Do You Need a $300 Smokeless Grill? — The Test Kitchen Gadget Show

Do You Need a $300 Smokeless Grill? — The Test Kitchen Gadget Show


– “Caution: to prevent eye
damage, do not stare into the light of the lamp.” Today, we are testing the Smokeless Grill. The Smokeless Grill by Philips is a grill that’s supposed to create
80% less smoke and even heat. When you grill meat, the
drippings will not directly go on the heat, so there
will be less smoke. This uses an infrared
radiation technology, and all you really have
to do is plug it in, turn it on, and start grilling. There is no temperature
control, which means it’s just straight one temperature at 446 degrees. They claim that that is the
best heat for grilled meats. We’ll be testing even heating and smoke. The directions says for cooking
chicken 22 to 25 minutes. As soon as I turned it on,
I definitely feel the heat right away on my face. I’m trying not to look at it too closely, ’cause I don’t wanna burn my eyes off. So, simple salt and pepper
on the chicken, no sizzle. I set a timer for 20 minutes. I wanna see beautiful, even grill marks. I think that’s really
important in grilled chicken. Also, how juicy it stays. Do we wanna see what it looked
like with the lights off, because the red is just crazy? The juice from the chicken
is dripping into the tray, but no smoke. If this was a standard grill, that fat would be the reason why
this flares up in smoke. This is what it’s looking
like at nine minutes. I do see a lot of excess
fat dripping into the tray. It’s not that hot. Usually a 400 — it says 446, but that
does not feel like 446. A trick that I normally tell my cooks is the five-second rule,
and that’s how you know that you should be putting
your meat on the grill. Five seconds, but definitely
I can put my hand here for a lot longer than five seconds. This is a thermometer 610 degrees. That’s directly on the
infrared heating system. Let’s test the actual grill
top, because that’s where chicken is cooking. Oh my God, it’s dead on the dot. I’m surprised that it’s
actually over 400 degrees. It just doesn’t feel hot. We’re at 17 minutes; it’s
pretty beautifully browned. I think I’m ready to flip. We’re at close to 20 minutes
and this is nowhere near done, but you know what’s
amazing, there is no smoke. It definitely doesn’t smell
like you’re grilling it, that’s for sure. We are at 23 minutes, I’m gonna check the internal temperature of the chicken to see if it’s cooked through. Perfect cooked chicken should be at 165. It’s at 138 degrees. It’s been 31 minutes,
and I believe my chicken is cooked all the way through. The chicken looks pretty good. It’s definitely browned pretty evenly. It didn’t burn at all. Slightly longer than what the
directions said at 30 minutes. See what’s going on with the grill. So I see pan drippings in the tray. This is not hot so I can lift that, and cleanup looks pretty simple. There’s no, like, grease
splattered anywhere. All I would have to do is
clean this and the tray, and that’s it. I think the most important element to this is even cooking. The middle of the breast
side looks beautiful and still juicy, let’s give it a taste. Mm, definitely very dry at the end. The middle is great. It’s still kind of crispy on the outside and juicy inside and cooked pretty evenly. So with chicken breast, not
much fat in the first place, so you can’t really tell
how smoky this can get. So we’re gonna test
burgers, just 80/20 fat. It should create some smoke. Again, no sizzle. I just
think that’s so weird. And some veggie skewers because veggies have a little bit of more moisture, and if that messes with it at all. So the instructions says 10
to 15 minutes for burgers, but of course, that’s
dependent upon your doneness. I like mine medium rare. We’re at six minutes and 30 seconds. I’m ready to flip. There’s no browning, that
concerns me a little bit. That one’s a little better, but still, not much browning. I’m gonna let this sit a little bit longer just because we didn’t see much browning on these two burgers,
and I want that char. At seven-and-a-half minutes
I’m gonna flip my last burger. The grill mark situation is not really happening in the burger. Nine minutes past, I like
mine mid-rare at 145, so I’m gonna test it. Like I said, I don’t
think we’re close at all. Now I’m seeing some smoke, so
it’s not completely smokeless. We’re at 15 minutes. We’re looking for 145
degrees for mid-rare. Right now we’re almost at,
we’re almost there, actually. And we’re at 15 minutes, okay, 145. Veggies look pretty done as well. My first comment would be
that it is very gray looking. The color is just not
there, the grill marks. It’s a little sad, because with
burgers, you want that nice, dark, char, and that’s
what looks attractive. On the other hand, my vegetable skewers, looking pretty good. And honestly speaking, I don’t really smell the burger at all,
I smell more of the pepper than the burger, which is kind of wild. Pretty nicely cooked at mid-rare. (funky guitar music) This just tastes like, I don’t
wanna say boiled ground beef, but it’s almost like that. Don’t get me wrong, it’s still
juicy and it’s still fatty. I don’t get any of those,
like, crispy, delicious, like charred element
that I love in burgers. I could not say that
this is a grilled burger. I actually don’t wanna
eat more of this at all. The peppers and onions are
good, because it charred nicely and it still is kind of crunchy inside. And it’s what I want when
I put veggies on the grill. So I feel like the
vegetables, they’re decent. Evenness of cooking and heat
distribution, pretty solid. Smoke, solid, no smoke,
even no odor almost, which is kind of like weirdly crazy. Flavor profile, cooking evenness, char. With the chicken, very
decent; veggies, pretty good; burgers, complete sh (beep), don’t do it. For the listed price of 300
dollars, is it worth it? It depends, it depends
on what you’re grilling. If you live in an apartment
and you don’t have much ventilation, maybe
if you wanna do some table-side grilling like I
do, maybe you wanna get this because it doesn’t smoke
up and you can grill, but also, if you’re living
in a tiny, tiny apartment, do you really wanna spend 300
dollars on a kitchen gadget? That is really up to you. What I would say, if you wanna grill meat, you should just do it on the grill. It definitely doesn’t
achieve certain elements of what grilled meats would actually do, the smokey, charred flavor, crispness, the able to control
temperatures, all those elements of grilling, this does not have at all. To check out other kitchen
gadgets that I’ve tested, click here. Starting with the
perfect roll sushi maker, the price tag on this one: 10 dollars. For pros and beginners alike, it’s — (music fades out)