There is a smoky smell when roasted with charcoal, although the electric oven is clean. But it doesn't taste like charcoal. But electric ovens are more environmentally friendly and better for the body.
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In the Maillard reaction, nucleic acids in meat and most amino acids produce gene mutated substances when heated and decomposed, which may lead to cancer. In addition, in the barbecue environment, some carcinogens will enter the human body through the skin, respiratory tract, digestive tract and other ways to induce cancer.
It is understood that as the meat is barbecued directly at high temperature, the decomposed fat drops on the charcoal fire. The thermal polymerization reaction produced by food fat coking combines with the protein in the meat to produce a highly carcinogenic substance called benzopyrene, which is attached to the food surface. It has been measured that the content of benzopyrene in the coke chips adhered to the iron label used for barbecue is as high as 125 micrograms per kilogram. At the peak of the flow of people, it not only endangers the consumers, but also endangers the passers-by.
