When cooking "hot and fast" over direct heat (be that coals or gas) fat will drip onto the heat source and burn. Burnt fat forms a class of carcinogens that is reabsorbed by the food when the smoke and flames char or blacken the meat. High-heat grilling causes meats (specifically red meat muscle) to produce heterocyclic amines (HCAs), which are also carcinogenic.Scantily wrote:I'd be interested in what the "dangers of charcoal cooking" are, because beyond either burning yourself or getting fat I've not heard of any.
They are in low amounts so all fine as part of a balanced diet.