The trick of salt on the coals used by expert grillers

Tuesday 17 June 2025 09:15 - Patricia González

The coals are lit, the meat is waiting... but a gesture can make all the difference. Some grillers, in the middle of a barbecue, throw a handful of coarse salt on the fire as if they were hiding an old family secret. Is it a craft? A superstition? Or is there something else behind this ritual that crosses generations?

Before you get carried away by the smoke or fight the unruly flames, it's good to know that the solution may be right there, on the embers themselves. Between inherited customs and scientific explanations, this simple trick can make your roast perfect.

Ready to learn the best-kept secret of expert grillers?

The silent enemy of the barbecue

The barbecue fire seems to have a life of its own. All it takes is a little fat dripping on the coals, and in a matter of seconds the first flames appear. Sometimes, the smoke becomes thick, invades the air and starts to affect the flavor of the meat. Has it ever happened to you? It's one of the most common challenges for anyone who stands in front of the grill.

When it happens, many people think of moving the meat, moving the coals aside or even sprinkling a little water. But these improvised remedies are often ineffective or, worse, detrimental to the doneness. Fortunately, there is a simple remedy, inherited from the grillers of yesteryear, that can solve the problem before it ruins your roast.

Why does salt work on coals?

When the coarse salt falls on the glowing charcoal, more than simple contact occurs. The salt particles absorb some of the dripping fat, preventing it from burning excessively and producing the dense smoke that is so detrimental to the aroma of the meat. In addition, by lightly covering the coals, the salt helps to moderate combustion, reducing the available oxygen and maintaining a more stable temperature. It is not magic, it is pure physics and chemistry applied to the art of grilling.

Practical advantages that you will appreciate

This small gesture offers several benefits in the middle of a barbecue:

Less annoying smoke: the fat is consumed in a more controlled way.
Goodbye to unexpected flare-ups: the salt helps to smother small fires without the need to extinguish the coals.
More uniform temperature: it makes it easier for the meat to cook evenly.
Better flavor and juiciness: by reducing excess combustion, the natural flavor of the meat remains intact.

How to apply the trick step by step

Type of salt: opt for coarse or sea salt; its size is ideal for interacting with the coals.
When to use it: sprinkle it when the coals are well formed and before placing the meat.
Just the right amount: a handful evenly distributed is enough.
Repeat if necessary: if flames or excess smoke appear during cooking, you can add some more.

How about you?

Did you know this trick of salt on the coals? Have you ever tried it in your barbecues? If you have other secrets or small gestures that help you master the fire and improve your barbecue, tell us about them. It is always a good time to share experiences among grillers.

Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)