New York environmental officials are proposing emissions requirements for under-fire commercial char broilers, a popular form of grilling used in restaurants in New York City.

The city’s environmental cops could force restaurants that use charbroilers to cut their smoky emissions by 75% — or figure out a new way to cook meat and fish. Restaurants that char-broil more than 875 pounds of meat per week would be barred from operating unless they install an emissions control device to curb pollutants if their charbroilers were installed before May 6,