It's not available yet, but the Fuego 01 might be the coolest grill I've ever "seen".

http://www.fuegoliving.com/

Infrared, Gas, and Charcoal modules. Sleek design. Digital AND Analog controls. Cast-iron grilling surface. Embedded temperature monitoring. Oh my.

... must... have... one....

 

That's pretty cool. I'm not normally into the "modern" look of most things, but this one is palatable and the thing actually looks pretty damn functional.

 

I wonder how no lid cooking is different than cooking with a lid.

They also don't show you the smoke and fire that will be pouring out of that thing.

 

Not sure if I'd really want one, considering anything that's marketed as something of a work of art, as well as being highly functional, tends to be significantly out of my price range (see also B&O home sound system)

Still, I think that's one of the cooler ideas i've seen in a while

 

BTW, I'm a big fan of this after cooking on my VC grill. Cooks nice and even.

 

I never grill with a lid

Then again, I still don't own a charcoal grill. I'm talking gas.

 

Saw that on engadget the other day I think. Pretty sweet looking... I'm looking for a gas grill that would work indoors, in a big studio type room. This thing would be perfect... any idea how much one of these costs?

 

* I should note. When it comes to gas cooking (other than smoking) the lid is primarily used as a way to raise the heat in the grill (gas doesn't get as hot as charcoal or infrared).

This allows your grill to function as an oven of sorts.

I don't cook anything requiring that high heat, so I may be an oddball in not using a lid (I don't eat red meat).

Being as this grill also has charcoal and infrared, I really don't think you need the lid for heat building purposes. Infrared burners get up to 1800 degrees

 

I have this 46" cooktop in my kitchen.

http://www.electroluxusa.com/node35.asp?ProdID=30848

It has a 13" 10,000BTU gas grill. I love it.

 

^ I like that... but I need a freestanding grill. Could something like that be built into a rolling island?

 

Nothing is better than a cast-iron as a cooking surface. It gets hot and stays hot. You could put a bag of ice cubs on it and it would laugh.

 

ah, no.

 

theoretically, you could use any gas grill indoors...

i would just go for a lightly powered one. under 30,000BTU.

do this at your own risk though, of course

 

These Fuego grills will be at least a couple grand huh...

 

Speaking of Electrolux, their Jeppe Utzon grill is pretty sick too. Although it's mostly by design and not function, lacking some of the cooler features like infrared burners and cast-iron grates.

http://www.electroluxaustralia.com.au/jeppeutzonbbq/

Oh, and it's only available in Australia

 

I imagine.

 

Not knocking your dietary choice, but it would be an insult to that grill to not throw a few pounds of dead cow on it every once in a while
Make sure you cook for friends too

 

Not trying to be a dick, but what do you grill ? Perhaps your diet has something to do with the ability to cook with the lid open with good success. The warmer temp is nice to reduce the risk of eating under cooked chicken.

 

Got any recommendations? Its to go in a huge studio room (concrete floor, high ceiling), so size isn't really an issue...just looking for something that won't look too out of place indoors. Is it Vermont Castings I remember you speaking highly of?

 

The only meat I eat is fish, so I primarily grill fish. However, I often grill chicken wings/breasts/etc for friends/family/guests. I pretty much grill everything but red meat.

Using a gas grill, you probably do need the lid to get the food hot enough to cook through if you're talking a whole chicken or a thick steak.

However, using charcoal or infrared you shouldn't need a lid. In fact, most don't use the lid when cooking steaks etc. Actually, even Alton Brown cooks his steaks lid-less right ON the charcoal! Who needs grates

In either case, I pretty much agree with you fools... it depends what you cook.

 

try no lid grilling at the shore. your food will be airborne within minutes.

cool looking grill but i'm guessing i'd have to get a HELOC to buy one.

 

I don't have a VC, I just like the looks/features/specs. They are solid, well built, have cast-iron grates, and are just badass grills. People here love them it seems.


Personally, I'm not really sure what outdoor grill I'd use indoors.


Also though, I was thinking... you COULD put my cooktop in a rolling island of sorts.... techically.

It comes with a LP conversion kit. So you could run it off bottle gas... propane.

The only issue is using the electronic ignition... i guess you'd need to find a way to give it 12V with a battery.

 

Who the fuck takes their fancy, probably 500+ lb backyard bbq to the shore

That's what your little Weber Q is for

 

But I see your point. Damn birds!

 

People that have a beach house?

Just recalling an incident I had two weeks ago at my parent's beach house. A sea gull stole a 20 oz portherhouse right off the grill. I had only walked away for a few minutes .

 

and just, FYI, on the lid subject...

you know that restaurants don't use lids on their indoor grills right?

 

 

 

I wouldn't use my grill indoors just because of all the damn smoke it generates. It would make the whole place smell like burger/steak/chicken/fish all at once.

Soopa, with that setup you got in your house is there some kind of fan/vent that pops up or do you have a hood over it?

 

If they invested a proportional amount of money into the grill as they did into the website, I think we have a serious winner

 

Yeah, I have a pop-up downdraft ventilation behind my cooktop.

However, I haven't run the ventilation ducts yet so I don't use it. I really don't get alot of smoke? It's a gas grill. What would generate smoke?

If your grill is smoking, it's probably dirty.

The only thing that smokes when you cook meat is fats/oils. Any and all of these fall BELOW the burners, at least on my grill... so they don't burn/smoke.


In my house, it's cooking in a PAN that generates smoke. The fats have nowhere to go, so they burn/caramelize in the pan... yeah... I've set off the smoke detector a few times that way

But never once with the grill.


I've been meaning to take updated pics of the place, maybe i'll take some while grilling tonight.

 

I thought their website sucked

 

The only time I really get a lot of smoke from grilling is with chicken marinated in bbq sauce and stuff like that...when the sauce drips into the grill. I'd try to avoid that grilling inside.

 

For a grill? I thought it was pretty good.

 

I dont know if it was mentioned but there is a lid.

 

Get a grill that allows drippings to pass the burners.

Some grills have burner guards that do nothing but collect drippings above the burners so they burn INTENTIONALLY.

The idea is, when the fats/sugars burn... it helps give the food that "charcoal" flavor.

I don't buy it. If you want charcoal flavor, use charcoal.

Otherwise, don't burn the fats! Let them pass!


On my indoor grill, all the fats collect a good 6"+ below the burner in a drip pan.


When fats burn, carcinogens are released into the air. You really don't want to be breathing or eating this stuff indoor or outdoor.

 

Yeah I don't think you can cook with it on though? Looks pretty shallow.... 3-4" high. Might be sufficient for breasts or steaks or something though.

 

I thought it was nice. Could've used more information and fewer attempts at overly-artsy webdesign, but still kinda slick

Disclaimer: No I do not design websites for a living so I'm sure there are all types of technical issues I may have overlooked

 

What causes smoke in my grill is when the fat drips off the meat and hits the sear plates. The sear plates are about ready to be cleaned, but even when it was brand new the sear plates caused it to smoke as drippings hit them. It's not a thick smoke but definity visible. I would image that any grill that was setup to be outdoors probably didn't have a whole of of engineering go into smoke control, so I wouldn't advise bringing an outdoor grill indoors.

EDIT: Just read soopa's comments on pan under the flame on his setup.

 

I just hate Flash websites. Don't mind me.