Mini Grill

[Karangi Dude]

I wanted to char grill some lamb dut did not want to light up the oven.
So I heated some coal in the coal chimney for 10mins then poured it into an old baking dish put the stainlees mess over the top and stated cooking.
Greek Lamb and pan fried Halloumi to have with a Greek salad
Total time 45mins

[mrchipster]

For one steak I have even just used the coal chimney with a grid, works well.

Nice looking chops.

Chip

[Karangi Dude]

BBQ Baking, Grilling and Smoking

This grill is one up from the mini grill.
I took out the grill plates and replaced them with a piece of stainless mesh before I placed some firebricks in the BBQ to form a grill the size of a piece of 1''x1'' stainless mesh that I use in my WFO for grilling. I heated the bricks in the BBQ while I got the lump coal going in the coal chimney, I then poured the hot coal on the bricks put the on mesh and the marinated meat and fresh corn.
It was sort of baking, grilling and smoking all in one.
I left the burners on low and put the lid down to create a bit more heat and smoke.

[Aussie Pete]

Hey Doug, are you just experimenting with the BBQ or have you just ran out of firewood....

either way...love it

[Karangi Dude]

Hi Pete,
Good to see you have the right handle at last.

No I havn't ran out of wood, I have a really good supply I use 2' long logs and splits and get ton's of it, plus I get spotted gum offcuts from a place up the road (they woodturn handles for spades, axes, picks etc.) they are about 2' long x 2'' wide x 1'' thick and nice and dry.
I can get as much as like, I normally fill up my one toner each time, it has a hydraulic lifter so I just tip it in a pile out the back. I use it for kindling or to throw in when I need a quick flame when doing pizza.

The BBQ thing is just a quick way to do chare grilled meats it only takes 15 to 20 mins from go to whoa, (that's from firing up the coal to plating up) it works well and really tastes great

[Aussie Pete]

wood from a wood turner...now that sounds like good wood. My dad does a little wood turning (unfortunately he lives down the south end of me..Vic), he wouldn't turn enough to keep up my demands for wood anyway. I might have to find a place similar, i know they always use good wood and must be dry, they cant turn with green wood.
I'll have to do some investigating around my area for such a supplier.

Thanks Doug, always look forward to reading about whats next on the list

Aussie pete

[Karangi Dude]

Hi Pete,
Here is a couple of pics of the wood turning off cuts I got a while back that I posted in a thread called ''Best Aussie Wood''

[Faith In Virginia]

Doug,

Love your grill idea looks great. But it got me to wondering, I have an oven in the house loaded with firebrick. I use it for the loaf or two instead of firing up the WFO. So how many of us have firebricks stuffed in unconventional places?

[kmrice]

Faith, would you say baking bread in a kitchen oven on firebrick is better than using a typical pizza stone? I'm looking for a way to do the occasional loaf or two without firing up the WFO, but just using my regular stone (fairly thick but nothing like a brick) disappoints, now that I'm used to the WFO. I'm thinking that firebrick would have a lot more thermal mass and might work better.

Karl

[Faith In Virginia]

That's the idea Karl. I'm adding a bunch more thermal mass. It's not as good as the WFO but it is a big improvement over a single pizza stone. I did not use the full thick bricks but the thinner ones and it works just fine. Be sure to give the oven a long preheat time. Another thing I did, This oven I have dedicated to small bread batches so I also removed the oven vent to increase the moisture levels while baking. I also heat up an old cast iron pan and throw in ice cubes after I load the bread. Makes nice steam. Hope that helps.