What is the source of CO when using things like BBQs?
I am wondering because I don't understand why my woodburner doesn't kill me, but there are horror stories of people - both stupid and not-so-stupid - being killed by emissions from BBQs used (or allowed to cool down) indoors.
Furthermore, I grew up with a 'JennAir' cooker in my house, which had a grill on one side of it. Would that not have produced carbon monoxide in quantities enough to kill?
What is the difference between all these fire-based sources of heat?