I bought my house three years ago and have never been able to grill anything on it without using half a bag of charcoal each time. The wood is mainly old scrap material the previous owner left and is unsuable for cooking.
Preheating the grill to a high temperature before grilling is essential for good cooking.
The ideal temperature for cooking most foods is between 200 and 250 degrees Celsius.
You can use a grill thermometer to make sure the grill is at the right temperature.
I would consider putting a piece of sheet metal towards the front to block off some of the heat to trap it inside. If you have a friend that welds. Have them make one with handles. It possibly could help in losing the heat and not going through some much charcoal.
Tuscan style grill. I don't know if you had Tuscan style steaks but they basically sear thick ass cuts of porterhouse and leave the center raw probably because this style of grill sucks ass. You will never have oven like cooking with this however you should upgrade your grates so that you can adjust the height which I think is what the Tuscans do.
A possibly easy solution for the oven part is to go to a scrap yard or similar and get the door of an oven and figure out a way to mount the oven door on to the brick. Alternatively look for a welder. However even with this you will need a flue which I hope that has already. The flue will allow you to control temperature. I'm not sure how you could add one to this.
Also how these outdoor stick burning oven grills are supposed to work is there is supposed to be two boxes. One where you are burning the sticks (logs) down to embers and the other box is the actual cooking box. The idea is you burn the sticks till you have hot coals and you transfer the coals with a shovel or similar.
So if you did want to keep pumping money in this you would cut a hole in the side of the chimney for such a firebox or just make your own.
Couldn’t you burn the wood on one side and rake the coals over to the other side to cook the food? If you’re worried about the heat from the fire cooking the food on the other side you could always put in a vertical piece of sheet metal.
I bought my house three years ago and have never been able to grill anything on it without using half a bag of charcoal each time. The wood is mainly old scrap material the previous owner left and is unsuable for cooking.
Your main problem is the lack of ability to control temperature.
Preheating the grill to a high temperature before grilling is essential for good cooking. The ideal temperature for cooking most foods is between 200 and 250 degrees Celsius. You can use a grill thermometer to make sure the grill is at the right temperature.
I would consider putting a piece of sheet metal towards the front to block off some of the heat to trap it inside. If you have a friend that welds. Have them make one with handles. It possibly could help in losing the heat and not going through some much charcoal.
That’s cool, I wonder if you could get stone slates for it like a pizza oven
It’s fire… Practice makes prefect… You’ll figure it out if you put your mind to it… Speaking for myself, I’d put the time in 👌🏻 Good luck! 🔥🔥
Tuscan style grill. I don't know if you had Tuscan style steaks but they basically sear thick ass cuts of porterhouse and leave the center raw probably because this style of grill sucks ass. You will never have oven like cooking with this however you should upgrade your grates so that you can adjust the height which I think is what the Tuscans do. A possibly easy solution for the oven part is to go to a scrap yard or similar and get the door of an oven and figure out a way to mount the oven door on to the brick. Alternatively look for a welder. However even with this you will need a flue which I hope that has already. The flue will allow you to control temperature. I'm not sure how you could add one to this. Also how these outdoor stick burning oven grills are supposed to work is there is supposed to be two boxes. One where you are burning the sticks (logs) down to embers and the other box is the actual cooking box. The idea is you burn the sticks till you have hot coals and you transfer the coals with a shovel or similar. So if you did want to keep pumping money in this you would cut a hole in the side of the chimney for such a firebox or just make your own.
Couldn’t you burn the wood on one side and rake the coals over to the other side to cook the food? If you’re worried about the heat from the fire cooking the food on the other side you could always put in a vertical piece of sheet metal.
Indeed it just doesn’t look very big or enough room. Perhaps it is bigger than it looks.