Dave Bugg said...

> Joseph Littleshoes wrote:
>
> ...snip
>
> I think the key here is the type of equipment. Yes, professional
> commercial kitchens have specially installed gas, or even charcoal,
> grills . But they are installed under the appropriate hood which have
> fire suppression systems installed. You can even install these
> expensive pieces of commercial gear in a residential kitchen.... IF
> installed with all the necessary adaptations and precautions. There
> are even residential versions of gas range/grill/oven hybrids which
> are still expensive, but designed specifically for residential
> environs.
>
> Doing TRUE grilling on open flame portable grills -- meant for outdoor
> use -- is dangerous. And in the case of the OP, it isn't just
> dangerous for her but for others in her apartment complex.


Outdoor grills inside are a death sentence, obviously.

I've got an indoor 6,000 watt electric grill in my home that the original
owners installed back in 1969. They sat it in 1-1/2 inch slate,
surrounded by 'used' fire brick with an aluminum overhead industrial dual
exhaust fan/dual light configuration.

I've caught the electric lava rocks on fire from too much grease
shooting flames four feet into the fans and totally smoking up the entire
house.

I shut off the power and threw the grill's aluminum cover over the grill
to strangle the fire.

Today's new stoves with the many burner, bbq and grill configs, with the
right ventilation and ample surrounding air/counterspace are more than
sufficient.

But as you said, charcoal indoors is out of the question. It would
certanily cancel any fire insurance policy and "burnin' down the house"
would be a get into jail free invite.

Andy