Char grill or gas?

[Anonymous]

Anonymous wrote:Can anyone say what type of grill imparts the least amount of chemicals, especially carcinogenic chemicals, to the food?

The "carcinogenic chemicals," if they indeed exist in any quantity that would be of concern, don't come from the heat source but from the food iteself--specifically if the food is burned. Wood/charcoal smoke is not carcinogenic.

[Anonymous]

Anonymous wrote:We just bought a ceramic Kamado charcoal grill/smoker and love it. It has a slot for an electric charcoal starter wand, which lights the coals in less than 5 minutes. It holds heat really well and the temperature can easily be controlled at very high (700+) and very low temperatures, so it is great for both pizzas and low, slow cooking (pork shoulder, etc.)

We also have an old gas grill that my husband had been planning to rehab to use from time to time, but the Kamado grill is so quick and easy to use I doubt we'll be needing it.

You didn't get the big green egg?

[Anonymous]

I don't get the hype about gas. It's like cooking inside except it's outside! Nothing like charcoal grilled!