Meat, poultry, and seafood
When you’re charbroiling meat, poultry, or seafood, the high temperature makes the proteins in the meat change and become dangerous for your health. To avoid any health risks, you should cook your meat at a lower temperature.
This way, the low temperature will reduce carcinogen build-up in your food. You should also consider marinating the meat and flipping it frequently. This can help minimize cancer-promoting compounds.
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