Outdoor Grilling and Cooking: chimeneas

Forum: Outdoor Grilling and Cooking Replies: 2, Views: 92 Print -

Author Content PeggyOW Minneapolis, MN (Zone 4a) January 28, 2006 4:02 PM Post #2006823 Hello, I would like to use my chimenea to cook, sort of like a wood-fired oven. I have read that they were used for this purpose in Mexico. Anyone have any experience with this? Thanks, Peggy EileenAZ Tucson, AZ (Zone 9a) February 11, 2006 5:36 PM Post #2038232 I'm not going to be much help, but I've seen two-piece chimeneas in Mexico (probably doesn't do you much good, I just noticed you're in Minnesota!). The bottom is where the fire goes, and the top part has holes in the bottom to transfer heat and smoke. Could you find a metal rack that would sit above the fire and put a layer of bricks on top of it for a baking surface?? PeggyOW Minneapolis, MN (Zone 4a) February 12, 2006 11:31 AM Post #2039968 Thanks for a great idea! This would work if I used charcoal as the fuel, or perhaps little slivers of wood. I'll have to wait for spring to give it a try, though :-) Thanks, Peggy

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