- [Narrator] We are Sorted. A group of mates from London exploring the newest and
best in the world of food, whilst trying to have a
few laughs along the way. (laughing) We've got chefs, we've got normals, and a whole world of
stuff for you to explore. But everything we do starts with you. (upbeat music) - Hello, welcome to fridge cam. This is Jamie and I'm Ben. - And today, we give our
two chefs a barbecue, but no outside space to use it. - Hashtag smoke alarms. - This is a smokeless charcoal grill and we are going to put it to the test. - Yeah, now it says use
in a well ventilated area but it should be smokeless, so we're gonna follow the instructions in this fairly large studio, with a few extra doors and windows open. And if it sets off the
alarm, then we know. - Ben, you're famously bad
at unwrapping presents. - What I'm hoping is this negates some of the problems we have, like, how long it takes to heat up and all that nasty, smelly smoke. - All I wanna do is barbecue indoors. - Transparency upfront,
this is not a hashtag ad like all of our other 'Chefs
review big kitchen gadgets'. We bought it ourselves
with our very own money. - It's so sturdy. - [Ben] We're gonna put
it to the test properly. We have got the beach hardwood
charcoal they recommend and the lighter fluid they recommend. What could possibly go wrong? Oh yeah, we're doing it inside. That they don't recommend. (laughs) (charcoal pouring) Logic here is that it's got a built-- - I spilled some. - [Ben] Logic is, it's got a built in-- - It's 'cause I opened the bag funny. - [Ben] Who's had too many coffees today? Don't do that! The logic here, it's got a built in fan, which means it blows air into the charcoal and it burns at a temperature
that doesn't give off smoke. The thing I hate about a charcoal grill. 45 minutes or more to get it going before you can cook on it. This claims five. Two things you get from charcoal. One, smoke. Hopefully, the fan will stop that. Two, embers and sparks flying off. Don't want that in an
enclosed environment either. That's why it's enclosed
within its own little cage. - It's making noises and giving off heat. Both good things for a barbecue. - Embers, we're getting embers already! That can't have been
more than a minute or two and it's already crackling and glowing. We're gonna test it today with five things that are notoriously smoky on a barbecue. Just to see what happens. - Can we cook? - Good to go. (bell dings) - Number one, the people's favorite. A sausage. Now, notoriously,
sausages are full of fat. They drip fat onto charcoal, it flares up, it flames up, you get
sooty sausages and smoke. - So, I'm scared. - Treat it like a barbecue. - I'll try all the different combinations. - [Ben] So these are well
seasoned and herbed pork sausages. They've been allowed to
come up to room temperature. Now the key to a good
sausage on a barbecue is relatively regular
turning, once they get going, so you get them nice and evenly colored, but you don't want charcoal on the outside and raw sausage in the middle. That's when it's too hot. - The only difference
between cooking sausages on the barbecue and like, under the grill, is the fact that you get
that charcoal flavor. I just do not see how we're gonna get a charcoal flavor here. - I think this is replacing
your outdoor grill, so that the 'barbecuer' doesn't have to be at the bottom of the garden
with a smoking barbecue but can actually be around the table with everyone and all their friends. It's here with you. - Still want flavor. I'm not compromising on flavor, Ben. I think it's time to turn them. OK, we're getting some color. No oil, definitely very central heat. - So I think the
interesting bit will be is we gave some of those a prick. If fat dribbles out, it's the fat that will catch and
spark, so that's where, do you use the outer
ring or the inner ring? Either way, the fat shouldn't
drip onto the charcoal. What kind of barbecue
only has one food on it? I think we should do number two. (bell dings) Number two, a meat with a marinade. We've gone for bavette steak, we've got like a chimichurri marinade. And I've deliberately gone for something that's quite thin. So is it hot enough to
cook and sear the steak before overcooking in the middle? (grill sizzling) - [James] I'm feeling like
