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This method eliminates the gathering of tinder and kindling

Pine Cones + Fatwood are a quick way to light a wood fire! Pine cones fire starters (this is your “tinder”) can be found locally or online. You can also gather natural versions from the woods or your own backyard. Please note that the pine cones you may find outside must be completely dry in order to be effective. We highly recommend Loblolly and short or longleaf pine cones (broad shapes with fanned out scales) versus sugar pine cones (long and slender with tight scales).

Fatwood (consider this your “kindling”) is made from split pine tree stumps. They contain naturally high resin content, and as the wood hardens, the sap concentrates to become a flammable fire starter.

Lay a dry pine cone in the center of your fire pit. Light it with a long-stemmed lighter or match.
Place 2-3 pieces of fatwood in a crisscross pattern over top of the pine cone.
As the flame starts to become more robust, place a fire log or slab wood over top.
Continue adding wood to maintain the flames. For your safety and protection, long arm fire gloves are recommended. This is a very quick and easy way to get a fire going in your fire pit. We love the fact that the natural pine resin is the catalyst for the flames instead of harsh chemicals or lighter fluid.

The more traditional way of starting a fire is easy but can be time-consuming. This is the way that some would have learned when youngins’ from their parents or even during scouts. If you haven’t learned this skill, let us show you the way.

Start first by gathering dry firewood (the drier the better):

tinder (pine needles, birch or cedar bark shavings, cattail fluff, or even cotton balls and dryer lint)
kindling (small sticks, twigs, and wood splinters – approximately 1 inch in diameter)
firewood (seasoned logs or slab wood)
Gathering kindling and tinder for a wood fire.You don’t have to be a scout to get a fire going, but we can surely help you accomplish this task!

Begin by making a generous pile of tinder.
Stack the kindling over this top (smaller pieces first), pyramid style, leaving enough room to light the tinder within.
Using a long-stemmed match, light the dry brush. (You can experiment with more primitive forms of fire lighting, such as flint or fire sticks, but we feel a match is the most practical in a backyard setting.)
Add the larger pieces of kindling until you have a nice blaze going, and then add logs or slabs.
You’ll need to add more wood as the evening goes on to maintain your fire. You may want to consider using long arm fire gloves or log grabbers to safely add your fire logs. This traditional method of lighting a fire can be very rewarding and enjoyable for many people, giving them a sense of a true great-outdoors experience!

Semi-fixed grills are prefabricated structures designed to fit into a space reserved for them. They also usually have a drawer to collect the ashes. It is a good option if you have a suitable space to install it and we do not want to mess with a brick grill, much more expensive.

Portable grills exist in multiple models and sizes, and with all kinds of accessories, but in reality, if we are looking for a portable instrument, it is much better to opt for a barbecue abx c, for the reason that we explain below.

The other common type of barbecue is known as “de barrel”, also called chulengos in Argentina. As their name suggests, they were born by cutting a barrel lengthwise and placing hinges that join both parts, the base and the lid.

Unlike ball barbecues, of which there are not so many imitations, barrel barbecues can be found anywhere for very little money, but if you are a lover of embers it is worth spending a little more to have a utensil of quality.

Investing in a good barbecue allows us to enjoy grilled cuisine in more circumstances than we think and in a much more comfortable way, but to choose the model that best suits our needs, we must first learn to distinguish the different types that exist. Well, in fact, not even barbecue and grill are synonymous in this world of embers.

As Benayas explains in his book Entre brasas (Planeta gastro), the grill is the cooking system in which the food rests on bars, of different shapes and sizes and, under these, the fuel in the form of firewood or charcoal heats at the same time the iron and the food that, little by little, is cooking.

ROUND MUD GRILLS ARE PREFERRED FROM A GASTRONOMIC POINT OF VIEW
A very important aspect to take into account when choosing a grill is its type of bar, which can be round, V or square.

The round bar is the most generous with the product, since when the fat of the product we are cooking falls on the embers, a smoke is generated that aromatizes it. It is true that this can raise a flame, but if we know how to handle it, the result is superior from a gastronomic point of view.

The V-bar, on the other hand, is easier to handle, since it collects the fat that releases the food into a fat collector and it is more difficult for flames to be generated, but in return we lose in aromas. It is a system that is widely used in the hospitality industry, since it allows you to cook faster and without problems, but it does not make much sense for a domestic grill.

Finally, the square bar is similar from the gastronomic point of view to the round one. It is very popular in the United States, but in Europe it is difficult to find it.