How smokeless barbecue equipment reduces carcinogens

Many people like to eat barbecue, but the smoke released from charcoal and food during barbecue cooking contains carcinogens. In fact, as long as some additional correct steps are taken during the barbecue process, the harmful effects of carcinogens on the human body can be minimized. Next, the manufacturer of smokeless barbecue equipment will give you a brief introduction, and interested friends will take a look.

　　1. Choose lean meat ingredients with lower fat content, such as chicken, fish and beef; preferably, the content of black meat should be at least 93%. This selection method can make the ingredients less dripping oil during the barbecue process, and the smoke produced will be reduced accordingly.

　　2. Clean the grill thoroughly before grilling with smokeless barbecue equipment to remove debris and sticky substances. This approach can also reduce the smoke generated during the barbecue.

　　3. Pre-cook and heat the ingredients, so that the time they are grilled on the grill will be reduced, and the exposure to carcinogens will be minimized.

　　4. Put a layer of tin foil on the grill, and poke small holes in the tin foil so that the fat in the meat can still drip down, and the smoke passing through the meat will be reduced.

　　 5. Use marinade as a seasoning sauce, because this seasoning produces fewer carcinogens during cooking.