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submitted 2 days ago by vudu@slrpnk.net to c/collapse@slrpnk.net

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.

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[-] Tiresia@slrpnk.net 1 points 1 day ago
[-] HerbGrower@slrpnk.net 1 points 1 day ago

Is there any evidence to support that it makes any difference? Have heard cooking food over a fire can in general, not aware of it depending on how you cleaned the grill half an hour before cooking on it.

[-] Tiresia@slrpnk.net 1 points 17 hours ago

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.

[-] HerbGrower@slrpnk.net 0 points 17 hours ago

If you are that concerned about it, you probably shouldn't be using a BBQ at all.

this post was submitted on 10 Aug 2026
33 points (94.6% liked)

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