Yah breathing in smoke from a fire is generally ill advised. So is huffing gasoline. Or leaving a car running in a garage.
Generally I think the sealed container with a charcoal fire compartment underneath is a better way of doing it than a partial combustion one, simply because it is much easier to seal it up properly, and you end up getting a better mix of combustibles.
Fun fact, an engine with a carburetor can very very easily run on biomass, wood or dried grass, via gasification. Essentially, a large sealed container with a fire under it, or a fuel deprived fire inside of a container, will produce a large amount of combustible gas that can be bubbled through some water to clean/cool it a bit, and then fed straight in to the carburetor. No modification to the engine required, although a bit of tuning will get better performance. It doesn’t work with a fuel injection engine unfortunately, and basically all modern cars are fuel injected. It will also have less performance than with gasoline as the gas is less energy dense.
Nighthawk in light did a video on it with a little motorized bike, his results weren’t the best as his design wasn’t great but the engine did run. There are a ton of examples of people running vehicles surprisingly well on these kinds of system though, usually older pickup trucks as the bed gives a good spot to put the gasifier. 
So like, I think it’s less to do with spiciness, and more to do with certain ingredients that people’s bodies aren’t used to, or even might have a negative reaction to.
Might also be that spicyness essentially is lowering the threshold that heat sensing nerves fire at till it’s below ambient body temperature, maybe, if someone not used to hot food it tricks the intestines in to thinking they’ve been burnt and releasing water as a sort of wound response? Maybe? IDK.
I like making a chili and freezing the left overs in an icecube tray, then poping them out and storing the chili cubes in the freezer. Like, it will basically last forever in the freezer, and this way it’s pre portioned and I can just nuke how ever much I want at some indeterminant time in the future.
Works well with any similar kind of sauce.
For me, I try to focus on buying stuff that will keep well, things that I can use a lot of ways, or things I have an immediate plan to use all of.
Or multiple of those things at once. Like if I get a crown of broccoli, it will only stay good in the fridge for a week or two, but I don’t need to eat it all at once, I can just take a bit at a time and add it to other things, like a soup or a pan fry, to get some green in. Frozen veggies solve the only lasting a week or two thing also.
On the other hand there’s things like canned tuna, there is only really one way I’m gonna use that, but it keeps forever in the cabinet, so no wasting fridge space, and the cans are usually small enough I can use it all at once.
Like, if it doesn’t keep well, you you wouldn't use it all at once, and you’d probably only use it for one thing, just don’t bother.
Also, like, look in to how certain things should be best stored, some things can last a lot longer if you figure that out.
“yah boss, we shipped the “AI enabled” version of the tone checker, we got it out the door like management wanted and its 20% more accurate than the last one”
“Great job, this calls for a huge bonus for the CEO, now go add quantum encryption to the tone checker, management hears the investors are in to that now.”
Strongly recommend getting a tomato plant, even if it’s just in a pot inside, also some mason jars for when you inevitably have a bunch of tomatoes and not enough uses for them.
Translation for cowardese “It would be really hard for me to stand up for you and it would be much easier for me if you just let them have this so I didn’t have to talk about it.”
Modern commercial tomatoes suck and your pickiness is entirely justified and reasonable. There is no point to putting a shitty tomato on a burger if the texture is off putting to you.
Most tomatoes at restaurants are legitimately awful, like watery and tasteless. Same for most at grocery stores. They’re not worth putting on, especially if someone dislikes the texture.
Modern commercial varieties have largely been selected for durability, shelf life, and appealing looks, at the expense of flavor and texture. The focus has been on maximizing how well they work in a modern supply chain, not how good they are for the end consumer. Some work has been done to develop varieties that work in a supply chain while also still tasting good, but these are heavily patented and controlled, generally sold as a premium product and not something that most restaurants will spend the extra money on.
A good verity can only do so much though, as although tomatoes are notionally Climacteric (Continue to ripen after being removed from the plant), ripening them off of the plant will create a different result. The sugar content will increase and the color will change to red, but, tartness and more complex compounds that contribute to flavor will not. This is largely due to these compounds not being the result of the ripening process but rather the result of the plant’s immune responses. The tomato will not get these if it is removed from the plant for ripening.
Even if ripened on the plant, the tomato will still be lacking if the plant is being grown in a heavily controlled and sterile environment, such as in a industrial hydroponic greenhouse or in an industrial farm field. Much of the flavor of the tomato is a result of the plant responding to stresses from being attacked by pests and diseases. What we perceive as “yummy tomato flavor” in a home grown heirloom tomato is actually defensive compounds produced by the plant.
This could be addressed by intentionally introducing some stresses as part of the growing process, but no major company is currently doing this. Many are still ripening them off the vine or using bad varieties.
TLDR: commercial tomatoes suck because of how they are produced and you should grow some in a garden or buy some from a local farmer if you want them to be worth your time.
Probably shouldn’t be bringing a phone at all.
BUT if you are, best to keep it powered off and in something that thoroughly blocks RF, like a purpose built bag or wrapped completely in aluminum foil. Also, turn off finger print and face scan unlocking, you can be directed by law enforcement to preform physical actions such as looking at the screen or putting your finger on the reader, but they can not legally demand you to put in a passcode. Memorize any numbers you need to know before hand, if you get detained and need to make a call, they will not let you use your phone for it, they may allow you to get numbers out of it, but only by giving them the passcode and them retrieving the information from the phone for you, meaning that they now have full access to the contents of the device. Most importantly though SHUT THE FUCK UP
Even better, bring a prepaid phone, ideally one purchased with cash that you haven’t been using anywhere you normally spend time.
Much of this is overkill and yet also only will do so much, but it is fairly easy small steps to take that can save you and people around you a lot of heartache.
Diagram of a Radioisotope Thermoelectric Generator (RTG)
The regulation for the average content of benzene in US gasoline is .62% and the WHO, as of march, classifies gasoline in its totality as a IARC group 1 Carcinogen.
Group 1 does not denote risk, just that it is definitely carcinogenic.
Again I’m not diminishing the fact some products of pyrolysis produced in significant amounts are very hazardous and carcinogenic, but I think you underestimate gasoline.