What you are looking for is “hardwood charcoal”, rather than briquettes, and is widely available. It tends to burn hotter and faster, but you are mistaken in assuming that it will not give off smoke. Carelful, also,... (4 replies, last updated by Dancin' Cook September 24, 2002)

matter because of the water filtration, and maybe nicotine and tar gets trapped in the water as well. However, you WILL get a good dose of Carbon Monoxide, since you’re inhaling some of the incomplete combustion of the... (6 replies, last updated by RSMBob January 8, 2003)

They have a new website up at: http://www.wasabi-sushi.com/index.html I never knew that some other sushi places use carbon monoxide treated fish! This ranks high up on my list of sushi places around the country. I noticed a cliche... (2 replies, last updated by monahon November 26, 2008)

The puffed up packaging might be carbon monoxide or another preservative gas. CM in minute amounts keeps meat pink/fresh looking. Given TJ ships their meat from a far off central location and always looks fresh, it might be CM. (6 replies, last updated by Curmudgeon December 30, 2007)

Wish that were true, Fat Swine, but it’s just as likely to contain salt water and/or carbon monoxide. Read this article at Mother Earth News:... (3 replies, last updated by ballulah June 21, 2007)

. I live in an apartment with no balcony, and my mother has just informed me that a small handful of charcoal will not do, as it will give off carbon monoxide. So what should I burn in it instead? (5 replies, last updated by Larry November 14, 2005)

you can do it at home. Just make sure that you ventilate properly. Some of the traditional chinese hotpots rely on hot coals, which continue to use oxygen even when not glowing hot. In Hong Kong, folks have been known to get... (5 replies, last updated by flavrmeistr January 20, 2005)

surimi or kamaboko or fishcake), or shrimp or tuna. Incidentally, the NY Times had a recent article on the use of carbon monoxide to give raw tuna that bright-red color...I’ll see if I can dig it up. Even perfectly fresh... (2 replies, last updated by Amanda January 19, 2005)

This is my first time here. I have a question about Pheasants. If they are killed by carbon monoxide are they still safe to eat? My husbands friend killed some by the use of his tail pipe, I’m not sure if I should cook them... (8 replies, last updated by AZ January 21, 2002)

Having just checked my Kingsford bag, it says "Using charcoal indoors can kill you. Charcoal gives off carbon monoxide." Like I thought, bad idea. (17 replies, last updated by fishspeaker October 11, 2007)

I use a patio stove indoors for occasional high heat or slow braises. These are cast iron propane burners, available at Costco and Honest Ed’s. I monitor the air with a carbon monoxide device, but there has never been a... (10 replies, last updated by Kagemusha February 19, 2009)

This is the normal change in color. Freshly cut meat is pink-red due to the reaction of myoglobin with oxygen. It turns gray as myoglobin changes to metmyoglobin. Packaging (and exposure to carbon monoxide) enhances and prolongs... (7 replies, last updated by chowser February 8, 2008)

Maybe a Bradley smoker is the way to go. My only concerns are if the Bradley needs venting (relating to carbon monoxide poisoning of course) would you be able to use a flexible hose and stick it out the window, also,do you have... (6 replies, last updated by mamafish68 December 1, 2007)

consumption. even if they fix these problems, the water in which they are raised have extremely high levels of PCB mercury and arsenic compared to US waters. on top of that what they do is treat the fish with carbon monoxide, and... (6 replies, last updated by mygigson August 18, 2007)

Called Shish Kabob. I’ve seen electric grills you can use on your dining table. Not sure a charcoal hibachi is a safe thing to use indoors(carbon monoxide poisoning). (17 replies, last updated by PseudoNerd March 12, 2007)