<<Disclaimer: Verify this information before applying it to your situation.>> It must have been more than five years ago that I introduced the subject of Kingsford Briquets to the CELIAC LISTSERV. Nothing seems to have changed. The current messages ignore the possibility of educating one's friends to cook with wood - just make sure it is not pressure treated. Perhaps we should all volunteer to take a cord of wood to use for cooking. We use wind-falls from the neighborhood trees, and dead trees that have been cut down. The smoke is usually nicely flavored by nature and adds to the taste. I find gas grills have a most unpleasant flavor, and the same is true of fires that use "lighter" fluid that is poured on the wood or briquets or whatever is being used as a cooking medium. Furthermore, that lighter fluid is dangerous stuff as it can easily explode and cause severe burns. Re: problems getting smoke on the skin or in the lungs, etc. The skin is the largest organ of the human body. There are many medicines that are sold in "bandage" form - intended to be absorbed into the body via the skin. Just remember how poison ivy or poison oak can cause a severe rash from just touching the skin. Do not doubt the possibility that gluten (really the infinitely small gliadin molecules) can be absorbed from the smoke and cause problems for those of us who are celiacs or are allergic to gliadin. And after many years of reacting to food cooked on Kingsford Briquets, I have no doubt that the molecules escape from the flour and get into the smoke, then land on the food and upset my gut. Welcome to picnic season. Gayle Kennedy