Jay Ar wrote:

> Peter Aitken wrote:
>
>>"Jay Ar" > wrote in message
hlink.net...
>>
>>>Hi to all.
>>>Indoor Gril vs. Electric Broiler : which of the two will produce the
>>>better medium-rare T-Bone? Also, any brand recomendations? Are they
>>>any better than the regular broiler compartment in an old fashioned
>>>gas range?.
>>>Thanks in advance.
>>>
>>>J.R
>>>
>>
>>Many people believe that the best way to cook a steak indoors is in a
>>cast iron pan, searing on the stove top and finishing in a hot oven.
>>You might want to try that before investing in a broiler.
>
>
> ================================================== ========
> They are absolutely right. I tried it once and is one of the best steaks
> ever !! However in my case is very impractical. I live in a small Apt. in
> N.Y. and the amount of smoke was incredible.
> So again, I'd like to hear the opinion of some of you ladies or gents. who
> are using either the Electric Broiler or the Indoor Grill. TIA

We have an indoor grill. It's rectangular open top grill with a small
griddle on one end. It does create smoke some of which can be
controlled by adding water to the base. It does a decent job, IMO.
With this style, be sure to disarm your smoke detector. We very seldom
use it as we have a gas barbeque outside just off the kitchen. I'd be
interested in hearing how much smoke the George Foreman style produces.
On of our kids lives in an apartment and can't have a propane or
charcoal barbeque. We were thinking of a George Foreman for ease of use
to give similar effects as barbequing.
>
>
> J.R.
>