the middle is the place to be. - That looks like smoke to me. You would still get some smoke, even on a cast iron griddle, wouldn't you? - Yeah. - The smoke isn't coming
from the charcoal, the smoke is coming from the food. You can't remove smoke, I'm
only thinking this through now. Like, it would smoke on a
smokeless cast iron griddle. (blowing smoke) - But I'm not worried. Maybe I should be. - I might open the door instead. - Maybe I should be. No, no, come on. (upbeat funk music) That looks good. - Bavette has only had maybe
two minutes on each side. Nice and hot. We think it's done,
we're gonna let it rest. (upbeat funk music) All right, bavette. What you looking for? - For this, I'm looking for it rare. I'm looking for a nice
color on the outside, but you can get that in a pan. I want a little bit of barbecue flavor. - Good steak. - It's good steak. - If someone served that
to me at a barbecue, I wouldn't send it back. - [James] It's not got the
barbecue flavor though. - Not really. It's got charring, it's
got a great marinade and it's delicious. - [James] It claims it's a charcoal grill, therefore I want charcoal flavor. - True. - [James] On the outside,
it doesn't seem to cook quite as well though. I don't know if that's just
us playing with the heat, but that is a very small cooking area, if that's the only area
that's gonna get color-- - But you don't want to cook everything on a barbecue at full whack. - That's very true. - You could cook your sausages there, move them to the outside to keep them warm while you cook something else. - That's very true. - And you just keep moving out. - Yeah. - [Ben] Sausages, five or
six minutes on the grill. Sliced in half, important for a sandwich, so they don't roll about. Chef here has charred some
ciabatta, caramelized onions. (alternative music) What are you hoping for? - We already know they're super juicy. We already know they're cooked,
'cause we've cut into them. The color on the outside is really good, so we've got lots of char. - Sausage and bread. - Yeah, again, I'm just
looking for charcoal flavor. Gimme some charcoal flavor! Cheers. - [Ben] There's a reason sausage is a firm favorite on a barbecue. Done well, served well,
charred bread, juicy sausage with a crisp skin. - It's not making me think
of an outdoor barbecue. And I know we're not
necessarily comparing it to that but I really just, I just
want charcoal flavor. - Gonna tell you now,
you're not gonna get that from any of the other ones either so-- - [James] I know. I'm gonna adjust my
expectations accordingly now. - You don't have to go pretentious with some caramelized onion. We just happened to have
some knocking around. A squirt of ketchup, there's actually nothing wrong with that. - Ben, finish the sandwich
and we'll move on. (bell dings) - [Ben] Number three, we're
gonna barbecue halloumi with some oregano, salt and garlic. (alternative music) That's definitely smoking. But again, not the charcoal. - Ben! Ben! We've learned that oil smokes. - Well, obviously, but it's... But maybe if you were to char grill it and then toss it in a seasoned oil-- - Fresh, herbed, seasoned oil. - Obviously, anything with a lot of oil is going to smoke, 'cause
it's the oil that's smoking. - With that, it doesn't matter whether it's an outdoor or indoor thing, you know? Like, a charcoal grill
is a charcoal grill. And you expect a charcoal flavor. Sorry, I'm kind of beating
a dead pony right now but, you know, I just love a barbecue. - Never-- - Is that the right turn of phrase? I think it is. - Hmm, I kind of like combined-- - I don't think you should
beat dead carcasses at all. - Flogging a dead horse. (laughs loudly) (alternative music) - Halloumi. We've got the char. Warm through, garlicky oregano,
that's what I'm hoping for. - It tastes like a barbecue. - [Ben] 'Cause it was
the oil that was smoky. Could catch the fire, you
get the smoke from these. It's the best yet. Turns out that little thing kicks off a fair old bit of heat. And that is what you want. Super hot, so you get color and enough time on each side for lines, but so it's still holding its form and you should turn it over. - It's probably a minute, each side right? - I think that probably was. (bell dings) - [James] Number four. We're gonna barbecue trout because trout's delicious on a barbecue. And it's an oily fish, so it's
