The Incendio spell is a powerful spell in the wizarding world that is commonly used to ignite fires. With a simple flick of the wrist and a quick incantation, a flame can be sparked, lighting up the darkness. However, caution must be exercised when using this spell, as it has the potential to cause unintentional fires if not used properly. One common mishap that can occur is when the Incendio spell is cast near a charcoal barbecue. As many wizards and witches enjoy outdoor cooking, it is not uncommon for them to use their magical abilities to quickly light the charcoal. As practical as this may seem, it can be dangerous if not done with care.
Lastly, although any amount of fat or oil that could start a real fire should never be around the grill, it's always good practice to keep a fire extinguisher nearby in case the unthinkable happens. I've never used it and never plan to, but it's there so I don't "burn down the neighborhood," as an old neighbor was sure I was destined to do.
Some squirts of water will send an ashy mess everywhere and is often not enough to put out a flare-up at least not without extinguishing the coals and the flare-up will just come right back. Grill location Grills should be placed at least 10 feet away from structures, bushes and other flammable materials in case of a flashback, explosion or other accident that may contribute to an out-of-control fire.
As practical as this may seem, it can be dangerous if not done with care. When casting the Incendio spell near a charcoal barbecue, the risk of sparks igniting the charcoal is high. Charcoal is highly flammable, and even the smallest spark can easily ignite it.
The Advantages of Charcoal Grilling: Part 2
Previously on The Advantages of Charcoal Grilling Part I: we learned about different types of charcoal grill, how to start the charcoal, how to elevate our grill grate, and we learned about the extended temper to facilitate perfect edge-to-edge doneness. In the dramatic conclusion to the charcoal grilling blog series, we will focus on some more esoteric techniques. I will reveal the archaic rites used to apply glaze and smoke to meats, and the incantations developed by generations of Magicians of the Charcoal Grille to control the heat of the flame, and I will draw back the mystical Smokey shroud and illuminate the chaos spells used to transmute any cut of meat into a tender steak cut.
Before we dive in a few (hundred) words about the most common types of charcoal and the relative pros and cons thereof.
Briquettes: t hese are by far the most common type of charcoal. Good because they are ubiquitous and inexpensive. They also burn evenly and light easily. Bad because they burn cooler than all other types, and have a distinct aroma and flavor (especially the easy light type impregnated with fuel), though some may like this flavor.
Hardwood Lump: the next most common type of charcoal. Size and quality vary by brand, but in general this type of charcoal is nice because it burns hot and clean. This means only delicious smokey grill flavor, and no fuel-like or acrid flavors. They are slightly more expensive than lump, but nothing crazy.
Sumi: this is a manufactured charcoal that is compressed into straight sided rods with a hole running through them. This type of charcoal is Japanese in origin and was originally created for use in yakitori grills. These burn very hot, very evenly, and very clean, releasing very little smoke. They also burn much longer than conventional briquettes or lump charcoal. On the other hand they are much harder to find (there is a somewhat readily available brand called Thaan that you can find here in Chicago), and are more expensive as well.
Binchotan: this is the traditional Japanese charcoal. It looks like black logs and tree branches, and is widely considered the best charcoal in the world. True white binchotan burns incredibly hot and clean. When fully lit there is no perceivable smoke emitted from binchotan. They burn for a long time and provide the cleanest purest flavor of the grill. However this refinement comes with a pretty steep price tag. Ranging into the $30/lb range. It can also be very difficult to find.
I typically use a combination of hardwood lump, and sumi which provides a fairly hot, and clean fire that is easy (and cost effective) to maintain.
The first new technique I want to introduce in part two is applying smoke. The easiest way to do this is by utilizing the elevated grill grate we learned about in the previous post. I use hardwood logs (I’m a fruitwood person myself, but you do you. Oak, hickory, mesquite, all the good barbecue woods will work nicely.) laid across the fire with the meat tempering above it. The idea here is to have the log smoldering, not actively burning. If your fire is too hot to maintain your log at a smolder, move most of your coals to one side of the grill and keep your log on the other.
