I've been eying of the the designs that has a water tray below the grill, and a grill surface that can be removed and cleaned e.g. one by Sanyo . I wonder how much difference there is between such a grill and a propane one.
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The kitchen is a Chef's dream, fully stocked with all the equipment one could ask for, including an outdoor, wood-fire oven. The most anticipated dinner using the wood-fire oven is pizza night. A very social endeavor, pizza night brings all the guests gathering around the bee-hive shaped oven watching the crust and cheese bubble away in the 800*F inferno.
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An insulated, wood-fired refractory oven is far more useful than either a gas grill or a charcoal grill, albeit a good deal less portable in most cases. Reply Barry CB Martin Jun 4, 2009 08:11 AM The past two years, because of sponsor promotions, I've been using infrared grills.
The manufacturer says it works over any heat source: gas, electric, induction, even outdoor grills if your range has a flat glass or ceramic top, though, you should check with the manufacturer to see if you can use an oversized pan on it . Its dishwasher safe, and comes with samples of two wood-chip flavors plus a recipe booklet and instruction manual. Theres a seven-year warranty
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YOU CAN ALSO SMOKE ON AN OUTDOOR GAS GRILL Just place your soaked, drained wood chips in a small aluminum brownie pan. Place the pan in one corner of the grill, under the cooking grate and directly over the flavorizer bars or lava rocks.
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