That is weird indeed. But probably it is going to be related to the amount of substance that is being smoked.
When we speak about smokers (at least according by the NHS), the average of cigarettes per day is 10.
Probably a bit high?
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This topic grabbed my attention during my last visit to Serbia.
Traditionally, charcoal is used for bbq. Is it healthy... I'm not sure. The taste is certainly good:
Well, when meats are cooked at a high temperature, they can produce chemicals called heterocyclic amines (which is carcinogenic). Char mark on meats are considered an area which contains a high concentration of HCA; that's why some people wrap their meats in foils and flip them frequently. In Malaysia, if you have heard about a Southeast Asian dish called satay, you would know that char spot is often inevitable and it is usually served with vegetables with high anti-oxidant properties (cucumber and probably some onions for example). I'm not sure if cucumber can reduce the chance of getting cancer but......