Smoker here too. Did two spatchcocked chicken, a bone in pork sirloin roast and an eye of round roast for slicing thin for sandwiches. I ran it a little hot with bigger flame than usual so it didn't give anything a heavy smoke flavor. Chicken skin is rubbery and useless and I can't be bothered trying to grill it after smoking. Our only grill is also wood fired. As is our only heat via wood stove. We live an oak/hickory forest so it works. There's also wild fruit trees, plum and cherry.
Something thing I use a lot is the instant pot. Boiled eggs, rice, both a one button operation. Pressure cook meat and dry beans. Steam fresh frozen veggies.
We love our small kitchen appliances. Got the usual microwave, toaster oven, a meat slicer, deep fryer and an Oster Kitchen Center from the 70s/80s with just about every attachment available. Blender, mixer with kneading hooks, food slicer with 8-10 blades, meat grinder, ice cream maker. Collected at various thrift stores in FL after the new Kitchenaids came out and everyone upgraded. I've got extra motor bases and attachments too. I grabbed all OKC stuff I could find.
Wife's been mentioning wanting an air fryer. Will have to get one soon because like others, I'm getting sick of the deep fryer. Real pita when you've got something that's been in the freezer for a while and has ice on it. Had a couple of overflows.
I want to make more outdoor cooking stuff too. Wood fired pizza/bread oven.(we have clay) Rocket stove for the pressure canner. I've got thousands of trees to cut down and make pasture. Gotta do something with it.
My smoker made from three water heaters.
Wow! That’s an awesome piece of ingenuity there. Kudos! All I have is a little masterbuilt that works like crap.
Love those old trucks too!
That’s awesome! Love the trucks in the background. I have spatchcocked a couple chickens, and have not had a problem with the skin. Our smoker is a Camp Chef that uses pellets, so the temperature is easier to regulate. I smoke the chicken at 350, which only takes about an hour when you spatchcock. I rub a butter/herb concoction under the skin and season the outside with whatever bbq seasoning I have in the cupboard. Skin comes out nice and crispy, and the meat is moist and smokey. I absolutely love it. Will probably be doing a chicken tomorrow, or maybe some ribs, or maybe both! Have done some teriyaki/hoisin salmon that was really tasty also.
I would highly recommend the Ninja foodi air fryer/dehydrator/pressure cooker if you want an air fryer. I have the 6.5 quart that was new 2 years ago. I think they have bigger ones out now, but mine is just perfect for us. I know you can get refurbished ones off Amazon for under $150. This is the one I have: https://www.amazon.com/Ninja-OP302-TenderCrisp-Technology-dehydrate/dp/B07K2LNDR4