Why Is “Indirect Heat” Healthier?
The American Institute for Cancer Research has found grease drippings on hot “direct heat” coals or stones may produce polycyclic aromatic hydrocarbons (PAHs) — a known carcinogen that is deposited back onto the meats by flames that char or burn the meats. Because “vertical” grills cooking by “indirect” heat substantially reduce or avoid this “grease-burning” phenomenon, PAHs can be eliminated altogether for healthier cooking.
