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A dilution source sampling system was used to quantify the organic air pollutant emissions from commercial-scale meat charbroiling operations. Emission rates of gas-phase volatile organic compounds, semivolatile organic compounds, and high molecular weight particle-phase organic compounds were simultaneously quantified on a single compound basis. Fine particle mass emission rates and fine particle elemental chemical composition were measured as well. Emission rates of 120 organic compounds, spanning carbon numbers from C₁ to C₂₉ were quantified including n-alkanoic acids, n-alkenoic acids, carbonyls, lactones, alkanes, aromatics, polycyclic aromatic hydrocarbons, alkenes, and steroids. Ethylene, formaldehyde, and acetaldehyde were found to be the predominant light gas-phase organic compounds emitted from the charbroiling operations. n-Alkanoic acids, n-alkenoic acids, and carbonyls …