Ah – WHO seems to give me a good argument for my BBQ computer – the ability to slow-cook at low temperatures : 

What is processed meat? – BBC News: “Suspected carcinogenic chemicals can form during meat processing. These include N-nitroso compounds and polycyclic aromatic hydrocarbons. Cooking the meat at high temperatures, especially on a barbecue, can also produce these dangerous chemicals. However, the WHO’s experts admit that the cancer risk is ‘not yet fully understood’.”

(Via.)