Philips smoke-less indoor grill

[ponyo]

This thing looks pretty awesome for table kbbq. Anyone have one?

 

[ElFenix]

it's a broiler.

 

[MagnusTheBrewer]

Cast iron grill/griddle from Lodge $40

 

[ponyo]

it's a broiler.

Yes, but this is compact tabletop. You don't get the social experience when using oven broiler that you get from tabletop grilling. Think yakitori and kbbq.

Cast iron grill/griddle from Lodge $40

I thought about using portable tabletop induction cooktop along with cast iron griddle at the dining table. But that produces too much smoke and there's no where for the grease to drain so you have to keep wiping excess hot grease with paper towel. Not fun.

 

[MagnusTheBrewer]

https://www.amazon.com/Marsh-Allen-...d=1503854876&sr=1-19&keywords=Cast+iron+grill

Cast iron hibachi

 

[ponyo]

https://www.amazon.com/Marsh-Allen-...d=1503854876&sr=1-19&keywords=Cast+iron+grill

Cast iron hibachi

I already have the best cast iron hibachi.
https://www.amazon.com/dp/B00022OK2A/ref=psdc_10124191011_t2_B0000SW0UU

But you don't want to use that indoor on your dining room table. Not unless you want to kill your family with smoke and carbon monoxide poisoning.
https://www.cpsc.gov/content/cpsc-warns-never-use-charcoal-grills-indoors

 

[MagnusTheBrewer]

I already have the best cast iron hibachi.
https://www.amazon.com/dp/B00022OK2A/ref=psdc_10124191011_t2_B0000SW0UU

But you don't want to use that indoor on your dining room table. Not unless you want to kill your family with smoke and carbon monoxide poisoning.
https://www.cpsc.gov/content/cpsc-warns-never-use-charcoal-grills-indoors

One meal isn't going to be an issue. You take It outside at the end of the meal. You also don't use more charcoal than you need. Government warnings are intended for people who lack the ability to understand them.

 

[UglyCasanova]

I'm not a fan of gadgets in the kitchen but I've never done any kind of Korean BBQ kind of cooking so maybe it's needed for the social aspect. Otherwise yeah looks like a broiler.

 

[Mike64]

Not that I have one to comment on, but are we talking about this? (I hate to sound like a whiny little <b-word> but I have youtube blacklisted with NoScript and checking out the linked video wasn't worth the bother of allowing the relevant URLs, viewing it, then re-"untrusting" them again...

If so, it looks kinda cool in the abstract, but (a) it's pretty expensive unless you really would use it often, (b) at 1600W, to be used for long-ish periods at a time, you'd basically need an almost-dedicated circuit for it near whatever table you'd be using it on plus (I assume) a long heavy duty extension cord stretching across the table (appliances like that usually have bizarrely short cords), (c) it seems to me the complete lack of adjustability is a major flaw rather than a "feature", even if it it is allegedly preset to "optimum meat searing temperature", and last but by no means least, (d) the grills at Korean BBQ places are usually sunk into the table so the grate is barely at or very slightly below table height, while this would be 8" above the table, which seems pretty inconvenient for table-top use unless you use it on something the height of a coffee table or so...

 

[Kaido]

I looked into that particular model. It's pretty much junk. From one review in particular:

This is a dumbed down cooking appliance for people who want simplicity and no chance of burning something up. Unfortunately for those who are more experienced this product is not the best. Imagine for one second that your beautiful outdoor grill had only one heat setting of medium-low. Imagine if you could that your barbecue coals only put out 450 degree heat, no more no less. If you can imagine that then you have the idea of this grill. It has one preset temperature that is on the low side for most experience grill-masters. Want to get a nice sear on a sous vide NY strip loin without overcooking it. Good luck. You might get one or two feeble marks but nothing like you can when you blast your grill and sear the meat in just a few minutes.

This grill does do somethings well, fish, thick pieces with light sear marks, and vegetables, again with minimal browning. It also does hot dogs well, they don’t burn up as most pseudo grill masters tend to do. If also does well-done anything decently, it doesn’t burn the hell out of it but then again it’s still well-done which is way over-done to my taste.

My last comment is that it does live up to it’s claim of being almost smokeless, which is good, but when you are grilling at such low temperatures smoke really isn’t that much of a problem.

