1 hour ago, Yiannos said:
I don't know about the rest of the cooking competition world, but these things have been ubiquitous on Masterchef Australia for years. The only knowledge I have is from watching contestants use them, but they seem super versatile. It feels like I have seen EVERYTHING cooked on them, from small pieces of veggies to getting a nice char on huge bone-in steaks. Like you I am sort of interested in picking one up to use in the kitchen, they are relatively inexpensive as far as some of these toys go and seem like a fun way to mix it up. The only thing holding me back is the ventilation issue as @Eatmywords mentioned, charcoal is usually a big no-no indoors because of the carbon monoxide it can give off, and they can get extremely hot apparently. I have a nice range hood which I think would be fine, but would also love to hear from others with any experience.
I actually have a high efficient side vent draw, that will probably remove most problems associated with cooking. Then I can cook directly on my static cook top..Thanks for enlighten me on this issue
