The Omnivore's Green Grill

*Wood: Harvesting it can contribute to deforestation, and grilling it releases ash and smoke, which provoke respiratory problems. Consider slow-burning hardwoods like fast-growing mesquite, kiawe and hickory over pine and other fast-burning softwoods.

*Charcoal: Releases more greenhouse gases than wood, can cause even greater deforestation and produces ground-level ozone. The Cowboy Charcoal Co. (www.cowboycharcoal.com) makes low-smoke charcoal out of untreated maple and oak scraps from furniture and flooring plants; also available at Whole Foods (www.wholefoods.com).

*Avoid lighter fuel and self-lighting briquettes, which give off petrochemical volatile organic compounds. Instead, set briquettes on top of a small amount of burning paper or try a chimney starter, a cylinder that uses lit newspaper.

*Gas grilling is one of the most energy-efficient methods and, if you use natural gas, the cleanest-burning fossil fuel, you'll release fewer harmful pollutants. Try the sturdy Vermont Castings VCS 3006 gas grill ($449; www.myownbbq.com, 800-525-1898).

*Electric grills are also much safer, emitting 99 percent less carbon monoxide than charcoal grills. They also reduce carbon dioxide emissions by 91 percent over charcoal and 21 percent over propane.

*Wash hands with hot soapy water before and after handling foods.

*Separate raw meat, poultry and fish; clean hands, utensils and cutting boards with soap and hot water between uses.

*Cook meats to proper temperatures and check with a thermometer. Cook beef to at least 160 degrees internally, whole birds to 180 degrees and breasts to 170 degrees.

*Avoid charring meats to minimize heterocyclic amines and polycyclic aromatic hydrocarbons. Both have been linked to several cancers.

*Cook fish until it's opaque and flakes easily.

*Refrigerate foods before and within two hours after cooking.