The best tasting sausages on a charcoal grill. When grilled, however, can create chemicals that are suspected of causing cancer. First and foremost, these are polycyclic aromatic hydrocarbons, which occur when fat or marinade drips into the coals. When burning is a bluish smoke, which puts on the food. Typical BBQ spices or marinate your food in the beer can prevent the inclusion of such substances. For safety you should avoid fat dripping on the charcoal. Grills with side fire reduce the load as well. Use of charcoal grills only charcoal or charcoal briquettes, never normal wood. Make sure that coal or briquettes are correct durchgeglht before you place the barbecuing on the grill. That they recognize the fact that the charcoal is covered with a white ash and lasts 20 to 30 minutes. Otherwise, burn the sausages in an open fire, giving rise to noxious fumes that settles on the sausage. It is best to use a grill with a grease drip tray.You do not watering while grilling the sausages with oil or beer. Again, the liquid would drop only to the glowing coals and develop unhealthy smoke. With a gas grill or gas combi roasters, they can immediately start the grill. An electric grill they can use in enclosed spaces. When an electric grill it is best to wait until the grill glow sticks before they put the sausages on the grill. For grilling are primarily uncured sausages, such as Nuremberg bratwurst, original Thuringian bratwurst, white or Wollwurst and Oberlander Currywurst sausage. Located in Red meat, sausage and crackers contained nitrite can form during grilling nitrosamines, which are also suspected to be detrimental to health.