The embers are the crux of the matter when we talk about barbecues. They are the cornerstone around which glances are concentrated, conversations begin and depending on their state it may or may not be the triumph of a good meal.
Like everything, each teacher has his booklet, but here we bring you some tips to make some good embers that give free rein to our desire to eat.
The first thing to ask yourself is if we want to make some wood or charcoal embers. The main difference is that the latter turns to charcoal much more quickly; And if it is of good quality, we do not have to look at it with a face because it comes from wood and they are not artificial. To get a high-end charcoal we will have to look at the volume of the containers. For example, three kilograms of quality coal will occupy half that of three of low quality, and that is that the good ones are made with hard wood, which weighs much more than soft wood and is less bulky. Another aspect will be the type of wood that was used to make it, it could be quebrancho, coconut shell (which emits less smoke) or oak, for example.
If we still have time and we opt for firewood, we will only need dry logs, and it can also be oak since the calorific value of this wood is very high.
Another key, which very few people know, is the importance of Light the fire. Doing it in the ordinary way is an art, and if we master it we will achieve a fire with the least smoke and in the shortest possible time. The key is in use fine chips or pineapples, and once they are lit, gradually incorporate the charcoal or wood that we have chosen. You have to go incorporating it little by little since the fire need oxygen. If we add all the firewood or charcoal at once, incorporate paper or cardboard, we will simply create smoke and cut the combustion process.
This combustion process takes between 45 and 55 minutes if we use charcoal. If we use firewood, it will depend on the thickness and type of wood, but we can double this time. We will know that the process is over when there are no more flames left and all the embers are incandescent. One trick is place your hand 10 centimeters from the grill and if after 7 seconds we notice that we begin to burn, it is ready.
Different organisms such as Spanish Agency for Food Safety and Nutrition, have warned about the health risk of eating the charred remains of food. For this reason, we must avoid burning or “scorching” the meat, fish, fruits and vegetables that we do with these high temperatures. Brush the grill with oil, use marinades, reduce the grill temperature and clean the grill thoroughly after each use helps reduce exposure to HA, heterocyclic amines that can damage a person’s genes and increase the risk of certain types of cancer.