Today I’ve got the Gotham Steel electric smokeless grill and griddle.
I know there’s a lot of you out there that want to know if they should spend 80 bucks on this grill.
See my favorite indoor electric grill!
It comes with the grill and the griddle and you got a couple of instruction books.
It plugs in like most other grills. Very simple.
First I put it on high because I was doing hamburgers and the instruction guide says hamburgers on high to medium for 7 to 10 minutes.
After about 5 minutes the grill was sufficiently warmed up so I dropped some burgers on it to see how much smoke the smokeless grill emits.
I’ve got sizzle, that’s a good thing, I like that sound. Immediately I got smoke but it says it will be a little bit of smoke from fatty foods.
Hamburgers got nice grill marks, I like that. It’s a very nonstick surface, I’ll give it that. They flipped nicely. There was not actually too much splatter, which I’m surprised about because last time I did hamburgers on my oven, there was splatter everywhere. In this case, there was a little bit of splatter.
After a few minutes the smokes died down a little bit. It’s certainly not as much smoke as outside on a grill and once I flipped them there was actually less smoke than there was before.
If you take a look at the box of this grill, it says electric smoke-less grill and griddle, but there’s an asterisk next to smoke-less, and down there on the box it says it gives you less smoke but fatty foods may have more smoke.
It has a nice nonstick surface. How long that will last remains to be seen. Some people have a bad luck with these nonstick surfaces, some people have a good luck.
After the hamburgers were done, I let the gill cool off, I just turned it off, I let it cool completely to see how the cleaning process goes.
You’re supposed to hold it upward so water doesn’t get in the part where it is plugged.
I noticed in some areas you have to get in all the different cracks and crevices, which on a normal grill you don’t worry too much about but on this one you have to. I think that’s basically good though. You’re not supposed to use it till it’s completely dry.
Next I cleaned the drip pan. There wasn’t a lot of grease in there. I’m not gonna worry too much about getting this perfectly clean because all it does is collect grease; it’s gonna get greasy again.
Next I tried a steak to see if this one smokes or not. It says in the instructions that a steak, 1/2 to 1 inch thick, cook on high for 10 to 15 minutes.
So I wanted to see how accurate that is and how much smoke I get out of it.
It was not smoking initially as much as the hamburgers so I let it to see how it goes over time.
When it was time to flip, I saw there was a little bit of smoke. But if it’s January and freezing outside and I want a steak, this would produce much less smoke than using a pan inside, because the grease drips away from it. So I think it’s certainly an acceptable way of making grill food indoors.
I flip steak over and it looked good. I let it cook for about another six or seven minutes.
After 15 minutes, I turned it off and take the steak off the grill and let it rest for a few minutes. It cooks seven minutes on each side. I cut it open to see how it actually came out on the inside and it came up pretty good.
14 minutes, not a lot of smoke, the smoke detectors did not go off, so I think that did pretty well. When it comes to taste, the steak came out really good, as good as I did on the grill. So I’m happy with the steak.
The smoke was minimal, it would be a lot smokier if you used a pan in the house. Especially in cold winter day and you want a steak inside, that would certainly be a good alternative to going out in the cold or using a pan inside.
One of the advertised features is that you can just wipe this clean. After it cooled off completely, I took a paper towel to see how much I can wipe off of that.
I mean I can kind of like scrape it clean, I wouldn’t say it just wiped clean, I could have tried wiping it right when it was hot, but the instructions say to let it cool before you put it under water.
I put it under water and it’s coming off pretty well. It’s a little more caked on than the hamburgers but I don’t think this is gonna be a problem. You’re not supposed to use the abrasive side of the sponge though, just a soft side.
I got a couple pieces of a residue that I was having a hard time getting off. I’ve tried hot water, tried to scrub it off with a sponge, paper towel, I used my fingernail.
These nonstick surfaces aren’t always what they advertise, especially when they’ve been exposed to high heat and grills gonna have high heat, especially when you are doing a hamburger or a steak.
