Fourth of July is here and it wouldn’t be a summer holiday weekend without grilling, right? Here are a few tips to make sure you get your grill on the green and healthy way.

Choosing your grilling weapon: Electric and gas grills are the greenest options (unless you can find a solar one). Even though propane is a non-renewable resource, charcoal and wood burning grills release more emissions into the air. If you’re partial to the flavor of charcoal, at least choose an eco-friendly charcoal to reduce the low-level smog and toxic chemicals traditional varieties create.

Cooking safely: Grilling meats can actually produce toxic carcinogenic chemicals in your food. There are two major problems–one is when fat and juice drip and burn, coming back to settle on your food in smoke later. So choose skinless and leaner cuts of beef and remove fat before cooking. The second problem is that carcinogens form when meat is cooked a high temperatures and they get even worse as you grill for long periods of time. One solution is too precook meat halfway in the oven so it’s only on the grill for a few minutes. Another is to marinate your meat. Aside from giving it good flavor, it can help prevent some of these toxins from forming too.

Make healthy choices: Consider organic meats and veggies. And I’m sure you know you should skip processed hot dogs and high-calorie cheese burgers and choose lighter options like fish, shrimp skewers or skinless chicken instead.