How much is too much?

Diego

I cook on my egg about 3 or 4 times a week. Some folks tell me that this is too much due to carcinogens from the cooking process. Any thoughts?

BENTE

you only egg too much if you run out of coal

c tredwell

gotta die of something right? Tell your friends to pound sand, they're full of it :evil:

ctredwell
go dawgs

Celtic Wolf

Your friends would be right if you constantly cooked pork and beef above 500+ degree. Truth is you don't. For that matter the high heat cooks would apply to foods cooked on or in your oven at home.

I wouldn't tell your friends to pound salt unless they are helping you make a rub.. You might want to offer to cook for them they might just be jealous.

egret

That's a very good question! Carcinogens are present in just about any cooking process......even cooking indoors. Try to limit your direct cooking on the egg by using indirect when you can. And, if using a drip pan of sorts, put some liquid in it to prevent the smoke from the drippings getting into the food. The secret is moderation.......I just cooked a ribeye for the two of us at 600+ degrees and it was fabulous. But, I don't do that very often.

Mike in Abita

I would be more worried about what I was cooking rather than how I cook it.

Car Wash Mike

I'll quit when I run out of meat/veggies or a dessert to cook.

Mike

usc1321

That's all you egg? I use mine 6-7 times a week. We almost cook everything on it. :laugh: I would tell your friend that they are just jealous that they can't eat that much food from an egg. :laugh:

Pharmeggist

"Avoid Health Risks by Using Natural Charcoal
Consumers can avoid exposure to these potentially harmful additives by sticking with so-called natural charcoal brands. Noram de Mexico’s Sierra Madre 100 percent oak hardwood charcoal contains no coal, oil, limestone, starch, sawdust or petroleum products and is certified by the Rainforest Alliance’s SmartWood program as sustainably harvested. The product is available at select Sam’s Clubs across the United States. Other manufacturers of all natural charcoal include Greenlink and Lazzari, both of which can be found at natural food outlets across North America."
~Pharmeggist

Source for quote above:
http://environment.about.com/od/health/a/charcoal_grills.htm