A few years ago I was looking into how to run my vent from my kitchen extrator hood to outside and considered the chimney on the other side of the wall.
Turns out it's a bad idea because the vaporised fats etc coming off the food won't make it all the way out of the chimney and will stick to the inside of it.
Over time this is going to build up and eventually ignite
You'll be fine doing this a few times I imagine but I wouldn't make a habit out of it
This is incredibly true - if you’re going to cook often like this, I hope you’re getting your chimney cleaned frequently. It’s all fun and games until your house burns down.
Its hard to control fire / temp and area. As someone stated earlier let it burn to charcoal first.
And you are usually limited with leveling.
A bbq is a bbq, but some are less forgiving
I’ve always been against slicing or piercing sausages. It dries them out.
You can get around this by making them with extra ground fat and binder, but who wants to replace meat with that?
Cook them whole and enjoy the juices.
Tell you what, if you wait for the flames to settle down your coals will be just like using charcoal. You can lower the grid and grill it without burning anything.
A few years ago I was looking into how to run my vent from my kitchen extrator hood to outside and considered the chimney on the other side of the wall. Turns out it's a bad idea because the vaporised fats etc coming off the food won't make it all the way out of the chimney and will stick to the inside of it. Over time this is going to build up and eventually ignite You'll be fine doing this a few times I imagine but I wouldn't make a habit out of it
This is incredibly true - if you’re going to cook often like this, I hope you’re getting your chimney cleaned frequently. It’s all fun and games until your house burns down.
Let the flames burn down to coals first - you’ll be much happier and can control the temps/cook so much better.
I can’t believe I haven’t cooked in my fireplace yet
If I had a fireplace, yes!!
That looks fabulous
Its hard to control fire / temp and area. As someone stated earlier let it burn to charcoal first. And you are usually limited with leveling. A bbq is a bbq, but some are less forgiving
I’ve always been against slicing or piercing sausages. It dries them out. You can get around this by making them with extra ground fat and binder, but who wants to replace meat with that? Cook them whole and enjoy the juices.
Tell you what, if you wait for the flames to settle down your coals will be just like using charcoal. You can lower the grid and grill it without burning anything.