The fan isn't to reduce the smoke, it's to heat the charcoals and keep them burning since they are covered by the grill plate. It's only (mostly) smokeless if you fill the inside drip channel with water, to catch the oils. This catching the oils prevents most of the smoke.
So interesting to see how far Esther has come over 4 years, both in the kitchen as well as in front of the camera. I know it's weird to be proud of someone you've never met, but for whatever reason I'm so happy to see her career take off the way it has, without forcing her to change who she is one bit.
The best indoor grill setup for kbbq is setting a gas grill w/ kbbq plate right next to a window and having a box fan on the window sill ventilating all the smoke outside. Works extremely well. If you open up another window in the house it helps even more to ventilate the smoke
After seeing the interior design, the outer ring is suppose the hold water and therefore cut the amount of smoke. That design is a very common in South Korea. I see it everywhere. Please try testing by placing water in the outer water
I mean none of the official videos for the device ever mention putting water in it, and call it a fat catching pan. On top of that. Physics wise that would only remove the smoke that would go close to the water, which still leaves most of the smoke
@@dragonneptune It would be interesting to see what the instruction manual say about that. If OP can post it or upload a followup video. From some comments here, feel like people who have actually used this have some disagreement on how this was being used.
Hey, love your videos. But there are few things you've misunderstood. First the fan is there to control the air flow to the charcoal, not suck the smoke out. Secondly, they actually say to use specific charcoal, because they are 90% smokeless compared to the ones you were using. Lastly smoke coming out of food itself is not something people can stop.
Regardless of the special charcoal, if fat from the food is able to drip directly onto the charcoal, then you're going to get smoke. Don't know why the grill is not shielded so that this can't occur - that's just poor design.
She didn't say the fan would suck the smoke out. She was trying to figure out how it supposedly reduced smoke and assumed maybe there was some mechanism with the fan. She tried it and not surprisingly, for her or us, it didn't. Second, if you have to use charcoal that produces 90% less smoke then the charcoal and not the grill is going to have an affect on smoke. Which means the point still remains this grill isn't smokeless like it advertises. It's just a regular grill. Lastly, she said she doesn't understand how it can possibly work because of exactly what you said. So what is it she misunderstood?
I want one because I love grilled food, I live in an apartment and have a balcony and im afraid to grill on a real grill. I definitely plan on using it on my balcony. That walk around part had me cracking up!
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.
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.
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.
Thanks for the non-bias review. The heat is only coming from the small centre bit that holds the charcoal. I can't see heat getting to the edges unless the whole grill heats up. I only butane inside on a solid plate so no smoking oil (and maybe less charcoal taste). But safer inside.
I have one - the heat gets to the outside ring really well. Only the very outside 5% of the edge seems a drop-off in heat but the area around the ring is just as hot as the ring.
You are right, without an extraction fan nothing will be smokeless. Although you could have used coconut husk charcoal to get the grill to a much higher temp to really 'GRILL' the meat hard, using them cheap 'easy light brickets' are crap, especially with small amounts.
I have one of these grills and am thrilled with the performance, efficiency, and easy cleanup. I’m from Texas and have had pretty much every kind of grill under the sun, but this one is so beautifully designed I’m planning on giving them as holiday gifts this year. The price point, which is obviously higher than a similar sized Weber grill, balances out pretty quickly because you’re not using a half of a bag of charcoal for each grilling session, in fact you literally only need to put in five charcoal briquettes for a cooking time of about an hour and a half. Overloading it with more charcoal actually reduces the amount of heat produced, because the physics of the fan and ventilation system requires space between each briquette for air flow. Don’t overload the charcoal, or it smothers! It does heat evenly once the grill is in place because that part that collects the oils under the latticed grill heats up as well. One of the reasons that the external surface of the unit is cool to the touch, cool enough to pick it up and carry it around at its highest setting, is that the heat is concentrated where it counts! Be patient and allow the unit to heat up with the fan on medium for about five to ten minutes. I use a little tiny bit of shredded paper between the briquettes as kindling just to make sure they all get ignited evenly, but stirring them around like you did in the video disrupts the work the fan is trying to do. It is a LOW smoke grill, but no charcoal grill is completely smokeless unless it has a massive ventilation system leading outside. You definitely should not use a Homping grill or any charcoal grill inside. Good luck in your quest!
