Research suggests that when meats become charred during grilling, potentially cancer-causing chemicals are formed. While experts say the final verdict isn't in yet, many recommend taking precautions against charring beef, poultry and fish -- especially if you grill often.

Charring often occurs when fat drips onto the flames, causing a flare that burns the meat. Therefore, many strategies involve preventing this:

  • Choose lean meats.
  • Trim away all visible fat before cooking.
  • Remove skin on poultry before grilling.
  • Cover the grill with aluminum foil; poke holes through foil.
  • Do the actual cooking of the meat in the kitchen (microwave or oven), and just place on the grill briefly for flavor.

If your meats do char, remove the burnt sections; don't eat them.