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Has anybody installed a charcoal grill in their kitchen?

Do you ever actually use it? Did you add a chimney or will just having it under the hood be good enough?

I love grilling and since I'm installing a new kitchen I always knew that I was going to have a grill. At first I had just planed to do a gas and lava rock job o since this will mainly be for just adding a grilled component to meals (I have two charcoal grills outside for big cookouts), but I figured that it'd be nice to have the option to add the real lump charcoal flavor to the meat.

Unfortunately I haven't been able to find any good info by googling, mainly a lot of people saying OMG charcoal inside, you'll DIE!!!! Which is completely unhelpful. I mean, come on, I burn wood in my fireplace all the time (which only has natural convection ventilation) and I can't imagine that burning charcoal would put out that much more carbon monoxide.

The idea will be to have it at the same hight as the stove grates, I'm wondering if there should be any sort of raised lateral shied to keep sparks from jumping around to other parts of the cooking area? Charcoal only really sparks when first lit so maybe I could have just put a mesh cover over it until it gets going.

If there is already a thread about this then feel free to just send me over there, I did a search but didn't find anything

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  1. This really doesn't sound like a good idea.

    1. You raise a safety issue.

      Each year we read of deaths of individuals and even families using a charcoal grill inside a home or even a camper.

      It does not matter what the use was, the fact is that charcoal consumes a large amount of oxygen in any confined space, ventilated or not. That can lead to a lethal condition called anoxic encephalopathy, or brain tissue damage and death. why would you risk that ?

      A word of strong caution: DON'T.

      4 Replies
      1. re: SWISSAIRE

        Yet burning wood in fireplaces is ok? Most lump charcoal IS wood (just wood which has been precooked in a low oxygen environment)

        1. re: Pwizduo

          A fireplace or wood stove have serious venting to OUTSIDE and create a draft (right term?) to pull smoke and gasses to the OUTSIDE.

          1. re: kseiverd

            Right term. That said, he may consider talking to someone who designs\builds fireplaces. The venting should not be too different. I know I've seen setups designed for grilling inside a fireplace at one time or another.

            1. re: kseiverd

              Completely unlike a kitchen extractor. I was planing to have mine ducted into the bedroom.

        2. but Pwizduo isn't suggesting setting up an hibachi on the counter. properly installed and built in from scratch with an external oxygen feed source and a properly vented hood a charcoal grill would probably be safe. I too am skeptical, yet since it's not a retrofit it should be able to be done.

          if you trust your contractor (and I hope you do) ask if they have people they would trust in their own home and get quotes and references, short of that a local store that specializes in fireplaces and custom grills might be someone to call for sources as well as you're not the first to want or desire this.

          another call would be to your local building code enforcement and your insurance agent to see if they have issues, and if so, get the gas/lava rock thing toss a few chips on and save the full on charcoal grill for summer.

          10 Replies
          1. re: hill food

            " Probably " in this case doesn't cut the mustard. And no one has mentioned the word Hibachi.

            You need to talk to a local fire department inspector.

            I doubt if bringing charcoal inside an occupied structure for cooking would be allowed or recommended. The simple, safe, and probably legal solution is to cook with charcoal outside.

            And stating it will be oxygen supplied ? Are you serious ?
            Oxygen around flame sources is flammable, if not explosive.

            This idea goes from bad to worse.

            1. re: SWISSAIRE

              Ok, so this is not in someones home, but it is enclosed. I've eaten there on more than one occasion and am still here to talk about it.

              These are large stainless steel Weber Kettles with charcoal. There is no question it can be done safely, the question is, who knows how to do it safely, so that you have the proper amount of oxygen coming in and enough CO going out. Obviously you would need fireproof surroundings to get this past a building inspector.

              I wouldn't call this foolish, I'd call it expensive, very expensive, and a bit of an engineering challange. It certianly isn't common and to me that's the bug in the ointment, it's going to be difficult to find someone who can do this properly.

              I'd love to have one of those SS Weber Kettles for outside.

              1. re: SWISSAIRE

                It wouldn't be supplied by pure oxygen obviously but rather by that mix of 78% Nitrogen 21% oxygen which supplies my oven, my stove top burners, my water heater, etc.

