Tuscan Grill

[Greenman]

Re: Tuscan Grill

The oven is hot enough after 45 min - 1 hour and has enough coals to do the job. Like David says it is about how many hungry mouths you have to feed.

[david s]

Re: Tuscan Grill

That would depend entirely on how many you want to feed. Make one and try it out.

[cobblerdave]

Re: Tuscan Grill

Gudday steve
I have a Q just out the back door and it gets used a lot for the same reason ... Too hot to cook inside in summer. But it's only small and you'd be working pretty hard to feed a crowd. That's why I'm interested in a Tuscan grill now . I could feed a few and I have to face it with the oven away from the house its main use is the weekend. I'm in a queenslander and to have an oven closer means having a 2 story chimney or have it on a 1st story verandah both of which are not good options .
A Tuscan grill wood give me those bigger BBQ options with the advantage of the smell of wood smoke! I've left Australia doted with wood fire BBqs well 5 anyway.
Question how much of a flash up to get the oven up to coal level and heat level in the dome do you recon?
Regards dave

[Greenman]

Re: Tuscan Grill

Hey Dave - The Q is a little slower and I think the grill over the coals in the forno keeps a bit more moisture in. Not a lot in it though. I have a small plate that I use in the Q for fish and bacon etc. Being right at the door I cook outside a lot and in summer the house stays cooler as well.
Old gassy doesn't get as much use these days but is good when there is nothing else planned rather than light up the fire breather for little jobs.

[cobblerdave]

Re: Tuscan Grill

Gudday Steve
Noticed you had a webber Q in you outdoor kitchen . Does a Tuscan grill cook like a Q ?
Regards dave

[Greenman]

Re: Tuscan Grill

Chris - I generally plan for multiple use when I fire the oven up but there would be enough coals and heat generally after an hour of firing. I think that part of the joy of using the grill in the oven is the reflected heat as well as the radiant heat from the coals. The higher legs on mine compared to Dave's lets me push it into a significant bank of coals but having the adjustment with the bolts would make it more versatile.

[hodgey1]

Re: Tuscan Grill

Thanks for the tips David.

Chris

[david s]

Re: Tuscan Grill

No I don't. You will notice that the legs are pretty short on my grill and that means it"s close to the coals.
It is all trial and error.

[hodgey1]

Re: Tuscan Grill

So in about an hour I can have enough coals to grill? That nice, I wasn't sure if the dome needed to be clear and such. That takes me a good 1 1/2 - 2 hrs to do that and alot of wood. From what you describe doesn't sound like you use alot of wood?

Chris

[david s]

Re: Tuscan Grill

I just use the coals from heating the oven. Usually that means firing for around an hour to get enough coals. I usually then cook with the grill half in the oven and half in the entry with the coals raked forward so their under the grill.

[hodgey1]

Re: Tuscan Grill

David & Steve

Could either of you describe the process of firing your WFO if you only intend on grilling? Do you only make enough coals to grill?

Thanks,
Chris

[david s]

Re: Tuscan Grill

Mine is the same as yours Greenman, but I used bolts instead of welded legs.Doing it this way makes the legs adjustable in height. Old grill plates are plentiful as BBQ's do not last all that long.

[Greenman]

Re: Tuscan Grill

This is the grill I use. The grill plate is from a gas bbq that expired and I fitted it to a round bar frame. It is 15" x 9" and 7" high. My oven is 36" with a high dome so it fits ok. I see that the FB one is much lower.

It just slips into the oven amongst the coals, I heat if for 5 minutes and it takes 2 minutes each side for a medium/rare T Bone.

As moist and tasty as any steaks I have eaten. Whole pan size fish cook fine this way as well but I usually wrap the fish in foil to retain the juices. It takes a little longer in the foil but worth the doing! I haven't used this to grill chicken yet but I can just see a split marinated chicken turning golden on top of this.

The grill is also useful for grilling capsicum (sweet peppers?) sit them on the grill over the coals until they char on the outside and the skins just slide off they are then easily prepared to store in olive oil with a clove of garlic.

I find this a very useful tool.

[hodgey1]

Re: Tuscan Grill

Mike, when I use my Tuscan grill I pull a bed of coals out toward the landing (not past the back edge of the vent) and set the grill on top. I let it heat up for at least 10 minutes before I put the food on. The long handled tools my husband uses on the regular grill work fine with it. I use the tongs to flip the steak. If you poke the coals as they lose their red glow they stay hot quite a while. If you blow on them, though, you get cinders on your food, not good eats.

I really like the grill. It's got good surface area and is manageable to move around. I get great grill marks with it! I'd almost forgotten the taste of wood-grilled food over the gas grill. Best steak ever.

I store my grill inside the gas grill, by the way. Old gassy doesn't get used much anymore....

Elizabeth,

Can you give me some details about your process of getting ready to grill? Particularly how long it takes to be ready to grill some steaks properly.

Thanks,
Chris

[Brad English]

Re: Tuscan Grill

Has anyone used the Tuscan Grill in the smaller Primavera 60, or 70 ovens?

Thanks!