If you’ve ever stared down a bulky kettle grill and thought there has to be a better way, Nomad seems to have been listening. Their newest release, the Rodeo Grill & Smoker, looks less like something you’d find at a backyard cookout and more like something a very cool architect would carry through an airport. It’s a full-size charcoal grill and smoker folded into a suitcase footprint, and it’s hard not to be a little captivated by it.
The design concept isn’t new for Nomad. The brand has been making suitcase-style charcoal grills for a while now, but the Rodeo is their most evolved and refined version yet. It’s built from unibody cast aluminum, weighs 22 pounds in its single-grate configuration, and opens up to deliver over 500 square inches of cooking space. That’s enough room for 36 burgers or two full racks of ribs, which is not a small number for something you can carry one-handed. The dual-grate setup is the main unlock here: run both grates for a big cookout, or drop to a single grate for a lighter everyday session at 250-plus square inches. One grill, two configurations. It’s a genuinely smart bit of engineering that doesn’t ask you to overthink it.
Nomad didn’t try to reinvent charcoal cooking with the Rodeo, and I genuinely respect that decision. No Bluetooth thermometer, no companion app, no subscription service hovering in the background. Just charcoal, fire, and flavor, which is a philosophy that’s been working for thousands of years. A built-in analog thermometer lets you monitor temperature without lifting the lid, and four side vents give you precise airflow control whether you’re going hot and fast for a sear or dialing it way down for a long, slow smoke. These are the details that actually matter when you’re cooking something that deserves your full attention.
The material choice also deserves some credit. Cast aluminum handles heat and weather better than the lightweight steel you often find in portable grills. The cooking grates are heavy-gauge stainless steel, and the finish is rated for extreme temperatures, meaning you’re not going to find peeling paint after a season of use. There’s also a solid walnut handle on the exterior, which is a small touch but the kind of small touch that tells you something about a brand’s priorities. Someone made a decision about that handle. It didn’t have to be walnut.
Nomad makes the Rodeo in limited production runs, which is either a deliberate scarcity strategy or simply a reflection of the realities of manufacturing something domestically. Either way, it’s made in the USA, priced at $399, and the first two drops have already sold out. Drop 3 is currently available for preorder with shipping expected in October 2026. The limited-run model does create a certain urgency around it, which works in their favor whether that’s the intention or not.
The $399 price point sits in an interesting spot. It’s not cheap, but for a grill built with this level of material quality and this much design intention, it doesn’t feel unreasonable. The original Nomad Grill & Smoker has nearly 2,400 customer reviews and a 4.9-star average, which is the kind of track record that makes a higher-end purchase feel a lot less risky. The Rodeo builds directly on that lineage with a more integrated design, better heat control, and more cooking space, so the upgrade argument is pretty clear.
Outdoor cooking culture has always had a gear obsession, and the Rodeo fits neatly into that conversation. But it also works just as well for people who simply want to grill well without hauling around equipment that takes up half a garage. It’s portable without being a compromise, and it’s designed well enough that you’d actually want to leave it out on a patio. That combination is rarer than it sounds, and it’s why the Rodeo feels like more than just another portable grill.
The backyard barbecue is one of those rituals people rarely question. You lug out the gas bottle, check whether it’s running low (it always is), spend ten minutes fumbling with the igniter, and eventually commit to cooking in a cloud of smoke that follows you wherever you stand. It’s tradition, sure, but tradition and convenience are not always the same thing.
The Dimplex Crossray eXtreme is a fairly bold reframe of what a BBQ can actually be. It’s fully electric, runs on infrared technology, and looks sleek enough to sit in a kitchen showroom rather than rust quietly beside the garden shed. My first reaction was skepticism. Electric grills have a long history of underwhelming people who care about serious heat, and the category has never exactly won over grill purists. The Crossray eXtreme, to its credit, seems to understand that, and it comes in swinging.
At its core are two 1100W carbon-fibre infrared elements pulling a combined 2200W of power. That setup delivers cooking temperatures over 300°C, with searing temperatures on the grill capable of exceeding 370°C. For context, most gas grills on the market sit in that same range, so the “electric can’t get hot enough” argument loses traction quickly. The heat isn’t just high, it’s even. The patented angled burner design covers the entire cooking surface, which means no more hot and cold zones and no more shuffling your food around trying to catch a hot spot.
