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Nice article in Forbes!


“Memphis Wood Fire Grill: This high-end line of pellet smoker/grill combos takes backyard cooking up a notch and may be as close as you can get to a true all in one gourmet solution. It offers three distinct ways to cook everything from championship-style slow smoked brisket to flash seared steaks to baked pies. The same pellet fed firebox that uses a digital controller to hold a precise “low and slow” smoking temp of 180°-275° can grill and sear at more than 700°. But it is the addition of a dual fan convection cooking system that sets this unit apart and lets you roast chicken like on a rotisserie without the moving parts, bake pies, and do all the cool things you can do with a convection oven in the kitchen, cooking faster and more evenly without drying food out or even flipping it.”

Read the full article here.