"The Natural Philosopher" wrote in message
...
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.

It will be no worse than a gas ring

Want to bet?

I may be wrong but I'd have thought there was a lot more risk of fumes with
a barbecue because the fuel probably burns less efficiently than gas (the
ratio of fuel to air is not precisely controlled) and there will be fumes
from fat dropping onto the fuel.


My experience with cooker hoods (eg if something has burned and created
smoke) is that they are not up to the job, by several order of magnitude.
The previous people installed a huge motor-driven fan in the loft, connected
to the cooker hood, so a *lot*bigger than the one in a dedicated hood, but
it's not up to clearing the kitchen of smoke from burned toast or meat under
the grill.