The design deserves attention. The high hood gives you real room to work with for larger cuts, roasts and whole chickens especially, and a meat probe is included as standard. Instead of cutting into something to check doneness, you set your preferred internal temperature and let the grill tell you when you’re there. The digital display lets you monitor and adjust elements and temperature independently, so you’re not stuck hovering anxiously over the grill the entire time hoping for the best. It’s a small thing, but it changes how relaxed the whole experience feels.
The grill plates also carry a patented design that shields the infrared elements from direct fat drip and splatter. That reduces flare-ups significantly and keeps smoke to a minimum. That last point matters more than people often realise, particularly on apartment balconies, rooftop terraces, or outdoor spaces in denser living situations where smoke can quickly become a neighbour issue or even a fire code concern.
The most interesting thing about the Crossray eXtreme isn’t any single feature. It’s the philosophical shift it represents. For years, electric grilling was seen as the compromise choice, a grudging concession for people who couldn’t use gas or charcoal. The eXtreme doesn’t feel like a compromise. It feels like a deliberate upgrade. Plug it in, heat it up in seconds, then grill, roast, smoke, or even cook pizza. The versatility is genuinely impressive, and the fact that it’s portable at around 23.6 kg with compact dimensions means it travels more easily than a full gas setup ever could.
The optional trolley adds storage and mobility for a more permanent setup, and for those wanting to go further, there’s a full outdoor kitchen version built with sintered stone benchtops that are scratch, heat, UV, and stain resistant. It scales from a weekend portable grill to a fully fitted outdoor cooking station, depending on how far you want to take it.
Is it perfect? The upfront cost places it firmly in premium territory, and if you’re deeply attached to the charcoal ritual, no infrared grill will replicate that exact smoky flavour profile. But for anyone who wants consistent results, cleaner cooking, and a product that doesn’t make maintenance feel like a second job, the Crossray eXtreme builds a genuinely compelling case.
Outdoor cooking is evolving, and the BBQ, that most stubborn of design objects, is finally catching up. The Crossray eXtreme is what happens when someone decides that electric doesn’t have to mean underwhelming, and frankly, it’s hard to argue with the results.
Some grill pans spend their days at the back of a cabinet, too heavy to bother with and too uneven to trust. Then there are the ones that earn a place on the stove every single time. The Compact Modular Grill Plate belongs to the second category. Built with a three-layer steel construction that spreads heat evenly across its entire surface, it closes the gap between a proper kitchen sear and a campfire meal, without making you choose between the two.
What makes it worth owning is the adaptability. Handles swap out depending on the situation. The plate runs on campfires, gas burners, and induction stoves without modification. When cooking is done, the whole setup packs flat, small enough to fit in a bag without reorganizing everything around it. That level of flexibility does not happen by accident. It is the result of a design that actually solves the problem rather than merely describing it.
The three-layer steel plate is where the performance begins. Single-layer pans burn where the flame sits and fade everywhere else, which is how a good cut of meat ends up patchy and dry in the wrong places. The layered construction here distributes heat uniformly from the edge to the center, keeping the temperature consistent across the entire cooking surface. The result is a better sear, better moisture retention, and food that actually tastes the way it should. Compatible with campfires, gas burners, and induction stoves, it performs just as well in a small apartment kitchen as it does over an open fire on uneven ground.
Modular, Compact, Actually Practical
Most portable cookware treats portability as a footnote. The Compact Modular Grill Plate starts there. The handle system swaps out depending on the setting, so the plate adjusts to whatever the cook needs rather than the other way around. Remove the handles for cleaning, and pack everything flat for travel. There is a specific kind of satisfaction in gear designed to disappear when you are done with it, and this plate earns that cleanly. It comes in a Basic set and a Special set for those who want more to work with from the start.
What We Like
Three-layer heat distribution: a properly engineered cooking surface that keeps temperature uniform for consistent sears and better moisture retention from edge to center
Multiple heat source compatibility: campfire, gas, and induction in one plate with no adapters and no compromise between settings
Swappable handle design: takes seconds to change and genuinely adapts the plate to whatever situation the cook is working in
Compact pack-down: flat storage with handles removed; the kind of practical detail that determines whether gear actually makes the trip
What We Dislike
No surface treatment specified: the product does not clarify whether the cooking surface has a non-stick finish, which matters for cooking delicate proteins and for cleanup expectations
Limited set configuration: Basic and Special cover the range well, but there is no option to add a single accessory without committing to a full set upgrade
The Cookware That Goes Where You Go
The Compact Modular Grill Plate was built for cooking that happens outside the ideal. An unpredictable campfire. A countertop induction burner in a small space. A situation where the cookware needs to adapt before you do. It handles all three without changing what it is, which is a rarer quality in portable cookware than it should be.