                1. re: Pwizduo

                  Correct, you're just going to need more "fresh air" than you do for your oven and stove top burners since the coals will suck up a lot of oxygen. It isn't too much different than having a high output vent hood, you need "make-up air" so it doesn't suck air from places you don't want, like your furnace. In this case you will need "make-up" air just to maintain the necessary oxygen level in your environment. Not a big deal, I wouldn't think, but you have to find someone that knows what they are doing so everything is in a reasonable balance.

                  1. re: mikie

                    Here's an extreme story. An architect friend of our designed a home some years ago that had a (custom, of course) range hood that was something like fifteen feet long! It sucked so much air out of the house that they had to design a separate and custom ventilation system for the kitchen.

                    1. re: c oliver

                      Along similar lines, an acquaintance of ours had their kitchen remolded and used a professional Kitchen Designer. The kitchen is gigantic and has a granite island that's about two full slabs. Range top on one end and seating on the other. They didn't want a hood hanging down over the range top to obstruct the view, so the designer told them he would just mount a vent in the cieling above the range top. The amount of cfms required to pull grease and steam from the range top was really high, don't recall what she said it was. Anyway, it sucked all the hot air out of the house in the winter and all the cold air out of the house in the summer. This was because of the high output necessary given the location of about 5 or 6 feet above the range top. They were going to install some sort of hood, I'm not sure what they ended up with. Poor design, even by a professional, can cost you a bundle in the long run.

                      1. re: mikie

                        From the other things I heard about this "compound" price truly was no object. And as 'they' say "nature abhors a vacuum." Fireplaces are bad for that and other reasons.

                        1. re: c oliver

                          I think the big problem with the whole "sucking the air out of the house" is that it pulls the air through the duct work and out due to the - pressure in the kitchen. My new place on the other hand doesn't have any sort of central HVAC, just individual single zone split units in each room as well as radiators. Since the radiators are just ducted steam and the boiler is actually accessed from the outside I'm not worried about pilot lights being extinguished.

                      2. re: c oliver

                        I remember photographing a grand private dinner at a restaurant once, they made pretty little salads with pansies on top for one course. As the waiters exited the kitchen, the door opened and the exhaust fans over the grill sucked so much air that a bunch of the pansies were drawn off the salads and back into the kitchen.

                  2. re: SWISSAIRE

                    SWISS - 1. re: 'hibachi' some concerns sounded like an unconsidered grill was intended to be just plunked.
                    2. 'oxygen' was used as a shortcut for saying "a mixture of 21% oxygen, 78% nitrogen, and approximately 1% other trace gases, primarily argon; to simplify calculations this last 1% is usually treated as if it were nitrogen"

                2. Carbon Monoxide (result of burning anything) WILL kill you!

                  1. I was just looking at wood burning grills the other day and they had an image of one of their grills that they installed inside someone's home. So its definitely not unheard of. But I would make sure that a fire extinguisher is close by.

                    ooohhh...and as im typing this, I just noticed they sell a wood grill which you can install in your fireplace whenever you want. The bonus is wood will give more smokiness than charcoal. So if you only plan to use it occasionally, maybe this will be an acceptable compromise.

                    First photo is an indoor enclosure in the kitchen, Second photo is of the grill in the fireplace.

                    Here is a link to the fireplace grill:

                    2 Replies
                    1. re: GOJIRA

                      I was always interested in this for our fireplace:


                      which I first saw in Michael Chiarello's Napa style catalog years ago. Similar idea to the one you pictured.

                      1. re: GOJIRA

                        This is a work of beauty! My dad (an iron worker) made us two pieces for our current wood burning fireplaces. We purposely put out fireplace higher (about 12" higher than the counter) in a corner of our dinette/kitchen area (open concept). He made us a very heavy duty large grill and we use fire bricks to adjust the height. We put chestnuts on steel pans cook steaks, beans in Tuscan crocks, etc. The smell is to die for and it is a huge conversation piece since it is visible from all areas of the house. We have been known to use the wood fireplace in our great room for smores for a large party (dad made a special stand for that too). Wood is amazingly flavourful. We have also made cedar planked salmon on there. We just place the soaked cedar plank on a disposable aluminum baking sheet and then pull the sheet near the end of cooking to make the cedar last longer.

