- "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)