Outdoor Broiler Challenge! [Archive] - The BBQ BRETHREN FORUMS.

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Ashmont

11-21-2010, 01:35 PM

I challenge all of you to to a cooker that broils! (Cooks from the top) If you saw my last post wife did french onion soup with melted cheese on top from the oven broiler. I am sure this will be possible but need some ideas! It needs to be hot enough to melt brown cheese, cook fish or some beef cuts. Game on Brothers and sisters..........

JimT

11-21-2010, 01:38 PM

I've been thinking about that for years. Can't seem to get past the gravity thing.

JimT

Crazy Harry

11-21-2010, 01:39 PM

stick burner, charcoal, gasser or electric?

Ashmont

11-21-2010, 01:45 PM

I've been thinking about that for years. Can't seem to get past the gravity thing.

JimT

I know those cast iron things that you put the coals on top gave me the idea but I want and open side to be able to pull out what ever like a pizza oven. Cant be that hard.....

Ashmont

11-21-2010, 01:46 PM

stick burner, charcoal, gasser or electric?

Any one but rather charcoal or Stick burner!

Dr_KY

11-21-2010, 04:48 PM

I imagine some of the heat would hit the flat bottom of the above section and bounce back?

http://www.bbqtower.co.uk/

http://www.greengardenshop.co.uk/images/products/bbqt/bbq-tower-4.jpg

Now, if you can build a lever action on the side of one of the sections to close the gap after loading your food then you may be in the right direction. Hope this helps.

Al

landarc

11-21-2010, 05:20 PM

Piece of cake Ash, all you need to do it copy the design of the old coal ovens in NY pizzerias, and all over Italy. Uses a very not fire in a fire box below the cooking chamber, an offset draft chimney that is slight smaller than the intake to slow hot air evacuation. This creates a very hot draft of air over the top of the cook chamber. The hot air cooks in a top down manner, with convection, creating a very fast, hot cooking process.

Dr_KY

11-21-2010, 05:51 PM

http://www.biocoal.org/resources/MFBO-sketch-600x4.9.jpg

swamprb

11-21-2010, 07:58 PM

La Caja China!

http://i163.photobucket.com/albums/t310/swamprb/La%20Caja%20China/100_2520.jpg

http://i163.photobucket.com/albums/t310/swamprb/La%20Caja%20China/100_2519.jpg

http://i163.photobucket.com/albums/t310/swamprb/La%20Caja%20China/100_2531.jpg

http://i163.photobucket.com/albums/t310/swamprb/La%20Caja%20China/100_2522.jpg

Just a big Dutch oven.

rookiedad

11-21-2010, 08:59 PM

look at the cooking grill in the photos above. what if you bolted a thin piece of stainless steel to that grill then shoveled some charcoal on top of it and put this in a smoker chamber. you could slide the stuff to be cooked under it. i have been toying with the idea of something like this to set the final glaze for competition stuff. if you try it let me know how it goes.

Norcoredneck

11-22-2010, 02:10 AM

How about a lid off a 55 gallon drum set above a 22" weber with coals on top?

Mister Bob

11-22-2010, 06:42 AM

I've tried putting a pan full of hot coals on the rack directly above the food in my Stumps Baby. I thought it might be a good way to crisp the skin on my chicken thighs. The results were not very good. As I should have expected, too much heat went up, not enough down. Maybe another pan filled with bricks above the coals would have reflected enough heat back down? May be worth a try...

tjus77

11-22-2010, 06:44 AM

Just a big Dutch oven.

I love that!

Hub

11-22-2010, 07:27 AM

Alton Brown, ace talking head of the Food Network, once used a charcoal chimney on top of his steak. Not much capacity, but cheap!

Hub

MOS95B

11-22-2010, 07:36 AM

sacwoodpusher

12-03-2010, 11:34 PM

I think your challenge to build an outdoor broiler is a wonderful idea.

I envision something like a pizza oven, with gas burners on the top below the ceiling and a tray that slides out to load the food on....lift up and remove completely so it can be placed in the dishwasher.

Just for grins, I will build one, and then post it on the forum. I'll modify the pizza oven on my back porch........rigging a burner running across the ceiling. If this looks good, I'll build an all steel outdoor broiler.....or maybe a better term is salamander.

Imaging a tri-tip or NY strip steak done outdoors under a gas broiler.....with the flame ABOVE the steak instead of below where it causes flareups.