Charcoal Korean BBQ Grill Outdoor Portable BBQ Grill, Stainless Steel with Air Blower and Carry Bag

I honestly really like this grill, although I will be honest with you: I’ve only used it twice.So, in my pictures, I have this rectangular grill net/grate. I actually purposely tried this out because my Korean grocery store in my city sold these for $3. That’s THREE whole bucks. I needed to see how well it held up. Anyways, YES, I did use the 12 inch grill plate/net that was supplied with this set too, but I forgot to take any pictures.12” Grill Net/Metal/Plate/GrateThe first time I used this grill for Korean bbq (thin beef and pork meats). The second time, I used it for 6” yakitori sticks. The 12” grill net it came with was good. I didn’t expect it to be nonstick, to be honest, and it wasn’t by itself. The first use, I coated it with oil or lard (I can’t rmbr which). The second time, I didn’t at all. The noncoated second time made the meat stick on more, but it wasn’t a big deal. As I continued to cook with meats with fats, it continuously oiled my grill net. I also had a spare circular 12” grill net from another grill, so once the first grill net was all charred up, I changed it to the second one. It’s a good idea to have a spare one lying around anyways if you have a party of more than 2 people so that when the grill net gets too dirty, you can change it out to another one without all the stuck on foods. The premature charring is usually going to be from the sauces/marinades, so it’s a good idea to do non-marinated meats first, then marinated meats (just a tip from years of experience with having only one 12” grill net to work with, but not a rule).The heat is the hottest in the center. If you take a look at where your charcoals are, imagine a straight vertical line from where the edge of your charcoals are, up to your grate/net. That’s about how far you can cook your food. So for this 12" grill, the surface cooking area is really about 9-10". The edges that don’t even have any coals right underneath are really just to place your meats there to keep warm, and won’t really cook anything. This is pretty basic across many grills with dome-shaped grill nets. I always thought of it as temperature control with the center being the hottest and then gradually gets cooler towards the edges, or at least, that’s how I learned it. Even a very slight curve in the grill plate or grill nets changes the cooking temps across it.Charcoals:I used a chimney both times to start my wood lump charcoals. Once they ashed over, or like 95% ashed over, I dumped it into the grill. I placed the grill net on top, then waited 5 minutes to preheat the grill net before I started cooking. One thing I don’t have much experience with is with charcoals though. So both times, I made many mistakes. 1st of all, I didn’t put enough charcoals. I mean, I thought I put a lot, but when I poured the small chimney full of charcoals into the grill, it didn’t fill it all the way to where it was supposed to be. This created a further distance between the heating source and my food than it should. I didn’t know this at the time; I really thought I had enough charcoals (see pictures). It made cooking my yakitori take a very, very long time. 2nd of all, I didn’t know that wood lump charcoals burn A LOT faster than brisket charcoals, which now makes a lot of sense because the wood lump charcoals I have feel a lot less dense than the usual brisket charcoals. So, after filling my grill with the charcoals, I had maybe 40-50 minutes of cooking time, if that. But instead of refilling it with charcoals, I gave up and took my yakitori inside to the stove and cooked up the rest. Disappointed. But not with the grill. It was good with the kbbq stuff, but again, with wood charcoal, I also had the same problem with the small window of cooking time.I have NOT started the charcoals in this grill itself; I’ve always used the chimney because it takes half the time, but I assume it should be fine to start it in the grill. If this grill could handle 1100-1300 degrees of ashened wood charcoals without anything warping, I don’t see why it couldn’t handle starting charcoals inside of it. Although, I have very little experience with charcoals, so I don’t really know if it usually gets hotter than 1300 degrees when starting charcoals up vs ashened charcoals. I also don’t see any complaints here about anything warping, so that's good.I have never played with the blower that it came with, but I really think I should use it or a fan or something to get the temperature up.While cooking, ash does come out from the bottom. I put a pizza hot plate underneath my table, just in case. If I’m cooking with meats high in fats, like pork bellies, I’d definitely also put a tray or foil on the table to prevent drippings from getting everywhere.Cleaning:Cleaning up was as expected. Cleaning the grill net was simple and easy with soap, water, and a sponge. There was maybe a piece or two of really stubborn and small black bits still stuck to it. I just soak it in hot water and soap for about 5 minutes, use my finger nail to pick it out, and it’s done.The grill handles can be pretty hot, so unless it’s cooled down, I wouldn’t move it to clean yet.Both times, I did not put foil inside the grill and under the coals to catch the drippings. Next time I will give it a try to see if it’s worth the effort though, because cleaning this grill was really pretty simple even with the drippings. After emptying the charcoals into water (by clipping it out with tongs), I let the grill itself completely cool down. The ash is on the lowest bottom tray with the charcoal grate. When it was cool to touch, I lifted it out and emptied the ash. Then, I lift out the middle part of the grill. I take off the legs from the top part of the grill, and I take everything to wash in the sink with just soap, water, and a sponge. Comes off easy. If I’m feeling lazy, I leave it out and wash it the next morning.When everything is dry, I stick it back into the bag and store it in the garage. The bag feels like recycled material, which I’m fine with. I just need it to store my grill.Things I would change:It would be nice to have a separate removeable ash tray that I can take out from the bottom, rather than through the inside of the grill. That ash and drippings can collect as I cook, and I just don’t like it spilling out from the holes on the side. Although it hasn’t happened yet with this grill since I haven’t grilled anything drippings-heavy, I already know it will become a problem, especially with meats high in fats (like pork belly and pieces of steak) and with more than 2 people. It’s also a good idea to empty the ash so that it doesn’t keep coming up and onto the food. IF ONLY there was an additional removeable ash tray.Overall Review:I like this grill on a whole. I like that the quality of the grill net; it's nice and not flimsy (usually for a 12" of this quality, it already costs between $12-22 depending if you get it online or in stores). I like that it packs away small and light in a bag. I love how portable it is. I like that it isn’t difficult to clean, and everything fits in my sink (not like some really big oversized things). I LOVE that nothing has warped nor rusted; there hasn’t been a single complaint about warping nor rusting at all either. Speaks to the quality of it, for the price.What I don’t like about it is that the metal does feel a little bit flimsy, but I can live with it. I also don’t really like that it actually has many parts to clean. Although I don’t mind it, I had a day where I was just comparing it to my other grill and realized that this grill had 2 extra parts more I needed to clean. BUT… I guess when I compared it to actual Korean charcoal grills, it’s really not that many extra parts.What couldn’t really be helped though is that a 12” grill has cooking surface area being only about 9-10” or less. Pretty common, I guess. Basic dome-shaped grills are usually like that. I don’t really like it especially when I get hungry, but for 1 or 2 people, this is good enough. For 3 people though… you’d better look for the larger rectangular ones (and if you’re looking for the same kind of kbbq style/Japanese yakiniku rectangular grills, you’ll also notice about 2” or more of the edges don’t actually cook anything and only warms food. So keep note of that).