I dont mean to be so offtopic but does anyone know of a tool to get back into an instagram account..? I stupidly forgot my login password. I would love any tips you can give me.
@Gibson Kellen i really appreciate your reply. I got to the site on google and im in the hacking process atm. Takes a while so I will reply here later with my results.
It says for outdoor use only because they don’t want people to die of CO poisoning. The smoke is recirculated and reburned but CO is invisible. Potentially dangerous using this indoors. You need plenty of ventilation
I could see that little grill be useful for camping. I would say for a picnic, but I'm sure having a grill with lit charcoals may be an issue in a park. Edit: Or, even, if you have a very small balcony/patio where you wouldn't be able to fit a larger, typical grill.
I live in Australia 🇦🇺, in a apartment which has no outside balcony, so cooking on a charcoal grill is prohibitive. I would love it if someone could recommend a smokeless grill or even a regular smoke grill thats “indoor friendly” cause I could place it under my fan forced exhaust stove top. Your recommendations most appreciated
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...
From what I've seen, the 'Power Smokeless Grill' is the only grill that delivers on the smokeless promise... but might not heat up as much as you'd like.
the 'use outdoor only' pretty much settles it for me. and i see comments about adding water but i still see smoke coming from fatty foods burning on hot plate where the water doesnt help that. but would be interesting to revisit this with the water and prove if it is closer to 90% less smoke or 20% less smoke. also great point dealing with emptying and refilling charcoal indoors for longer cooks was a big strike against it. seems a big hassle and more equipment needed with a busy kitchen and maybe kids running around. thanks alot for this video!!
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.
Other comments mentioned smokeless long burn charcoals which are not readily available at the local stores. The box should've mentioned to use a specific type charcoal.
I use a camping stove and a solid metal plate I got from Korea (it's like a slight dome, specifically for BBQ) to do my K-BBQ at home. I do wish it got a bit hotter, but it's really pretty much fine
It is basically a knock off of the Lotus Grill albeit with a Korean hotplate instead of a wire grill. The Lotus Grill now has a hotplate for their version too.
@@sullivanspapa1505 Grilling with flame taste different, instant higher heat, and vastly more portable. Example, when you go to a Korean restaurant, they don't break out a hotplate.
That's a NYC Post-Covid product !!!!!!!! The Indoors was moved Outdoors which is actually indoors so it should be good to go Outdor/Indoor - Smokeless - Kinda
@@londonlewis1544 Carbon monoxide is a gas that is being produced by e.g. charcoal combustion, is color- and odorless and binds better to hemoglobin (the stuff in your blood that transports oxygen and carbon diocide) than oxygen or carbon dioxide. In short: If you inhale too much carbon dioxide, you suffocate. BUT you're not all wrong: Compared to EATING carbon monoxide, there's probably more harmful stuff in Mc Donald's food...
I think it's a great product. Clever idea with the fan blowing air onto the charcoal. I agree its a little misleading about using it indoors and being smokeless. But take nothing away from this great product.
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.
Well as an avid kbbq cooker myself and home chef. There's 1 thing I see wrong and there is 1 thing I have questions. First I'm sure ur supposed to add water to the drip tray. Then my question is seeing as you carries it around. Does that mean the suction fan runs on batteries? Did you check the suction prior to using it?
The fan isn't to reduce the smoke, it's to heat the charcoals and keep them burning since they are covered by the grill plate. It's only (mostly) smokeless if you fill the inside drip channel with water, to catch the oils. This catching the oils prevents most of the smoke.
You didn't add water to the reservoir around the charcoal pit. That will reduce the amount of smoke a lot.
"You can walk arouuuuuund… with the charcoal griiiill…" SO adorable!
2:43 I cannot stop watching! The look on her face is killing me hahahaha
the look on your face when the amount of smoke stays the same is hilarious.
🤣
So interesting to see how far Esther has come over 4 years, both in the kitchen as well as in front of the camera. I know it's weird to be proud of someone you've never met, but for whatever reason I'm so happy to see her career take off the way it has, without forcing her to change who she is one bit.
The best indoor grill setup for kbbq is setting a gas grill w/ kbbq plate right next to a window and having a box fan on the window sill ventilating all the smoke outside. Works extremely well. If you open up another window in the house it helps even more to ventilate the smoke
After seeing the interior design, the outer ring is suppose the hold water and therefore cut the amount of smoke. That design is a very common in South Korea. I see it everywhere. Please try testing by placing water in the outer water
wont that heat up the water and just release steam? That would cause the outter ring meat to be steamed instead of being grilled
How will water there reduce smoke?
