Anyone use one of these? Are they worth it? So far the T-fal looks to be rated the best. Just want to do hot dogs and sausage but a rib eye or pork chop would be nice once in a while. Thanks for any input.
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Anyone use one of these? Are they worth it? So far the T-fal looks to be rated the best. Just want to do hot dogs and sausage but a rib eye or pork chop would be nice once in a while. Thanks for any input.
I’d like to see some input also. Would be nice if it does good.
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I havent used them but i saw a review on Smoke Kitchen - The World's #1 Kitchen Advisor about these if you want to check them out. A smokeless indoor grill is something i would also like to get so let me know if you like it!Quote:
Originally Posted by Barnacle Bill
I guess no one is using these.
I don't see how they can be "smokeless". The smoke has to go somewhere.
Thats one of the many reasons I asked about them.Quote:
Originally Posted by spindle
I have pondered this myself....I always thought the smoke added flavor. :banghead
I believe what they mean is no smoke from combustion. A real hot cast iron skillet does a good sear on the outside of a steak, then reduce temperature and bast in butter until it gets to your desired level of doneness. It is mighty good
Seems to me a smokeless grill is much like an air "fryer".
Oiless turkey fryer
If you like something stupid easy, look into seus vide.
I destroyed steaks until I got my setup. Now my steaks are better than restaurant quality. Setting level of doneness is as easy as it can get. The perfect steak and can be finished on your smokeless grill for sear.
I cook Sous Vide and it is nice. But about a year ago I bought something I thought I would never buy…a Ninja Smart Grill. I bought it at Costco as they will let you return anything. I just knew I would not like this thing. Well…I absolutely love it. We probably use it everyday to cook with. Before buying this I grilled 3-5 days a week using charcoal. I have not used my charcoal grill since I got the Ninja. The wife and I were just saying we need to get rid of it to get it off the patio. I have always liked meat grilled on charcoal. But I do not miss it at all. It does not produce any smoke….unless you use a low temp oil on your meats such as olive oil….or butter. If I am cooking something that requires it to be brushed with an oil I use Canola oil. We are probably going to get a second one so we can grill and roast, or air fry at same time. We very rarely use our oven since buying this…just for breads now.
Regards
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I bought a Sous Vide cooker last year when the wife threw a fit when they brought her the exact steak she ordered. Ha. It was perfect from edge to edge with a good char. I searched for what they had to use. You have to invest the time to cook it but you can get one to perfection
For those who may not know, it's pronounced "Sue Vee".
We love ours for boston butts and ribs before going on the charcoal grill. Outstanding!
I have not done ribs, I need to do some
We use best quality gallon size zip lock bags, put the meat in, and sous vide away.
I know a guy that did a bunch of ribs that way a few years ago, after grilling and lots of BBQ sauce He brought them to a big family gathering. His nephew later told Him "Those were the best tasting ribs ever Uncle Tony, but I have never seen baby back rib bones that small in my life".
Tony smiled and said "Thanks, but those were not baby back - those were six racks of coon ribs".:biggrin
That could get a fella kilt :biggrin
Maybe so, but I heard they were good!Quote:
Originally Posted by DockShootinJack
Like everything else you have to get past the idea of it.