I took it camping few times now and cooked beef, pork, and veggies on it for 3 people. It does its job and saves so much coal compared to the big camping site barbeque pit! It's sturdy enough, but light enough to be portable and easy to clean!

Just unboxed and I have yet to use it, but so far I am very pleased. The "bottom plate" and the grates are a lot heaftier and more durable-feeling than I expected them to be. All other components are as expected.My only gripe is that as I was looking at the pieces and putting it together and taking it apart, I thought, "hm, lot of sharp edges I could cut myself on." Seconds later I felt something sticky on the back of the instruction sheet, and found my finger covered in blood. Thing injured me before I even messed with the hot stuff.That said, it's not a major concern for me. Just a warning to be more careful, and a docked star because they could have smoothed those edges down and chose not to. Overall pleased. I'll update after using it if it's extraordinarily good or bad, but I expect good things.

great product with good quality. i was really enjoying the cookout with this grill. also very easy to clean on the next day. lots of people from i know asked me where i got this grill and three of them already made the order. five stars product overall except the little blower which was broken after one minute use.

I like the quality of the parts. The legs are not as sturdy as I would like. The actual grill did a fine job grilling my shrimp & fresh peppers.

The media could not be loaded. I took a chance at this small bbq grill and to my surprise it’s great! I recently had a bbq with my coworkers which I had to haul a medium sized Weber. It wasn’t even worth bringing to the beach 😢. This little grill though I see in my future. It’s light, sturdy enough, and it gets the job done. If you’re looking for something that won’t break the bank and something that’ll work well from 2 ppl to maybe even 8. This is it!

Just right for two. Easy to keep clean. Needs to have a dome lid to help with capturing the smoke and cooking. I bought a cheap lid and works well.

Hey so I really wanted something small and easy to use but was not sure because there where no reviews on this product so I took a chance since it was so inexpensive. No regrets here! YOLO! LOL. We did a weekend vacation in a Yurt in Vermont and this was our Saturday night BBQ dinner. Steaks came out juicy and perfect! We honestly did not expect to have a Michelin star dinner with the 20 dollar toy but this is not a toy it a magical gift! Sorry I do not have the best pics, I was not expecting to post anything but since there is no reviews yet I decided to use what I have! Great Product!