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Member |
We recently purchased a Ninja Foodi Grill, and so far have grilled burgers, steaks, chicken, and pork chops. The food is coming out very tasty, but in practically every case, the smoke generated is a bit much. It creates a haze in the kitchen and living room and requires a HEPA air cleaner on high for almost half an hour to clear it out. We are following instructions in the manual as per temps and cooking times, and even basting the item cooked with canola oil as they suggest. Any suggestions would be much appreciated! | ||
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Member |
Can you possibly install a legitimate hood? I've found that a lot of the ways I cook generate at least some smoke or haze, but a hood will suck that up and keep it from spreading through the house. "The people hate the lizards and the lizards rule the people." "Odd," said Arthur, "I thought you said it was a democracy." "I did," said Ford, "it is." "So," said Arthur, hoping he wasn't sounding ridiculously obtuse, "why don't the people get rid of the lizards?" "It honestly doesn't occur to them. They've all got the vote, so they all pretty much assume that the government they've voted in more or less approximates the government they want." "You mean they actually vote for the lizards." "Oh yes," said Ford with a shrug, "of course." "But," said Arthur, going for the big one again, "why?" "Because if they didn't vote for a lizard, then the wrong lizard might get in." | |||
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| Member |
Sounds normal for grilling, that's why it's usually done outside. Exhaust the smoke. | |||
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| Member |
Actually, its an electric grill made for indoor use, similar in ways to a George Foreman, but with more bells and whistles. Given what I have to work with, I guess the air cleaner is the best option. | |||
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| Crusty old curmudgeon  |
We've had a Farberware Rotisserie/grill for around 20 years and it works great with no smoke. Regretfully they no longer make them but you can buy them on eBay for a hefty sum.  Jim ________________________ "If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird | |||
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Drill Here, Drill Now |
Are you adding wood chips and intentionally generating smoke? If so, soaking the chips in water for a few hours will delay when they start smoking. My other thought is that your cooking temps are exceeding the smoke point (point at which the oil starts to burn and smoke) of canola oil. On good oil, the smoke point is clearly labelled on the side of the bottle. In addition to creating smoke in the kitchen, heating past the smoke point of oil also imparts a burnt flavor to the food. Personally, I only keep 2 oils in my kitchen: Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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| Member |
It is an electric grill - no wood chips or charcoal. The Avocado oil sounds like it may be a possible solution. I;ll give it a try - thanks! | |||
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Member |
Drop the oil. We get minor smoke but not much. Steak just pat dry and salt and pepper then preheat stick probe in and let it go till it tells you to flip Bacon preheat and throw it in for 6 min Small pre seasoned pork tenderloin just preheat stick probe in and cook Burger just season preheat stick probe in and cook Haven’t had an issue with anything sticking or a lot of smoke Even using the air fryer just preheat and throw some fries in the basket and shake after a few min and when they are crispy like you want pull and season _____________________ "We're going to die. Some people are scared of dying. Never be afraid to die. Because you're born to die," Walter Breuning 114 years old | |||
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אַרְיֵה |
Your picture looks like a FarberWare 455N. My wife and I bought our first house in 1975 and that FarberWare rotisserie / grill was one of our first kitchen purchases. I still use it a couple of times a month. הרחפת שלי מלאה בצלופחים | |||
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| Member |
Can you place it on top of your oven while cooking and have the exhaust fan from the oven cranked up from the get go. | |||
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