gonna give off a load of oil that may or may not give off smoke. I'm just gonna move this
incredibly hot barbecue. Good, right? The fish is going on. I've stuffed it with
some lemon and some herbs and that's just gonna, kind of, steam inside the fish
as the outside chars. Good color. - [Ben] No sticking, great color, so hot that it doesn't really
have a chance to stick. (paper tearing) - I think for the first
time, this is actually going to benefit from
being moved off the middle to the side, so it can keep cooking, but have no more color put on it. (upbeat music) - [Ben] Right, fish done. Nice crispy skin, hopefully
flaking flesh that comes away. It's had, what did it have? Maybe three or four minutes each side? - Yeah, maybe ten minutes total, 'cause we moved it to the side this time. You're right about the skin. The fact that it's charred
means so delicious. - This fish is so simple. It's just relying on its freshness. And it is just flaking away and look, leaving that skillet in there. Cannot knock that at all, James. That is a well-cooked fish. (bell dings) Number five, pineapple. And at this point, we pretty much know what's going to happen. We chose it, 'cause it's got sugar, which might begin to caramelize and smoke. - [James] We are marinating
our pineapple in a mixture of dark brown sugar, orangeade and honey. - [Ben] Still pretty hot,
but after an hour of cooking, I think we're beginning to get to the end of that batch of charcoal. Right, while it's still red
hot in there a little bit, whack a small amount in, grill back on. Tell you what, if you're
careful 'cause it's hot, that's easy to fill up. (electronic music) Right, tuck into the pineapple. - [James] It looks great. - Cheers. - Cheers, mate. - Good day. Warm, tropical sweetness with that slight burnt, bitter dark brown sugar. - Yeah, that's what, you
want something super hot so that sugar does start to burn. So you've got that very dark
brown, almost bitter, sugar. Starting to burn and it just goes so well with the sweet pineapple. - Big chunks of pineapple
like that, searingly hot, basically until you get
good caramelization. Two, three minutes on each side? - Yeah, there's no need
to cook it through so, watch the color. Ben, what do you think? - I think I really like it. In a small, enclosed space. City garden balcony,
this is pretty damn good. - I agree, it's not an indoor barbecue. - No, it does say that on the box. (laughs) - Don't quite get the charcoal flavor of a charcoal grill. But you do get the smokiness that you'd get from a griddle pan. - [Ben] Yeah. The thing that most impressed me here is the speed at which you can have it out of that container and cooking and it being searingly hot. - It is of use, is the
most impressive thing about this, I think. - And you can all sit round it and no one gets a face
full of charcoal smoke and having to move every so often the wind changes direction. I like it. - I started off hoping that this would be the answer to my prayers. A charcoal barbecue indoors. It's not that. I feel like on the box
it says charcoal grill, it mentions barbecue, and
if you buy it for that, you're not gonna get the
flavor that you want out of it. - However, I would say
the majority of people who barbecue, just want
a heat source outdoor that's fiercely hot. And I think that does it. In an easy, portable, safe way. If nothing else, barbecue inspiration. Now, if you enjoy watching James and I play around with kitchen things without the normals in the way, give this video a like. - And if you do like these videos, we've made a whole playlist of them and you can find the link down below. - But otherwise, we will see you every Wednesday, every Sunday at 4pm. Tarrah! - Or whenever you want to watch it. It's the internet, it's on demand. - [Narrator] As we've mentioned, we don't just make top
quality YouTube videos. - [Man] LOL! - [Narrator] We've built the Sorted club, where we use the best things we've learned to create stuff that's
hopefully interesting and useful to other food lovers. Check it out if you're interested. Thank you for watching and we'll see you in a few days. - Since you're so good at opening things-- - It glows! - Do you want to open this as well? - Why does it glow? Sorry, Ben? (laughs) It glows!
