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Anyone Make A Forced-Air High-Heat Charcoal Grill?

John Liu
13 years ago

Help me indulge in a little fantasy, a little reality, and a little wish fulfillment.

The ''fantasy'' is that any grilling is going to take place during the next 6 months. Not in PDX, it's not. The ''reality'' is that I don't have room in my tiny backyard for two free-standing grills, and I already have a nice gas grill. The ''wish fulfillment'' is that I wish I had a really, really hot grill - which my gasser is not.

This summer, during the tuna dinner, we wanted a really, really hot grill to sear some sesame-crusted tuna blocks. I borrowed a neighbor's charcoal chimney starter, filled it with wood charcoal and got it lit and hot, then my daughter held a blow dryer at the base. After the initial cloud of ash cleared, we had a roaring white flame which seared the tuna in 60 seconds per side. Very nice food. Very inconvenient cooking process. Very tippy, insecure cooking apparatus.

Now I am thinking of getting something like this ''hibachi'' copy: http://www.meijer.com/s/marshallan-cast-iron-hibachi-charcoal-grill/_/R-152578?cmpid=prodads

The idea would be to use the hole saw to cut a hole somewhere in the base, rivet a sheet metal flange to it, attach a heat-resistant duct or pipe to the flange, and attach an electric blower to the other end of the duct. Perhaps I'd need a perforated metal pan above the hole and under the charcoal, to distribute the airflow. My goal would be to replicate the afterburner effect from tuna day, but in a safer, more convenient form.

Question is - will this work? Is there a ready-made device that will accomplish the same thing, without all the DIY fuss? Or is there a better way to DIY up the contraption that I have in mind? Something involving a coffee can and other junkyard bits?

Tuna dinner thread: http://ths.gardenweb.com/forums/load/cooking/msg0716535630946.html

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