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It's a grill. Works awsome. I was invited a couple of friends houses in Tuscany & thats how they barbeued. Start a fire behind the grill plate & drag the hot embers forward as you need more heat. An ash pan in front collects the spent embers.
I would think that tight dome would be a hindrance to cooking - of course most of us (including me) manipulate the food far too much on an open grill anyway. My burgers have mad a quantum leap forward in taste since I started following the "touch-it-only-twice" rule (once to flip and once to remove).
Still that thing looks too low for getting at the food and too open to act as a heat reflector. Curious.
"You better cut the pizza in four pieces because I'm not hungry enough to eat six."
If they build it, I will probably buy it!
Over the years I seem to have accrued a great assortment of outdoor cooking devices and barbecues. Stashed in the garden shed somewhere is a little foldaway grill I once bought called the "Ecology Barbecue" which used just scrunched up balls of newspaper.
It worked on the principle of falling fat from the food kept the paper burning. As you cooked you just kept adding balls of paper occasionally. It worked quite well, especially with things like sausages and lamb chops.
Every time I used it at a picnic friends would be amazed at how well and quickly it would work.
I must see if it is still in the shed.
I'm going to try my solar oven sometime soon. It's a silver car visor that you make into a cone and shove in a bucket. Add grill, put food in pot and pot in bag and bag on grill then shove the whole thing in the sun and wait a few hours.
"He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot
"Success isn't permanent and failure isn't fatal." -Mike Ditka