George Foreman Smokeless Indoor Grill
Our smokeless indoor grill brings the outdoor grilling experience to your kitchen year-round. The advanced fan-cooled design captures smoke and redirects it through a water tray, eliminating up to 95% of the smoke traditional indoor grills produce.
The integrated fan draws smoke downward as you cook, channeling it through a water-filled tray positioned beneath the heating element. Water captures and cools smoke particles before they reach the air, while the exhaust vents direct any remaining vapor away from your kitchen.
Grilling surface and capacity
The 200-square-inch plate provides room for four burger patties, six chicken thighs, or eight hot dogs at once. We designed the nonstick coating to release food cleanly without added oil, and the ridged surface creates authentic grill marks on steaks and vegetables.
Our sloped design isn’t just a signature feature from the classic grills lineup. It serves a functional purpose by guiding rendered fat and marinades into the front drip tray as food cooks. A quarter-pound burger releases roughly two tablespoons of fat during grilling, all of which flows away from the meat instead of pooling underneath.
Temperature control and cooking performance
The dial adjusts heat from 300°F for warming tortillas to 450°F for searing ribeyes. Surface temperature stabilizes within three minutes of powering on, and our embedded heating element maintains consistent heat across the entire plate.
The included glass lid traps moisture and heat for foods that benefit from covered cooking. We recommend using it for bone-in chicken pieces and thick pork chops that need time to cook through without drying out. The cooking times we’ve tested range from four minutes for shrimp to twelve minutes for chicken breasts, depending on thickness and your preferred doneness level.
What makes this grill smokeless
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Common questions about the Smokeless Indoor Grill
The smoke-reduction system captures approximately 95% of smoke during normal grilling. You may notice minimal wisps when cooking heavily marinated meats or very fatty cuts at maximum temperature, but it won’t trigger smoke detectors or leave lingering odors in your kitchen. Keeping the water tray filled ensures optimal smoke capture throughout your cooking session.
Yes, the lid is optional. We recommend using it for thicker cuts that benefit from retained heat and moisture, like bone-in chicken or pork chops over half an inch thick. Leave the lid off when grilling burgers, hot dogs, or vegetables that you want to develop a drier, more charred exterior.
A full water tray handles 45 minutes of continuous grilling. Check the water level if you’re cooking multiple batches back-to-back. The tray slides out from the base in seconds for quick refilling. Running the grill with an empty water tray reduces smoke-capture effectiveness but won’t damage the unit.
The smokeless model prioritizes smoke reduction with its fan and water tray system, while our removable plate grills focus on easier cleanup with plates that detach completely for dishwasher washing. The smokeless grill’s plate is also removable but requires the integrated smoke-capture system to remain in place during cooking.
We recommend thawing meat before grilling for even cooking and proper temperature control. Frozen proteins release excess moisture that can overwhelm the drip tray and create steam. If you must cook from frozen, add 50% more time and use the glass lid to help heat penetrate to the center.
Our nonstick coating is rated safe up to 500°F, well above the grill’s maximum 450°F setting. We use PFOA-free materials in all our nonstick surfaces. Avoid metal utensils and abrasive scrubbers to preserve the coating. With proper care, the nonstick surface maintains its release properties for years of regular use.
The grill plate reaches cooking temperature in three minutes from a cold start. We recommend preheating with the lid closed to build heat faster. The ready indicator light turns off when the surface hits your selected temperature. For consistent results across multiple batches, leave the grill on between cooking rounds rather than cycling it off and back on.