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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-04-2010, 08:31 PM
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#1 |
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Full Fledged Farker
Join Date: 05-12-10
Location: towaco,nj
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Tuscan style grill over indoor fireplace
Did anyone ever try this I would love to but don't have a fireplace. Must be cool especially in colder climates. Just put the grill over the fire and grill indoors. Send some pics if you have them.
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Weber 22.5 Performer / Meadow Creek TS60 Smoker / Weber 26.75 One Touch Gold / Lynx 30" Propane |
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12-04-2010, 08:55 PM
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#2 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I think you will need to check if they are code first. I have heard that it is not code for a lot of municipalities, but that is just what I heard so it could be wrong.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-04-2010, 09:19 PM
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#3 |
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Babbling Farker
  Join Date: 06-15-09
Location: Scituate, RI
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The problem is the grease laden smoke that goes up the chimney and collects on the walls of the flue creating a fire hazard. I think the fire place and chimney would have to be designed with cooking in mind, and most municipalities would require an engineer to sign off on the design. They might even require a fire suppression (ansul) system.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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12-04-2010, 10:32 PM
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#4 | |
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Full Fledged Farker
Join Date: 05-12-10
Location: towaco,nj
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Quote:
Wow! I never thought of that you are absolutely right. Oh well Santa will have to stick with milk and cookies. No rib eyes this year
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Weber 22.5 Performer / Meadow Creek TS60 Smoker / Weber 26.75 One Touch Gold / Lynx 30" Propane |
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12-06-2010, 02:52 PM
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#5 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Sure: I've grilled steaks over embers in my fireplace a few times. This probably shouldn't be done ALOT but a few times in a residential fireplace bears little risk so as long as you're not trying to compete in voume with a commercial broiler (e.g., Burger King) vent system.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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12-06-2010, 03:02 PM
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#6 |
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Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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You could go with a clockwork rotisserie
  Sits right in front of the fireplace just set a drip pan under it.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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