Looking through the Blog I linked to above, there are some very good bits of info and tricks/tips for using a range. Most will work for coal as well as wood. For anyone interested in cooking on a range, or even a heating stove, I highly recommend taking the time to read through what's been posted on that Blog.
One I liked is the grilling on the range top.
We love to grill, but in winter the big problem is, what to do with the smoke indoors.
Well,. . he's solved that by putting a grill over a stove top round cover (he calls them lids) opening above the firebox and placing a large pan over that. The pan prevents a lot of room air being pushed in and cooling the fire too much. But, it allows just enough room air leakage around the edge of the pan so that higher pressure outside the stove forces the food smoke to be drawn up the chimney. It also keeps the coal fumes away from the food (not that coal that's glowing embers taints the food much).
Unlike grilling through the broiler door, as I showed earlier in this thread, the food is not inside the firebox, but sitting above it with room air being pushed in around it to keep fumes away from the food.
And, as long as the food stays over the opening grease drips fall into and gets burned up in the firebox.
Another plus is the food is about three inches away from the hot coals rather then about a half inch going in through the broiler door. Less chance to burn food.
I found a steel wire cooling rack that is the right size the cover the 8 inch holes in my range top. I also had a cheap, hand-me-down, 12 inch stainless steel frying pan that we we're not using because food seems to burn and stick to it too easily (probably why it was handed down
). However, it's rather deep and perfectly fit over the cooling rack and the range top opening with cover size to spare.
So, I grilled four Sabrett hot dogs for our lunch. Not thinking it would get as hot under the pan as it did, I burned them a bit at first until I figured out how often to turn them, but that's the price of experimenting.
They tasted just as good as if I had grilled them on the back yard gas grill. No coal tainting of the flavor.
And, no smoke like when I cook the hotdogs in a cast iron pan on a stove top. So, there's no need for an exhaust fan to take heat out of the kitchen (or need of electricity either). I could only get a faint whiff of the hotdogs cooking when I lifted the pan to turn them.
I can see this method of winter grilling will get a lot of use.