Reader comments
Valerie Phillips: Grill — but cut down on the carcinogens

I have spent a little time remodeling a typical round smoker. I have taken the experts theory very seriously. I have prepared boneless chicken legs with marinate and wood and charcoal bricks. I use 300 degree heat and load the grill so that no grease falls on hot metal or the coals. It falls in the pan of water. It only takes 1 hr. for chicken and no flare ups and no dust. Steaks vary on the cut and the thickness. For tender meat gaurnteed we cook cheap cuts in water for 1hr. and 1/2 then we take them out to the smoker and give them 10 minutes and you have a juicy steak that you can cut with your fork and it does not have the boiled beef flavor. Do You know the temperature that is required to produce the cancer causing problems?
Thanks
Ernie