Originally Posted by uk1

Yes! And thanks ... that's very kind of you. I try! I even use a fast temp probe to ensure it's stopped at 112 degrees for resting to medium rare .... I like consistency as well as quality .......

It is one of the most used and most useful parts of the kitchen. I was fortunate enough to be able to redesign my kitchen a few years back but sadly the manufacturer no longer sells this exact oven because customers refused to buy the industrial scale extraction you need when you have a lava brick grill in a kitchen. It produces a lot of flame and smoke ..... It bought them so many complaints from customers who saved cash on cheaper extraction that they simply gave up making them. My extractor actually pulls the doors shut ....

We use the grill several times a week. It's particularly wonderful in winter to be able to prepare things like kebabs, and kofta ... and the odd boring burger. But also flatbreads etc .

Thanks again ..... your post about my rib-eye cheered me up. We are having more on Sunday .......

ps .... the grill is wonderful for fresh fish ...... ie bream or seabass .....