Can anyone tell me if this grill smokes much during high heat grilling? Thanks
1195783
This is the best electric gill I ever had -- and, of course, it releases a lot of smoke, which is how it has to be. I'm using it on the terrace. It is NOT designed to be used indoors, even if the marketing literature says otherwise.
2274119
I am not sure. I have not had this problem with mine and I would not think a normal BBQ grill would get hot enough to vaporize metal into the food. I did wash mine before use so maybe I washed a coating off that was causing the taste. Sorry I can't be more help.
998931
Thanks for replies. The burner is usually the first thing to rust out so I will look for a different grill.
217342
Hi Mark, I have had no problems whatsoever with this grill! I have this one as well as the 075 model which is larger. They both still work perfectly!!! I only regret that I neglected to use foil over the drip tray as suggested to make cleanup much, much easier. While I know it's suggested not to clean the inside of it too often (except removing the ashes), I will tell you that when I use the grill to cook chicken thighs/legs at 400+ degrees, the grill drips down the front lid and, it drips from the sidewall where the smokestack is located. Other than that nuisance, the grill is excellent and still performs as such! Hi Mark, I have had no problems whatsoever with this grill! I have this one as well as the 075 model which is larger. They both still work perfectly!!! I only regret that I neglected to use foil over the drip tray as suggested to make cleanup much, much easier. While I know it's suggested not to clean the inside of it too often (except removing the ashes), I will tell you that when I use the grill to cook chicken thighs/legs at 400+ degrees, the grill drips down the front lid and, it drips from the sidewall where the smokestack is located. Other than that nuisance, the grill is excellent... » Read More Hi Mark, I have had no problems whatsoever with this grill! I have this one as well as the 075 model which is larger. They both still work perfectly!!! I only regret that I neglected to use foil over the drip tray as suggested to make cleanup much, much easier. While I know it's suggested not to clean the inside of it too often (except removing the ashes), I will tell you that when I use the grill to cook chicken thighs/legs at 400+ degrees, the grill drips down the front lid and, it drips from the sidewall where the smokestack is located. Other than that nuisance, the grill is excellent and still performs as such! « Show Less
2228473
I've used nothing but canola oil to get the grill seasoned. Get it screaming hot, cover down, anything on the grate from last use will pretty much be ash & easily scraped with the triangular cleaning tool. Use a small hand whisk brush to get rid of the ash. Another spray with canola oil & get'r hot again. IT WILL SMOKE. Nature of the beast. Spray burgers lightly with canola before placing on the smoking hot grate. I use nothing more than 90/10 mix. Too much fat means more flame up. I'll leave 'em on a couple minutes or less, give 'em a quarter turn, same with other side, then finish up with lowered heat until desired done. I do pretty much the same with steaks, chops, & fish. A light spray with the oil before slapping on the grill, prevents sticking & helps keep any seasonings where they should be, on the meat. For chicken, I've added 4 - 1/4" eye bolts to an old grill that raises the meat an 1-1/2" or so to slow grill the meat. I've found a basket type flat grill at Safeway I place on top of the grate when grilling fish, shrimp, veggies and sliced fruit. Again, I'll lightly spray it and the food before grilling. You're always gonna get some Smoke, but after the initial searing, turning the gas down & watching placement of your meat on the grill should keep the smoking manageable. Doug
891431
We burn it off every time we use it. Never had an issue. We get it hot enough that we need fire gloves to hold the grill to put our food on it. This is a great product!
596833
I'm not sure about max temp, or about the grill, however, I cook on mine every time with a propane stove and never have an issue. Hope this helps.
957275
I have not had any problems. It storms here a lot. If you are looking to buy a good grill for a good price, I promise you this is the one.
1031906
It will flare with very fatty meats, but is very much improved over other grills I have owned.
125601
I have trouble getting the meat temperature to above 170 F. I don't think it is a power issue but a controller issue. Whatever the cause, the smoker is best suited to long time cool smoke. I plan to rebuild the temperature control when I have spare time.
1228316
It is a great grill. My wife uses it for her Korean BBQ grilling. There has been no smoke in the multiple times we have used it. You can put water in it. It has a drain for letting the fat/oil drain off if desired.
62081
I cook steak on mine regularly and it does beautifully. It's not really smoke so much as steam, and yes, it does let it out the sides. I've grilled steak just out of the package and after marination and it does great.
903372
I bought this grill for our Arizona property last fall, have not had any problems. As a matter of fact, I am so impressed with the grill I just purchased a second one for our house in Colorado.
2072080
My only suggestion would be to close the vents more to keep the heat in. Make sure you do not open the smoker either. Was it in a breeze? These are the only things I can suggest. Link to youtube video: https://www.youtube.com/watch?v=l3Z_TUmUZb8&list=PLac9Z7pi1Oitbb6OQGvAR6kCpJ3vzXq3E
851992
Never used that type grill. A fair amount of air flow is needed to keep the smoke going.
1151253
I have no problem getting my grill to smoke. When the fat drips down it vaporizes on the flames, but being shaped like an egg allows the excess grease to flow down and out and not pool up and catch fire and burn your meat to a crisp. When I start out a grill full of chicken or a couple of big steaks it smokes like most bbqs.
1432376
NO !! Try using an infrared thermometer and point at the grills or a closed lid? Webber says preheat on "high" for 10minutes. When you open the lid smoke will rise off the grill if it is "hot" whatever that means, LOL I like this thermometer but you must WAIT about 10sec with it IN the item your measuring. Wait until the temp stops jumping around. For a hundred bucks you can get a faster one but for $90 I don't mind waiting, LOL