Hey, barbecue fans! Spring is here. If you don’t have the grill out yet, you’re late. Keeping the oven off in the sweltering heat will help keep your kitchen cool, but make sure you’re barbecue is green, too.
This year, give your BBQ an environmental tune-up, and you’ll be able to grill all summer long with minimal impact on your planet.
Charcoal and briquettes may be your cheapest option when it comes to fuel, but they’re also the dirtiest. Every time you fire up the charcoal, you’re sending soot and carbon monoxide into the air.
Lump charcoal (made from unprocessed charred wood) is a major contributor to both deforestation and greenhouse gas; briquettes, on the other hand, though generally made from sawdust and wood scraps, can often contain a variety of chemicals from the wood’s previous life, sending carcinogenic fumes up to your food and your nostrils.
Environmentally-friendly and healthy options exist. Pick up a bag of coconut shell charcoal, which burns without smoke, odour, or harmful emissions. Or look for charcoal which is free of additives, coal, chemicals, or fillers. It’s often made from leftover furniture. Check out www.barbecuesgalore.ca.
Propane or natural gas are your most environmentally-friendly liquid options. They’re not perfect, but they’re generally more efficient even than your oven. Solar barbecues are starting to hit the market—check out www.solarcooking.ca.
Finally, just because it’s BBQ doesn’t mean it has to be meat. Keep up that low-meat diet. Skewered veggies (think peppers, zucchini, red onions) with marinated tofu cubes is a great summery option. Happy grilling!
By the way, thanks to reader Carl Brown for introducing the Sinkpositive Toilet-Sink to me. Check out his great toilet-top water-saver, at www.sinkpositive.ca.