Overview

• Argentine parrilleros have long embraced tossing salt on embers as a secret asado ritual to improve flavor and fire management.
• Sprinkling fine salt on glowing coals creates a partial oxygen barrier that suffocates small flames without extinguishing the fire.
• Coarse salt grains prolong the life of charcoal embers, delivering steadier heat for uniform cooking.
• This simple trick cuts smoke from dripping fat, preventing bitter off-flavors and preserving meat quality.
• Experts caution that salt is no substitute for fire extinguishers in large blazes and may release harmful vapors in some cases.