I mean none of the official videos for the device ever mention putting water in it, and call it a fat catching pan. On top of that. Physics wise that would only remove the smoke that would go close to the water, which still leaves most of the smoke
Is it suctioning? Something is sucking all right. You should use it it one of your restaurants Chef. 🥡
@@dragonneptune It would be interesting to see what the instruction manual say about that. If OP can post it or upload a followup video. From some comments here, feel like people who have actually used this have some disagreement on how this was being used.
I have one of these grills for my apartment balcony, and it is amazing!!! I can grill with no worries 👌🏽👌🏽👌🏽
Hey, love your videos. But there are few things you've misunderstood. First the fan is there to control the air flow to the charcoal, not suck the smoke out. Secondly, they actually say to use specific charcoal, because they are 90% smokeless compared to the ones you were using. Lastly smoke coming out of food itself is not something people can stop.
Regardless of the special charcoal, if fat from the food is able to drip directly onto the charcoal, then you're going to get smoke. Don't know why the grill is not shielded so that this can't occur - that's just poor design.
She didn't say the fan would suck the smoke out. She was trying to figure out how it supposedly reduced smoke and assumed maybe there was some mechanism with the fan. She tried it and not surprisingly, for her or us, it didn't. Second, if you have to use charcoal that produces 90% less smoke then the charcoal and not the grill is going to have an affect on smoke. Which means the point still remains this grill isn't smokeless like it advertises. It's just a regular grill. Lastly, she said she doesn't understand how it can possibly work because of exactly what you said.
So what is it she misunderstood?
When she starting walking around with the grill LOL 😂
...when Esther is walking around the kitchen with the BBQ... LOL
Lmao when she stopped and looked if the smoke was reduced
I want one because I love grilled food, I live in an apartment and have a balcony and im afraid to grill on a real grill. I definitely plan on using it on my balcony. That walk around part had me cracking up!
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.
I believe water is supposed to go in the tray you referred to be used for the fat drippings, which will reduce the smoke.
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.
@0:09 it says smokeless
William Lee, It says smokeless on the box.
Exactly ! Add water right ? She's a bonehead, probably didn't read Any Directions at all lol
@@sherry866 will adding water then make it smokeless as promised on the box!
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.
Thanks for the non-bias review. The heat is only coming from the small centre bit that holds the charcoal. I can't see heat getting to the edges unless the whole grill heats up. I only butane inside on a solid plate so no smoking oil (and maybe less charcoal taste). But safer inside.
I have one - the heat gets to the outside ring really well. Only the very outside 5% of the edge seems a drop-off in heat but the area around the ring is just as hot as the ring.
LOL...Your facial expressions are priceless!!!
Ikr. Her mortified face is like my cat's.
This video by far might be the best one 🤣 reaction to the smoke fan not working.... walking around literally with the grill.... c'mon this was great
You are right, without an extraction fan nothing will be smokeless.
Although you could have used coconut husk charcoal to get the grill to a much higher temp to really 'GRILL' the meat hard, using them cheap 'easy light brickets' are crap, especially with small amounts.
Thanks for testing this 😭 I'm waiting for the perfect one
I have one of these grills and am thrilled with the performance, efficiency, and easy cleanup. I’m from Texas and have had pretty much every kind of grill under the sun, but this one is so beautifully designed I’m planning on giving them as holiday gifts this year. The price point, which is obviously higher than a similar sized Weber grill, balances out pretty quickly because you’re not using a half of a bag of charcoal for each grilling session, in fact you literally only need to put in five charcoal briquettes for a cooking time of about an hour and a half. Overloading it with more charcoal actually reduces the amount of heat produced, because the physics of the fan and ventilation system requires space between each briquette for air flow. Don’t overload the charcoal, or it smothers!
It does heat evenly once the grill is in place because that part that collects the oils under the latticed grill heats up as well. One of the reasons that the external surface of the unit is cool to the touch, cool enough to pick it up and carry it around at its highest setting, is that the heat is concentrated where it counts!
Be patient and allow the unit to heat up with the fan on medium for about five to ten minutes. I use a little tiny bit of shredded paper between the briquettes as kindling just to make sure they all get ignited evenly, but stirring them around like you did in the video disrupts the work the fan is trying to do.
