Publisher's Synopsis
Smoked food is different: It's cooked at low temperatures with indirect heat (compared to the high and direct heat of grilling). This technique doesn't lead to a large formation of HCA. However, when wood is burned, polyaromatic hydrocarbons (PAH)-a class of carcinogens-are formed. They're released via smoke and go into the food. The level of PAH in these foods varies, but foods smoked commercially in a manufacturing facility have been found to contain lower levels of PAH compared to ones smoked in non-commercial settings, like your friend's backyard.
