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Just noticed this today. Does any one have any time using this wood fired electric grill/smoker/airfryer/etc?

Just the Wife and one son for Christmas dinner this year. Smoked standing rib roast, baked tator with smoked cheddar, asparagus, bourbon glazed mushrooms, and some crusty bread. The other 2 came over yesterday for home made pizza. They wished they came Christmas. LOL

Needed to restock for the winter. Couple of cheddars and pepper jack and Colby. About 5 hours with Amazen Tube filled with cherry and apple.

Time again for making "old fashioned summer sausage". We have been making this stuff for years. 2-1 ratio of lean beef to pork butt, salt , pepper, cure#2. Mix salt and pepper on cubed meat and grind with medium plate. Dissolve cure in cold water and pour over ground meat, then grind second...

Heading to Seattle tomorrow for a week. Going to a DMB concert at the Gorge. Can you guys recommend any good BBQ or Seafood in the area? We like to stay away from any touristy spots. The best places are where the locals like to eat.

Made 45 pounds of "old fashioned summer sausage" yesterday. We have been making this stuff for years. 2-1 ratio of lean beef to pork, salt , pepper, cure#2. Mix salt and pepper on cubed meat and grind with medium plate. Dissolve cure in cold water and pour over ground meat, then grind second...

Here is some completed duck prosciutto that finished up a week ago. Very good. Wife says it's to fatty for her. That much more for me.

Got some pepperoni and Saucisson Sec fermenting for couple of days before going into fridge to dry. Used umai recipe for both. See you in a couple of weeks. I'll probably go to 35-40% weight loss.

Had to try some Spanish chorizo with UMAi bags. All mixed up, stuffed and in oven to ferment for couple of days.

Cut a capicola out of one of the two butts we cut up for pops breakfast sausage. Mixed up the cure per UMAi site. Setting in fridge for the 2 week cure. I'll update as we move along.

Just a little cheese for the coming winter. 16 pounds of Pepper Jack, mild and sharp Cheddar, Colby, Mozzarella, and Munster. A 4 hour smoke with a mix of apple and cherry pellets. The tray works great. GALLERY=media, 484200]20160807_172202_resized.jpg by isitdoneyet posted Aug 7, 2016 at 6:59...

I have made some Soppressata  (tasted unbelievable) before but this is the first time with large pieces of meat, Bresaola and Lonzino in the Umai bag after a 3 week cure. Now the long wait. Shooting for 40% weight loss.

Needed some brats for grilling this summer. My oldest came over Saturday morning and we whipped out 30 pounds based on "Shooter Ricks Attitude brats". Love this recipe. 15# of plain 5# of cheddar 5# of jalapeno and cheddar 5# of jalapeno and pepper jack. All vacuum sealed and in the freezer...

Did a smoke today for the college football season kickoff.    Butt, Breasts, Ribs, and Nuts Go Buckeyes!! Wife took our youngest to the other game up north. (House divided). So had an empty smoker and little time on my hands. BloodyMary tasted pretty good. Pork butt on at 6:00 Bourbon...

Had a hankering for a steak today and always wanted to try the smoked rib eyes with a reverse sear. Found some on sale while shopping this morning. Seasoned with Jeffs Texas rub. Thru in the smoker at 180-200 with cherry smoke and added some sweetcorn. Took steaks to an IT of 125 and then...

Second time making some all beef dogs, this time i used Disco's Passing winds estates recipe. Mixed and stuffed into sheep casings Saturday and cured overnight. Smoked on Sunday and will bloom overnite in fridge before tasting and vac packing the rest. Initial tasting was just what I was looking...

1st time over night butt. 9# butt with Jeff's rub. On at 7:30 pm @225 with 14" of tube pitmaster pellets. Set alarms for high and low pit temps. Woke up every 3 hours due to nervousness. Temps holding right at 225. Only added water to pan. Got up at 6 and IT at 172. Finally got to 200 at 1:30pm...

Found some vac sealed 12# top sirloin with sell by dates of Feb. 17. I will be making summer sausage out of them, but can't get to it for 3 weeks. My options as I see them are the following: 1: store in fridge until then and then cut and grind. 2: Freeze until needed then thaw, cut and grind...

Unseasonably warm here so I thought I would make some of Jeff's bacon wrapped cheese stuffed chicken thighs. I added a slice of double smoked ham and used smoked monterey jack cheese. Smoked at 250-275 with apple and cherry wood. Very tasty. Will be doing these again.

Have a couple of meats in the smoker today. Butts for a Saturday beer tasting party, Beef sirloin tip roast for sliced sandwiches and ribs for tonight and tomorrow's football games.  First time using the A-MAZE-N expanding tube smoker from Todd. Filled with Pit-master blend pellets. Been...