                      2. I'm not conversant with the safety differences between charcoal and wood. I'll leave that debate for others. I can say that a wood-burning grill shouldn't raise any eyebrows. I would definitely build it into a wall for adequate shielding from sparks. It should also have it's own hood because it's going to smoke up a storm.

                        If you want charcoal flavor, would it work to install a gas grill and add charcoal to a smoking box? I've no idea, but it seems as though it might give you the flavor you want using only a small amount of charcoal.

                        FWIW, we had an electric grill (Jenn-Air) built into a cooktop. We only used it three times because it was such a PITA to clean. And unless it was completely cleaned after each use, it left the kitchen smelling of grill. This is why I'd do wood-burning. Easier to clean.

                        1. Search on Pinterest and Houzz. You'll have to weed through a lot of pics of chsrcoal-coloured cabinets, but there are some interesting looking gourmet in-kitchen charcoal grills.

                            1. You need to find out if local fire codes will allow one where you live in a Residential setting. You also need to check with your insurance company. They may cancel you if you put one in.

                              4 Replies
                                1. re: mike0989

                                  Not an issue in my case fortunately.

                                  1. re: Pwizduo

                                    So you have actually checked with the appropriate authorities as well as your insurance company? You might even be able to legally build it and then have your insurance company cancel you. Without going into a lengthy description, we had a relative who faced that. And it wasn't just a 'maybe.' The insurance said if you do this (not a charcoal grill in a kitchen btw) we will cancel your policy.

                                2. Thanks for the links to the finished jobs. I'm just if the whole built in is really necessary with chimney is really necessary. If a fireplace chimney can adequately draw out the smoke and CO then it seems like having it directly under the hood would be more than adequate.

                                  5 Replies
                                  1. re: Pwizduo

                                    You also have to remember that fireplaces are contained in firecode-rated enclosures and there are strict requirements for chimney flues that aren't directly applicable to range hoods. Residential range hoods are rated for movement of air and odors, not hot gases which are the byproduct of burning wood or charcoal.

                                    You will likely need to look for commercial venting systems.

                                    Fireplaces also have strict requirements about exposure to combustible materials, so you will likely need non-combustible materials at all sides, including the floor below. Probably not an issue for most kitchens, but you won't be able to install near cabinets, drywall or adjacent to wood flooring.

                                    1. re: ferret

                                      Firecode rated enclosures? Is that industry jargon for "bricks" :P. Originally I had told my stove guy that I wanted a bain marie in the kitchen and his original plans were for a 12" x 24" over a U shaped burner. When I saw that I asked if I couldn't have that burner double as a gas grill by swapping the bain marie for an insert filled with lava rocks and topped by a grill grate, and I was told that the burner for bain marie would be incredibly under powered for a grill and vice versa. So he came back to me yesterday with a plan for 3 separately controlled tube burners, using 1 for the bain marie and all 3 for the grill and a redesigned housing so that I can swap out inserts. Which is what made me think, if I'm already going to be swapping lava rocks and water bath, why not have a 3rd option which would be for charcoal. I sent him my ideas which would be a grate for the coals over an ash catch area open on the ends for air flow and then the final grill grates over that space. I'm still waiting to hear back

                                      1. re: Pwizduo

                                        "Firecode rated" can be fire brick, it can be steel and fire-rated drywall -- it can be a number of things. Not all brick is fire rated, by the way.

                                        1. re: ferret

                                          Most chimneys aren't made completely from firebrick, it's usually just the fire box itself and the principal purpose of that is usually just to reflect the heat back into the room. But I get your point.

                                          1. re: Pwizduo

                                            Most chimneys (not an enclosure for the fire) are lined with a double-walled flue (per code) and are generally brick. Fireboxes (the actual enclosure) are made of firebrick because it's non-combustble. You also need a non-combustible hearth. Wood fires are unpredictable and often unstable. Wood burns in an unpredictable manner and logs shift and may fall out of the grate and onto the floor.

