Proponents of green living have long complained about the affects on the environment from the carbon dioxide released when charcoal and wood burning grills are put to use. You’ve got other choices, naturally, including propane and electric. All of them have their own particular affect, some worse than others. But what about grilling using only the sun? We know that the sun only takes a couple of hours (or minutes, depending) to burn our skin to a crisp if left the house without the protection of a good quality sun block. So, what can the sun do for a nice porterhouse steak or a chicken breast? Good question. Let’s take a look at some of the pros and cons of solar grilling.

Pros:

• No release of toxic emissions from burning fossil fuels.

• You’ll slow down global warming by a nano second.

• Energy source is free and renewable. At least until the sun burns out.

• Very cool looking. When not in use as a grill, it can double as a tanning bed.

Cons:

• You’re screwed if it’s raining. Solar grills need the sun (d’oh!) to function at its optimum level, and while it’s a given that the sun always shines, it doesn’t always shine where or when you want it to.

• You won’t get crispy skin, unless you forgot your sun block again.

• Solar grills basically steam your food, so you won’t see any searing or scorching or crispy skins.

• You’ll grow old before your burger is cooked. Solar grills require a longer period of time to cook the same food. Recipes will need to be edited for solar cooking: Cook your hamburger patty for 3 to 6 30 to 60 minutes for rare. If you it want well done, come back tomorrow.