Can You Do Korean Barbecue Indoors with the Smokeless Charcoal Grill? The Kitchen Gadget Test Show
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Date: 2020-05-20
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Comments and reviews: 10
William
Not sure why you thought this was supposed to be a smokeless grill, I own this grill and it wasn't advertised as a smokeless grill. It's not advertised to suction the smoke from the outer ring. The fan controls the amount of air going to the charcoal to increase or decrease the heat, NOT to adjust the amount of smoke being suctioned. This is not supposed to be used indoors, NOT because it's supposed to be smokeless (which it is not in the first place) but because it uses charcoal. There is supposed to be water on the ring underneath to catch the fat which prevents the fat from dropping into the ring and the burning. That's how literally every Korean BBQ grill pan works. I think you were disappointed because you had all of the wrong expectations. This product is designed to be a personal or smaller sizes outdoor tabletop Korean BBQ for people who either don't own a charcoal grill or want a tabletop experience. It's not meant to be used indoors, it's not meant to be smokeless and it's not meant to replace an actual Weber grill with a large charcoal capacity and such.
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Not sure why you thought this was supposed to be a smokeless grill, I own this grill and it wasn't advertised as a smokeless grill. It's not advertised to suction the smoke from the outer ring. The fan controls the amount of air going to the charcoal to increase or decrease the heat, NOT to adjust the amount of smoke being suctioned. This is not supposed to be used indoors, NOT because it's supposed to be smokeless (which it is not in the first place) but because it uses charcoal. There is supposed to be water on the ring underneath to catch the fat which prevents the fat from dropping into the ring and the burning. That's how literally every Korean BBQ grill pan works. I think you were disappointed because you had all of the wrong expectations. This product is designed to be a personal or smaller sizes outdoor tabletop Korean BBQ for people who either don't own a charcoal grill or want a tabletop experience. It's not meant to be used indoors, it's not meant to be smokeless and it's not meant to replace an actual Weber grill with a large charcoal capacity and such.
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Pascal
You guys should check out the LOTUS Grill. It's a simliar design with charcoal burning in the center. But it uses indirect heat. So the heat distribution is more even and you can get a good results. It's also advertised as Smokeless. But the smokeless just refers to the buring of the coal. Not the actual smoke from the meat itself. It seems this korean model also would be Smokeless as long as the fan is on. If you turn down the fan, the charcoal will burn at a lower temperature and therefore produce smoke. Of course there still is smoke, just not visible one. Hotter temperature = more clean burning. But the poisonous exhaust is still there. Of course you shouldn never ever use any charcoal grill inside. At least not if you don't have proper Ventilation and no CO Monitor installed. But besids CO there are the other poisonous exhaust, like Nitrogen oxid, sulfur oxid and ozon.
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You guys should check out the LOTUS Grill. It's a simliar design with charcoal burning in the center. But it uses indirect heat. So the heat distribution is more even and you can get a good results. It's also advertised as Smokeless. But the smokeless just refers to the buring of the coal. Not the actual smoke from the meat itself. It seems this korean model also would be Smokeless as long as the fan is on. If you turn down the fan, the charcoal will burn at a lower temperature and therefore produce smoke. Of course there still is smoke, just not visible one. Hotter temperature = more clean burning. But the poisonous exhaust is still there. Of course you shouldn never ever use any charcoal grill inside. At least not if you don't have proper Ventilation and no CO Monitor installed. But besids CO there are the other poisonous exhaust, like Nitrogen oxid, sulfur oxid and ozon.
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Jennifer
Not sure what the best product for grilling is. I am still looking myself. I do however, have a few tips and suggestions. I watching another very similar style grill & they say to add water (or a flavored liquid for flavor) to the fat drip area (the area around where the charcoals are, & that will make the grill smokeless. Also, there are a number of other similar style grills that I am looking at & considering getting. They might be better than the one you just demoed, though I personally have not used any of them. They are the Lotus Grill, Kool Grill, & the AirLight Grill (amongst others. Let me know what you think.
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Not sure what the best product for grilling is. I am still looking myself. I do however, have a few tips and suggestions. I watching another very similar style grill & they say to add water (or a flavored liquid for flavor) to the fat drip area (the area around where the charcoals are, & that will make the grill smokeless. Also, there are a number of other similar style grills that I am looking at & considering getting. They might be better than the one you just demoed, though I personally have not used any of them. They are the Lotus Grill, Kool Grill, & the AirLight Grill (amongst others. Let me know what you think.
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TheWebHead
There was a range hood right behind you that had you placed the grill on would have sucked up most of that smoke. Fiss Koss sells something similar but there's a solid plate in the center to avoid the drippings going into the charcoal, and you leave the center mostly empty and grill around the edges. They market it to just use coconut charcoal for indoor grilling, which doesn't produce nearly as much smoke, but is more expensive and burns longer. It burns so long that it's better to finish grilling then stick the basket with the briquettes in a metal can afterward, snuffing out the charcoal, and you can reuse.
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There was a range hood right behind you that had you placed the grill on would have sucked up most of that smoke. Fiss Koss sells something similar but there's a solid plate in the center to avoid the drippings going into the charcoal, and you leave the center mostly empty and grill around the edges. They market it to just use coconut charcoal for indoor grilling, which doesn't produce nearly as much smoke, but is more expensive and burns longer. It burns so long that it's better to finish grilling then stick the basket with the briquettes in a metal can afterward, snuffing out the charcoal, and you can reuse.
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gummiworm
It was very hard to watch this. I honestly don't even know why I clicked on the video. Damn recommended videos. It is smokeless, meaning no smoke coming from the coals. But I mean come on, were they really expecting the food not to smoke? Hell food smokes in a pan. However, carbon monoxide poisoning is still a factor. And that can't be seen. But it is stated on almost every bag of charcoal. With awesome ventilation you can use that grill indoors. Better off using an electric or butane grill/griddle.
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It was very hard to watch this. I honestly don't even know why I clicked on the video. Damn recommended videos. It is smokeless, meaning no smoke coming from the coals. But I mean come on, were they really expecting the food not to smoke? Hell food smokes in a pan. However, carbon monoxide poisoning is still a factor. And that can't be seen. But it is stated on almost every bag of charcoal. With awesome ventilation you can use that grill indoors. Better off using an electric or butane grill/griddle.
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LadyNicky007
_Just put the darn thing On The Stove & start the fan! _ Im not a BBQ fanatic, so I wont be looking for something like this. but a friends hubby is. He loves the taste the fumes of the charcoal briquettes leaves on food. But he wouldnt mind putting it on the stove for access to the fan. Me, wouldnt give that messy thing a second thought. If I wanted to grill that badly Id get the Electric smokeless grill. But you. _you specifically want a Korean Grill. Why? _
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_Just put the darn thing On The Stove & start the fan! _ Im not a BBQ fanatic, so I wont be looking for something like this. but a friends hubby is. He loves the taste the fumes of the charcoal briquettes leaves on food. But he wouldnt mind putting it on the stove for access to the fan. Me, wouldnt give that messy thing a second thought. If I wanted to grill that badly Id get the Electric smokeless grill. But you. _you specifically want a Korean Grill. Why? _
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AICPA
In Korea, they use a different type of charcoal. They use the real wood charcoal instead of US version of bracket. I think it is designed to use Korean charcoal, that's why. I'm using this grill outside, and it sells a lid, which is wonderful for a small family. Also, fan below is must. So turn on the fan to adjust the tempurature. We love grill on this. We own total three of this, and always use them.
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In Korea, they use a different type of charcoal. They use the real wood charcoal instead of US version of bracket. I think it is designed to use Korean charcoal, that's why. I'm using this grill outside, and it sells a lid, which is wonderful for a small family. Also, fan below is must. So turn on the fan to adjust the tempurature. We love grill on this. We own total three of this, and always use them.
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rainsoakedpuppy
Well Zojirushi makes a couple of electric grills, and they usually make pretty good stuff. Something I noticed that was odd about them is that they don't have a heating element separate from the grill surface, it seems to the the grill surface itself that is the heating element. Maybe one of those would finally be the one worth having.
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Well Zojirushi makes a couple of electric grills, and they usually make pretty good stuff. Something I noticed that was odd about them is that they don't have a heating element separate from the grill surface, it seems to the the grill surface itself that is the heating element. Maybe one of those would finally be the one worth having.
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Maximiliano
You clearly dont understand where the concept is going. The smoke isnt supposed to go somewhere else. Its meant not to happen in the first place. Forcing air past the fuel allows it to burn more efficiently. This is not to say that the product worked and you did it wrong, but that is the intent of the product
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You clearly dont understand where the concept is going. The smoke isnt supposed to go somewhere else. Its meant not to happen in the first place. Forcing air past the fuel allows it to burn more efficiently. This is not to say that the product worked and you did it wrong, but that is the intent of the product
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Jim
Try the Power Smokeless Grill. I have one, and it does a good job sucking the smoke down. But, be aware that there are a couple different versions. The one most commonly sold is a 1200 watt version, which doesn't get hot enough. The one I bought is a 1500 watt version and it does a great job at searing/grilling.
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Try the Power Smokeless Grill. I have one, and it does a good job sucking the smoke down. But, be aware that there are a couple different versions. The one most commonly sold is a 1200 watt version, which doesn't get hot enough. The one I bought is a 1500 watt version and it does a great job at searing/grilling.
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