mighty_tiger_79 wrote:im the same boat as Brod our big fangdangled BBQ now 2 yrs old is gas propelled, but with the hood makes it so much better to enjoy an alcoholic bevvy.....sorry JAS but i think most would have gas BBQ's more then the traditional BBQ's out here these days, we've slowly made progress over the years

I read an article recently in a medical journal about LPG gas barbecues infusing the food with cancer-causing complex hydrocarbons more than any other form of cooking.
Mind you running a BBQ over still burning wood could do the same to some extent.
The most nearly safe option is probably doing it over hot coals that have finished active burning...
Then the remaining caution is don't overcook it and char the meat, which also produces carcinogens.