I have a client who want me to source an internal BBQ for a large kitchen. Any comments positive or negative would be valued (so long as they are based on real experiences) and also any suggestions as to suppliers. I am aware that good extraction will be critical, so lets not get into that debate with this topic. Calum Sabey NewArk Traditional Kitchens
Internal BBQ
Sep 22, 2007
8 Replies
I recommend extensive market research - in every restaurant you know that offers to flame-grill.
Most kebab shops have them?
Thank you. Mine's a doner with everything.
They must be mad! What the hell would you want that in your kitchen for? It would be easier to get a gas one and put a cover over it outside, then take the food in. I thought I was wild having a tandoori oven fitted in the kitchen.
OK everybody peeps.
Any catering supplier, try the back pages of Hotel & Caterer, or nisbets.co.uk
A CORGI with a commercial ticket will probably be required for fitting.
On extraction I would simply say look into interlocking the gas and extraction.
Owain
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I used to eat at a really good kebab house that had a simple charcoal barbecue installed in a normal chimney. It was fantastic.
Simply made from mild steel with a griddle above, and notches cut in the steel to take the skewers.
The cook would cook on one side whilst adding charcoal to the other.
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