Charcoal and lighter fluid emit smog-forming organic compounds into the air. Instead of petroleum, try ethanol starting fluid or natural gas. Gas grills will also reduce preheating times, and you should avoid using paper or plastic plates and utensils. Washing reusable ones doesn’t take much longer, and does more for the environment.
Burning wood and charcoal, which releases both hydrocarbons and soot, both of which contribute to air pollution. However, it is unlikely that barbecue fires are that bad for the environment when compared to the other air pollution heavy hitters (industrial pollution and vehicles), especially if you are only barbecuing a bit in the summer. Making sure you are barbequing as greenly as possible helps, though! There are also some health risks associated with barbeque, if you want to take a look at the article linked below.
There are three kinds of charcoal that burn at varying rates of cleanliness. Charcoal briquettes are the most common and are what you usually get at the store. They contain additives such as petroleum solvents and sawdust which makes them the most harmful of the three when burned. Lump charcoal, the second type, ahs no addities and produces less ash then brit\quettes. Ceramic briquettes don’t burn but absorb heat then radiate it out, which may improve the grill’s efficiency.
It is damaging to have the emission coming from coal or wood, depending on how you are barbecuing. We are very fortunate that we all do not require the use of open fire to produce cooked meals every day. The emissions from these types of cooking methods is great and grouped together, they cause quite a negative impact.
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