Salt is a great ally when making a barbecue, but not only to give taste to meat.
A good barbecue pro cannot forget the salt, the basic condiment for a good grill. He can then choose other seasonings, such as pepper sauce or essential barbecue sauce, but having coarse salt or average salt is essential. However, salt is not only used as a seasoning. Because salt has a use after cooking that everyone does not know.
Indeed, what many ignore is that this ingredient is not only used to give taste. It is also very effective when you sprinkle it directly on the embers: it is a common tip on the grill, used by some barbecue masters to improve cooking and get better meat. First interest: it reduces excessive smoke. Salt helps control smoke production by absorbing part of the fat that falls on the embers, preventing it from burning and producing too much smoke, which could alter the taste of meat.
But salt has another advantage: it stabilizes the temperature of the embers. By sprinkling coarse salt on the embers, their duration can be extended and maintain a more constant temperature, which allows more controlled cooking. Salt can help suffocate a fire in certain situations, even if it does not work as a universal fire extinguisher. When throwing it on the embers, it does not turn them completely, but it can reduce the intensity of the fire and control small flames, because it covers the coal and limits the available oxygen. Many use it to turn off small fires in the kitchen, for example when a flame is declared because of the oil. Salt can absorb the oil and interrupt combustion. However, it is not effective in extinguishing large flames, and in some cases it can even produce dangerous vapors if used during chemical or electric fires.