Saffire Charcoal Grills and Smokers Can Save You Money

With the rising cost of gas and an economy that is slowly on the mend, but still struggling, more and more people are turning to cooking at home and charcoal may just be the answer. Eating in is one of the easiest ways to cut back and you can also control your environment - no unpleasant diners at the next table, no long waits and no inflated bills. So, crank up the tunes, break out your favorite cookbook and get grilling (or smoking). It seems that the neglected art of cooking at home is in for a real renaissance.

The Saffire Grill and Smoker

I do a lot of cooking at home - quite a bit of it is outdoors. I enjoy the whole process from the menu planning and shopping to the actual execution and of course…eating. As a result, I have experimented with an array of grills and smokers. One of my new favorites is an impressive piece of equipment called the Saffire Grill - a charcoal-fired, ceramic grill and smoker that has some of the most advanced features in its class.

Its exact flame control produces delicious results and it's designed for anyone to use - whether for a championship barbecue competition or for a novice experimenting for the first time. Its versatility provides users with a great deal of leeway for error.

Fire Up this Charcoal Grill - Save Even More Money

One of the best things about the Saffire Grill is that it holds heat like no other barbecue grill that I have used. Its tight seal and heavy-duty ceramic construction traps heat like a sultry August afternoon and requires about 25 to 50 percent less charcoal - which again - saves money.

And, I have to say, since I purchased my Saffire Grill and Smoker, I've been using my indoor oven a lot less (that's right….more savings)!

A Barbecue Grill with Versatility and Style

Since the Saffire Grill and Smoker has a temperature range of 200 to 800 degrees, it's one of the most versatile cooking vehicles out there. I've used it for grilling, smoking, searing, roasting and even baking. I've experimented with smoking pizzas, baking breads and bagels and grilling just about any type of seafood. I've also smoked brisket, ribs and wild game. It's perfect for grilling steaks and for just about any other grilling, smoking, roasting, baking or searing need. The temperature is easy to control with an array of easy-to-use features including a steel damper that allows for precise air flow. And, keep in mind - the ceramic construction provides such an efficient design that it requires a minimal amount of air to keep it hot. And, with less air flow, the food retains its moisture. The sealed dome construction also provides more even heat and effective distribution of that sought after smoke flavor into the food.

In essence, it's three cookers in one: hot temperatures for searing; low temperatures for long-term smoking; and excellent heat radiation for use as an oven.

And, It's Pretty to Boot - A Charcoal Grill with Art Appeal

Not only is the Saffire Grill functional and effective when it comes to creating some outstanding grilling and smoking culinary creations, it is also quite cool to look at. Some grillers might even consider it "eye candy." It comes in two colors - rust and black - and its natural beauty serves to complement just about any outdoor entertaining area. Upgrades such as teak and acacia wood carts are available with optional granite tops. But it's really not necessary to get too fancy - alone it's truly a work of art and sure to spark some lively conversation around the fire.

So start your menu planning, start saving money and take part in the grilling renaissance that is upon us.

For more information please visit:
http://saffiregrills.com

About the Author

Bryan Sullivan is the Executive Vice President of Write Away, Inc. - Editorial and content firm based in Weaverville, NC. He is Editor of Grilled Magazine. He also often writes for regional & national publications about local history, farming, culture and food. He graduated with a degree in communications from Alfred University in New York State and then went on to attend culinary school in NYC where he graduated in the top percent of his class. He proceeded to work in high-end restaurants in New York City, Martha's Vineyard, MA and Naples, FL. Bryan currently lives in Asheville, NC with Liisa his wife and their Black Lab, Annie.

For more information please visit:
http://saffiregrills.com

Author (bsullivan). Submitted on Mon, 28 Feb 2011 Time: 12:50 AM

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