Why Propane Grills Are the Best Choice

Posted: May 4, 2017

Posted: May 4, 2017

Research shows that cooking on a charcoal grill can lead to as much as 105 times more carbon monoxide being produced when compared to propane. A typical charcoal grill also produces an astonishing 11 pounds of carbon dioxide per hour, or twice as much as a propane grill. (An electric grill does even worse, producing 15 pounds of carbon dioxide per hour).*

Besides producing much less emissions, propane grills greatly reduce your exposure to carcinogens that end up in your food when grilling. Charcoal grills create more smoke and burn hotter, leading to the formation of toxins that have been linked to some cancers.

Even if you already have a propane grill, there are some tips to follow that will help ensure that your grilled meat is the safest it can be:

• trim excess fat before cooking
• marinate your meat in rosemary (studies show that this significantly reduces toxins; marinades with garlic, onion and lemon juice are also recommended)
• flip the meat frequently when cooking

We wish you happy, safe and healthy outdoor cooking this year with your propane grill!

*When tested at 35,000 BTUs per hour, Based on a study by Tristam West, a researcher with the Department of Energy’s Oak Ridge National Laboratory.