How to light a barbecue

Grilled food is delicious, and incredible family moments are lived around it, but it is very useful to make prior planning, to take care of every detail and that everything is the best possible.

Neighbors, friends, family and even coworkers have a barbecue day as a celebration that cannot be missed on summer evenings, and it is very important that we are well prepared on how to make this moment so special, we find it wonderful. .

Lighting the barbecue seems very basic and simple, but it has its considerations to make it really work, above all, because this guarantees that our food will be prepared to measure, that is, with the ideal cooking, and the flavor that we all expect. With this Poolfunstore tip, we'll get you up to speed on how to do it properly and quickly, so you don't keep diners waiting.

1- The preparation

First of all, let's remember that it is not less important to check the place where we are going to make our barbecue so that it is neat and in the best conditions; Even our barbecue itself must be clean, free of grease and ash from previous uses. If it will be done in the garden, and the barbecue will be placed on the ground, we must take care that it is well leveled to achieve stability and thus avoid the risk of it falling or dirtying any food.

Before starting the lighting process, we must be aware of the amount of meat, fish or food that we are going to cook. The temperature the barbecue must reach depends on this.

2- The ignition

If your barbecue is closed, remember to open the ventilation grille located at the bottom. Place newspaper, preferably in the form of balls that are not too tight between them. Once we have a good paper base, (which can also be accompanied by some pine chips), we can start lighting the flame with a lighter or match, to go, carefully incorporating the coal.

A detail to take into account is to avoid at all costs the use of any chemical product, derived from petroleum or flammable, as a method of lighting the fire. This could end up altering the taste of the food, it is dangerous and it is not beneficial for health. Let's be patient! With zeal and care, we can manage to light our barbecue without difficulty.

3- More oxygen and less smoke

Keep in mind that excess charcoal or firewood cuts off the air intake to the ignition process, and this will cause a lot of smoke to be produced. Be careful with our environment! We must always leave spaces for air circulation between the coals, and if it seems necessary, we can give more ventilation with a small cardboard that will help to rekindle the coals.

4.- Get well-made coals

At this point we already have a large part of the work in advance, and we must only ensure that we get well-done embers; this can take approximately 40 minutes.

How can we know when it is time to put our food on the grill? It is very simple, when the flames are extinguished, and we obtain coals covered with whitish ashes. There are those who resort to the trick of putting the palm of your hand a few inches from the grill and see if they can last more than 7 seconds without feeling that they are burning. If so, we can also say that it is the right time to place our food.

One of the most complicated issues around preparing a barbecue is keeping the grill alive and at the right temperature, especially if we are going to cook for a long time. There is no need to despair, this moment must be enjoyable, and we must enjoy it from start to finish, without forgetting that the best of all will be the great taste we give ourselves when we eat.

If necessary, small amounts of charcoal are added with some regularity, and you wait a few minutes to continue cooking.