Charcoal grill has a smoky flavor, although the electric grill is clean. But not as flavorful as charcoal grilling. But the electric grill is more environmentally friendly,

Better for the body.

Supplementary

Nucleic acids in meat in the Mellard reaction with most of the amino acids when heated to break down to produce genetic mutant substances, these substances may lead to the development of cancer. In addition, in the environment of the barbecue, there are some carcinogenic substances that enter the body through the skin, respiratory tract, digestive tract and other ways to induce cancer.

It is understood that as meat is grilled directly at high temperatures, the fat that is broken down drips on the coals, and the thermal polymerization reaction produced by the charring of food fat combines with the proteins in the meat to produce a highly carcinogenic substance called benzopyrene, which adheres to the surface of the food. It has been measured that the content of benzo(a)pyrene in the charred debris adhering to the iron stick used for grilling meat is as high as 125 micrograms per kilogram. During peak traffic hours, it not only harms the eater, but also the passers-by.