grilling foods, especially fatty meats, can create compound that are potentially carcinogenic. The factors involved are the charring of the food and the smoke it produced when fat drips on the coals.which is then carried back to the meat, to avoid the risk take the necessary steps.avoid flare up since burning juice or fat it can produce harmful smoke , if smoke from dripping fat is too heavy , move the food to another section of the grill , rotate the grill, or reduce the heat. cook meat until it is done without charring it, remove any charred pieces and eat them, don't place the heat directly under the meat, place coals slightly to the side so the fat doesn't drip on them, always keep a water bottle handy so if the fire flare up or too hot. cover the grill with punctured aluminum foil before you cook, the foil protect the food from the smoke and fire, keep the meat portions small so they don't have to spend as long on the grill, defrost meat before grilling.you can minimize exposure to the fumes by partially baking or parboiling the food.
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