I did not want to scrub too hard. So I put the grill back on and tried to clean it off once it’s heated up. It immediately started to smoke. So whatever residues were on the underside, they started burning off. So I was getting smoke even without food on there.
Not a huge deal but you have to just be aware that this smokelessness is not completely smokeless.
I still never got that a hundred percent, but I got most of it clean. So I let it finish burning off and moved on to the next thing.
Next up I got some shrimps and salmon. I used the recipes from the book. I used the suggested cook times for those.
I put salmon and shrimps and shrimps were sticky from the beginning! Some of the shrimps stuck more than the others.
So really the two things to consider on this grill are how much is a smoke, and in case of steak the not much, not as much as a pan, the hamburgers also not as much as a grill.
The other thing to consider is the nonstick surface. It’s not quite as perfect as they show in the advertising. The shrimps did flip okay but some of them are a little bit stuck to the surface so it’s not as perfect as advertised, although I still think there is certainly some value to a product like this.
There was a little bit of smoke, but it was minimal.
There was a lot of residue from the shrimp. Salmon did not stick. That was nice. After it was done, it was time for shrimp taste. And it was good grilled shrimp. It came really nice.
The salmon also tasted very good. Crispy on one side, tender on the rest of it. That came out good. I’m happy with it.
Here’s what I was worried about. They say when you clean it, you’re supposed to let it completely cool before cleaning, wipe it off of the excess grease.
However, when I looked at the grill with all this residue, it was obvious that I won’t be able to swipe that off. This is not how they depict it in the advertising.
I like the way that grill works but I think the clean is gonna be much more of a problem than they make it look like.
Next I moved on to the griddle. How about making a complete breakfast with sausage, eggs and bacon on the griddle.
Sausages would be, medium-high, eight to ten minutes but my sausages were uncooked so I left them longer than that. Bacon also medium-high at eight to ten minutes and then eggs, I put those on last, dropped it down a medium.
Because I used uncooked sausage, I let it cook a little bit first, then I added the bacon and then added the eggs.
The nonstick surface worked great the first time, but it’s how it works over time that really matters and there was very minimal smoke. When they say smokeless, they’re not saying smokeless, they’re saying smoke-less, that’s what that means, because there is smoke, but it is less smoke.
I noticed that the pieces of bacon in the middle were getting done faster than the pieces of bacon on the outside and unlike the grill, obviously, they’re sitting in their own grease and there is more splatter than I had before. So you should plan to rotate the bacon in and out toward the center as you cook it.
There was a lot of grease on the griddle. But I was really worried about the grill. I think that high heat is what does it. These nonstick surfaces work great until they get exposed to high heat, but how are you gonna grow that high heat, you need high heat.
I will say once again there was a much more splatter on the griddle and there was a lot around the edges on the counter. I had to change my shirt because I had it on my clothes. So definitely the splatter is significant with the griddle.
Griddle cleaned up nicely, they always do the first time but over time is what I’m worried about.
Next for cleaning was the grill. It took a lot of scrubbing and since I can’t use a scrubber with abrasives, it’s gonna be a bit of a task to keep this clean.
The instruction states that the black base can also be put in the dishwasher so I put both of those in there to see how that and the drip tray do.
The drip pan and the black base came out of the dishwasher very nice. They seemed to handle the dishwasher cycle very well, there was no grease left over so I think they definitely perform well in the dishwasher.
Here are my final thoughts on the Gotham Steel electric smokeless grill and griddle.
Keep in mind that the word smokeless is hyphenated as smoke-less not smokeless. That’s because it does smoke less than other grills but it still smokes and I don’t have a problem with that. I think that’s actually a good feature.
My problem is with the nonstick surface. After that steak went on high heat for 15 minutes, it wasn’t the same after that and these new nonstick surfaces are easy to degrade with things like high heat and abrasives and you got a grill on high heat.
So I’m not sure that the nonstick surface lives up to the advertising. The other thing is this was an $80 grill. It seems a little bit steep for this especially when the nonstick surface doesn’t really live up to the advertising.
So I’m not sure it would be an investment I would make again.