Surprised that the allotments are not covered by some regulations. Are you sure? It may be that it has been tolerated for years because no one has taken up the issue. Generally, if your smoke disturbs someone at home, it is forbidden - getting the law implemented is then another problem.

Mine does.

Tom

How high does it go?

Here's a photo of it:

No such clause here, and even if - "no plaintiff no judge", we're on the top floor, so that shouldn't be an issue anyways.

The first neat thing is, the grill has an adjustable fan for the coal. That gives full heat after ~5min (also increases maximum heat significantly). The 2nd is that the coal container is relatively small, in the center and covered, so the fat from the goods you can't place elsewhere can't drip onto the hot coal, which does away almost all smoke from the fat. If I had to guess I'd say there's even less smoke than from the gas grill. I saw the cheapo remake recently in the local Otto's for 40.- or something.

Who knows, maybe you can "buy" your elderly neighbor with a good oldfashioned Cervelat from the grill?
Remember to slit both ends twice, making a "+" on both ends

https://www.thelocal.ch/20200630/can...in-switzerland

I was about to ask for a quick summary, as per forum rules.

Then I came across the following...
"Some Swiss tenancy arrangements have relatively strict rules - from banning flushing or standing up to pee after 10pm or on weekends"

... and realised you're trying to use thelocal as reference

Hehe Good idea and would work for me, but he’s a vegetarian.

My daughter the chef says that that is wrong, they should not be cut at all, the "+" looks nice but is doesn't cook as well as not cutting it.

Tom

If you want to convince a Swiss neighbour to like you/let you barbecue anytime of day, you definitely don't give them an American-Canadian-Swiss Chef opinion for not having a cervelat done the traditional/childhood-memory rising, heart-warming way. (In short: His way).
And seriously, a cervelat is not an upmarket piece of meat. You can even eat it raw. So who cares if it is cooked well or not. It's a campfire thing like S'more was for you probably.

Why is it cut at all? Honestly curious.

Do you understand Swiss German? Here's an "explanation" from 1980
https://www.srf.ch/play/tv/archivper...c-372a1f5fa655

The last sentence is, it gives it s specially good taste (not sure if there's proof for that). But I guess the main thing is how it looks in the end - and children like that. (The first version seems useless, definitely considering looks).

If you don't cut Cervelat and Bratwurst, the skin is often torn open. That shouldn't be much of a issue on a grill, though maybe if you're unlucky that may create a spurt of hot fat and water.

But when stuck crosswise on a stick, the tear may break the sausage and have the two pieces drop into the embers. Plus, and in addition to what curley already wrote, the crosswise cuts speed up the heating, which is usually helpful because the top part of the stick can't be too thick lest spiking the sausage may already break it or weaken it too much. The stick itself may break as well as it may be ignited by the heat.

I always thought the cross cut was the same as the diamond scoring on sausages, all to all additional crispy sections to the skin/filling as well as stopping it bursting.
On topic, they might smoke more with the cuts dues to the fat more easily dripping...

My daughter learnt at cooking school that it bursts when ready, and thus it is incorrect to cut it.

I always used to cut them until she told me that.

Tom

Yes! This! It is evidently the voice of much experience. Thank you.

@Ato
The slits are done in parallels and don't go deep. I don't think they enable the Maillard reaction, going by memory the content seems too watery for them to gain color there. Quite the contrary, the result is a brown-white-brown pattern that pleases the eye.

And thank you for teaching me a new word/meaning
Whatever floats your boat

I can see the usefulness of keeping as much of the fat and water as doable. However, the looks is part of the experience as well, and the loss shouldn't be that big.


All just IMHO and based on what, in my experience, people from between the Alps and the Rhine are likely to expect.