Backyard Grills GCB 1690W dual/fuel grill.
- ThermoPro TP 910 dual probe thermometer.
- ThermoPro TP 610 instant read thermometer
- 2 ThermoPro TP 960 TempSpikes.
*made possible by donations from members of the Pit
🔥🔥🔥
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I love smoking and grilling, and think that if you don't overdo it, your going to be ok. The only thing I won't do is use charcoal that contains coal, and many brands still do.I also think there are a LOT of environmental factors that contribute to various cancers and our less than stellar health outcomes. So, maybe we're all doomed, but, the article ecowper posted is a good read. And if we are doomed, well, I figure it's worth having tasty food between now and then
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No matter what you eat at some point you will die. All things in moderation is about as good as I can do. I eat Keto which is a lot of protein. I like my protein grilled or smoked. I think worry is the thing to avoid. I’m 70 also and doing fine now. I’ve had a couple of scary things health wise, but neither was caused by food.
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Allon OK, not trying to be a party pooper, but what Euell Gibbons died from was a little known genetic disorder that tends to take people younger in life. I only bring it up because rare diseases and disorders don't get the attention they deserve.
OK, I'll go back to lurking.
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