Green Grilling

Well, the summer heat is building, and the 4th of July is just around the corner, which means the official start of the summer BBQ season.  But is it possible to grill and still be green?

According to, on the Fourth of July alone, an estimated 60 million barbecues light up nationwide, consuming enough energy to power 20,000 households for an entire year.

  • Grill with a gas or electric grill. Charcoal grills emit carbon monoxide and soot as it burns. If you do have a charcoal-burning grill, be sure to look for eco-friendly charcoal. Lump charcoal is made from hardwood and produces less ash than briquettes.
  • Buy grills made of cast iron or stainless steel. Grills made of cast iron or stainless steel is the safest because they remain non-toxic at any temperature. Watch out for models made from chrome-coated aluminum, which can become toxic if the aluminum oxidizes. Stay away from lighter fluids, which release VOCs (volatile organic compounds) into the air.
  • By all means, be safe this summer. Don’t grill in enclosed areas. Make sure all coals are cooled for at least 24 hours before tossing them in the garbage. Open the grill top before turning on the gas or propane and stand back when lighting. Keep young children and pets away from the grill.