                                  2. Most local safety codes will not allow this.

                                    1. I'm not going to read through the all of the posts, but if you are using briquettes you can gas yourself. Those things contain among other stuff like rubber from tires. Kingsford was a brand invented by the Ford company to use up a lot of detritus and make a profit. If you are using true unadulterated lump charcoal you should be fine. I would want a have a heavy duty exhaust fan.

                                      1 Reply
                                      1. re: Candy

                                        I live in Argentina, around these parts briquettes (as well as lighter fluid) are grounds for lynching.

                                      2. Start by going to the building dept. in your jurisdiction and apply for a building permit.They might say yes or no, Do not guess at this.I am a general contractor and absolutely cannot say enough on how important this is for your project.

                                        1 Reply
                                        1. re: emglow101

                                          +1...I am a licensed master plumber and agree with E-101 above.

                                        2. We've rented a beach house in CA with a kitchen BBQ. I neither loved nor hated it. It was good to have when the weather was lousy but not something I wanted enough to install one when we built this house. PITA to clean, make certain there is adequate ventilation.

                                          re: sparks - we built our fires at the back of the BBQ and never had a spark issue. When ready to cook, raised the grill, moved the charcoal to the center of the BBQ, lowered the grill and began.

                                          4 Replies
                                          1. re: Sherri

                                            I should have mentioned that our West Coast magazine, SUNSET, has featured kitchen BBQs often in their publications. They were very popular in California in the 1950s and 1960s, especially in ranch-style houses. In my oriiginal post, I'd completely forgotten that a relative of mine had one in a house built in the late 50s. It was rarely used (for the cleaning reason) but fun to have nonetheless. A crank raised and lowered the grill.

                                            1. re: Sherri

                                              Who makes those kitchen grill crank machines for outdoors or like the use in some fancier restaurants?

                                              1. re: itryalot

                                                Are you talking about Hastybake?

                                                1. re: mikie

                                                  I think they're referring to Argentine Grills. HastyBake raises/lowers the coals, Argentine grills raise/lower the cooking grate.


                                          2. I emailed this thread to my son living in California, and asked him to check with the local Fire Departments about this.

                                            The responses from the Fire Department Inspectors came rather quickly.

                                            1. LAFD (City) - " That would be illegal. "

                                            2. LACO FD (LA County) - " Dangerous. Also illegal."

                                            3. OCFD ( Orange County) - " Not allowed under the OC UBC or Uniform Building Code."

                                            Further, " Who is doing this ? " which then led to a lecture on all the deaths that have occurred doing this over the years there.

                                            My son explained that this was a hypothetical being discussed online, and not actually an actual undertaking.

                                            As mentioned before, this is illegal indoors for well founded safety reasons. Why put anyone at risk inside an occupied dwelling ? Insurance underwriting policies mirror those of public statutes on Health and Safety.

                                            As COliver has wisely pointed out, should anyone be overcome by carbon monoxide, and suffer anything medical as a result of using charcoal inside an occupied dwelling, the insurance carrier COULD deny any and all claim costs resulting from such stupidity.

                                            Ergo, being a Bonehead = NO INSURANCE PROTECTION.

                                            That could include but not be limited to the following claims and lawsuits: Death, Wrongful Death, Brain Damage, smoke inhalation, loss of income, for starters. Even if there were no actual medical damage, a judge might find for the alleged victim and make such an award based on the evidence that charcoal was knowingly used inside a occupied structure.

                                            As we have a few Attorneys here at CH as members, perhaps they could add one or more additional lawsuits that might arise in this case.

                                            Essentially, when confronted by such a lawsuit, the insurance carrier could deny your claim, and cancel your insurance policy, and legal defense.

                                            Your legal defense, court costs, and all medical awards ( current AND FUTURE or LIFETIME awards) would come out of your own deep pockets.

                                            Can't pay all that ? Too bad: Welcome to all your assets being taken, and a lifetime of wage garnishments ahead.

                                            Still want that charcoal taste ? Simple: Use charcoal outside.

                                            35 Replies
                                            1. re: SWISSAIRE

                                              What a treasure you are to get all this info. Now the OP does live in Argentina so he MAY be able to do it legally and MAYBE his insurance would cover death and other things, but the "death and other things" will have already occurred.

