{"id":417,"date":"2026-09-08T17:12:00","date_gmt":"2026-09-08T15:12:00","guid":{"rendered":"https:\/\/lacarboneria.es\/wp-blog\/?p=417"},"modified":"2026-09-08T20:19:51","modified_gmt":"2026-09-08T18:19:51","slug":"juan-manuel-cope","status":"publish","type":"post","link":"https:\/\/lacarboneria.es\/wp-blog\/juan-manuel-cope\/","title":{"rendered":"Juan Manuel lleva La Carboner\u00eda a COPE: \u201cUsar pastillas de encendido es un crimen\u201d"},"content":{"rendered":"\n

El carb\u00f3n, la le\u00f1a y la forma correcta de encender un fuego volvieron a la radio de la mano de Juan Manuel Benayas<\/strong>, gerente y tercera generaci\u00f3n de La Carboner\u00eda<\/strong>, que particip\u00f3 este 7 de septiembre en La Tarde<\/em> de COPE.<\/p>\n\n\n\n

Durante la conversaci\u00f3n, Benayas habl\u00f3 de un oficio que conoce desde ni\u00f1o y que ha cambiado enormemente con el paso de los a\u00f1os. El carb\u00f3n dej\u00f3 de estar ligado principalmente a la calefacci\u00f3n de las casas para encontrar una nueva vida en restaurantes, parrillas, barbacoas y todo tipo de cocinas donde el fuego vuelve a ser protagonista.<\/p>\n\n\n\n

Y, como no pod\u00eda ser de otra manera, hubo tiempo para hablar de una de las preguntas que m\u00e1s se repiten entre quienes empiezan a cocinar con brasas: \u00bfc\u00f3mo debemos encender el fuego?<\/strong><\/p>\n\n\n\n

Pastillas para la chimenea s\u00ed, para cocinar no<\/h2>\n\n\n\n

Juan Manuel fue especialmente claro durante su intervenci\u00f3n en COPE:<\/p>\n\n\n\n

\n

\u201cUsar pastillas de encendido es un crimen\u201d.<\/strong><\/p>\n<\/blockquote>\n\n\n\n

La frase tiene contexto. Benayas explic\u00f3 que este tipo de productos pueden utilizarse para encender una chimenea destinada a calefacci\u00f3n, pero no es el sistema que recomienda cuando hablamos de un fuego alimentario<\/strong>, es decir, de unas brasas sobre las que posteriormente vamos a cocinar.<\/p>\n\n\n\n

Su propuesta es mucho m\u00e1s sencilla: encender utilizando astillas<\/strong> y dejar que sea la propia madera la que vaya transmitiendo el fuego al carb\u00f3n.<\/p>\n\n\n\n

No es una recomendaci\u00f3n nueva para quienes llevan tiempo siguiendo a Juan Manuel. A lo largo de los a\u00f1os ha defendido m\u00e9todos de encendido naturales como las astillas, las pi\u00f1as o peque\u00f1as ramas, evitando que el proceso de puesta en marcha de la barbacoa termine condicionando posteriormente la cocina.<\/p>\n\n\n\n

El fuego empieza antes de colocar la comida<\/h2>\n\n\n\n

Encender una barbacoa no consiste simplemente en conseguir una llama lo antes posible.<\/p>\n\n\n\n

El objetivo final son las brasas<\/strong>. Carb\u00f3n correctamente encendido, calor estable y el momento adecuado para empezar a cocinar. En La Carboner\u00eda ya hemos hablado de ello: cuando el carb\u00f3n est\u00e1 al rojo, aparece una fina capa de ceniza gris blanquecina y desaparece el humo denso, nos estamos acercando al momento adecuado para colocar los alimentos.<\/p>\n\n\n\n

Por eso, tener un buen carb\u00f3n es importante, pero saber c\u00f3mo utilizarlo tambi\u00e9n lo es.<\/p>\n\n\n\n

La intervenci\u00f3n en COPE sirvi\u00f3 precisamente para poner sobre la mesa algo que muchas veces se pasa por alto: el encendido tambi\u00e9n forma parte de cocinar a la brasa<\/strong>.<\/p>\n\n\n\n

Tres generaciones alrededor del carb\u00f3n<\/h2>\n\n\n\n

Detr\u00e1s de estos consejos hay muchas d\u00e9cadas de trabajo.<\/p>\n\n\n\n

La Carboner\u00eda abri\u00f3 sus puertas en Madrid en 1934<\/strong>, cuando Manuel Benayas Mu\u00f1oz puso en marcha el negocio familiar. Juan Manuel representa actualmente la tercera generaci\u00f3n y ha vivido la transformaci\u00f3n de una carboner\u00eda tradicional hacia un negocio cada vez m\u00e1s relacionado con la hosteler\u00eda y la gastronom\u00eda del fuego.<\/p>\n\n\n\n

Hoy, adem\u00e1s de carb\u00f3n y le\u00f1a, La Carboner\u00eda trabaja con barbacoas, kamados, smokers, hornos de brasa y otros sistemas de cocina con fuego, ofreciendo tambi\u00e9n asesoramiento tanto a particulares como a profesionales.<\/p>\n\n\n\n

La propia descripci\u00f3n del programa de COPE resum\u00eda esta evoluci\u00f3n presentando a Juan Manuel como un carbonero de tercera generaci\u00f3n que ha trasladado el oficio tradicional hacia la gastronom\u00eda de las brasas<\/strong>.<\/p>\n\n\n\n

De Embajadores a las ondas de COPE<\/h2>\n\n\n\n

M\u00e1s de 90 a\u00f1os despu\u00e9s de que comenzara la historia de La Carboner\u00eda, el carb\u00f3n contin\u00faa dando conversaci\u00f3n.<\/p>\n\n\n\n

Eso s\u00ed, las preguntas han cambiado. Ya no se trata \u00fanicamente de c\u00f3mo calentar una casa. Ahora hablamos de qu\u00e9 carb\u00f3n elegir, c\u00f3mo encenderlo, cu\u00e1ndo est\u00e1n listas las brasas o qu\u00e9 combustible funciona mejor dependiendo de lo que queramos cocinar.<\/p>\n\n\n\n

La participaci\u00f3n de Juan Manuel Benayas en COPE volvi\u00f3 a poner el foco sobre ese conocimiento que durante generaciones se aprend\u00eda trabajando entre sacos de carb\u00f3n y montones de le\u00f1a y que hoy tiene un espacio propio dentro de la gastronom\u00eda.<\/p>\n\n\n\n

Y si despu\u00e9s de escucharle todav\u00eda quedaba alguna duda sobre las pastillas de encendido, el mensaje fue bastante claro: para una chimenea pueden cumplir su funci\u00f3n; cuando vamos a cocinar, mejor unas buenas astillas.<\/strong><\/p>\n\n\n\n

Escucha aqu\u00ed la intervenci\u00f3n de Juan Manuel Benayas en COPE<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Juan Manuel Benayas, tercera generaci\u00f3n de La Carboner\u00eda, habla en COPE sobre el oficio de carbonero y c\u00f3mo encender correctamente un fuego para cocinar<\/p>\n","protected":false},"author":2,"featured_media":419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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