That oven looks great !!!!
The girl friend is mixing up a batch to bake some Irish soda bread as I write this. We just went through the "where's the flash light" while pre heating the oven, so we could read the temp gauge in the cave, . . uh, . I mean the oven. I wish it was still warm weather to let the paint fumes air out. I have the Thermolux silver high temp and shouldn't wait until I get around to restoring the stove.
Ok, you asked about broiling.
Took a few more hours to let the coal burn down so that it's not glowing coals right up against where the cooks tennis racket has to sit. Pictures below show two Sabrett hotdogs before, during, and after cooking by placing the rack in through the Glenwood's broiler door at the upper left side of the range. Keep in mind this is with coal. I think a bed of wood embers would have been better.
Even with the coal level down about an inch below the top of the firebox, I had to keep taking the rack out and turning it about every 20-30 seconds. Plus, I closed off the primary air through the ash drawer so that more cool air would be drawn in through the broiler door. The MPD was at about 45 degrees, the oven damper closed to help slow the fire by sending it "the long way". With all that, the mano gauge only read .03. I thought it would try to climb higher with such a big opening to the top of the firebox, but I guess the extra amount of cool air draw made a difference.
Cooking time, . .
Even after all that, the hot dogs were quick to burn. Only by closing the primary and taking them out often and flipping the rack, did it help prevent them from quickly turning to charcoal. From start to finish, the hotdogs were done in five minutes. And, taken right from the refrigerator to the rack, five minutes was all that was needed and they were very hot on the inside.
It was less than half the cooking time that the same brand hotdogs take in a covered fry pan on the plates right above where I broiled them. Plus, it didn't fill the kitchen with cooking smoke. I would not hesitate to cook like this again.
Taste wise, . .
We went without any condiments so we could taste just the hotdogs. The girl friend and I both noticed a very, very slight difference in taste. But, it was not objectionable. It didn't taste like sulfur, or oil, just different and too slight to really describe. We both agreed that we wouldn't have noticed it at all if we had also used mustard, or ketchup, etc.
Health wise, . . .
The girl friend asked, "What about what's in the coal exhaust getting on the hotdogs? " I said we had survived a lot of food cooked over open wood fires (did I tell you she loves to go camping ? ) and wood is more polluting than hard coal.
However, if I wake up dead tomorrow, don't anybody else try this !