                                              1. re: c oliver

                                                I still doubt this would be legal in Argentina. The U.S. and other countries follow the I.B.C. International Building Code. We used to follow the I.C.C International Code Council. But it is the I.B.C. that has the last say in building code.

                                                1. re: emglow101

                                                  I won't try to compare Argentina to Brazil but we did a total gut of an apartment in Rio a few years ago with no permits or inspections. But still, I'd not do it regardless.

                                                  1. re: c oliver

                                                    Yes Germany only beat us by 1 goal, not 6.

                                                        1. re: Pwizduo

                                                          And I weep :) 'Course Brazil went in a little handicapped.

                                                  2. re: SWISSAIRE

                                                    Around my neighborhood (upstate NY) folks cook outside all year long. Clear out the snow and light up the charcoal. (Lump only in my household, no Kingsford crap.) I got used to grilling year-round because in our last house we had a Jenn-Air cooktop with the grill module. Excellent downdraft venting. Miss that cooktop.

                                                    1. re: breadchick

                                                      We live in snow country also (Lake Tahoe) and shovel our way to the grill also.

                                                      1. re: c oliver

                                                        I have a state park to look at, but I'm sure Tahoe is darn pretty in winter!!

                                                    2. re: SWISSAIRE

                                                      Just pushing it a touch here-- what is the "this" that you mention here: "check with the local Fire Departments about this."

                                                      Seems that "this" was NOT described the way the OP described it-http://chowhound.chow.com/topics/9824...
                                                      in a discussion with his Stove Guy.

                                                      1. re: SWISSAIRE

                                                        You just couldn't resist could you? I specifically mentioned in my original post that I wasn't looking for people to tell me that I was going to DIE.

                                                        I was looking for opinions from people with personal experience such as Sherri who have had charcoal in the kitchen.

                                                        As I've mentioned before, your "supposedly well founded safety reasons" are completely inconsistent with the fact that people have fireplaces in their houses. Guess what, fire goes out, strong wind blows in and changes the draft and you have the equivalent of a grill spilling CO into the house and guess what? You're still allowed to have fireplaces in your living room. We try and design chimneys so that doesn't happen.

                                                        This is not illegal here, it is governed by certain regulations such as ventilation and combustible surfaces clearance. I was not asking for advice on that.

                                                        If you're going to go to all the trouble of calling fire departments, please don't ask them if it's ok to warm my bedroom with a weber that I pulled off my patio. Ask them if it's dangerous to have a 30 cm x 60 cm box full of charcoal located 110 to 120 cm below a box type hood which extends 12cm behind the rear of the coals backing up to a wall and overhangs them in the front by 28cm in addition to extending 150 cm to the left and 90 cm to the right. Don't forget to mention that said hood, based on a look at the plans and some quick math, has a 2045250 cm3 smoke catch area before the exhaust is helped through the self draining baffle filters into the 4.6 meter long and 45 cm diameter straight up and out chimney by a 3 blade fan being spun at 1400 RPM which is rated for an unobstructed flow of up to 4200 m3/h.

                                                        I've lived all my life with smokey kitchens and regardless of whether I end up with the charcoal grill or not, a powerful ventilation system was the first design requirement.

                                                        Since I doubt you are going to do that, could you please just stop chiming in with the death and doom?

                                                        1. re: Pwizduo

                                                          Are you aware that by posting on CH you immediately give up your right to control the subject?

                                                          1. re: c oliver

                                                            Yes but one can always dream can't they. I, for one, dream of spending Jan and Feb in tahoe yet am usually stuck in grimy humid summer during those months.

                                                            1. re: Pwizduo

                                                              Oh my, I just checked and this is your first post. Wow, do YOU have a lot to learn :) Once you bring up something, it's fair game. And the subject isn't just for you but for anyone else who may have similar questions. Welcome btw.

                                                              1. re: c oliver

                                                                It's my first time posting on here, but I have been a lurker for the last 2-3 years. Also after 19 years of experience on message boards, I realize that once I post a thread, I have no control over what happens next.

                                                                Thanks for the welcome! This place has been an invaluable resource for me in the past and I'm glad to finally be posting.

