It is best not to add acidic foods, high-temperature grease, or colored condiments to tinfoil barbecues.

1. Acidic foods

Acidic foods such as lemon juice, vinegar and citric acid may react with aluminum, causing aluminum to dissolve into food. Therefore, it's best to avoid adding acidic foods when using tin or aluminum foil for grilling.

2. High-temperature grease

Tin foil and aluminum foil papers tend to become brittle at high temperatures. If high-temperature grease is added, it may cause the paper to crack and allow the grease to penetrate into the food. Therefore, when grilling, try to avoid adding high-temperature grease.

3. Colored condiments

Some colored condiments contain chemicals that may react with aluminum foil, causing chemicals to penetrate into food. Therefore, it's best to avoid adding colored seasonings when using tin or aluminum foil for grilling.

Precautions for tinfoil grilling

Choose ingredients suitable for grilling, such as vegetables, fish, meat, etc. Make sure ingredients are fresh and avoid using spoiled or expired ingredients. When preparing tinfoil, choose tinfoil of moderate thickness and cut it to a suitable size, enough to wrap the ingredients. The quality and size of the tin foil has a great impact on the grilling effect, so be sure to choose good quality. During the barbecue process, pay attention to the control of the heat. If the heat is too high, the ingredients will be burnt, while if the heat is too low, the ingredients will be undercooked.

Adjust the heat appropriately to ensure that the ingredients are cooked through but not burnt. Also, be careful when turning ingredients to avoid burns. Use baking tongs or a kitchen utensil to turn ingredients and avoid touching the hot foil directly with your hands. Finally, make sure your grilled ingredients are fully cooked before enjoying your meal. You can pierce the food with a knife and fork to make sure there are no raw or undercooked parts.