A few months ago I moved into a house with a great backyard and a charcoal grill. Almost immediately, a burger-loving crowd descended, and they sort of haven’t left since. Endless summer is great and all, but I’ve had this nagging feeling that our charcoal habit is cooking the planet along with my food. I’ve considered switching to a gas grill, which releases less carbon dioxide than its charcoal counterpart: According to the Department of Energy, propane-powered BBQs produce 5.6 pounds of carbon dioxide per hour, compared to 11 pounds for charcoal. And CO2 isn't the only nasty thing about charcoal—it produces nitrous oxides, volatile organic compounds, and soot, too. Bummer, since it's the coals that give your meat its smoky flavor.
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