If what you are currently cooking with makes the meal harder than it needs to be, this is the straightforward fix. Pick upthe Basic or Special set and take the guesswork out of the next meal.
The George Foreman Grill sold more than a hundred million units, which tells you everything about how badly people want to cook without the setup, the smoke, and the outdoor requirement. What that number fails to explain is why, after thirty years of competing products, the fundamental problem remains unsolved. Every electric contact grill since 1994 has operated on the same basic principle: a hot plate pressing food against another hot plate, dripping grease onto a heating element, producing varying degrees of smoke and varying degrees of disappointment. The category has iterated endlessly on that geometry, adding digital timers and non-stick coatings and fold-flat designs, without ever questioning the physics underneath. Hong Kong startup COZYTIME is questioning them with the LUMO, a grill that cooks with focused far-infrared light instead of contact heat, and the approach changes the smoke problem by addressing it at the source.
Four precision reflectors focus infrared energy at food from multiple angles simultaneously, creating 360-degree heat coverage that cooks evenly from edge to center while retaining moisture, unlike hot-air convection heating, which dehydrates food. The side-mounted heating elements keep grease physically separated from any heat source, so drippings fall into a grease tray rather than the heating tube, preventing smoke from forming at the source. No filters, no fans, no workarounds. An AI system called CookPilot uses AI Vision and two built-in sensors to automatically detect food type, thickness, surface area, temperature, and weight, then selects the ideal cooking program from a library covering over 40 food types. A swappable Flavor Module lets you add authentic smoked taste to any cook by loading pellet fuels into the module, inserting it into the LUMO, and switching to Indoor Smoker Mode, where the enclosed chamber traps and circulates smoke around the food while a tight seal keeps the home clean. COZYTIME is pricing the LUMO at $329, against a retail price of $499. This pricing is exclusively available to crowdfunding backers, and the campaign will end on May 23! If you’re interested in LUMO, pledge now before it’s gone!
We covered LUMO hands-on at CES 2026 and came away calling it “genuinely novel in a category that’s seen mostly incremental tweaks for decades.” Far-infrared radiation transfers energy directly into food molecules rather than heating surrounding air first, which is how the LUMO reaches cooking temperature in a fraction of a second, using four precision reflectors to deliver full surround heating from multiple angles, cooking up to 4x faster than traditional appliances, without long preheat times or outdoor setups. Traditional contact grills heat the plate and then conduct that energy into the protein surface, a fundamentally different thermal pathway that drives more moisture out of food in the process. COZYTIME claims the infrared approach locks in 76.6 percent of natural food juices compared to conventional methods, a figure that, if it holds in real kitchen conditions, represents an actual cooking outcome improvement rather than a specification exercise. The four-reflector geometry is the physical enabler: each reflector focuses infrared energy at the food surface from a distinct angle, eliminating cold zones and removing any need to flip.
The unit handles thick steaks, skewers, quick snacks, large dinners, and even pizza, thanks to its TriForma StateShift System that allows for three different grill modes. In Indoor Smoker Mode, enclosed heating circulates warmth evenly to a maximum of 230°C (446°F), mimicking a full oven capable of pizza, casseroles, and slow-roasted steaks, and pairs with the Flavor Module for authentic smoked dishes like tender beef brisket. Fast Grill Mode hits a maximum of 270°C (518°F), where the semi-open lid concentrates heat for rapid grilling and juice-locking, delivering steakhouse-quality flavor in minutes, ideal for weeknight meals when time is short but standards aren’t. Flat Grill Mode opens to 180 degrees, creating two independent heating zones, so you can grill steaks on one side at high heat while roasting vegetables on the other, with no batch cooking and no waiting, which makes it particularly suited to dinner parties. Two heat zones running independently in a single countertop footprint is the kind of practical design decision that sounds obvious in retrospect but rarely makes it into a consumer appliance.
LUMO’s most compelling trick may be how seriously it treats flavor, because this is one of the more thoughtful attempts yet at bringing authentic charcoal-style cooking indoors. Plenty of indoor grills promise grill marks, very few deal convincingly with the taste itself. COZYTIME approaches that problem with a dedicated Flavor Module that burns pellets inside the unit’s enclosed chamber, allowing smoke to circulate around the food while the side-heat architecture keeps grease from hitting the heating elements and creating unwanted kitchen smoke. That separation is what makes the idea work. You get the smoky, grilled character people actually associate with charcoal cooking, without turning the room into part of the process. With the Flavor Module attached, the Heat Slider heats wood pellets to release rich smoky flavor during cooking, and when slid out with the griddle plate, it doubles as a high-heat searing surface for deep browning, crisp crusts, and smaller tasks like melting cheese or simmering sauces. LUMO also uses AI Vision to recognize different meats and automatically adjust heat and cooking time to match preferred doneness, from blue rare to well-done. Food-contact surfaces are made exclusively of premium food-grade stainless steel.
