Do you ever actually use it? Did you add a chimney or will just having it under the hood be good enough?
I love grilling and since I'm installing a new kitchen I always knew that I was going to have a grill. At first I had just planed to do a gas and lava rock job o since this will mainly be for just adding a grilled component to meals (I have two charcoal grills outside for big cookouts), but I figured that it'd be nice to have the option to add the real lump charcoal flavor to the meat.
Unfortunately I haven't been able to find any good info by googling, mainly a lot of people saying OMG charcoal inside, you'll DIE!!!! Which is completely unhelpful. I mean, come on, I burn wood in my fireplace all the time (which only has natural convection ventilation) and I can't imagine that burning charcoal would put out that much more carbon monoxide.
The idea will be to have it at the same hight as the stove grates, I'm wondering if there should be any sort of raised lateral shied to keep sparks from jumping around to other parts of the cooking area? Charcoal only really sparks when first lit so maybe I could have just put a mesh cover over it until it gets going.
If there is already a thread about this then feel free to just send me over there, I did a search but didn't find anything
Updated 2 months ago | 100
Updated 3 months ago | 1
Updated 1 month ago | 0
Updated 3 months ago | 8
Updated 3 months ago | 2