It is a LOW smoke grill, but no charcoal grill is completely smokeless unless it has a massive ventilation system leading outside. You definitely should not use a Homping grill or any charcoal grill inside.
Good luck in your quest!
I dont mean to be so offtopic but does anyone know of a tool to get back into an instagram account..?
I stupidly forgot my login password. I would love any tips you can give me.
@Adrien Sonny instablaster =)
@Gibson Kellen i really appreciate your reply. I got to the site on google and im in the hacking process atm.
Takes a while so I will reply here later with my results.
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@Adrien Sonny No problem =)
It says for outdoor use only because they don’t want people to die of CO poisoning. The smoke is recirculated and reburned but CO is invisible. Potentially dangerous using this indoors. You need plenty of ventilation
I really hope your set has a carbon monoxide detector.. if their marketing shows people using it indoors, thats very dangerous
There is a Natural AirFresh purifier, a virus eliminator. and carbon in the air It can definitely help.
I think you're supposed to pour water into the well around the inside
i was about to comment this one. She should.
Maybe time for a second test after putting the water in the thing-y? I'd love to see that happen xD
Don't think it works that way. When the fat hits the burning charcoal, that's how you get smoke.
ruclips.net/video/E6_CfAOHni0/видео.html so why does the company not say so?
I was expecting it too. Ive seen smokeless grills with that water technology
I could see that little grill be useful for camping. I would say for a picnic, but I'm sure having a grill with lit charcoals may be an issue in a park.
Edit: Or, even, if you have a very small balcony/patio where you wouldn't be able to fit a larger, typical grill.
I live in Australia 🇦🇺, in a apartment which has no outside balcony, so cooking on a charcoal grill is prohibitive. I would love it if someone could recommend a smokeless grill or even a regular smoke grill thats “indoor friendly” cause I could place it under my fan forced exhaust stove top. Your recommendations most appreciated
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...
From what I've seen, the 'Power Smokeless Grill' is the only grill that delivers on the smokeless promise... but might not heat up as much as you'd like.
I love Esther, she is so animated
the 'use outdoor only' pretty much settles it for me. and i see comments about adding water but i still see smoke coming from fatty foods burning on hot plate where the water doesnt help that. but would be interesting to revisit this with the water and prove if it is closer to 90% less smoke or 20% less smoke. also great point dealing with emptying and refilling charcoal indoors for longer cooks was a big strike against it. seems a big hassle and more equipment needed with a busy kitchen and maybe kids running around. thanks alot for this video!!
Hate to admit it but even if the grill bombed, loved seeing Ester!
Thank you for this honest review. You just saved a lot of money for a lot of people!
Making Fire indoors 10/10 would die again
i think you should put water on the vessel beside the charcoal. that makes the smoke disappear,, because of the steam. I think.
What's cute is not that bbq, it's you!
Esther Choi is back ! luv her !!!!!
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.
Honest review. Not enough of these out there. THANK YOU!!!
I have been using the lotus grill for couple of years and I love it
“A little bit disappointed” is an understatement
Other comments mentioned smokeless long burn charcoals which are not readily available at the local stores. The box should've mentioned to use a specific type charcoal.
Try using under the ventilation hood that's above your stove.
Thanks for the great review. So many reviewer only show you the good side of products. Much appreciated!
Yes. Ester is here, korean bbq is here. Thats amazing
smoke from charcoal is dangerous indoors. smokeless grill companies clearly warn you to use it strictly outside.
I use a camping stove and a solid metal plate I got from Korea (it's like a slight dome, specifically for BBQ) to do my K-BBQ at home. I do wish it got a bit hotter, but it's really pretty much fine
Aren’t you supposed to fill some water under the grill?? Might be why it is making so much smoke
Thanks for the review, Girly!
If you want indoor Korean BBQ and don't have a gas stove, the Orange and Deluxe electric grills from Livart are decent.
Considering the prices for BBQ meat at H-mart, it's just cheaper to go to a restaurant.
Thank you! Saved me 200 bucks.
I’ll just use a regular grill with Japanese charcoal
It is basically a knock off of the Lotus Grill albeit with a Korean hotplate instead of a wire grill. The Lotus Grill now has a hotplate for their version too.
