Pizza, chicken, big portabella mushrooms, various types of fish, grilled veggies, etc. I gave up cooking steaks and fatty meats, etc at high temps, 550-600 degrees, due to potential concerns about HCAs and PAHs after being diagnosed with colon cancer. Not saying direct causation, but why not just avoid it?Barefootgirl wrote:G12, I am curious, since you are consuming little red meat...are you using your smoker for? chicken, fish ? other food items?
Also, WRT agave syrup = lots of fructose. Just FYI, not triggering a debate...your own due diligence of course.
She knows about the sweetener, I don't use sweeteners. She is very fit and a squirt or two in coffee isn't affecting her. I do use turbinado sugar in some BBQ rubs.