                                                                1. re: Pwizduo

                                                                  My pleasure. Honestly, most of us wish we could "own" our threads. Dammit :)

                                                              2. re: Pwizduo

                                                                Yes, you can dream. :-)

                                                                Be sure to fully consider the convenience or inconvenience of switching out the components for the system you're considering. Me, I'd still be inclined to go for a kitchen wall firebox, with a grill grate. With the right steel door it could double as a pizza oven! It could accommodate either wood or charcoal, and it wouldn't cost much more than adding another fireplace.

                                                                I see the three components you mention, and I shudder at the thought of changing them out frequently, not to mention the added storage space for the two parts not in use. That's just me.

                                                                1. re: DuffyH

                                                                  Oh if you only knew how badly I've tried to justify wedging a wood fired oven into the kitchen.... I've been dreaming it up ever since I knew I was moving into a place without a kitchen. The problem is that since you cook with the fire going (pizza at least) in order to have any decent amount of usable inside floor space the oven needs to have a somewhat massive footprint (1.2m x 1.2m based on what i've seen for a regular sized one). Also grilling inside them is not that practical since you'd basically have to do it in the door space.

                                                                  I will have one someday though (maybe when this kitchen stops sucking me dry), but it'll probably have to live outside.

                                                                  edit: This is what my dreams are filled with: http://tuhornodebarro.blogspot.com.ar and for $475 final installed price including an 80000 BTU burner... It's cheaper than a regular oven, add a modulating gas thermostat and I don't even need to buy an oven.... hmmm back to dreaming about how to fit it in.... damn you Duffy,

                                                            2. re: Pwizduo

                                                              Most people reading are in the US. They think that since they are not allowed to do a certain thing, by law or insurance reasons, the whole world must abide by those rules.

                                                              1. re: genoO

                                                                Hi genoO,

                                                                I think that's a little harsh, considering many of the positive comments and suggestions have come from people in the U.S. But whatever.

                                                                1. re: DuffyH

                                                                  I don't think it was harsh, I think it was true. Many comments regarded insurance, permits, laws and fire department opinions.

                                                                  1. re: genoO

                                                                    Yes, many did. But there were also, and continue to be, expressions of support and advice from U.S. members.

                                                                    We're not all the same, you know.

                                                                2. re: genoO

                                                                  There's also the little matter of Building Code -- it's quite possible to have a leaky house, but not if it's newbuilt in a decent area. So different specs.

                                                                  1. re: Chowrin

                                                                    I really don't know the building codes in Argentina or even if there if there are building codes per say.

                                                                    1. re: genoO

                                                                      With the numbers of Germans who settled there? If they don't have building codes, i'll eat my hatte.

                                                                      1. re: Chowrin

                                                                        There are building codes. They're also not enforced in the slightest and are just generally an excuse for inspectors of comercial properties to extort bribes.

                                                                        1. re: Pwizduo

                                                                          Sounds like Mexico. The bigger cities, DF in particular, ARE very strict on foundations and outer / supporting walls due to earthquakes. In fact Mexico DF and surrounding cities are world renowned for earthquake engineering.
                                                                          Otherwise, it's your house, do what you want. A beautiful thing.

                                                                3. re: Pwizduo

                                                                  Once you have it installed, call a housing inspector to come out with the CO detector. (or set one up nearby).

                                                                  better if you know how good your insulation is -- you're going to need more inflow of air if your insulation is good.
                                                                  (People fart themselves to death occasionally. Controlled Airflow is a good idea in a house).

                                                                  Realize that anyone saying "I did this fifty years ago" -- is probably dealing with a radically different house than a standard new house.

                                                                  And, straight up and out is good. Make sure you're using good ducting (not flexiduct, that really kills airflow).

                                                                  Cobb's good for smoking and steamed hams, and all that, and it doesn't use a huge amount of charcoal (and is dishwasher safe and portable). I recommend.

                                                                  1. re: Chowrin

                                                                    OP said a new kitchen; not a new house.

                                                                    1. re: smtucker

                                                                      Yeah. My point is just that age of house is important (and also quality of house)

                                                                    2. re: Chowrin

                                                                      People fart themselves to death occasionally?


