The grilling war is back: Propane vs. Charcoal. Yes, some people love grilling with charcoal and others love grilling with propane (we personally love propane), but is using one really healthier than the other?
The answer is yes! In a study done (Farhadina et al., 2010), charcoal-grilled meats contained more carcinogens, called polycyclic aromatic hydrocarbons or PAH’s, than meat heated with propane. One main reason that charcoal produces more PAH’s than propane is that charcoal usually burns hotter, so there is an increased risk of charring the meat.
A tip to reduce the amount of PAH’s is to trim fat off the meat, which will create less drippings and less smoke. Another tip is to marinate by soaking the meat in lemon juice or vinegar and remember to flip the meat a couple of times throughout the grilling time.
Make sure you stop by any of our 51,000 locations to pick up a healthy grilling habit!
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