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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.

    • HerbGrower@slrpnk.net
      1·
      5 days 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·
        4 days 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.