                                                                  1. Carbon monoxide: odorless, colorless, and a killer. And

                                                                    Get a range/cooktop where a chargrilled is an option such as the Blue Star. Expensive yet safe. Also check your local ordinances for the do's and dont's. Weber (the kettle people) ave or had a restaurant and all meats were cooked indoors over charcoal. They had a massive system to exhaust the area over the cookers as well as make up air units to replenish that which was exhausted.

                                                                    1. If you buy a Cobb grill, i'd feel reasonably safe with a window open and underneath the vent hood. It's designed to burn relatively minimal charcoal, and NOT BURN DOWN YOUR HOUSE. (Big issue in South Africa, which is where it was designed for -- primary fuel source there is corn cobs.).

                                                                      1. My parents put in a charcoal grill when they redid their kitchen of their first home back in 1965. So, this house was old enough to have a huge fireplace in the kitchen so the chimney was already there. I remember some kind of fan as well. Sadly, my memory about all this is vague since I was only 5.

                                                                        The results were great! The whole neighborhood knew when we were getting grilled meats; dogs lined up on the sidewalk hoping for scraps.

                                                                        I would love love love to have such a thing in my kitchen. I am lucky to have a "griller" in the house who is willing to start a fire outside in almost any type of weather.

                                                                        1. I don't have one, but in older tract homes in my area (northern California) they were a common feature. They would have brick surrounds and chimneys. And people did use them - but I don't remember if they used charcoal or wood.

                                                                          I've also seen someone put in a brick wood-fired pizza oven on one of those home improvement shows on HGTV. You might search for that instead of a "grill" when you Google.

                                                                          You'll need a real architect or engineer to do this. Otherwise "you're going to DIE!!!!!"

                                                                          5 Replies
                                                                          1. re: 512window

                                                                            Knowledge of the needed fluid dynamics is not a normal part of the architect skillset.

                                                                            1. re: Chowrin

                                                                              People have been building chimneys without advanced knowledge of fluid dynamics for 1000s of years

                                                                              1. re: Pwizduo

                                                                                Unobstructed flow is easy.
                                                                                (In short, under no circumstances use flexiduct. And use straight lines, if possible. Any bends, and you are restricting airflow).

                                                                                And make sure you have enough input air from places you want it coming from (professional kitchens sometimes have input air as well as outflows)

                                                                                1. re: Chowrin

                                                                                  RE: Input air.

                                                                                  The way I'm doing it in my kitchen is that work surfaces as well as the stove top are going to be 40" above the floor. (I'm 6'4" and the standard 33.5 inch height here kills my back). In order to save money by taking advantage of preowned and loved fixtures, everything will be sitting on a 7inch pedestal which will carry the water and electric connections (gas I'm keeping higher up in the wall to have access to the shut off valves without adding an extra three 90 deg elbows) as well as the ducting for the make up air which will vent at floor height through vents placed all around the kitchen.

                                                                                  My contractor said he's never done it that way since most people just use standard height but he thinks it's a great idea since we'll be able to bring in a large volume of outside air without creating windy spots in the kitchen.

                                                                                2. re: Pwizduo

                                                                                  I agree, it's not rocket science. And now with the internet, products and technology are available everywhere and for everyone.

                                                                            2. At this hotel in FLA, I put to fire 75 lb.s of Mesquite lump charcoal every night in a large kitchen with a full hood system. A large 'Montrose' brand grill, my meat thermometer would read 128 degrees sitting in my breast pocket. I only noticed a difference when we were forced to use Kingsford Briquettes ONE night. Rank. Putrid. Briquettes are made from 'tree' mulch that sits in huge lots composting until it's pressed and cooked. What better way to start off a meal than by dousing them now with lighter fluid. mmmm
                                                                              (raw) Lump charcoal is the way to go, add a charcoal chimney...Just don't skimp on the ventilation.

                                                                              1. If I had a commercial vent hood for it, I MIGHT go for it. But I don't. We live in southern Arizona, so we can grill outside year around. Our exhaust hood vents outside, but is not up to the task, and I suspect most people's are insufficient, too.

                                                                                You could set up a hibachi in your fireplace, though

                                                                                1 Reply
                                                                                1. re: EWSflash

                                                                                  A Cobb grill uses about 10 briquettes. I figure that's a bit easier on the venting.