Do the anti-oxidants from the sauces off-set the damage from the blackened and charred parts of the meat? I remember reading that the burnt parts have something harmful in them, but I don’t recall what.
We barbecue a lot, with old-fashioned charcoal.
The government is considering amending the health plan to include banning charcoal due to the effects of second hand charcoal smoke on neighbors, and the health effects of those that actually cook using charcoal.