How to Light the Fire for Your Barbecue

By Marcelo Aguilar ElizondoThe fire hypnotizes us, excites us, and transports us to our beginnings. It has always been a means to create community; our ancestors began to socialize and forge stronger bonds when, upon discovering fire, they had to wait for their food to cook. Fire is a great transformer, and humanity would not be what we know today without it.  Any excuse is good for a “barbecue,” but above all, it is present in the most significant moments where we create memories. The gathering begins from the moment we light the charcoal until we finish the after-meal conversation, where everyone has a place, from the grill master to those who assist in the grilling process and the diners.  One of the first questions we ask is, how do we start the fire correctly for our barbecue? First of all, it is advisable to start the fire in a place outside our grill; this way, we ensure maintaining long-term temperatures without wasting time or heat in our grill.  To start the fire, we need 3 elements: fuel, ignition, and oxygen.  Fuel  Our fuel can be firewood, charcoal, or briquettes; it is not recommended to use resinous woods as fuel because they will impart unwanted flavors to our food.  Charcoal is generally made from hardwoods, such as mesquite, walnut, or oak, as they reach higher temperatures and take much longer to burn, making them ideal for grilling. It is important to wait until our fuel is ready for cooking; our indicator will be the bright red color or the layer of white ash on top of the embers.  If using firewood, it is essential to anticipate timings, as it will take about 2 hours for the embers to be ready for cooking.  Ignition We can achieve our ignition with a napkin soaked in oil or resinous woods like ocote; it is not advisable to use flammable liquids or chemical derivatives as they may contain toxic substances that the wood and charcoal absorb, imparting flavors and contaminating our food. Oxygen It is not the same to have a barbecue in Hermosillo as it is in Mexico City since the amount of oxygen in the environment varies depending on the altitude above sea level. The higher the altitude, the less oxygen. Oxygen is key for our charcoal to ignite; it is essential that our charcoal has small slots for air to circulate so that the fire can combust, and it is also indispensable for fire control; more oxygen means higher temperature, while less oxygen means lower temperature. In grills with lids, oxygen is essential to control the ambient temperature inside, which we can manage by opening or closing the air inlets. The Argentine grill master has a brazier next to his grill, where he places the firewood, lights it, and waits for the wood to turn into embers, which then fall to the bottom to be subsequently transferred to the grill with a shovel, creating zones with different temperature intensities.  There is another tool called a metal chimney or charcoal starter, which has a cylindrical shape, where we place our charcoal and add ignition from the bottom to light it. We also wait for the charcoal to reach its point before transferring it to our grill.  You can also use the volcano method, building a small bonfire by placing the larger pieces of charcoal at the bottom and the others on top, leaving a hole in the center with small spaces for air to circulate. In the center, we add ignition with a napkin soaked in oil or ocote and light it with a match or lighter, waiting for the charcoal to ignite before arranging it in our grill.  I hope these tips are useful to you and that you take advantage of them in your next barbecue with your loved ones. #TheFireUnitesUs. Marcelo Aguilar Elizondo, master grill master, is a representative of the Mexican Society of Grill Masters Chapter Sonora. Learn more tips at: @marceloaguilarmx