Tuscan Grill and Sheet Pan

[Chach]

I have been using my Tuscan grill for smoking meats when the temp drops to around 225-250 degrees and I use a pellet smoke tube. I also use it to cook whole Pork Loin or Chicken legs in this case. I used to slide a sheet pan between the legs and underneath the grill to catch the drippings so the grease doesn't drip on the floor.. I recently purchased a full aluminum sheet pan and the grill actually fit perfect inside the pan. I line the pan with aluminum foil to make clean up a cinch. I only do it this way if I am cooking with retained heat otherwise the hot coals catch the grease and vaporize it. I absolutely love using the oven different ways from pizza, smoking meats, grilling, and roasting. Building this oven was a great descion and I am happy I stumbled on this forum.

Bon Appétit

Ricky

[Twpearse]

Hey trying to find the Tuscan grill. Any thoughts on where to purchase one?. I’ve been looking everywhere and can’t find one. If anyone else has suggestions, lmk!

[JRPizza]

Welcome to the forum! Our Forno Bravo hosts used to sell a Tuscan grill in their store (which is where I got mine), but I didn't see one listed when I checked. I also did a web search and was dismayed to see that the cast iron type that I had was either out of stock or selling for about $150! I see Home depot lists the for about $43 when they are in stock.
There are some welded wire type options I can see but the cast iron is great if you can find one. Another way to go is to build one from scratch or mod one. Do a search for "us stove g26" and you will see a fairly cheap cast iron grill (about $38 at Lowes) that has short legs but they look removable and you could pretty easily make some new ones or even place it on some left over firebrick.
Another way to go if you like to build stuff is looking at some of the DIY grills folks have posted here on the forum. I've seen some good ones that were welded up or even made using old hibachi grills and bolts.

[Twpearse]

Great thank you for the help

[CapePizza]

Ricky, when you showed the tuscan grill pics in your original post, are you doing the cooking in the entranceway (as it looks) or in the dome? If you're doing the cooking in the entranceway, are you closing off the main opening? Thanks.

[Chach]

Ricky, when you showed the tuscan grill pics in your original post, are you doing the cooking in the entranceway (as it looks) or in the dome? If you're doing the cooking in the entranceway, are you closing off the main opening? Thanks.

I cook in the dome. I just pulled the sheet pan with the grill out to snap a picture. I also close the dome entrance when doing retained heat cooking.

Ricky

[Timothy_W]

What kind of pellets do you use? I once came across poor quality wood that gave off an unpleasant smell when smoked. Therefore, I have 2 tested Lumber Jack Apple Blend and CookinPellets Hickory Smoking Pellets. I use them the most. But there are other options in my article
. Maybe you can advise me of some other interesting options to supplement the article so that it is as useful as possible.

[Chach]

What kind of pellets do you use? I once came across poor quality wood that gave off an unpleasant smell when smoked. Therefore, I have 2 tested Lumber Jack Apple Blend and CookinPellets Hickory Smoking Pellets. I use them the most. But there are other options in my article
. Maybe you can advise me of some other interesting options to supplement the article so that it is as useful as possible.

I use Pitt Boss Competition Blend pellets. I also have the Hickory pellets from them as well. They both have a great smell when they are burning. I don't have a ton of experience with other brands but I may be buying a pellet grill soon and I probably will try other brands when I do but the ones I have now give a nice flavor to the items I am smoking.

Ricky

[Boogie-D]

Aloha Ricky... Happy New Year... I love smoking food.... and excited to build my WFO... can you explain a little bit here your process for smoking in the WFO?... you mention a Pellet smoke tube? Never heard of it... in that first picture the coals look pretty red and hot.. curious to how you and others smoke food in the WFO... thank you

[Chach]

Aloha Ricky... Happy New Year... I love smoking food.... and excited to build my WFO... can you explain a little bit here your process for smoking in the WFO?... you mention a Pellet smoke tube? Never heard of it... in that first picture the coals look pretty red and hot.. curious to how you and others smoke food in the WFO... thank you

Hi...in that picture I did not smoke those chicken legs. I usually use the retained heat from a previous fire to infuse some smoke flavor. My oven takes s about 3-4 days to get to 250 degrees and that's when I will smoke ribs or a pork butt. I use a pellet tube you can get them on amazon. basically you fill it with wood cooking pellets and compact them as I fill it and then light it. I get about 3 hours of smoke from it in a single fill. For the pork butt I may fill it twice to get about 6 Hrs of smoke but cook it for 8-10 hours


Ricky

[Boogie-D]

Wow Ricky... 3-4 days to cool down you must have done it right... I’ll go dissect your build for a bit... I’ll take a look on Amazon for the pellet tube sounds perfectly easy... also been looking for a Tucson grill... stoked.. Mahalo for sharing and happy new year to you!!! Aloha

[Chach]

Wow Ricky... 3-4 days to cool down you must have done it right... I’ll go dissect your build for a bit... I’ll take a look on Amazon for the pellet tube sounds perfectly easy... also been looking for a Tucson grill... stoked.. Mahalo for sharing and happy new year to you!!! Aloha

Thats what I said when I seen how how the oven was after the 3rd day. I love using the oven you will be happy...just don't take short cuts and you will get great results. I purchased my tuscan grill from a place out of texas called the burnshop. They made me a custom one and I requested stainless steel but they also have cast iron and carbon steel.

Ricky

[Boogie-D]

Ricky do you mind if I ask what you put directly under your oven floor bricks?? You build was a beast..

[Chach]

Ricky do you mind if I ask what you put directly under your oven floor bricks?? You build was a beast..

Thank You! I put (1 1/2") of foamglas and (2") of Thermal Gold 12 beneath the oven floor to insulate. I used 3 layers of ceramic fiber blanket food the dome insulation for a total of 3" and did a heat break between the dome and the flue gallery.

Ricky

[Chach]

Hey trying to find the Tuscan grill. Any thoughts on where to purchase one?. I’ve been looking everywhere and can’t find one. If anyone else has suggestions, lmk!

If you want something custom or just great quality the burnshop out of texas does a nice job. That is where I got mine. I didnt want anything that woukd rust so I requested stainless steel but they also have cast iron and carbon steel. They dont sell tuscan grills but they will make anything you ask them too.

Ricky