On Mon, 14 Dec 2020 04:43:35 -0800 (PST), John Walliker
wrote:

On Monday, 14 December 2020 at 12:32:18 UTC, David WE Roberts (Google) wrote:

Following various bits of the discussion, it now occurs to me that there
might be a case for using a BBQ in an open fireplace, as it probably is no
worse than the embers of a coal or wood fire.

Not necessarily, as a very small BBQ may not generate enough heat to get a good draught
up the chimney.

Or function as hoped in the first place?

It may well be one of those things that simply doesn't scale (down)
very well, like trying to solder larger things with a low power iron.

David's desire to only have the capacity to sear the animal flesh for
one person reminds me very much of:

https://www.youtube.com/watch?v=zf17XyPEnQk

I wonder if you could make a micro smoker for say one sausage from a
baked bean can? ;-)

The desire for any of this is also ignoring the increased cancer risks
from heating animal flesh to a high temperature, especially in the
smoke from and in an open flame.

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons
(PAHs). Yum!

Cheers, T i m