Does the food really have the char broiled taste when done? If so, how is that possible if you are not using charcoal?
379334
no it does not have the charbroil taste, because like you said, there isn't charcoal being used. you do, on the other hand, get the charbroil look with nice criss cross patterning.
379335
The food actually tastes grilled with a good hint of char. If you want full-blown charbroiled, try a yakitori grill. They have them on Amazon. The ones that last are expensive though. My wife has been using this for over a year and enjoys grilling on it. She just used it a few nights ago and still loves it. I noticed she is sensible in using the grill, always being mindful of the instructions. I enjoy watching her grill skewers and steak. The food always turns out great with no left overs... especially when she cooks with BBQ sauce. She uses it for steaks, shrimp, vegetables, anything on skewers, chicken and pork chops...
379336
The food actually tastes grilled with a good hint of char. If you want full-blown charbroiled, try a yakitori grill. They have them on Amazon. The ones that last are expensive though. My wife has been using this for over a year and enjoys grilling on it. She just used it a few nights ago and still loves it. I noticed she is sensible in using the grill, always being mindful of the instructions. I enjoy watching her grill skewers and steak. The food always turns out great with no left overs... especially when she cooks with BBQ sauce. She uses it for steaks, shrimp, vegetables, anything on skewers, chicken and pork chops... The food actually tastes grilled with a good hint of char. If you want full-blown charbroiled, try a yakitori grill. They have them on Amazon. The ones that last are expensive though. My wife has been using this for over a year and enjoys grilling on it. She just used it a few nights ago and still loves it. I noticed she is sensible in using the grill, always being mindful of the instructions. I enjoy watching her grill skewers and steak. The food always turns out great with no left overs... especially when she cooks with BBQ sauce. She uses it for steaks, shrimp, vegetables, anything on... » Read More The food actually tastes grilled with a good hint of char. If you want full-blown charbroiled, try a yakitori grill. They have them on Amazon. The ones that last are expensive though. My wife has been using this for over a year and enjoys grilling on it. She just used it a few nights ago and still loves it. I noticed she is sensible in using the grill, always being mindful of the instructions. I enjoy watching her grill skewers and steak. The food always turns out great with no left overs... especially when she cooks with BBQ sauce. She uses it for steaks, shrimp, vegetables, anything on skewers, chicken and pork chops... « Show Less
379337
It would be better if it smoked more,but the smoke is what gives the char broiled taste
379338
No, you don't really get the char broiled taste that you get when using charcoal, but you get a very nice seared crust, minus all the oil needed to pan fry. I especially like whole mushrooms (tossed with olive oil, kosher salt, pepper and thyme before grilling) cooked on the Livart. As in pan sautéing, allow the food to form a seared crust before turning, then the food will release easily from the mesh grate. The mesh grate is easy to clean too, I use a Golden Fleece scrubbing cloth.
2128636
To season it i just did acouple of cooks with some fatty foods. Bacon or meat that you do not wish to eat just to seal up all the holes. To start the charcoal I use a chimney starter with some newspaper under it which lights it up real quick!
617619
You can! I've had it up to 500 degrees + and extended broiling right under the broiler - pork belly. :) Absolutely no issues or discoloring whatsoever. Hope this helps!
860884
you have to load thru the top. I usually use charcoal for ease of temp control. does seem to be easy on charcoal, 15 coals will do a dinner and that is about 1b so a bag will cook almost a week
1377504
no, try to go to a major store like Lowes, Menards, etc in your area.I would go with a different Char Broil, this one is on the cheap side.Is good if you only cook on a lower temp.
747690
I agree with all the above comments. Its a learning process versus other BBQ but it is worth spending time learning how to make it work . I have been using mine for over a year and it keeps surprising me as wooooo this is good bbq. Easiest is steaks and hardest to do is chicken but once you get the wood/air/fan speed level combination the concept is amazing. I quit using my other barbecues. That's how good this is. (for example 2 faux filet Costco quality is about 10min of use from the start of the BBQ using 1 or 2 pcs of wood)
2093311
No, I insert dogs and set on #5, when done, change dogs end to end and cook again. This time you can hear the sizzle and are brown in areas, taste as if they were grilled. I love the taste so it is worth the effort. I also put in microwave to remove the chill before putting into the toaster. My husband loves the taste also. Hope this has helped you.
2198642
I have noticed browning at the bottom of mine, as well, although I have had it for several months now and use it regularly. I first noticed it after food I was making still smelled like the broccoli and I wasn't making broccoli. I checked the reservoir and noticed burnt-looking brownish residue. I tried to clean it using a bottle brush with the sponge-tip; it helped but did not get it all off. I have watched very carefully and have not noticed any impact on the food (no discoloration, flakes, or change in taste). I am VERY PLEASED with the Freshfoods Cook-n-Blend Baby Food Maker!!
