| http://www.w3.org/ns/prov#value | - i need more information. were these results based only on charcoal grilling, or was wood also included? was lighter fluid used on the charcoal? if so, what role did that play? what role did combustion temperature play? is lower-temperature grilling healthier? what kinds of fire generate more smoke as opposed to less smoke? what traits make different types of smoke more or less healthy?
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