SMOKELESS BBQ GRILL put to the test by chefs | Sorted Food

We're a group of mates from London exploring the la

test

and grea

test

in the world of

food

whilst trying to have a few laughs along the way, we've got

chefs

, we've got regular people and a whole world of things for you to explore, but everything we do start with you hello welcome to the fridge chamber i'm jamie and i'm ben and today we're giving our two

chefs

a barbecue but there's no outside space to use it on hashtag smoke this is a

smokeless

charcoal

grill

and we're going to put it to the test, yes, now it says to use a well ventilated area, but there should be no smoke, so we will follow the instructions in this fairly large studio with some extra doors and windows open.

If you set off the alarm, then we'll know that Ben you're famous for unwrapping presents, so what I'm hoping is that this will negate some of the problems you're having, like the time it takes to heat up and all that nasty, smelly smoke. All I want to do is barbecue indoors, transparency from the start. It's not a hashtag ad like all our other chefs review great kitchen gadgets, we bought it ourselves with our own money, it's so sturdy that we're going to put it to the test properly, we have the beach wood charcoal they recommend and the lightest

food

they recommend. what could go wrong, oh yeah, we're doing it inside, they don't recommend the logic here is that it has built-in solar logic, here is that it has a built-in bag, it's funny that you had too many coffees today, right?

Do that, the logic here is it has a built in fan which means it blows air onto the charcoal and burns at a temperature that doesn't give off smoke, which I hate about a charcoal

grill

. 45 minutes or more to turn it on before. you can cook on it, this says five, two things you get from charcoal, a smoke, hopefully the fan will stop, two embers and sparks flying, I don't want that in a closed environment either, that's why it's locked in its own cage , just making noises. and giving off heat, both good things for barbecue embers, we are already receiving embers that can't be more than a minute or two old and are already crackling and glowing.

We'll try it today with five things that notoriously give off smoke. a barbecue just to see what happens, can we cook well to be number one, people's favorite, a sausage now notoriously sausages are full of fat, they drip fat onto the charcoal, it lights up, it lights up, you get sausages and smoke so scary treat it like barbecue that's right all different combinations so these are well seasoned and herbed pork sausages they've been allowed to come to room temperature. Now the key to a good sausage on a barbecue is to turn them relatively regularly once they get going so they are nice and uniform in color, but you don't want char on the outside and raw sausage in the middle, that's when it gets too hot, the only difference between cooking sausages on the barbecue and under the grill is the fact that you get that charcoal flavor and I just do it.

I don't see how we are going to get a charcoal flavor here, I think this is replacing your outdoor grill so that the barbecue doesn't have to be at the back of the garden with a smoking barbecue but can be around the table with everyone . and all your friends are here and you still want flavor, I'm not going to compromise on flavor, ben, I think it's time to turn them around, okay, we're getting some color, no oil, definitely, very central heat, so I think which the interesting thing will be if we I gave a puncture to some of those, if the grease drips, it's the grease that will catch and spark, yeah, yeah, that's where you use the outer ring or the inner ring, either way The grease should not drip onto the charcoal.

What kind of barbecue do you only have? a meal, I think we should do number two, number two, a meat with adobo, we chose a bevette steak, we have a chimichurri marinade and I deliberately chose something that is quite thin, so is it hot enough to cook and sear the steak before overcooking the middle feeling like the middle is the place to be oh that sounds like smoke to me, you would still get bemused smoke even on a cast iron griddle wouldn't you? Yes, the smoke does not come from charcoal, the smoke comes from food but you cannot eliminate the smoke.

I'm just thinking about this now as if it were smoking on a

smokeless

cast iron griddle, but I'm not worried that maybe I can open the door. be no no no no no, come on, that looks good, vivette has only had maybe two minutes on each side, nice and hot, we think it's done, we'll let it rest, sure, bavette, what are you looking for for this? I'm looking for it. weird I'm looking for a nice color on the outside but you can get it in a pan I want some barbecue flavor good steak it's a good steak if someone served it to me at a barbecue I wouldn't send it back it doesn't have a barbecue flavor even though it's not really charred , it has a great marinade and is delicious, it says it's a charcoal grill so I want a real charcoal flavor on the outside, it doesn't seem to cook that well, I don't know though. if that's just us playing with the heat but that's a very small cooking area if that's the only area that's going to but you don't have to cook everything on the barbecue that's very true you can cook your sausages in there and move them outside to keep them warm while you cook something else and keep coming out yeah, sausages five or six minutes on the grill cut in half, important for a sandwich so they don't roll around in Sheffield, here's graphics and ciabatta, caramelized onions, what are you ? hoping that we already know that they are super juicy, we already know that they are cooked because we have cut them, the color on the outside is very good, so we have a lot of charred sausages and bread, yeah, again, I'm just looking. for the charcoal flavor, give me some charcoal flavor, regards, there is a reason why sausages are a favorite at a barbecue, well served, well charred bread, juicy sausages with a crispy skin, it doesn't make me think of an outdoor barbecue and I know we're not necessarily comparing.

