grill safety - propane gas grill with grill cover

On last March, when Los Angeles County Supervisor Mike Antonovich announced "using a barbecue, going to jail", it lit a fire under the air quality management area on the south coast.
The supervisor referred to a proposal by SCAQMD, rule 1174, which would prohibit Charcoal lighting methods that are harmful to the environment.
Sale of bags will be prohibited by law if approved
Light charcoal, charcoal lighter, self
Ignite charcoal, Cube appetizer and ethanol gel.
It turns out that these substances pollute ozone by releasing activated carbon hydrogen compounds.
Los Angeles is a mecca for outdoor cooking, releasing three to four tons of smoke a day.
The number rose to six or seven tons on holidays.
Although the supervisor's remarks and public concerns that the ruling would infringe on the Rights of the grill, the SCAQMD said that the proposed law would simply set standards for charcoal
Lighting products similar to paint and other hazardous materials.
It will prohibit the sale of products that do not meet the requirements.
"It doesn't mean that anyone has to stop the barbecue because there are other ways to light the fire," said Bill Kelly, spokesman for SCAQMD . ".
"The law provides an acceptable method of igniting barbecue charcoal.
These include chimneys, electric probes, natural gas, propane, and treated wood chips with paper Tinder.
SCAQMD is not the only group that has expressed concern about the harm of the barbecue.
The American Cancer Institute said that although more research is needed in this area, there seems to be a link between cancer and charcoal --broiled foods.
One theory is that cooking on an outdoor grill translates some of the protein in the meat into a product that destroys genetic material in human cells.
DNA damage is associated with cancer.
Another hypothesis is that the fat dripping on hot coal or stone forms known carcinogens, benzopy.
The smoke rising from the fire takes the substance into the flesh and deposits it on the surface, which may lead to the development of cancer.
The burning of food is also considered a problem because when the food is burnt, another carcinogenic substance is released.
However, the institute emphasizes that there is no evidence that occasional summer cooking increases the risk of cancer.
It provides the following tips for users who use the grill more frequently. --
Select meat with low fat content to reduce the production of carcinogens. --
Cover the grill with foil before cooking, then make a few holes to let the fat drop down and protect the food from smoke. --
Cook the meat-
But don't make it like this.
Remove any blackening surface material from the food. --
Discourage emergencies.
Put a spray bottle full of water at hand to suppress coal that is too hot or burning. --
Use the drip tray as much as possible, but make sure it doesn't stay on the burning coal. --
Pre-cook poultry, ribs and vegetables to reduce the cooking time on the grill and reduce the release of fat.
Then simply grill and add a subtle barbecue flavor.