How it works
The technique of cooking in embers relies on the steady, radiant heat produced by glowing charcoal or wood embers after the flames have died down. Unlike cooking over an open flame, embers provide a more controlled and consistent heat source, allowing food to cook slowly and evenly. This gentle heat penetrates the food gradually, preserving moisture and developing deep, smoky flavours that are difficult to achieve with direct flame grilling. To set up for cooking in embers, start by lighting your charcoal or wood and allowing it to burn down until you have a bed of glowing, white-hot embers. Spread these embers evenly across the base of your BBQ or fire pit. You want enough embers to create a stable heat source but not so many that the temperature becomes too intense. Avoid any large flames, as these will burn the food rather than cook it properly. When ready, place the food directly onto the embers or nestle it amongst them, depending on the item and desired cooking style. For example, root vegetables or whole fish can be wrapped in foil and buried in embers for slow roasting, while sausages or thicker cuts can be placed on a grill rack just above the embers for steady cooking. Keep a close eye on the food, turning or adjusting as needed to prevent burning. This method demands patience and attention but rewards with complex flavours and excellent texture.
Best for
- Root vegetables and tubers
- Whole fish wrapped in foil
- Sausages and thick cuts of meat
- Slow-roasted poultry
- Campfire-style cooking
Common mistakes
- Cooking over active flames instead of embers
- Using too few or too many embers, causing uneven heat
- Not monitoring food closely, leading to burning or drying out
- Failing to prepare embers properly before cooking
- Placing delicate foods directly on embers without protection