Chile Fiend said...

> Andy <q> wrote in :
>
>
>> My kitchen strength (BTW, that's the longest word with the fewest
>> vowels!) would have to be the indoor kitchen 6,000 watt BBQ/grill.
>>
>> Andy
>> Can dim the neighborhood while in use
>>
>
> Just curious but what sort of jet/turbofan do you have to vent the
> heat/smoke when you fire that up? I now do all the very hot work out on
> the grill or fryer/burner when I can. I looove the smell of bacon when
> cooking but I don't like it all day long in the house.
>
> When we remodel I think I might have a hood/vent put in.


Chile Fiend,

The dual fans are enclosed behind an overhead brick enclosure, directly
above the grill. Major industrial fans, I might add!!!

http://i33.tinypic.com/2vv9zig.jpg

Just typical Thai chicken satay roasting away, for example. I had a better
"entire" picture of the indoor BBQ grill but can't find it on the 'puter.

When you do your indoor BBQ grill, definitely think MAJOR ventilation!!! My
best advice. You'll be well rewarded!

Best,

Andy