Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Charcoal Grill

notme

By notme
in Coping with Celiac Disease

Recommended Posts

notme Experienced
notme
Posted

ok, the husband has the giant bbq grill - you know the one with the smoker box on the side - and we loooove to smoke meat, chicken, fish etc. also we use the same grill to cook burgers and toast buns, etc. the grates are cast iron, so i can scrub and reseason them in the oven, no problem. my question is: is there gluten inside the GRILL ITSELF? can it get into food from there? we bought another 'bullet' smoker that works pretty good and we have kept gluten-free. he also bought me a little tabletop grill just for my food, so it's not a matter of necessity. we just have a huge weekend-long cookout/campout on memorial day weekend and i would love to not have to drag 3 grills to the river......

whaddaya think?

can the inside be cleaned? does it NEED to be? can we get the big grill hot enough to destroy gluten? promised the hub i would ask the experts. :)

oh, and: happy spring, y'all!! (somebody probly should tell the weatherman lol...)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Prior discussions here have come to the conclusion that heat can destroy gluten under extreme conditions. You would need to bring the temperature to 600oF and keep it there for 30 minutes.

Oh, and be aware that most pre-formed charcoal briquettes have wheat in the binder.

color-me-confused Explorer
color-me-confused
Posted

Oh, and be aware that most pre-formed charcoal briquettes have wheat in the binder.

The stuff is everywhere! That's an easy thing to fix at least, just use lump charcoal.

notme Experienced
notme
Posted
  • Author

Oh, and be aware that most pre-formed charcoal briquettes have wheat in the binder.

DAHHHHHH!!!!!! (fmr! backwards! on my head! in the mud!!!!!!)

that is unacceptable :)

seriously, i would have NEVER thought of that. EVER. in a million years. are there any that do not contain wheat that you know of or recommend? i wonder if a charcoal briquette gets to be 600 degrees........? do they list ingredients i bet they don't :(

Meatballman Rookie
Meatballman
Posted

Thank god you mentioned the charcoal that would explain why i feel horrible after grilling .This web site is a the best .Does anyone now of any charcoal that does not use wheat as a binder.I would hate to switch over to a propane grill.Thanks

psawyer Proficient
psawyer
Posted

Use plain lump charcoal instead of the briquettes. It is pure. The briquettes come from grinding and molding with a binder so they look nice.

notme Experienced
notme
Posted
  • Author

thank you, thank you, thank you!! ha - i guess i give up on the big grill and i'll be happy to scrub the bullet and the tabletop. both are non-porous and i can reseason the grates. husband says they sell lump charcoal at lowe's :) "you are really Princess Difficult, aren't you?" ;) yup, that's me. (i love That Guy - shhh don't tell him)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

Are you freakin kidding me? :angry::huh::blink::o

Do you know how much grilling we do --even in winter?? AARRGGHH!!

I am so GLAD I saw this post....can I swear now? sonuva.....

(and as for "Princess difficult" that is an awesome nickname.... LOL LOL LOL LOL)

I just told hubby we need a new weber kettle and new charcoal....you should see his face..... :P I was lobbying for a new one anyway...

WOW!! thanks for asking this question and thanks, Peter for answering....

another hidden source!!...geesh..this is like walking through landmines...kevlar vests for everyone!!!

Happy spring back at ya!!

CarolinaKip Community Regular
CarolinaKip
Posted

Use plain lump charcoal instead of the briquettes. It is pure. The briquettes come from grinding and molding with a binder so they look nice.

So, should I use regular charcoal with lighter fluid? I have been using matchlight and store brand instand light charcoal with what seems like no problem. What should I be using?

IrishHeart Veteran
IrishHeart
Posted

Apparently, Kingsford used to have wheat and corn as binders but went to just corn starch. This post is from 2008... (whew! that's what WE use)

color-me-confused Explorer
color-me-confused
Posted

So, should I use regular charcoal with lighter fluid? I have been using matchlight and store brand instand light charcoal with what seems like no problem. What should I be using?

I use a cheap chimney starter. Just squirt a bit of vegetable oil (any kind) on some crumpled up newspaper (or cardboard, or paper bags, etc), stuff 'em in the bottom, fill it with charcoal, and light the paper. 12 minutes later it'll be glowing red coals all the way up and you dump it and you're ready to rock. Just don't overdo the oil or it'll smoke like crazy. The $15 chimneys seem to last a summer and a half, one of these days I'll splurge on a stainless steel one that'll last 10.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Prior discussions here have come to the conclusion that heat can destroy gluten under extreme conditions. You would need to bring the temperature to 600oF and keep it there for 30 minutes.

Oh, and be aware that most pre-formed charcoal briquettes have wheat in the binder.

This explains SO much! Thank you for pointing that out. I have been gluten free for over a year now and did not know that. Twice in the past year I have grilled on a grill using those instant charcoal things and BOTH times I was violently throwing up after the meal. We were so careful to use foil on the grill and our own safe grill tools and no gluten was used anywhere and yet I got sick. This makes so much sense to me now. It was the smoke! The first time it happened was in the summer and I blamed either too much sun or an iffy sunscreen I couldn't find up-to-date info on. The second time was in the winter and I blamed the cold and thought I was getting the flu or something. But now it makes so much sense. My reaction was the same both tiems and both tiems I stood near the grill as it smoked my meat with a nice layer of gluten-laced charcoal! Argh! My DH will be so happy we can once again grill out safely with this bit of knowledge. :)

Darn210 Enthusiast
Darn210
Posted

Apparently, Kingsford used to have wheat and corn as binders but went to just corn starch. This post is from 2008... (whew! that's what WE use)

I saw some similar info but was dated 2007 . . . I just sent an email off to the company to verify it was still valid. I'll let you know what I hear.

IrishHeart Veteran
IrishHeart
Posted

I saw some similar info but was dated 2007 . . . I just sent an email off to the company to verify it was still valid. I'll let you know what I hear.

Thanks, Janet! :)

Darn210 Enthusiast
Darn210
Posted

. . . I just sent an email off to the company to verify it was still valid. I'll let you know what I hear.

Recieved today from Consumer Services:

Dear ******,

Thank you for contacting us about your Kingsford Regular Charcoal. We always appreciate hearing from our consumers.

Our charcoal is gluten free. We use charred wood and a corn starch binder for our charcoal.

Again, thank you for contacting us.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Recieved today from Consumer Services:

Dear ******,

Thank you for contacting us about your Kingsford Regular Charcoal. We always appreciate hearing from our consumers.

Our charcoal is gluten free. We use charred wood and a corn starch binder for our charcoal.

Again, thank you for contacting us.

Thank you for taking the time to find that out. Good to know the Kingsford is safe. One less thing to worry about. :)

IrishHeart Veteran
IrishHeart
Posted

that is good to know....Thanks, Janet!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,544
    • Most Online (within 30 mins)
      7,748
    Jem68
    Newest Member
    Jem68
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
    • Jsingh
      Protein or fat?

      By Jsingh · Posted

      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • Chanda Richard
      High Cost of Gluten-Free Foods

      By Chanda Richard · Posted

      Hello, My name is Chanda and you are not the only one that gose through the same things. I have found that what's easiest for me is finding a few meals each week that last. I have such severe reactions to gluten that it shuts my entire body down. I struggle everyday with i can't eat enough it feels like, when I eat more I lose more weight. Make sure that you look at medication, vitamins and shampoo and conditioner also. They have different things that are less expensive at Walmart. 
    • petitojou
      Frequent nausea after gluten-free diet

      By petitojou · Posted

      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.