@rileyper I take it you like it? I’m hunting for a better grill solution for my condo, but I don’t trust this thing’s plastic construction. I currently have an old george foreman with adjustable temperature control, and while it does OK for things like quesadillas, it can’t tackle a decent steak.
@azdarkknight@mmatricc@rileyper Yeah, that’s what I currently do most of the time. I just want a one step method for when I don’t want to deal with an extra step. It’s a low priority, but it would be nice. (I can get a decent char via my broiler too, as it’s ridiculously overpowered, but I have to baby it that way)
@Jamileigh17@mmatricc@rileyper The only problem with that is it produces lots of smoke and sets off the smoke detector every time I sous vide steaks or chops. I’m not convinced that this will A) get hot enough to do a respectable reverse sear and not cause the smoke detector to go off anyway.
I plan on buying an outdoor grill next year, if not sooner. (hint, hint) It just seems like a lot of hardware to invest in for two minutes of active use each time. Especially as I’ll either annoy the charcoal purists by getting a gas grill, or fire up a bunch of briquettes for such a brief amount of use.
@ciabelle@Jamileigh17@mmatricc@rileyper You’re probably right about the heat being limited, but I suspect that the detectors would stay off. This gadget has the juices dripping into a cool pan instead of steaming, sizzling, and sputtering in the pan.
Have you tried searing with a kitchen torch? I use a Searzall from time to time, and I can attest to there being a huge reduction in the amount of smoke produced.
is this thing magic? I don’t understand how it works. if it’s merely less smoke (20% smoke) what is the advantage of this over the 5 in 1 cuisinart panini press i bought from meh a couple years ago? as much as i love kitchen crap, i want to a void double dipping.
@rprussell “heat” usually refers to conduction or convection, directly transferring the increase in temperature from one medium to another.
Infared is simply an electromagnetic frequency slightly slower than red light, but it heats things up without needing any matter between the source and target. If the sun didn’t give off infared energy, we’d be a hell of a lot colder.
Looks like the Quality Assurance program on this grill is fairly non-existent. Meltdowns on 1st use. Can’t see food cooking. Infrared lights are blinding and dangerous. Food looks raw but is overcooked. Temp too high. Temp too low. Doesn’t work out of the box. Not touching it.