1356854
When I owned one, I would line it with foil before inserting the charcoal. When I was finished cooking, everything was allowed to cool. The foil was removed and the coals went into a metal bucket for safety. As soon as the metal of the grill was cool enough to handle, it was taken apart, cleaned in the sink and allowed to dry. I left it outside for a few days without thinking, and it quickly rusted and succumbed to the elements. Instead of cleaning it up from there, I discarded it like a foolish person. I truly will not be without another versatile, easy to use and store barbeque. It easily cooks 4 chicken leg quarters, 4 hamburger patties or a package of sausages / hot dogs at the same time. When I owned one, I would line it with foil before inserting the charcoal. When I was finished cooking, everything was allowed to cool. The foil was removed and the coals went into a metal bucket for safety. As soon as the metal of the grill was cool enough to handle, it was taken apart, cleaned in the sink and allowed to dry. I left it outside for a few days without thinking, and it quickly rusted and succumbed to the elements. Instead of cleaning it up from there, I discarded it like a foolish person. I truly will not be without another versatile, easy to use and store barbeque. It easily... » Read More When I owned one, I would line it with foil before inserting the charcoal. When I was finished cooking, everything was allowed to cool. The foil was removed and the coals went into a metal bucket for safety. As soon as the metal of the grill was cool enough to handle, it was taken apart, cleaned in the sink and allowed to dry. I left it outside for a few days without thinking, and it quickly rusted and succumbed to the elements. Instead of cleaning it up from there, I discarded it like a foolish person. I truly will not be without another versatile, easy to use and store barbeque. It easily cooks 4 chicken leg quarters, 4 hamburger patties or a package of sausages / hot dogs at the same time. « Show Less
1537187
I got curious so I went and tried it with some old, throw-away celery that's been sitting in my fridge for longer than I really want to say. The grated celery comes out as a very wet, pulp-like consistency (think...almost applesauce? not as smooth as applesauce), and the still-intact piece of celery gets stringy-er and stringy-er -- it appears some of the celery fibers don't get grated. It looks a lot like what happens when I run ginger through. Hope this helps. :)
69958
There isn't a charcoal taste unless I add liquid smoke to the meats. I really don't miss not having a charcoal grill.
426779
The few times I've used it that has never been an issue because the charcoal lasts so long. Use the lump charcoal that burns for a long time. I've wondered how to add charcoal even though I've not had to. It seems that you would have to remove the food and then add charcoal.
935829
I find you REALLY have to git 'er done and get the cover closed to maintain heat. I have only used the highest setting so far, and even then the temp will drop if you dawdle just a little bit. However, the flavor is good when you surround the edge of the grate with some wood chips. If you're going to do steak, make sure it's thick. I've done amazing pork tenderloin, ribeyes, filet mignon, fish, chicken...but you have to be strategic with the temperature drop.
1230883
No it doesn't, and your carbon steel wok would not do that either if you re-season it and cook at a higher temp. Carbon-steel which is not seasoned properly, and not heated to the high wok cooking temperatures, will cause food to turn black. You should always be able to hear a sizzling sound when wok cooking. This wok is a nice addition to a carbon steel wok. I use this one for an everyday pan. It doesn't leave my stove top. Browning meat, cooking oatmeal, reheating left overs. I like the high sides and curved bottom better than conventional sauce pans. I also have the larger size wok by the same brand. No it doesn't, and your carbon steel wok would not do that either if you re-season it and cook at a higher temp. Carbon-steel which is not seasoned properly, and not heated to the high wok cooking temperatures, will cause food to turn black. You should always be able to hear a sizzling sound when wok cooking. This wok is a nice addition to a carbon steel wok. I use this one for an everyday pan. It doesn't leave my stove top. Browning meat, cooking oatmeal, reheating left overs. I like the high sides and curved bottom better than conventional sauce pans. I also have the larger size wok by... » Read More No it doesn't, and your carbon steel wok would not do that either if you re-season it and cook at a higher temp. Carbon-steel which is not seasoned properly, and not heated to the high wok cooking temperatures, will cause food to turn black. You should always be able to hear a sizzling sound when wok cooking. This wok is a nice addition to a carbon steel wok. I use this one for an everyday pan. It doesn't leave my stove top. Browning meat, cooking oatmeal, reheating left overs. I like the high sides and curved bottom better than conventional sauce pans. I also have the larger size wok by the same brand. « Show Less
468823
There is some smoke, but not much at all. Hasn't set off my smoke alarm. It's built the same way as all the other "smokeless" grills where the heating element is in the grid and drippings don't drip down onto a heat source. The drip tray is deep and could be filled with water, but the instruction booklet says nothing about it and I've found no reason to do it. I'd be afraid it might cause more of a "steamed" flavor to the food. It seems to be far enough away from the grill top that what's in it doesn't dry out and smoke. After a little soak, it cleans up with absolutely no effort and looks brand new. I believe it's stainless steel. The other brands may recommend using water because the drip pan is closer to the heating element or made of a material that doesn't withstand heat or clean up as well. This grill may smoke a touch more than competing brands due to the higher temperature I think it acheives. I wouldn't have it any other way though. Food really does taste "grilled" and a bit smokey like it was cooked on a gas grill. The older design electric grills with the heat source under the grid are still sold, but no longer recommended or sold for indoor use due to much more smoke, flame and a much greater chance of fire. They won't clean up like this grill does either.
2131328
It does have a smell, kinda sour and considering that it contains humic acids, common in composted or fermented products, I can understand, but no it doesn't smell like rotten meat, that is a distinct smell and if yours does then you may have a problem ;D
1766945
Not exactly. A propane grill would be the most accurate, although it also won't have that chemical taste you can get from propane. You aren't getting the smoke from the charcoal, so that taste isn't there. It definitely does give the grilling texture, though, and it does it very well. :)