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Hard to believe these are the first pizzas I’ve cooked all year. Two pepperoni & a pepperoni, sweet bell pepper, mushroom & black olive

Hi @braindoc, as you will have seen from my previous posts I do use my konro grill indoors under my cooker hood. I also bought a CO meter with an alarm and use it whenever I use my konro grill indoors. No issue at all on any occasion so far and the CO meter gives me the comfort that all is well. The most dangerous thing that ever happened was cooking oysters on the grill and having pieces of laminated shell fly everywhere! All good.

@Syzygies i too have dined with live charcoal and some establishments in seoul were totally smoke filled, but nobody passed out dead. they have improved the ventilation in modern yakinikus and korean bbq places, but these ventilation setups usually involve an adjustable exhaust inches away from your food or exhaust built table level that has hidden ductwork inside the table. that setup is a dream. having table level grilling with 0 omissions. anyway, i think the CO meter is a really good idea. i wouldn't know how to read one if i had one, but i would guess it's more accurate than having a parakeet in a cage. 😂

Gave them some butter to rest then some Kakadu plum chilli sause as a glaze ready to go Sent from my SM-T835 using Tapatalk

Happy to have received the 32 after a ‘long’ wait. Look forward to start cooking. Verzonden vanaf mijn iPhone met Tapatalk

When I returned to teaching mid-pandemic, I bought a $250 CO2 meter to test my classrooms; people exhale CO2 so these levels are a good proxy for COVID exposure risk. Research predating COVID shows transmission of airborne infectious diseases is virtually eliminated if one can exchange indoor air to outdoor CO2 levels. The Brits learned a parallel lesson in the 1800's after several Cholera epidemics: Don't drink sewage water. Are we making a similar investment in indoor space ventilation, using heat exchangers to make outdoor air quality the indoor standard in all public spaces? No. We breathe the equivalent of sewage water, and accept common colds and now COVID as an unavoidable fact of life. Yes, we're that stupid. There must be a similar meter that shows levels of CO. You don't just want an alarm, you want to measure your risk. CO is a byproduct of incomplete combustion, and bincho charcoal does burn more cleanly than alternatives. I've sat by live bincho fires in Japanese izakaya, and I've had live charcoal fires at my table in Korean BBQ restaurants, but I don't understand the risk. Modernity is novel, which leads to mistakes. One is tempted to try things without twenty generations of experience, "Did my ancestors die doing this?" My favorite example is Alaskan natives who for generations fermented seal meat in seal skins, till someone had the bright idea "Why not just use a plastic pail?" Botulism is why not. Closer to home, one shouldn't use galvanized metals in a BBQ cooker. Who knew? One can't possibly know everything like this, so the fallback is to always be keenly aware of precedent. There is precedent for burning bincho charcoal indoors, but I don't have ancestral wisdom here, and even that can be wrong. So I'd want a good meter. I get laughed out of fermentation forums for testing my hot sauce ferments with a pH meter, but who cares! We're talking $100.

Troble, they look soooooooooooo good.

The Anova is really a wonderful piece of kit. That steam function is remarkable.