Newsweek provides readers with a “safe” way to grill this holiday season:

To be safe, saw off any charred pieces and wrap the grate in foil with holes, to minimize exposure to carcinogens. Use your kitchen to precook meat at lower temperatures and then finish the job on the grill. Limiting the fat content minimizes the plume of cancer-causing smoke, so peel off that chicken skin. “There are two main goals,” says Colleen Doyle, registered dietitian and director of Nutrition and Physical Activity at the American Cancer Society. “One, you don’t want to cook for a long time at high temperatures. Two, you want to avoid the exposure of meat to the smoke that comes back up.

And tasteless, too!