jpete wrote: Richard S. wrote:
Hmm, I would have thought the coal would have been on separate area. Does the EPA and the FDA know about this?
Now you see my friends concern.
I doubt it'll affect him much. He said the food was expensive and "just OK".
And for HIM to say the food is expensive is saying something!
well, there's very little in most american coal that would cause any harm, not at the levels that would be obtained by contact with ash, the coal itself, or the flue gasses; there's also no extreme arsenic or fluoride levels seen in many asian and chinese coals. Because anthracite has very little hydrocarbon content there will be few carcinogenic heavy aromatics present in the fuel or the exhaust gasses, probably on par with a gas or propane fired grill. Bear in mind that most "charcoal" briquettes for grilling are predominantly anthracite or at least they have a significant amount of either anthracite or coke in the product. Although there are some small amounts of toxic elements and minerals in coal, flue gasses, and ash, it's the dose that makes the poison, and your pizza will hardly be touched by these things; be more concerned about the contents of the sausage or pepperoni that is on it.
Coal, when eaten in moderate amounts, as part of a well balanced diet, will cause no harm at all.