From the link notice the following statement..."PAHs are products of imperfect combustion found in smoke and burned matter" ......Imperfect, or better stated as incomplete combustion is the cause of the greatest amount of PAH's in wood smoke...Incomplete combustion (lack of oxygen) creates a "dirty" fire full of smoke particulates and 100+ Chemicals/compounds/Gases etc some of which are known and others that are suspected to be carcinogenic..A "dirty" fire produces voluminous clouds of white, gray, brown, black smoke etc. that taint the meat...making it black (soot, tar, ash) and very bitter.
A "Clean" fire...one that has adequate combustion/oxygen and has been reduced to mostly coals produces very little, if any visible smoke ..Even if you can't see it...it's there!...Any smoke that is visible will be very thin, pale and blue in color...This is the ideal condition/environment in which to BBQ meats...PAH's are minimized, and the "flavoring gases" are maximized...The meats will not be blackened but rather take on a rich brown/mahogany color, and have that "sweet" BBQ flavor.......
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink