All the thrill and flavour of a regular BBQ minus all the smoke, right? Ben and James put a smokeless BBQ to the test and see whether or not it’s worth it!
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I'm with Ben. You shouldn't be beating dead carcasses at all!!!
What is the point of this smokeless grill? You could achieve the same results using a grill pan on the stove.
Also, why were you worried about the smoke setting off the fire alarm?
After all, don't you guys generate smoke when cooking food on the stove top as well?
I LOVE BEN!!!
For smoke taste, keep out the top of coal….excuse me but I dont speak in english
I think this barbecue gives me more of a vibe of different kinds of barbecue – james says he wants all the charcoal flavour, but this strikes me as the style of something like a Korean bbq, done inside, often over coals sort of thing without necessarily aiming for the charcoal flavour
You can smell the charcoal, that is a huge part of flavor.
That bbq is perfect for a boat.
In order to get that flavor on there, the thing you're grilling needs to be directly above the heat source. Not too far away, and not diagonally. As fat comes out of the food, it drips down onto the burning coal or wood and flares up, spraying burnt fat back onto the food. This grill seems to apply indirect heat, so you don't get those school-bus-yellow flames coming up to smack your food with that essential smoky aroma. In the middle, which is above the coals, there's the shield that keeps fat from dripping down. And off to the sides, which are open, you're no longer directly above the coals.
It's very familiar to how the "breath of the wok" flavor comes out. Droplets of fat or oil have to separate from the food and get really really hot, and then the product of that combustion needs to be put back onto the food.
So that's the problem. You're not going to get smoke on the food with a mechanism that's designed to prevent smoke there. A chimney seems like the only solution, because it allows the smoke to reach the food, and then it draws the remaining smoke away from people's faces.
if you want to grill indoor go to korean bbq
James seeking that charcoal flavor is dead on where the gripe should be. There's no other benefit of cooking on charcoal… could be an electric griddle and get the same taste with less risk (carbon monoxide/fire), expense, environmental impact (making charcoal isn't exactly eco friendly), etc.
I'd like to see the outer ring of the grate tested more. Other than a few of the sausages and the trout for a few seconds, nothing was cooked off of the center "plate" area.
what are the green herbs in the trout 8:17 looks very cool?
For anyone wondering about the carbon monoxide poisoning indoors thing you buy special Japanese charcoal that is meant to be used indoors
I agree… a good grill must have smoke.. that's where the taste comes from
I’m with James. I only grill with charcoal or over a camp fire, i need that true drilled flavor.
I can't even watch this — there are people who commit suicide with charcoal grills, and it's definitely not the smoke that's poisonous (as most of us know). I can't believe this video is still up. this is incredibly dangerous.
You don't have to use the center to grill, it's just a protection for fat>smoke. Probably better flavor around (?).
I miss sassy James
I don't see how you can avoid a good charcoal flavour over a hot charcoal grill without some charcoal flavour. Perhaps use some good bbq wood chips too! Seems like a good grill for certain applications.
So gay, princess is getting too hot laying the sausages on this sissy bbq, even dropping a "Aww" … Absolutely pathetic
easy to use, but how easy to clean? I think that is equally important to ask
The key for perfect sausages with a bbq is to let them simmer in water for 5 mn then grill them . And also NEVER pierce them !!!
Just fill the bottom with a little oil and it heats giving you charcole flavour
'smoke is flavor' – uncle roger, maybe, dunno 🤔
45 minutes to get a coal bbq going? On what planet.
I have the same BBQ.
Smoke-less not smokeless but companies conveniently less out the hyphen.