George Foreman 4-Serving Removable Plate Grill and Panini Press, Black, GRP1060B Import To Shop ×Product customization General

Great burger!this indoor grill is pretty great. ive only ued it once so far, and cooked a great tasting burger with it. Love how easy it is to clean. the plates are removable so super easy to clean. very happy

WorksSam’s to be working just great added a few weeks it was a great price

It has a large cooking surface. Very easy to clean and cooks great!It has a large cooking surface. Very easy to clean and cooks great!

Beats the very old oneeasy to clean upBrats

The instructions should warn the user about possible caustic smoke on startup and to put it outside on the initial preheat.Yes, I “like” this grill. Think of it in the same way you think of any outdoor charcoal grill. Both have no on/off switch, both have no effective temperature control, this grill runs the plates at 450 degrees after pre-heat.Like many others mine spewed a caustic smoke after plugging it in for it’s first preheat. It was coming from the hinge area and not the plates, can’t quite identify what was burning but it was nasty smoke and hung in the kitchen for a while. This is really alarming and makes you get the fire extinguisher ready. It only did it the first time. So put it outside on initial startup.Pressing on I put a frozen 80/20 1/4lb burger on (after the ‘green’ light came on) for 6min. It became a 1/4″ thick completely dry hockey puck (but with wonderful grill marks) that even my cat and a raccoon walked away from. It has a thermostat because you can hear it click, it desperately needs some kind of temperature control or a much lighter top. It just crushed a usually juicy frozen patty into leather. It also needs a longer power cord and a larger drip tray. One 1/4lb 80/20 burger filled the tray to 50%, 3 would have overflowed the tray and 2 would have filled it to the brim.The initial deal-breaker was less the alarming amount of caustic smoke during the first preheat but rather how heavy the top is and how dry the resulting hockey puck which used to be a burger. But now I’ve fixed it with a couple of feet of aluminum foil.I initiated the return procedure, but because of how fast it’s ready and how fast it cooks and the wonderful grill marks I reconsidered…I did not return it though Amazon sent the requisite label and I am now giving it 4 stars since it works now as I’d hoped with modifications. I must admit the grill marks achieved indoors without the need of an exhaust fan to the outdoors and the lack of spatter all over the place convinced me to keep it, that, and that this was only 30 bucks.The caustic smoke was only seen on the first preheat, so put the unit outside for that first preheat, and they really should have said that in the instructions. The back of the aluminum plates turning black is a natural thing as aluminum oxide is black and the plates are unprotected on the back side from the heating elements. Of course you aren’t eating that oxide, it’s on the opposite side of where the food goes.So, HOW TO FIX IT: Take about 24-30″ of aluminum foil and roll it up tightly, it should be a 12″ long log 5/8″ to 3/4″ in diameter. Put that log behind the vertical edges of the plates at the back so it will push the rear hinge upwards on closing the lid. This will allow you to decide how much pressure the top exerts on the food depending on how close to the back you put it. If need be, you can also prop the front up using something under the handle, I haven’t needed to do that yet but I’m only making 2 1/4lb 80/20 frozen burgers and now they aren’t hockey pucks but juicy and with wonderful grill marks.I should also note that George talks about “knocking out the fat” in the commercials. Therefore, I should have suspected this thing would want to squeeze all the fat and moisture out of everything it encounters. I’m sure some like that feature. I do not. The fat is the flavor and moisture is imperative. So try the rolled up foil trick and remember you can also prop up the front via the handle to let the plates just touch the food.Another suggestion, as in the second picture, use a half or whole cookie sheet instead of the drip tray. See the pictures and notice that from the side view you can see there is a range of places ranging from all the way at the back to all the way at the front to put the food.Also, when grilling hot dogs or other cylindrical sausages and placing them horizontally, prop up the front feet by 3/4″ and the fat will still drain but they won’t try to roll off down the front when you open the grill. I use 2 empty Altoids tins under the front feet. This raising of the front feet also has the effect of the top not exerting as much pressure on the food, assuming you use my “fix” of putting the foil log at the back.Other than the smoke on first preheat, I’m happy with this indoor grill.