Mike’s Vertical Grill is an interesting and unique cube shaped grill that loads charcoal in the left and right double walled sides. You clamp meats in a grill basket, and then insert them in a slot that runs between the two walls of charcoal. There, both sides cook simultaneously, decreasing cook times and eliminating flipping. A water pan at the bottom catches drippings and kills flare up, a key feature that inventor, Mike Esposito, believes reduces carcinogens. May be, but sizzled drippings are also one of the flavors we love in grilled meat.
AND, Esposito’s design requires use of self-lighting charcoal like Kingsford’s Match-Light charcoal, which has mineral spirits added to promote ignition. Kingsford and government regulators say it is safe if you follow instructions. But, we suspect it can taint the food and don’t recommend it. Click here to read more about charcoal.
How to Use Mike’s Vertical Grill
There is no temperature control, it is meant for high heat cooking only. Still, if one wants to crank out burgers, steaks, chicken and other thinner foods with little muss and fuss, Mike’s Vertical Grill merits a look. You just clamp down foods in the grill basket, slide them between the hot coal walls and cook until done. Since checking meat during the cook defeats the overall design, Esposito recommends cooking by time. “Times may vary depending on size”, he states, “but on average: Hot dogs take just 75-90 seconds. You can cook a whole chicken in 25-35 minutes. Hamburgers take only 4 to 6 minutes. And a London broil an inch and a half thick is perfectly grilled in just 6 to 8 minutes.” You can fill the top with charcoal. Plus, it has a rectangular grate for a secondary cook surface.
Mike’s Grill is portable and has a certain cool factor that should be fun for BBQ parties and tailgating.
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