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Studies have found that eating grilled meat or chicken may increase your risk of developing cancer. During the grilling process, cancer-causing substances called carcinogens may be formed. When charring, burning or grilling meat, poultry, and fish, there are two kinds of potentially carcinogenic compounds that form in the cooked food: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). In laboratory experiments, HCAs and PAHs have been found to be mutagenic. In other words, they cause changes in DNA that may increase the risk of cancer.

Use large charcoal grills for healthy and social outdoor cooking

The best way to cook on a charcoal grill is to use direct heat. Arrange the lit coals into a pyramid shape, waiting 20-30 minutes for them to reach the perfect temperature with the lid closed, and ensuring you flip the meat only once for an evenly-cooked, tender result.

Incorporating a sheet pan with a wire rack into your cooking routine opens up numerous possibilities. For instance, consider preparing a roasted chicken dinner. Place marinated chicken on the wire rack, allowing the fat to drain onto the sheet pan below, and surround it with seasonal vegetables that will soak up the chicken's juices as they roast. The result is a flavorful, satisfying meal that is easy to prepare and clean up.