On Tue, 8 Dec 2009 16:39:43 -0000, "sam coleridge"
>> wrote:
>>> In the far east recently I saw tiny barbeques about ten inches square,
>>> the
>>> base being made from what i think was some kind of clay and had a
>>> stainless
>>> steel rack to sit on the top.
>>
>>> They could easily be placed on a kitchen hob, so that you could have an
>>> indoor barbi.
>>
>>> Or if anybody had adapted anything to make a miniature barbeque that one
>>> could use indoors in the kitchen placed on the gas hob?
>>
>> Note that the OP *did* *not* mention charcoal. For all you folks
>> suggesting that carbon monoxide is a concern, you have a point *if*
>> the contraption uses charcoal, but what I *think* the OP may have
>> meant is some type of ceramic heat sink material that absorbs heat
>> from the regular stove top burner and then acts like the volcanic
>> rock in traditional outdoor gas grills. The heated surface catches
>> dripping fats and juices which then vaporaize and that flavors the
>> meat. So, maybe not as dangerous as everyone seems to be assuming.
>>
>> On the other hand, since the OP has not clarified what he's talking
>> about, it may have just been a drive-by trolling.
>> Bill Ranck
>> Blacksburg, Va.
>because the topic might seem unsual or 'off the wall' to you Bill, its still
>not very nice to be so readily accused of trolling
This topic was xposted and Bill in a different ng that frankly isn't
very interested in this topic.
--
I love cooking with wine.
Sometimes I even put it in the food.
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>>> In the far east recently I saw tiny barbeques about ten inches square,
>>> the
>>> base being made from what i think was some kind of clay and had a
>>> stainless
>>> steel rack to sit on the top.
>>
>>> They could easily be placed on a kitchen hob, so that you could have an
>>> indoor barbi.
>>
>>> Or if anybody had adapted anything to make a miniature barbeque that one
>>> could use indoors in the kitchen placed on the gas hob?
>>
>> Note that the OP *did* *not* mention charcoal. For all you folks
>> suggesting that carbon monoxide is a concern, you have a point *if*
>> the contraption uses charcoal, but what I *think* the OP may have
>> meant is some type of ceramic heat sink material that absorbs heat
>> from the regular stove top burner and then acts like the volcanic
>> rock in traditional outdoor gas grills. The heated surface catches
>> dripping fats and juices which then vaporaize and that flavors the
>> meat. So, maybe not as dangerous as everyone seems to be assuming.
>>
>> On the other hand, since the OP has not clarified what he's talking
>> about, it may have just been a drive-by trolling.
>> Bill Ranck
>> Blacksburg, Va.
>because the topic might seem unsual or 'off the wall' to you Bill, its still
>not very nice to be so readily accused of trolling