I saw a great wood-fired grill in a restaurant the other night, that could be built pretty easily. It consisted of a brick floor and brick walls on the side and back. The back wall contained an iron grate that held the wood fire against the back wall, elevated from the grill floor. As the fire burned, the wood coals fell through to the floor, and were pulled forward as needed.
The cooking surface itself was two free standing steel rod grills. The chefs pulled the wood coals forward and under the grills. Everyone says that wood coals give great flavor. The bricks walls around the grills kept the areas around the grill warm. You could use the design with charcoal as well.
The restaurant's specialty was Bistecca Fiorintine -- a thick grilled steak from a locally raised breed of cattle.
I was thinking of going back with my camera and taking photos. You could build a smaller version which could also work with wood coals from a pizza oven when it was also fired, or with coals from the fire in the back of the grill.
James
The cooking surface itself was two free standing steel rod grills. The chefs pulled the wood coals forward and under the grills. Everyone says that wood coals give great flavor. The bricks walls around the grills kept the areas around the grill warm. You could use the design with charcoal as well.
The restaurant's specialty was Bistecca Fiorintine -- a thick grilled steak from a locally raised breed of cattle.
I was thinking of going back with my camera and taking photos. You could build a smaller version which could also work with wood coals from a pizza oven when it was also fired, or with coals from the fire in the back of the grill.
James
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