I tried the electric indoor Namath grill, also junk: (got it on sale)

http://www.qvc.com/Joe-Namath-Multi-Function-Electric-Super-Grill.product.K45204.html

However, their outdoor model is pretty good...IF you modify it. It has come waaaaaaay down in price: (was originally $399)

https://www.amazon.com/EdenPURE-EY101-Namath-Rapid-Cooker/dp/B00NJYT3M0

As far as modification goes, per the review & comments by "Larry B":

1. The stock regulator has a max output of 10k BTU
2. By putting a new regulator on it, along with a 20lb propane tank (instead of the camping-sized tank), you double that to 20k BTU
3. In his testing, the stock output was 737F; with the 20k BTU regulator, he hit 1,025F within 2 minutes (max temp on his IR gun). So the upgrade = fast preheating + hot temps!

The downside is that it has to be used outdoors. But I actually like the steaks done 100% on the Namath better even than doing it sous vide & then seared. I just do sous vide more often because I'm typically only doing one or two steaks at a time & using the Searzall works just fine for quick dinners indoors.

As far as indoor cooking goes, the Searzall is pretty much the only tool I use for real searing. I use my oven's broiler from time to time, but it doesn't have the kind of heat output I'm really looking for. Plus, I don't have an outside-ventilated kitchen exhaust, so that limits what I can use indoors due to the smoke issue. The way the Philips "smokeless" grill works is simply by lowering the temperature to the point where the food doesn't smoke very much because it doesn't get very hot.

 

[Kaido]

I already have the best cast iron hibachi.
https://www.amazon.com/dp/B00022OK2A/ref=psdc_10124191011_t2_B0000SW0UU

I poked around the Korean hibachi tabletop BBQ scene a bit last year. From what I can tell, they typically use a few tricks to keep the smoke down:

1. Use smaller, thinner cuts of meat (thinner cuts of meat = cooks faster)
2. Use more "meaty" meat, with less fat in it (fat = smoke)
3. Use medium-low heat (high heat = smoke)

In the restaurants, they usually have some kind of overhead ventilation system as well as a larger dining space than your home does, so the smoke doesn't become bothersome. For in-home use, you have to go with a different approach. As far as power sources go, they are usually either electric or else use a little butane cartridge. I use my butane wok burner indoors all the time without any issues: ($33 shipped & CSA commercial indoor approved)

https://www.amazon.com/Iwatani-Corporation-America-ZA-3HP-Portable/dp/B006H42TVG

Video demonstration:

So that's a bit more family-style because you can use it in the middle of the dinner table safely (as long as you don't have little kids sticking their hands on the hot parts). Although it won't really give you true sear marks like a hi-temp grill would. I've also been to places that have used Sterno cans before, with pretty decent results. I've seen the Baking Steel guys use sternos in one of their Youtube demos at a public event indoors & it seemed to work great (I think they were doing chicken satay). I use my Baking Steel Mini with a portable induction cooktop with great results as well: (assuming you have power available, or can run an extension cord safely)

https://www.amazon.com/gp/product/B00EZFPDO4/

 

[Ferzerp]

I find it amusing that they were *very* particular in that the video does not say the word that would suggest no smoke. They pronounce it suggesting less smoke. Then you check the website. "*up to* 80% less smoke". Hah.

 

[sdifox]

I would just go to a korean bbq restaurant. Unless you got a good exhust setup, it will just smoke up your house.

 

[Kaido]

I find it amusing that they were *very* particular in that the video does not say the word that would suggest no smoke. They pronounce it suggesting less smoke. Then you check the website. "*up to* 80% less smoke". Hah.

I would really like to see like a closed-loop smoke scrubber system of some sort. That would be an amazing Kickstarter idea for places like apartments that tend to smoke out when you cook. I have an internally vented hood right now, which is absolutely garbage. Has charcoal filters & a fan and all that, does absolutely nothing. There has to be a good solution out there somewhere...

 

[Ferzerp]

Yes. Houses need to go back to having actually vented cook tops instead of just moves the exhaust up to above the microwave venting.

 

[Kaido]

I woukd just go to a korean bbq restaurant. Unless you got a good exhust setup, it will just smoke up your house.

My dream hood is from Best Hood. That, plus a makeup air system!

http://www.bestrangehoods.com/home.aspx

 

[sdifox]

I would really like to see like a closed-loop smoke scrubber system of some sort. That would be an amazing Kickstarter idea for places like apartments that tend to smoke out when you cook. I have an internally vented hood right now, which is absolutely garbage. Has charcoal filters & a fan and all that, does absolutely nothing. There has to be a good solution out there somewhere...

