Is Barbequing Environmentally Friendly or Not?
This is probably a no-brainer for a lot of people. I imagine the question is more of which method of barbequing is more environmentally sound. Seeing as how Brits hosted a grand total of 120 million barbeques last year it is unlikely that anyone is giving up their favorite outdoor dining decisions. The three methods used are charcoal, gas and electric. These all have pros and cons that should be weighed before making your ‘green’ decision.
Gas is the most efficient fuel, however, it is also a fossil fuel. Whether you use butane, the classic kerosene oil, or propane you are still contributing to the harmful carbon levels all over the globe. Charcoal actually releases one hundred times the amount of carbon monoxide than gas does. The difference being that charcoal is made of a natural substance and only releases the carbon that already existed and would have been released anyway. Electric grills come with two problems. One is that you are not going to get the grilled taste and might as well cook inside. As for the green effect, unless your electricity comes from some place other than a coal-powered power you are still contributing to harmful gasses.
When using charcoal there are certain types that are better than others. The majority of charcoal is created from hardwood trees in tropical forests. These are not the ideal trees to cut down if you wish to help out the environment. Another item that’s bad for your food is that average charcoal is covered with firelighter in order to aid in the lighting process. The best environmentally sound charcoal is that created by coppiced trees. These are grown and managed so as to not eliminate or overuse them. The wood is much more “open” which makes lighting it easier. The cost of the charcoal referred to as British lump wood is slightly more expensive, however, you will use smaller amounts because it burns faster and longer than the average hardwood type. This evens out the overall cost.
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