Eco-friendly grilling tips from top chefs | Canada Voices

For the eco-conscious, the beloved summer ritual of barbecuing can create a dilemma. As the food sizzles and the aromas waft, seeing the grey smoke billowing into the atmosphere can be an appetite-killer. This raises the question: Can grilling be green (or at least greener)?

According to top chefs, the answer is yes – with a little care and consideration.

“There are four fuel sources for grilling: electric, gas, wood and charcoal,” says chef Matias Sallaberry, who runs South Fire, a barbecue-based catering business in Victoria, B.C.

Electric barbecues offer many benefits, particularly if they are powered by renewable energy. They don’t directly produce greenhouse gases and have no open flames, which means they can often be used in places other barbecues can’t, such as condo balconies or outdoor spaces at risk of forest fires. The drawback for many is the taste.

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“Wood and charcoal produce a better flavour,” says Sallaberry, who will be cooking this July as part of the Brewery and the Beast in Toronto, a food festival where everything will be prepared over live fires.

Wood and charcoal tend to produce more greenhouse gases than propane. That’s partly because of how these fuels are produced, which can also contribute to deforestation. When sourcing wood, Sallaberry works with local arborists. “I buy from my neighbourhood, from trees that would have come down anyway,” he says. In general, hardwoods such as oak or maple produce less smoke and burn longer than softwoods such as pine.

Another good tip is to look for wood or charcoal certified by the Forest Stewardship Council (FSC), a non-profit organization that promotes responsible forest management.

“Commercial charcoals often contain chemical additives that are toxic for the environment,” adds Sallaberry. “When I use charcoal, it has to be all-natural. It’s usually pretty clear from the ingredients on the bag.”

The way Sallaberry lights the grill also makes a difference. He doesn’t douse his fuel with petroleum-based lighter fluid. “I prefer scraps of recycled newspaper or cardboard,” he says. “And I don’t light the grill any sooner than I have to. Charcoal just takes 20 to 25 minutes to heat up – not hours.”

Joseph Le, co-owner of Toronto restaurant No Vacancy, agrees that fuel efficiency is important. “Rather than running grills continuously,” he says, “we’re mindful about lighting only what we need, and consolidating cooking where possible to avoid unnecessary fuel use.”

No Vacancy relies on a type of charcoal called binchotan, which is produced from white oak using a Japanese technique that requires no chemical additives. “The charcoal is incredibly dense, clean-burning and one piece can last for six hours,” says Le. “We actually only need two pieces per day. With normal charcoal, you have to burn much more.” (In Canada, binchotan can be purchased online for about $40 for 10 pounds).

Barbecue accessories can make a difference, too. When marinating, single-use plastic bags are convenient, but not necessary.

Jon Rennie, culinary director of Odd Duck in Kitchener, Ont., says reusable containers are a better option. “A great way to make grilling more sustainable is using reusable glass containers for marinating meat instead of plastic bags or vacuum sealing,” he says. “Restaurants often use hotel pans, which are stainless steel, and that kind of material works just as well.”

Chef Charlotte Langley, founder of seafood company Nice Cans, underscores that cooking tools – skewers, scrapers and the like – don’t have to be fancy or high-tech. “I could find a stick on the ground to move food around a fire,” she says. “It helps to be resourceful, to look for what you already have in your kitchen.”

Of course, the food itself can also decrease the environmental impact.

“One of the most sustainable things is to reduce food waste – to buy only what you need and not overconsume,” she says. “The average person only requires a four-ounce serving of protein for dinner, not 20 ounces. The upshot is that it’s less expensive. And these days, in this economy, being frugal is sexy.”

Six buys to try

When trying to green your grilling, consider natural fuel sources, electric options and low-impact accessories.

Napoleon Rogue EQ 365 Connected Electric Grill

The Rogue EQ 365 Connected Electric Grill, from Canadian brand Napoleon, is Wi-Fi-enabled, allowing backyard chefs to monitor their food from their phones whether they are nearby or away from the grill. High-tech temperature gauges and real-time phone alerts help prevent spoiling a meal by overcooking. $1,500. Available through BBQing.com.

Buy

BC Coastal Grilling cedar scraper

Unlike plastic-handled barbecue scrapers, BC Coastal Grilling’s cedar scrapers are chemical-free and biodegradable. Handmade in Canada, they are crafted from western red cedar, which contains natural oils that help prevent bacterial and mould growth. $25. Available through Amazon.ca.

Buy

Basques Sugar Maple Charcoal

Quebec brand Basques makes its Sugar Maple Charcoal from sustainably harvested hardwood certified by the FSC. The charcoal is free of additives, reducing off-gassing as it burns. $15. Available through Walmart.ca.

Buy

Broil King Electric Charcoal Starter

The Electric Charcoal Starter from Waterloo, Ont.-based Broil King is designed to reduce the need for petroleum-based lighter fluids. Heat passes through a stainless steel coil that, when placed on charcoal, causes the briquettes to smoulder and ignite. $45. Available through Broilking.ca.

Buy

Simons steel skewers

Sustainable grilling involves reducing the use of disposable items. Matt Jenkins and Karen Rudolph, metal forgers based in Selkirk, Man., hand-forge skewers from hardy steel. A square profile helps keep meat and vegetables in place. $38. Available through Simons.ca.

Buy

Dalcini Large Oval container

As an alternative to Ziploc bags and other single-use plastics, Ottawa-based Dalcini offers stainless steel containers that can be used to store and marinate food. The Large Oval features clips that create a tight seal, helping prevent leaks from liquid marinades. $60. Available through DalciniStainless.com.

Buy