1, bring some cooking oil when you barbecue, just drop a few drops of oil on the charcoal and burn it with a lighter.

2, you can go to the market to buy solid alcohol, the price is cheaper, and then you can easily ignite it by pouring it on carbon.

3. When organic carbon is on fire, it should be smashed into pieces, then burned on natural gas, and then put in the barbecue oven after it is red.

4. Light the firewood first, and then let it burn.

Extended data:

Don't leave food outside for too long. If food is left outside for too long, it will cause bacteria to multiply. Make sure the food is eaten within 2 hours after being taken out of the refrigerator. If the outdoor temperature exceeds 32℃, it will be shortened to 1 hour. It is recommended to bring a portable refrigerator for outdoor barbecue.

Avoid cross infection. When processing raw meat and cooked food, make sure to use separate chopping boards, utensils, pliers and plates. Any utensils that have come into contact with raw meat should be thoroughly cleaned before being used again, or clean utensils should be used to avoid cross infection. ?

Pickling reduces carcinogens. Preserving food in advance can not only make food more delicious, but also inhibit the formation of heterocyclic amines, a potential carcinogen, during barbecue. The research of American Cancer Institute shows that curing can reduce the formation of heterocyclic amines in barbecue by 92%~99%. ?

Clean the grill thoroughly before barbecue. This can reduce carcinogens such as smoke generated during barbecue. ?

Preheat first. Preheating the oven15 ~ 25min before barbecue can not only make the baking tray and grill reach a proper temperature, but also play a role in sterilization. ?

Do not use catalysts. It is recommended not to use combustion improvers such as alcohol. Combustion improvers may be mixed with carbon blocks, releasing volatile organic compounds and leaving unpleasant smells and harmful substances in food. ?

Control the flame. When the oil drops in food fall on the charcoal fire, it will ignite the flame and make the food produce carcinogenic polycyclic aromatic hydrocarbons. In order to reduce the flame, it is best to choose lean meat, or cut off excess fat and remove the skin of poultry meat. In addition, you should also prepare a spray bottle, once the flame is lit, it can quickly extinguish the fire and cool down. ?

Meat should be heated thoroughly. Meat needs to be cooked for a long time, so that the hard connective tissue can become gel. Breast meat (such as chicken breast) needs to be roasted 14 minutes, the temperature is at least 74℃, ribs need 4 minutes, and scallops (with little connective tissue) only need 2~3 minutes. ?

Eat later. After the meat is roasted, you can wrap it in tin foil, put it on a clean plate, and cut it after about 10 minutes, so that the juice in the meat can be evenly dispersed. ?

Beware of hidden food allergens. People with food allergies must pay attention to the potential risks. For example, the oil left by seafood food on the barbecue grill and baking tray mixed with other foods may cause allergies. ?

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