Lets talk about grills

[Skybird]

The sealing of my loggia is brpoken and leaked water reache sinto the appartment below me, so it will all be redone, and needed is a renovation right down to the concrete plate .

I will use the opportunity to rebuild the whole loggia/balcony area, and arm it with new ground plates of my choosen design.

And then I plan to fulfill a desire of mine that i hold since long: adding a BBQ grilling device.

I plan more for using cast iron pans, woks, or dutch ovens on it, not so much meat on a bare grill, though sometimes that might happen, too.

It must fulfill three conditions: it must burn both wood and charcoal, it must burn clean and cause as little soot and smell (neighbours) as possible, and it must be mobile. By mobile I mean not to carry it around in the wilderness, they all are too huge and also heavy for that, I mean that I can move it around in my place and store it away easily into a hidden corner of my loggia.

I currently consider two rocket ovens and one firebareel-type of device by German manufacturer Petromax.

1. The Ecozoom Versa (=versatility) burns both coal and wood (and dry grass, biomass), which makes it very attractive to me. But it does not create a wood gasification effect, which would reduce soot and smell, and the door for the wood feeding cannot be closed while there is wood in the way.I like this one.



2. The German Petromax oven specialsies in burnign wood, and creates a wood gasification effect by door and wall design. it burns cleaner and hotter than the ecozoom Versa. But it is suboptimal for using charcoal. I like this one also.


In German, but later there are the images talkign for themselves. This thing burns incredibly fuel-efficient and economic and reduces soot to minimums. In this regard it seems to be superior to the competition.:



3. The Petromax Atago is a firebarrel-kind of design, very practical, I just discovered it and immediately started to consider it as well. It seems to burn fuel very economically, not much coal is needed. Wood can be used as well for an open fire. Feeding the fire needs the grill taken off, or the pot taken off the top. The firts might prove to be difficult when hot, the latter can be done easily - just lift the kettle, pot by its grip. - The Atago is almost twice as expensive as any of the two rocket ovens. Still, I really like this one.

German talking, but the pictures talk for themselves:

Has anyone experiences with any of these, any tips? Any other suggestions for alternative devices? Or should I buy all three?

P.S.Pizza. My God.

[Jimbuna]

We have a gas powered setup something similar to this for outdoor use in the garden and the bottom picture is the same model as our George Foreman Grill used indoors.

[Skybird]

The prepper in me says the option to burn just any biomass and be independent from electricity, is a must. Thats why they distribute these ovens even in the third world. Hence: coal and wood. An small electric contact grill with option to form it an oven, I already have.





I also say that a fire from coal adds different flavour to roasted meat, than an electric or gas grill. Which is only natural, since in principle it is a form of intense short-time curing. and nobody can seriously argue that cured and non-cured meat or vegetable taste the same.

Dutch ovens are heavy. Cast iron woks are heavy. But a rocket oven could carry them, despite its small size.

And cheaper than a Weber they are any time.

Any then there is the charm of an open fire (and still safely contained). Indispensable.

[Jimbuna]

Originally Posted by Skybird

I also say that a fire from coal adds different flavour to roasted meat, than an electric or gas grill. Which is only natural, since in principle it is a form of intense short-time curing. and nobody can seriously argue that cured and non-cured meat or vegetable taste the same.

You do realise there are BBQ coals in the setup, the gas only provides the heat source that passes through said coals.

[Rockstar]

Out of all the smokers/grills I've owned I would say my current 22" Weber Smokey Mountain is a damn fine smoker. Can hold a steady 225 degree temperature for a good 12 to 14 hours. If need be I can easily use it grill steaks, chicken or what have you over the bottom section too.

[Buddahaid]

Damn, I thought this was about girls....

[STEED]

What Ben Grills the former SAS who now on TV eating bugs as he fights the elements and so on.......



Oh wait you are talking about one of my pet hates...

The great british summer time where stupid men throw raw frozen meat on a grill stink the place out and burn the outside of the meat while inside remains raw. Serve up eat and on the bog for the next couple of days with bad guts.

[u crank]

Originally Posted by Buddahaid

Damn, I thought this was about girls....

I wish it was about girls.

[Jimbuna]

Originally Posted by Buddahaid

Damn, I thought this was about girls....

Originally Posted by u crank

I wish it was about girls.

I doubt they'd appreciate being laid out over hot coals