On 12/12/2020 17:22, David wrote:
Having bought my tiny one burger BBQ I am wondering about the practicality
of using it indoors.

I wouldn't use it unventilated, but it has occurred to me that I could put
it on a metal tray on top of the hob directly under the extractor fan.

I know that some restaurants have indoor charcoal grills.
I assume that they have very efficient extractor fans to remove any
combustion products such as CO to the outside atmosphere.

Just speculating if a cooker hood would have enough "suck" to clear the
BBQ fumes.
It certainly seems to clear smoke and steam.


Cheers



Dave R


It will be no worse than a gas ring


--
"I am inclined to tell the truth and dislike people who lie consistently.
This makes me unfit for the company of people of a Left persuasion, and
all women"