Asian range hood.

 

[Kaido]

Asian range hood.

I've seen the ones with the automatic sensors & UFO-style fans, but those still vent outside...are you talking about something different? Got links/info?

 

[OutHouse]

its all fun and games until you have to clean it.

 

[sdifox]

I've seen the ones with the automatic sensors & UFO-style fans, but those still vent outside...are you talking about something different? Got links/info?

You have to vent outside or it is pointless. You can get 1200cfm ones with 8" pipe.

 

[OutHouse]

One meal isn't going to be an issue. You take It outside at the end of the meal. You also don't use more charcoal than you need. Government warnings are intended for people who lack the ability to understand them.

Worst advice ever. Sounds like you lack the ability to understand simple safety warnings. So how much is too much is it 10 briquettes? or maybe its 15?

Charcoal produces CO when burned. CO is a colorless, odorless gas that can accumulate to toxic levels in closed environments.
- Never burn charcoal inside of homes, vehicles, tents, or campers. Charcoal should never be used indoors, even if ventilation is provided.

 

[Kaido]

You have to vent outside or it is pointless. You can get 1200cfm ones with 8" pipe.

Yeah, that's the downside. And if you're going 1200cfm, then you really want a makeup air system too, so it doesn't start pulling soot out of your fireplace & doing other paranormal events

It would be cool to have some kind of non-vented system that is super-filtered so that you wouldn't need external ventilation. Although then that would require that the end user replaces or cleans the filters & trap box in a timely manner so it doesn't creosote up & start a fire from Hades lol...

 

[sdifox]

Yeah, that's the downside. And if you're going 1200cfm, then you really want a makeup air system too, so it doesn't start pulling soot out of your fireplace & doing other paranormal events

It would be cool to have some kind of non-vented system that is super-filtered so that you wouldn't need external ventilation. Although then that would require that the end user replaces or cleans the filters & trap box in a timely manner so it doesn't creosote up & start a fire from Hades lol...

You can mitigate most of it with activated charcoal filter with fan, but there is a limit.

 

[ponyo]

I'm mainly interested in the *smoke less* aspect of this grill along with it being able to use at the dining table. I have small tabletop propane grill along with electric that works reasonably well for tabletop kbbq. But I would prefer less smoke since I don't have ventilation in the dining room area other than opening some windows. If it can hit and maintain constant 400+ F like it claims, not blind the people around the table, and not raise the air temperature in the room by 20 degrees, then it's good enough. Of course, it has to produce minimal smoke.

This will be strictly for indoor tabletop kbbq and yakitori. I have numerous gas and charcoal grills for outdoor use.

 

[ponyo]

Not that I have one to comment on, but are we talking about this? (I hate to sound like a whiny little <b-word> but I have youtube blacklisted with NoScript and checking out the linked video wasn't worth the bother of allowing the relevant URLs, viewing it, then re-"untrusting" them again...

If so, it looks kinda cool in the abstract, but (a) it's pretty expensive unless you really would use it often, (b) at 1600W, to be used for long-ish periods at a time, you'd basically need an almost-dedicated circuit for it near whatever table you'd be using it on plus (I assume) a long heavy duty extension cord stretching across the table (appliances like that usually have bizarrely short cords), (c) it seems to me the complete lack of adjustability is a major flaw rather than a "feature", even if it it is allegedly preset to "optimum meat searing temperature", and last but by no means least, (d) the grills at Korean BBQ places are usually sunk into the table so the grate is barely at or very slightly below table height, while this would be 8" above the table, which seems pretty inconvenient for table-top use unless you use it on something the height of a coffee table or so...

That's the one but the one in the video comes with two different grates instead of one. As for your points, a) true, but if it works well, I would use it often b) very good point. I read the cord is like 3 ft long so heavy extension might be required. Plus I'm worried about the radiant heat from this unit along with potential overheating. I think I read one review that said it will overheat if used for more than 30 minutes. My meals last over a hour when I'm doing kbbq. c) the optimum meat searing temperature is marketing BS and they probably chose that temperature because that's the maximum temperature for the unit. d) the grills at kbbq places are sunk into the table. But as long as it's not too high, I don't think setting it on the dining table will be a problem. But you bring up some good points.