When you think of barbecue, it is common to pay more attention to the meat or the type of coal used. However, there is a simple practice, applied by several experienced grills, which has been gaining prominence: pouring coarse salt directly on the coals already lit. This gesture, although little known to many, brings several advantages when preparing food to the grill.
According to Petitchef, this trick is used to better control heat, avoid excess smoke and increase safety during the grilling process. There is no way to salute meat, but to improve cooking conditions.
Reduction of smoke caused by fat
During cooking, it is natural that part of the fat or the meat juices drain to the embers. When this happens, intense smoke is generated that can affect the environment around and alter the taste of foods. This smoke sometimes becomes uncomfortable for those who are cooking or enjoying the conviviality.
Coarse salt, spread evenly over the embers, helps to alleviate this problem. When absorbing part of the fat before it burns, salt contributes to cleaner combustion. The result is less smoke and a more pleasant atmosphere, without compromising the quality of the meal.
This effect becomes especially useful in little ventilated places, such as closed courtyards or balconies. Anyone who has prepared a barbecue in these conditions knows how smoke control can influence the whole experience.
Safety reinforced to grill
Another important aspect of this technique is held with security. It is common for smaller coals or certain types of wood to release sparks during combustion. These sparks can jump out of the grill and cause burns, or even start small fire outbreaks on nearby surfaces.
When applying coarse salt to the embers, it is possible to visibly reduce the amount of these sparks. Salt creates a layer that stabilizes the incandescent surface, making the process more predictable and safe.
According to the same source, this technique has been used by grills looking to avoid incidents in reduced spaces or where there are children and animals nearby, adding a layer of protection to the moment of meal preparation.
Heat stabilization and embers
Constant heat is essential to ensure a uniform cooking, especially when gritting meat pieces of different sizes and thicknesses. When the heat varies too much, one part can be poorly passed while another burns.
Coarse salt helps keep the temperature stable. When placed on incandescent coal, it acts as a thermal moderator: absorbs part of the heat and releases it slower. This allows embers to last longer and heat be distributed more in a more balanced way.
Petitchef stresses that this process does not replace the use of quality coal, but improves the efficiency of what is already being used. It is a simple but effective complement to thermal control.
How to correctly apply salt
To apply this technique effectively, it is important to wait until the embers are well formed and with a reddish color. After that, just spread a thin layer of coarse salt over the entire surface of the embers. The salt should cover slightly without drowning the heat.
It is not necessary to move or mix the salt with the coal. The goal is just to create a light film that interacts with heat and fat residues. This practice does not change the taste of meat, since salt does not come into direct contact with food.
The choice of salt is also relevant. Fine salt does not offer the same effect and dissolves too quickly. Therefore, it is always recommended to use coarse salt.
This trick is not mandatory, but it has been widely used by those who value a cleaner, safe and controlled process when cooking with coal. It is a simple gesture that can have great impact.
For those seeking to improve grill conditions without resorting to sophisticated equipment, lying salt on the embers can be a practical solution. According to O, it is the small details that often make all the difference in the final quality of the barbecue.
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