Cast Iron Hibachi

[Michael in FtW]

I think the college student "affordable" (aka: well made but cheap) $10 cast iron imported Hibachi's that we used to get back in the late 60' and 70's have gone the way of the dodo and Fondu pots.

If you're going to be using it on a wood surface ... I would just use 5-6 common bricks under it to deflect the heat. Probably not necessary except for under the legs ... but, never hurts to err on the side of caution.

Since my apartments have turned into a "Grill Free" zone ... I've been thinking about getting another one so I could use it in my fireplace.

[auntdot]

Wow Lutzzz, that looks snazzy and good luck with it.

I am suppressing a desire to look for one because I know I will just let it sit out overnight and it will rain.

I wish you all the best with yours.

[lutzzz]

auntdot.. that little 19x10" grill weighs about 32 pounds! ... so unless one is masochistic, it's not likely they'll want to carry it around much :)

I still haven't thought it through about how I'm going to handle mine yet.. (I'm going to screw it together a bit later if/when I wake up .. only two bolts, two lock washers, and two nuts.. so I can handle that) and think about it.

Rust is the biggest potential problem, even if the grill is covered. One of my decks is mostly covered and I think I'll set it up there.. but the dampness & humidity here in Seattle is a real pain during the winter.. so we'll see.

[auntdot]

Lutzzz, I hate to tell you how many grills I have.

I only use one.

It is a small little guy that I bought about fifteen years ago. It is about the size of a hibachi but has the shape of a can cut in half the long way. Sorry, that is the only way I can describe it.

Love that sucker, and it has held up through its share of showers.

Yours seems to have a lot of pizzazz.

Again, enjoy.

[roadfix]

Sorry to dredge up an old thread.
I love my little Lodge hibachi grill. The heavy cast iron construction is first rate. Most small grills out there seem too tinny compared to this heavy cast iron cooker.
I either use it alone or with my main gas grill when cooking for a large party. I especially like grilling appetizers on it such as yakitori or sausages. It's a great table top grill.

[Caslon]

Hibachis' are not that seen for sale anymore in the last couple of years.
Nowhere at the local drug stores like they used to be every summer.

They were ok, not great. The grates were made of super cheap cast iron.

For me, they were cheap, one summer usage.

[roadfix]

Originally Posted by Caslon

For me, they were cheap, one summer usage.

Yes, I can see clay hibachis and $15 hibachis lasting only a couple of seasons. But I think they're meant to be disposable.

[Caslon]

lol, I bought so many of those I could put them together in the dark.
The first time you fire up, the wood feet would smell for half an hour.
Also, if windy, I'd have to cover the meat or block the wind with foil.

[Sedagive]

Originally Posted by Michael in FtW

I think the college student "affordable" (aka: well made but cheap) $10 cast iron imported Hibachi's that we used to get back in the late 60' and 70's have gone the way of the dodo and Fondu pots.

If you're going to be using it on a wood surface ... I would just use 5-6 common bricks under it to deflect the heat. Probably not necessary except for under the legs ... but, never hurts to err on the side of caution.

Since my apartments have turned into a "Grill Free" zone ... I've been thinking about getting another one so I could use it in my fireplace.

Does that bring back memories. In the early 70's I was in my first apartment and had one of those little hibachi's. I'll bet I cooked on it 5 or 6 nights a week. I loved it.

[BreezyCooking]

Although I'd definitely use some bricks as well, another thought re: heat/spark protection is a small fireproof "hearth rug". We have one in front of our woodstove that we purchased either from "Plow & Hearth" or "L. L. Bean" that's guaranteed fire/flameproof & is meant to protect the wood floor from any stray sparks or embers.