Food...

Grilling season is now in full swing. Who knew the summer barbeque tradition could put off so many toxic fumes?

According to The Daily Green, “grilling can be toxic, even downright polluting.” Burning charcoal produces sooty particles that float through the air and invade lungs, and send off carcinogenic compounds like benzene. All that wafting smoke floats up into the atmosphere to add to smog. And, overchar your meat and you’re likely adding chemicals to the food.

Still, what is summer (or the upcoming Fourth of July) without a good bar-b-que? A good grilled burger or filet can be chemical and pollution free. Here's where to find green grilling tips and recipes:

The Sierra Club recommends using a propane or electric grill that put out less emissions than a charcoal grill, or a solar oven that won’t put out any emissions at all. And, if you must use charcoal, use lump brands from invasive tree species or sustainable forests, and use a chimney starter rather than lighter fluid.

To reduce chemicals in your food, opt for organic meat and trim the fat before you cook it.

Get the low-down on grilling, and tips from readers at The Daily Green.

Here are more green grilling tips from The Sierra Club.

The Wedge Natural Foods Co-Op has tips for the novice griller.

And you’ll find recipes at: My Own BBQ, a site for grill lovers. Epicurious has recipes for grilling tomatoes, fish, and on and on. The Food Network’s Bobby Flay page has grilling tips and recipes.

Photo from Boston Menu Pages blog.