You can easily enjoy yakiniku indoors by suppressing the generation of smoke! Fluorine processing is added to the upper part of the main body which makes it easy to clean after use. The structure is such that heat is moderately trapped between the burner and the baking surface, and the baking surface is controlled to approximately 210-250 ° C. Since it is an open flame, the temperature of the grilled surface rises quickly, and the meat is browned and deliciously grilled. Three mechanisms to ensure that fat is dropped on a water dish; 1. A mechanism that connects the grooves on the surface with slits to create a path for fat; 2. A mechanism that creates gaps with four protrusions on the back surface and efficiently removes fat; 3. A mechanism that does not hang fat on the burner with a wall of about 7 mm on the back side.