Destin Sandlin examines the systemic engineering and economic hurdles involved in manufacturing a grill scrubber entirely in America. Through a deep dive into sourcing components like injection-molded knobs and specialized chain mail, the project highlights the complexities of maintaining domestic supply chains and preserving vital technical trade skills in a competitive global market.
Don’t know about evidence, but the residue on a dirty grill is deposited smoke and soot and charred/carbonized food remnants.
It’s like you put an air filter over a fire that filters out the carcinogens, and then started licking the carcinogen-filled side of the air filter.
If you are that concerned about it, you probably shouldn’t be using a BBQ at all.