A SPECIAL REPORT: GREEN GRILLING : ‘Tis the Season

The brown haze that masks Valley skies this time of year means, among other things, that barbecue season is in full swing. Lighter fluids are the primary environmental culprits. . . . Although they came under strict regulation in 1990, fluids continue to include volatile organic compounds that are a key ingredient in forming ozone smog, a South Coast Air Quality Management District spokesman said.

Natural Appeal

Electric or chimney-style starters are far more environmentally friendly, the AQMD says. Charcoal briquettes, while giving off smoke, are not so harmful to the air. And if barbecuers feel the need to go all natural, a dozen or so Valley firewood suppliers offer wood chips ranging from long-burning oak and almond to aromatic mesquite. . . . “They all add different tastes,” one saleswoman said. “Pecan has a definite nutty flavor.”

Time to Burn

The cleanest-burning options of all are natural gas and propane grills. Valley patio and barbecue shops say they are also the most popular choice among shoppers, if not for purely environmental reasons. . . . “For people in L.A., it takes them anywhere from 45 minutes to an hour to get home,” said Ken Ostrander of Barbeques Galore in Tarzana, above. “They don’t want to wait a half-hour for the coals to light.”

Contain Yourself

Whatever the fuel, the Los Angeles County Fire Department warns summertime chefs to be careful where they cook. “We have huge areas where people live in brush, like Santa Clarita,” said firefighter Dave Crall. Floating red embers can ignite nearby dry grass, overhanging trees and structures. Lighter fluid left unattended can be knocked over by children or pets. And barbecuing indoors is very dangerous. Says Crall: “Hey, have barbecue all you want, but don’t be careless.”