Barbecue will produce carcinogens. Meat is rich in amino acids, sugars and creatine, which will react at too high temperature to produce carcinogenic heterocyclic amine (HAS). All meat cooked at high temperature will produce this substance. The over-standard temperature here is 148.8℃. When barbecuing, it is easy to produce heterocyclic amines when barbecuing directly on charcoal fire.
In a word, it is ok to eat less of these things, but it is useless to eat more. I hope my answer can help you.