As requested, I am uploading a video of my first steak.
Here you can see my original post:
https://www.reddit.com/r/sousvide/s/YRUEpjZ8Bs
It worked fine without flare ups and the result was satisfactory.
I have replied to most of your questions at my previous post. I post my answers also here for easy reference:
The dimensions are 25 x 25 x 25 cm. I have used 2.5 mm thick metal sheet
The rails can be moved up or down to control the distance from the charcoals (2.5 cm min – 5.5 cm max).
I also added 3 addons:
a) a basket 28 x 28 x 7 cm in which the gril can sit so that the ashes can be collected or fill it with charcoals for traditional grilling.
b) a 25 x 15 cm metal sheet to be able to close the back opening if I wish.
c) a 25 x 25 metal sheet (1.5 mm thick) to put under the top charcoals if I wish.
By using the above addons, I can also create a mini oven for small pizzas (22 cm diameter)
I am still thinking how to improve it so it can become even more versatile 😅
by gaos74
15 Comments
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https://preview.redd.it/20u1qe4ojbbf1.png?width=1080&format=png&auto=webp&s=64aed1667f50b3e7095f7f42cd400e461e4ee3b3
The result
wtf that’s awesome!
Are you a metal worker? This is really cool either way.
I love this!! Buy yourself a light for outside 😂😂😂.
r/killthecameraman
Awesome view of everything in the shadows.
It’s a great idea… but wouldn’t you get the same effect by putting the meat over the coals with heat reflector/trap on to because heat rises
This is a cool looking design. I wish I could do metal fabrication like that. I have tried lots of ways to sear steaks and had a couple of questions on how this worked out.
Why go under the coals instead of on top? I will sometimes sear my steaks, tuna etc on my charcoal chimney but always on top.
Do you feel like you get any flavor from the charcoal?
My gut is that flare ups wouldn’t be a big problem in the time you are searing. My steaks often have a piece of fat on the side that I like to do a hard sear on. Do you do that?
Do you get ash on the steak from the charcoal above it?
My current method is a screaming hot cast iron with a second heavy cast iron on top to weigh it down. Then I sear the sides with tongs.
This looks really cool – good job!
Is there any hint of smoke to the finished meat?
why not just raise the grate height above the charcoal to minimize flare ups?
It’s a charcoal broiler. Very cool
you try the Japanese white charcoal yet?
Over/under broiler … pretty cool
A little yakitori grill! That’s cool!