Big Green Egg inside

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dougstove

Feeling the Heat
Aug 7, 2009
322
New Brunswick, Canada
Hi;
My wife just got a Big Green Egg, and is barbecuing everything in sight.
Even my dogs are looking nervous.:eek:
My location is cool, there are only ~5-10 m days/y when the heat of the cooking would be unwelcome, and most days some heat in the evening is welcome.

So, I am wondering about feasibility of installing it in the kitchen, under ventilation.
Would the required ventilation outweigh any heat gain?
Has anyone seen a feasible chimney arrangement?
Ludicrous idea?
cheers, Doug
 
The risk of CO exposure, flashback, etc.. would be present so there would have to be a very generous clear area of non-combustibles and a serious ventilation system. It's done at some restaurants, so it is feasible, though it might turn your insurance agent and inspector purple. Check first.
 
Uh . . . wow . . . bad idea . . . really bad idea.
 
Understood.
The more I see, the more I realize how smoky the thing is.
I have never been around a barbecue before.
The slaughter continues apace as a carnivorous frenzy sweeps the household.
 
Doable, but you'd need an industrial sized venting system.... sooooo, not really doable.

I'm jealous of the carnivorous frenzy!
 
More than just a commercial ventilation system, my guess is that you would also need a commercial fire extinguishing system installed in an industrial sized cooking area. As I noted, it's been done comercially, but I didn't note at what cost. Personally I would not even remotely consider this idea in a house.
 
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When I read the comment on the ventilation, I also thought about the commercial sprinkler system that would be required. Best to keep it outside where it belongs! Enjoy the grilling==c
 
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