When we were shopping for a barbecue grill, our biggest concern was whether flavor or convenience mattered more to us. After all, charcoal grills give foods that great smoky taste. And however fast gas grills heat up, sometimes I wonder why I'd bother using them when I could just use a grill pan inside.

In the end, a good old-fashioned Weber grill won out, and since we got it, not a week has gone by that we haven't used it. Vegetables, chicken, fish, flank steak... everything seems to taste better on the grill. We even tried making a beer can chicken, which was delicious!

Now, because lighter fluid gives me the willies (it gives off VOCs, or volatile organic compounds) we use a chimney filled with a combination of charcoal briquettes and lump charcoal, lighting it with a wad of old newspapers drizzled with canola oil—in a stroke of recycling genius, I saved the oil I used recently for frying, and we keep it by the grill for starting the fire and oiling the grate.

But watching the smoke from the grill unfurl into the sky the other day gave me pause for thought. Grilling seemed like such a wholesome, American activity. Then again, so are road trips in a gas-guzzling RV. Was our weekly grilling ritual damaging the environment? And would it have been more eco-friendly to buy a cleaner-burning gas grill?

It turns out that the issue isn't as cut and dried as you'd think. Propane does indeed give off fewer emissions per BTU than charcoal briquettes. But hardwood charcoal, which burns hotter, doesn't have as many emissions and is also made from trees, which are a renewable resource... that is, if they're from sustainably grown forests. Propane, on the other hand, is a fossil fuel, as is the coal that's sometimes used in the production of charcoal briquettes. Fueling your gas grill with natural gas is a better choice, but even that has its downside as its increasing popularity is leading to more offshore drilling.

What's more, many environmentalists believe that grilling with charcoal (whether lump or briquettes) seriously pollutes the environment with soot.

Suddenly the idea of a juicy grilled burger isn't quite as appealing. But at least we're doing some things right. Experts agree that using a chimney starter instead of lighter fluid is better for the environment, and that the hardwood-based lump charcoal is definitely a better choice than briquettes. We also immediately extinguish the fire after we're done cooking, instead of letting it burn out naturally (sadly, this means no post-dinner S'mores). Maybe we'll consider getting a gas grill and use natural gas with it, or we'll at least look for environmentally responsible charcoal.

Or maybe I'll just become a raw foodist.


In My Kitchen
Every week, I tally my grocery bill, and give you a peek at what's on the dinner table at our house. The trip to Costco is still benefiting my weekly grocery bill, as you can see.


Groceries: $69.54

Meals Prepared:

• Tilapia baked in parchment with lemon and dill, amaranth pilaf, peas with mint, arugula salad
• Leftover veggie lasagna, spinach salad
• Chicken grilled under a brick, grilled summer squash and corn, refried beans
• Grilled turkey bratwurst, zucchini coins

Photo Source: Wild Oats