The most tragic cases of CO poisoniung usually come from campers in the UK. When camping a popular dining solution is to just fire up a disposable barbeque - it's easy, gives a nice charcoaled flavour and involves minimal washing up. But on a typical British camping holiday there is a very high probability that it will be either:
1. Hissing down with rain
2. Blowing a gale
3. Hissing down with horizontal rain
Sadly some decide to use the babeque anyway. To do this they might tip up the sides of their awning/dining-shelter or even just bring the whole thing inside the tent - I've even heard people suggest that this allows the baberque to warm up the tent a bit. The unfortunate fact is that the charcoal burns underneath a layer of ash (the white bit) which resticts the flow of oxygen such that the almost pure carbon produces lots of carbon monoxide (colourless, odourless and deadly). Even in a drafty dining shelter the CO concentration can reach lethal levels very quickly - if the used disposable barbeque is left to burn out inside a tent you will have created a remarkably cost-effective gas chamber for ad hoc executions. So if nothing else, I would ask readers to take away the thought that barbeques are only ever outdoor things - only use in very well ventilated areas no matter hoiw inconvenient that wind may be!
PDR