Eating outside the home increasingly makes up much of diets today for leisure and business. For example, American adults spent approximately 50% of their food expenditures on away-from-home foods.(12) Street foods, an attractive alternative to home-cooked foods(13) that originated in Asia, Latin America, and Africa, have become an integral component of the local food culture in various parts of Europe and North America.(14) Apart from street foods, outdoor barbecuing is also a popular event during summer and winter seasons in some parts of Asia, Europe, and North America. A study showed that annually, over 30 000 tons of charcoal are consumed with barbecues in England.(15) In North America, propane also has been used as an important type of fuel.(16) Barbecues and street foods are often prepared in residential, commercial, or recreational areas that have insufficient ventilation and poor air circulation.(14) Exposure of vendors, consumers, and residents to barbecue-linked pollutants may occur through incidental inhalation or dermal contact with cooking fumes, as well as via ingestion of chemicals absorbed by or deposited onto food. So far, there have been limited measurements of outdoor exposure to barbecue fumes. Particularly, dermal contact is often neglected in assessments of combustion-derived PAHs.