You can also lift the logs up and apply smoke to specific items by hand, strengthening the smoke flavor on certain things (like steaks or roasts) while keeping it delicate and subtle on others (like fish, fruits, and vegetables).
One of my favorite ways to add complementary seasoning and flavors to meats I’m grilling is to glaze them. Different meats take well to different types of glazes. Pork, for instance, does well with something a little sweet, whereas beef usually pairs well with something more straightforwardly savory. Like a salad dressing, a glaze should be intensely flavored, but balanced. Not too sweet or too salty or too sour. Use your palate and taste as you go to make sure your glaze is dialed in. Some recent glazes I’ve used and enjoyed are:
- rhubarb jam, fish sauce, butter, and lemon juice for pork;
- reduced dashi, maple syrup, fish sauce, and rice wine vinegar for beef;
- and honey, Sauternes, and chamomile for chicken.
Glazes are great not only because they are delicious, but also because they perform some interesting technical functions. When properly applied (which is to say: as soon as you flip the meat, apply glaze to the side that was just facing the heat) you are actually reversing the flow of heat within the meat thereby helping regulate internal temperature resulting in a more evenly cooked final product. You also put a fresh surface on the meat which can now absorb more smoke flavor. In this way you can apply multiple layers of smoke over the course of the cook giving you even more control over the final taste of the meat.
When trying to do any kind of precision cooking over a live fire, knowing how to regulate your temperature is key. I employ a few methods to do this, but they all center around one idea: controlling the fire’s access to oxygen. In general terms more oxygen equals a hotter fire that burns fuel quickly, and less oxygen equals a cooler fire that burns more slowly.
If the charcoal is not properly contained within the grill, a small flame can quickly turn into a full-blown fire. Therefore, it is crucial to follow proper safety precautions when using the Incendio spell near a charcoal barbecue. Wizards and witches should ensure that the charcoal is contained within the grill and that there are no flammable materials nearby. Additionally, it is advisable to have a bucket of water or a fire extinguisher on hand, just in case a fire does break out. In conclusion, the Incendio spell can be a useful tool for quickly lighting fires, but it should be used with caution, especially near a charcoal barbecue. By following proper safety precautions and being aware of the potential risks, wizards and witches can enjoy the convenience of a magically lit barbecue without inadvertently causing a dangerous fire..
Reviews for "Unleashing the Magic: The Incendio Spell and its Impact on Charcoal Barbecue Cooking Times"
1. Alice - 2/5 stars - While I appreciate the idea behind the Incendio spell sparks, I found them to be more of a hassle than a convenience. The flames were difficult to control and often got out of hand, resulting in burnt food and a lot of smoke. Additionally, the sparks were so powerful that they caused a few small fires around the barbecue, which was just a safety hazard. Overall, I would not recommend using these sparks for your charcoal barbecue unless you are an experienced wizard or witch and can handle the unpredictable nature of the flames.
2. John - 1/5 stars - I was truly disappointed with the Incendio spell sparks for my charcoal barbecue. They claimed to provide a quick and easy way to ignite the coals, but in reality, it was far from it. Every time I used the sparks, they only managed to light a fraction of the coals, leaving the others unlit and resulting in an uneven cooking surface. Not to mention, the sparks created such a mess with ashes flying everywhere, making it a nightmare to clean up afterward. Save yourself the trouble and stick to traditional lighting methods for your barbecue.
3. Sarah - 2/5 stars - As much as I wanted to like the Incendio spell sparks, they just didn't work well for me. I followed the instructions carefully, but the flames they produced were weak and short-lived, making it difficult to get the coals evenly lit. Furthermore, the sparks were quite unpredictable, and at times, they would fizzle out without lighting anything. I ended up wasting a lot of time and energy trying to get my barbecue going with these sparks, only to give up and resort to using lighter fluid. Unfortunately, I cannot recommend these sparks for a reliable and efficient charcoal barbecue ignition.