Spreading salt on the carbon when barbecuing is to reduce the contact between the carbon and the air, because there are a large number of holes on the surface of the carbon to increase the contact area with oxygen, and salt absorbs heat and decomposes into ammonia and hydrogen chloride gases, which isolate combustibles from the air and reduce the temperature, just to plug these holes, which effectively controls the fire, so that the food is not easy to scorch.

Barbecue attention to green vegetables and fruits should not be grilled, because vegetables are more fragile, fire is difficult to master, easy to produce carcinogens, beer and barbecue should not be eaten together.