Originally Posted by kipper
The carcinogens part also applies to beef as well. The charring it creates one carcinogen, while the other is formed by the meat being cooked at too high a temperature.
NPR had suggestions on how to reduce it.
First they say "beginning of the grilling season". For me there is never an end. I've got pictures at the cabin of me digging a trail threw 3' of snow to get to the grill.
Its only bad when you cook it hot and long. Thus the further need for a searing unit! Cook it ultra hot for a very short period of time and then over low heat.