The LUMO app adds a layer of control that makes the grill feel more like a connected cooking platform than a standalone appliance. It offers three recipe paths, including curated official recipes from a cloud library, fully custom recipes with adjustable time and temperature for each step, and one-click AI-generated recipes created by CookPilot, with any recipe shareable through a code or posted to the LUMO community. From the app, users can track cooking progress and food status in real time, adjust temperature and timing remotely, and get notified when food is ready. That flexibility extends to the accessory ecosystem too. COZYTIME currently offers nine add-ons in total, including six cooking accessories and three additional accessories designed to broaden what the LUMO can do day to day. On the cooking side, there’s a wireless meat thermometer for real-time core temperature tracking, flavorwood pellets for smoke infusion through the Flavor Module, an extra stainless grill grate for back-to-back cooking, a fine mesh grill grate for smaller foods like shrimp and asparagus, and a Heat Slider griddle plate for intense high-heat searing up to 450°C.
Outside the cooking accessories, COZYTIME also offers a travel bag for transport and storage, plus extended coverage options for added peace of mind. Cleanup remains refreshingly low-friction, with food only touching stainless grill grates and grease trays that lift out for a quick wipe or rinse, while detachable parts are dishwasher-safe and the side-heat architecture keeps grease away from chamber walls, minimizing residue elsewhere in the unit. At 14.3 pounds, the LUMO is still portable enough to move between kitchen counter, balcony, and dining table without feeling like a project.
Retail pricing sits at $499, with the current order price at $329 – that’s a 34% reduction off the MSRP.Every unit ships with the LUMO itself with built-in Heat Slider, a region-appropriate power cord, a user manual, two stainless steel grill grates, the Flavor Module, two detachable grease trays, and a grill grate lifter. Shipping is free across the United States (excluding PR, HI, and AK), Canada, Mexico, Singapore, South Korea, Japan, Hong Kong, Australia, New Zealand, and most of Europe starting July 2026.
The Thaan Grill is one of those rare products that makes you question why nobody thought of this sooner. Charcoal grilling has always been a ritual of compromise. You either get the flavor and deal with the bulk of a full-sized grill, or you settle for the convenience of a portable unit that can’t hold a steady temperature to save its life. Thaan, the brand that’s been supplying fruitwood charcoal to Michelin-starred kitchens for years, just dropped a tabletop grill that refuses to ask you to choose between performance and practicality. It’s just debuted on Kickstarter, and if the specs hold up, this might be the first grill that actually deserves a permanent spot on your patio table instead of getting banished to the garage after two uses.
The thing that immediately stands out is how Thaan has packed professional-grade engineering into something that looks like it belongs in a Muji catalog. The grill’s triple-wall insulated body isn’t just for aesthetics, it means you can plop this thing onto a wooden table, a glass patio set, or even your apartment balcony without worrying about heat damage. The bottom-up airflow system, a feature borrowed from their commercial Thaan Grill XL, is the kind of detail that separates a decent grill from one that can actually hit restaurant-quality sears consistently. And because it’s designed around their own Thai-style fruitwood charcoal, which burns cleaner and longer than standard briquettes, you’re looking at 4 to 6 hours of cook time on a single load. For anyone who’s ever babysat a finicky portable grill, that’s a game changer. The removable ash tray and quick cooldown time mean cleanup isn’t a chore, which is half the battle with charcoal cooking.
The grill grates are 304 stainless steel, which means they won’t rust or warp under high heat, and the body is 430 stainless steel, chosen for its ability to handle thermal stress without degrading. The powder coating isn’t just for that sleek, matte finish, it’s high-temp rated so it won’t bubble or peel after a few uses. Even the handles are Bakelite, a material that’s sanitary, heat-resistant, and more durable than wood or plastic. The vermiculite insulation is the same stuff used in high-end fireplaces, so it’s lightweight but incredibly effective at containing heat. At 25 pounds, it’s heavy enough to feel substantial but light enough to toss in the trunk for a tailgate or a beach day. The dimensions, 18.75 by 10.75 by 8.5 inches, make it compact without sacrificing grilling space, offering 110 square inches of cooking real estate. That’s enough to handle a few steaks, a batch of skewers, or a mix of veggies without feeling cramped.
