How Green is Your Grill?

You can't really pin the blame for climate change on barbecues, but they are an overlooked contributor.  Consider that on the July 4^th holiday alone, Americans fire up 60 million barbecues, burning enough emission-producing fuel to power 20,000 homes for a year.  So let's address some infrequently asked BBQ questions.

What's the better choice from a greenhouse gas perspective - gas or charcoal?

When a barbecue is operating, a charcoal grill gives off twice the amount of carbon dioxide as a gas barbecue.  Despite this, barbecuing purists who defend charcoal on taste may also suggest that it still has the smaller environmental footprint.  The argument being that burning charcoal is technically completing the carbon cycle because the carbon dioxide that gets released is the same carbon dioxide the tree absorbed during its lifespan, thus classifying charcoal barbecuing as a carbon neutral activity.  But it might not be if fossil fuel is used to burn the wood to make charcoal.  So, after all the greenhouse gas calculations are done, it appears as though gas - natural or propane - is likely the winner.

Which one is better in terms of air pollution and health?

Gas is the hands-down winner as it burns much cleaner than charcoal.  When you burn charcoal, a nasty mixture of nitrogen oxides and volatile organic compounds (VOCs) - the key ingredients in smog - is released.  Charcoal also emits carbon monoxide and particulate matter, which can aggravate chronic heart and lung problems and damage the liver, kidney and nervous system.

So, gas is the winner?

Given the air quality issues and the fact that charcoal does not necessarily have gas beat in the greenhouse gas department, it looks as though natural gas or propane barbecues tip the scales in the eco- assessment (natural gas burns slightly cleaner than propane).   In Alberta, using a gas barbecue outdoors is also probably better than cooking indoors with an electric oven as the majority of our electricity comes from coal-fired power plants.

Are there things we can do to green our grilling?

While it may feel like uncharred territory, there are some simple things you can do to reduce your barbecuing footprint.

If you're a charcoal purist, get rid of the lighter fluid.  This is a petroleum product which produces more VOCs - again, linked to everything from headaches to cancer.  If you insist on using it, wear gloves and avoid breathing in the vapors.  A better option is a chimney starter (http://www.virtualweberbullet.com/chimney.html) to heat your coals without liquid.  Finally, look for charcoal made from sustainable sources certified by the Forest Stewardship Council.

For those using gas, be efficient.  You don't need to excessively preheat your grill.  When the food is cooked, turn the gas off right away.  Lastly, check for leaks.  Methane is the primary component of natural gas and is 20 times as potent a greenhouse gas as carbon dioxide. 

When taking the aluminum foil off your potato, give it a wipe and re-use it.  Technically it is a recyclable product, but check with your municipality first before including it with your recyclables.  If you're really keen, you can purchase 100-per-cent recycled aluminum foil from stores such as Planet Organic.