That's why, but I really just want charcoal flavor. I'll tell you now, you won't get that from any of the others either, so I'll adjust my expectations accordingly now that you don't have it. to be pretentious with some caramel and pink onion, we happen to have some tomato sauce, there's actually nothing wrong with that, then we finish the sandwich and we'll continue with number three, we're going to grill halloumi with some of oregano, salt and garlic, that is. definitely smoky, but again not charcoal ben ben, we've learned that oil smokes well obviously, but maybe if you were to grill it over charcoal and then toss it in an oil seasoned with herbs, obviously anything with a lot of oil is going to smoke because It is the oil with which it is smoked, it does not matter if it is something indoors or outdoors.

You know a charcoal grill is a charcoal grill and you expect a charcoal flavor. Sorry, I'm like beating a dead pony right now, but you know, I just love a barbecue is the right phrase, I think it's, I don't think you should be corpses at all, whipping a dead horse, hello, we've got the hot charcoal with garlic oregano, that's what I hope. It tastes like barbecue because it was the oil that smoked and caught, you get the smoke from these, it's the best, but it turns out that little thing generates quite a bit of heat and that's what you want it to be super hot, so you get color and enough time on the inside for the lines, but it still holds its shape when you turn it over, it's probably a minute for you to decide man, I think it was probably number four, let's grill trout because trout is delicious on a barbecue and it's a fatty fish, so it will give off a load of oil that may or may not give off smoke.

I'm just going to move this incredibly hot barbecue. Okay, the fish is ready. I've stuffed it with a little bit of lemon and some herbs and that's just going to create a sort of steam inside the fish while the outside is stirring. Good color, doesn't stick. Great color, very warm, but really has no chance of sticking. I think for the first time this will benefit from being taken out of the fish. in the middle to one side so that it can continue cooking but no longer has any color, put the fish well cooked, with a nice crispy skin, hopefully the meat will flake and fall away.

What did I have? Maybe three or four minutes on each side, yes, maybe 10 minutes total. because this time we moved it to the side, you're right about the skin, the fact that it's charred means it's so delicious, this fish is so simple it just depends on its freshness and it's just flaking off and look, leaving that skeleton there can't bring that down. James, that's a well-cooked fish, pineapple number five and at this point we already know what's going to happen. We chose it because it has sugar that could start to caramelize and smoke. We are marinating our pineapple in a dark brown sugar mixture.

The orange and honey help are still pretty hot, but after an hour of cooking I think we're starting to get to the end of that batch of charcoal just as it's still red hot, tap a little bit on the grill and turn it back on. What happens if you are careful because it is hot? It's easy to fill, stick it in the pineapple, it looks great, cheers, cheers, friend, good day, warm tropical sweetness with that slightly burnt bitter dark brown sugar, yeah, that's what you want, something super spicy, so the sugar does it. it starts to burn, so you have this very dark, almost bitter brown sugar that starts to burn and goes really well with the sweet pineapple, big chunks of pineapple like that, searingly spicy, basically until you get a nice caramelization, two three minutes on each side, yes, there is no need to cook it well, so look at the color, Ben, what do you think?

I think I really like it in a small enclosed space, a balcony in the city garden, this is pretty good, I agree, it's not an indoor barbecue, no, it says that on the box. You don't quite get the charcoal flavor of the charcoal grill, but you do get the smoky flavor that you would get from a skillet. Yeah, what impressed me the most here is the speed at which you can get it out of that container and cook it. I think it's scorching hot, the ease of use is the most impressive thing about it and everyone can sit around and no one has a face full of coal smoke and having to move every once in a while the wind changes direction, I like it, I started Hoping this is the answer to my prayers a charcoal barbecue inside not that I feel like on the box it says charcoal grill it mentions barbecue and if you buy it for that you won't get the flavor you want However I would say that most people who barbecue just want an outdoor heat source that is very hot and I think that makes it easy, portable and safe, if nothing else, barbecue inspiration now, if you like to see James and I play in the kitchen. things without the normal in the way, like this video and if you like these videos, we have created a whole playlist with them, you can find the link below, but otherwise we will see you every Wednesday, every Sundays at 4 p.m. terrar or whenever you want to watch it it's online it's on demand as we mentioned we don't just make high quality YouTube videos we've created a neat club where we use the best things we've learned to create things that are hopefully interesting and tools. for other food lovers, check it out if you're interested, thanks for watching and we'll see you in a few days since you're so good at opening things.

Do you want to open this too? Why does it shine? I'm sorry, Ben. Get reactions from fools like you. You like it to shine.