Iwatani FW35 butane burner. 15,000 BTUs and approved for indoor use... get the bbq grill pan accessory.
that’s a hot plate, why not get an electric hot plate and not mess with buying butane?
@@sullivanspapa1505 Grilling with flame taste different, instant higher heat, and vastly more portable. Example, when you go to a Korean restaurant, they don't break out a hotplate.
That's a NYC Post-Covid product !!!!!!!! The Indoors was moved Outdoors which is actually indoors so it should be good to go Outdor/Indoor - Smokeless - Kinda
Carbon Monoxide poisoning
best way to die....
That's how I want to go.
ooooo, lovely: indoor-bbq AND carbon-monoxide-suicide! we're in for a sizzeling last supper!
Carbon monoxide? I'm sure the stuff you eat in your diet is just as bad. People worried about carbon monoxide yet eat McDonald's.... Smh
London Lewis look up carbon monoxide, you obviously have no idea what you are talking about.
@@londonlewis1544 Carbon monoxide is a gas that is being produced by e.g. charcoal combustion, is color- and odorless and binds better to hemoglobin (the stuff in your blood that transports oxygen and carbon diocide) than oxygen or carbon dioxide. In short: If you inhale too much carbon dioxide, you suffocate.
BUT you're not all wrong: Compared to EATING carbon monoxide, there's probably more harmful stuff in Mc Donald's food...
You forgot to add water in the collection tray.
I think it's a great product. Clever idea with the fan blowing air onto the charcoal. I agree its a little misleading about using it indoors and being smokeless. But take nothing away from this great product.
Phillip smokeless grill, it’s priced @ 350 retail. I enjoy it. You look into it.
Liem Nguyen is it realły smokeless?
Phillips Infrared grill REALLY IS smokeless, and its fantastic with the optional extra rotisserie
The suction should happen from above, thus this should look like a desk lamp. Just don’t know though if there’s a filter that could deal with the CO.
I use my electric breakfast grill from Walmart. its 20 dollars and works wonders
Good review, Esther! Thanks!
Lol, your expressions looking at the smoke pretty much makes this whole video worthwhile. You want charcoal, up the Weber. Outside...
The smoke bath is where the real flavors at
Can you guys try the Phillips smokeless indoor grill for korean bbq next ?
there is a top cover of the charcoal that you forgot to put on...
She said it's not smokeless? It's smokeless... Smokeless means less smoke! It's doesn't say nosmoke grill.
Love this show! Always fun to watch
The hunt continues. You and me both!
Nice honest review.
try the zojirushi electric indoor grill
Wow thank you for the honesty! Great points!
Ariana Grande is probably drooling right now
Lol... its called a hood vent right behind you if you want something to suck out all the smoke.
1:52 fill with water in the plate surrounding charcoal. ^___^
3:47 after than the oil will be easy to clean up~
Smokeless outdoor would be useful for apartment building balcony use
it is impossible to remove CO from any indoor BBQ....unless you can vent it outside.
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.
try using the special Japanese charcoal, the one that is hotter for longer with less smoke.
i had a bad day 2day then esther she appeared in the screen !!!! #happy
hope your day is going better!!
The only benefit I could see is, the fats not falling onto the coals that creating more smoke, and I think the grill is a non-sticky type piece maybe.
I freaking love esther
It is called the cooker hood extractor behind you lol
Did u read directions?
So what do you recommend? Can you do more reviews of Korean BBQ indoor grills?
Let’s use some lovely metal tongs on a nonstick grill plate.
Put a board on top of your stove place cooker on board turn on your exhaust fan.
Well as an avid kbbq cooker myself and home chef. There's 1 thing I see wrong and there is 1 thing I have questions.
First I'm sure ur supposed to add water to the drip tray.
Then my question is seeing as you carries it around. Does that mean the suction fan runs on batteries? Did you check the suction prior to using it?
I think you went into the review unprepared. Reading the manual helps a lot.
Try putting some water in the metal circle below. It's the fat that makes smoke
Thanks madam
I got this for my husband for Christmas! He loves it!
WHAT ABOUT PUTTING IT ON THE STOVE THEN TURNING ON THE VENT?
I think now electric smokeless BBQ grills are available
Worth a trip to 32nd Street NYC
@2:58
Look behind you, the shiny thing over the stove.
Exactly what she needs to remove the smoke. That's the only solution to have your fabrics in the kitchen or house safe from catching smokey smell.