The real test for any grill is whether it can deliver on the promise of flavor… By positioning the charcoal tray closer to the grate and using a ventilated design, they’re maximizing heat transfer and smoke exposure, which is how you get that elusive crust and smoky depth that gas grills just can’t replicate. The bottom-up airflow isn’t just marketing fluff, it’s a feature that professional pitmasters rely on for consistent temperature control. Pair that with their fruitwood charcoal, which burns hotter and cleaner than standard lump charcoal, and you’ve got a setup that can actually pull off the perfect crust on a reverse sear or continuous waves of skewers for a crowd without turning into a temperature rollercoaster. It’s the kind of performance you’d expect from a grill twice its size, and that’s what makes the Thaan Grill interesting. This isn’t some gimmicky gadget designed to collect dust, it’s a tool that’s been thoughtfully engineered to bridge the gap between backyard BBQ and professional live-fire cooking.
What’s refreshing is how Thaan has considered the entire experience, not just the cooking. The grill’s minimalist design brings a sense of modern elegance to any outdoor setting, which is a big deal if you’re someone who values aesthetics as much as function. The insulated body heats up fast and cools down just as quickly, so you’re not waiting around for the thing to be safe to touch after cooking. The ash collection system is simple, just remove the tray, dump it, and you’re done. No fuss, no mess. It’s clear that this grill was designed by people who actually cook, not just engineers chasing specs. The fact that it’s built to last, with materials that can handle years of use, means it’s not just another disposable grill that’ll end up in a landfill after a season or two.
The Thaan Grill starts at $429, which includes the grill itself but also a 5lb box of Thai-style Charcoal. Sure, it’s on the pricey side when you compare it to the cheap mass-produced stuff you find on Amazon, but you’re paying for high-quality materials, great engineering, and a ridiculously compact design that quite literally embodies the EDC principle but applies it to the idea of having great food anywhere and everywhere. If you’re the type who treats grilling as more than just a way to cook food, if you care about the ritual, the flavor, and the experience of cooking over fire, this is the kind of tool that could easily become a centerpiece of your setup…at home, on the beach, or in the great outdoors.
Yamaha is a name that can mean two different things to different people. On the one hand, you have the famed maker of musical instruments. On the other hand, you also have Yamaha Motors which imprints the brand on motorcycles. Their products might be unrelated, but the two Yamahas share a similar spirit and passion for good design. Not a few concepts have come out from trying to bring these two different worlds together, resulting in novelties that delight and, in some cases, even become useful products. This collection of outdoor tools could have the same effect, highlighting the spirit of outdoor adventure and commitment to craftsmanship that both Yamaha companies embody.
When camping outdoors, one of the most important tools you need is fire, whether it’s for keeping warm or, more importantly, cooking food. There’s no shortage of bonfire and grill products available in the market today, but the majority of them seem to be content focusing on utility alone. The Yamaha Outdoor Tools concept, however, doesn’t forget that aesthetics and fun are just as important, adding flavor to the experience and making it even more memorable.
The Bon-Burner, for example, is nothing more than five metal sticks joined at different angles to create the semblance of sticks of firewood lying against each other. This form isn’t just for looks, though, as the top formation functions as a trivet for holding pots and kettles. The metal bars can be easily folded or detached, making transport a walk in the park, or in this case, the campsite.
The Bon-Player is a twist on the typical gas stove that is like an amalgamation of a metallic vinyl record and the experience of throttling the engine of a motorbike. You turn the metal disc to control the radius of the fire, represented by concentric rings radiating from the center, and you push it down to increase the intensity of the flame. It is a more involved and more interactive way to control the fire, better than simply turning a boring old knob.
Bon-Grill takes that turntable metaphor even further with a rectangular box that lets you choose the appearance of your grill marks. You simply switch between different mesh jackets, just like you switch record sleeves, to select the best grill marks that will bring out the best taste from your food. Plus, it makes the steaks and veggies look fun as well!
The Bon-Flame outdoor heater is probably the most beautiful and most poetic of the set. A bimetallic sheet changes shape with the heat, opening up like a flower and providing both heat and an enchanting visual representation of that warmth. Unfortunately, all these are just concepts at this point, but hopefully, Yamaha will pick them up and turn them into actual products that we can bring to our outdoor adventures someday.
