Tuesday, December 4, 2018

Brick Oven Grill

hardwood lumber chunks is all it takes
Once you commit to having a brick oven, you may feel that you'll regret not having a grill OR you may find that your gas grill seems odd next to the oven OR you may consider installing a 'complete' outdoor kitchen.
"Hold the Mayo!"

Grilling on or within a brick oven is easy and if designed to purpose can accommodate equal quantities of meats or vegetables.

Because building a fire for brick oven baking begins with creating a bed of hardwood coals (which takes about 20 minutes), that can be the point when you can begin to grill.  The other timeframes for grilling are at the midway point in the oven firing when the firing is close to a broiling environment and lastly using the coals from, let's say, a pizza firing for front-of-the-oven grilling.

Two changes in the design of the standard brick oven are needed in order to grill:

  • The space between the mouth of the oven and the face of the oven needs to be wider.
  • You need a fabricated grill that can be set above the coals or inside the oven mouth.
Once these changes are made, the grill setup can also be altered to make shish kabob, teriyaki, and other grilled foods.

In some instances, I have built a depression under the flue that can hold coals.  This is covered when not in use.

Grill in place
As with all aspects of brick oven cooking, the grilling, baking, broiling, smoking, and dehydrating opportunities are based in your enthusiasm for fire.

Rosemary on coals adds flavor

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