anyone have or has used one? I'd like opinions. Thanks

I have an indoor barbecue pit in my kitchen. It is brick, with a chimney (4"x12" flue), and is heated with charcoal briquettes. The pit is constructed with a metal tray for holding the charcoal with a crank handle that will raise and lower the tray to adjust the temperature at the grill. We do not use the pit, because it gets too smokey in the house, even though the chimney damper is open. I would like to convert the pit to a propane grill, since I think that will cut down quite a bit on the smoke. The tray that holds the charcoal is recessed, and it seems like there would be plenty of room for a gas burner in its place. There is also a light in the top of the pit (next to the damper) with a receptacle for plugging in an electric rotisserie. I was wondering if it might be possible to swap this out for some kind of exhaust fan (if the smoke problem persists). Does anyone have any suggestions?

No. A grooved griddle pan cannot grill. It basically fries like a frying pan, and give you what looks like grill marks. Only the parts which make direct meat-to-metal contact get charred. A charcoal cooks by convection, conduction and radiation by infrared. All parts of the meat facing the charcoal get heat and charred. In addition, it gets smoke flavor from fat dripping on the fire. In the winter time you can do a charcoal grilling in the fireplace with the vent open, or if you have a good enough kitchen exhaust system to do it in the kitchen. In the summer time you can use charcoal grill inside with the windows open. A chimney charcoal starter can get very hot for small scale grilling. dcarch

Thanks, everyone. The price at Amazon and Walmart = $109.?? i spent a lot of time reading reviews for the Akorn Kamado Jr..Lots of reviews and most buyers were happy with it. I was thinking, since I already have a propane grill, that I might enjoy using the small Kamado-like (not ceramic, but enameled steel) grill for two things: 1. Baking artisan pizzas outside, especially in hot weather when we need to run the AC inside. 2. Smoking small things like Salmon fillets, turkey breast, fish, vegetables or chicken. We try not to eat fatty red meats like beef, brisket, steak, ribs ;-( However: I looked at reviews. Lots of people love it, and it is very affordable, BUT 1. It is not well-machined or assembled. 2. It does conserve charcoal and can get very hot - good for pizzas and searing. 3. Supposed to be a "smoker" too but you have to buy a $40 ceramic stone and even then, many argue that the heat source is too close to what you want to (slow) smoke. 4. Customer support doesn't look so good. *** Meanwhile, there is someone On CL giving away a free nice offset smoker. I don't want to/cannot eat a lot of smoked beef, pork and fatty chicken. But I do enjoy some amount of turkey, chicken and fish. older ad, so may be gone. Supposedly ONLINE there are How-Tos on how to tinker with and improve one of those Brinkmann like (red one in cellar) cold water smokers. (We have an unused one, see below.) We could keep the $110 red ceramic like cooker I just got for pizzas outdoors, especially on hot days. -- I already have a Char-Griller mini barrel charcoal grill. I mostly use this as a small fire pit, but sometimes cook over the coals. -- I also have a Webber Baby Q gas grill. Easy to use. -- In the garage I have an unused, Brinkmann style water smoker. Never used. Was going to sell or give away, but it's heavy gauge steel and I've heard that there are ways to tinker with them. Otherwise, the are leaky and run through fuel and in cold (New England) weather, you cannot really count on them to smoke anything for very long. They just cannot get and stay hot. -- Currently we make an artisan pizza ~ every 10 days and bake it in a kitchen oven for 7-8 minutes at 550 deg. F which gives good results. -- Someone gave me a couple of 20" long Jenn-air electric rotisserie units, but we don't yet have any stove or grill that the can work with. Maybe we can jury rig some way to sop port them and keep them covered? Anyone here use the Weber 18" or 22" kettle grill with either the smokerette set up or the rotisserie unfit? I'm wondering what rotisserie baking offers? Guess that's pretty much got to be fatty/critter skin as well? I love cooking, love eating, like cooking outside, and love good gadgets. Problem I sleeping these gadgets clean, storing them. I appreciate your ideas and feedback. Here is some info on the Akorn Kamado Jr. https://www.amazon.com/Char-Griller-Akorn-Kamado-Kooker-Charcoal/dp/B00EBWBFQQ/ref=cm_cr_arp_d_product_top?ie=UTF8