As mentioned elsewhere, I have a somewhat "ideal" kitchen range in that my broiler does not cycle...it can stay on continuously. However, after several mishaps while experimenting with the set-up and the exterior of the oven now sporting yellowish stains (un-removable) from olive oil flareups, my wife has finally put the kabash on all broiler cooking.
My Weber grill has become nervous at this development.
Lo and behold, in the alleyway behind a row of houses across the street, a discarded grill was awaiting its future destiny. I ran over with a tape measure and took some pictures yesterday. Then, after confirming with neighbors that the grill did not belong to any of them, I just now lugged it to our house.
This is a potentially good candidate for a LBE?
1. The dome profile is definitely "flatter" than my weber grill, which is more conical. The dome profile is almost more reminiscent of a neapolitan-ish oven profile than a vaulted oven.
2. It is relatively large in size, at about 22" diameter. This is good in that I would like to be able to play with larger form factor pizzas like 16".
3. There is already a 6" diameter hole in the bottom where the ash catcher is. This should make cutting the hole for the burner easier to do.
4. From grill grate to dome top is approximately 7". From reading various posts on LBEs, I am going to target an initial cooking floor to dome height of 3". So, whatever steel, stone combo for the cook floor and ash catcher, stone action I put in the dome needs to total about 4".
5. The lid is hinged, with handles in the front....right where the front vent would be cut
I'm thinking maybe to cut the vent in the side of the grill, allowing me to still use the handle to quickly open the lid while rotating pizzas....any thoughts on this?
Any comments or thoughts would be greatly appreciated. Thanks!