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Power AirFryer XL 5.3 Qt Review and HAW Hot Wing Action!

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  • #16
    Awesome! Thanks for the review!
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    • #17
      Great review...now if someone can show me some crappie and walleye that was fried up in that gizmo I may have to get one.
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      • #18
        Here's a pick of what breakfast sausage links look like after 8 minutes of air fry time @ 400 F. I breakfast cook too a total of 17 minutes to make. This time includes the prep, cook time for both Sausage and eggs as well as complete cleanup. The sausage were cooked in the Power XL and the eggs were cooked in my cast iron skillet. Clean up included the cleaning and storing of the unit as well as the cleaning of the cast iron skillet and the post cleaning oiling of the cast iron skillet. Got to keep that cast iron looking and cooking sweet! This Air Fryer is my new go to device for cooking sausage.

        Attached Files
        Smoke it.. and they will come!

        Rob
        Recipes & Smokes in HD Video
        SmokingPit.com



        Yoder YS640
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        • #19
          Looks Great, Rob!!

          Yup---So far I find Sausage & Fries to be the best, but I got a lot of experimenting to do yet.


          Bear
          Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
          Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


          Mom & 4 Cub litter---Potter County, PA:

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          • #20
            I like how it does Beer Brats... 7 minutes @ 400 F. See how I am....

            Attached Files
            Last edited by Wingman; 03-08-2017, 10:48 AM.
            Smoke it.. and they will come!

            Rob
            Recipes & Smokes in HD Video
            SmokingPit.com



            Yoder YS640
            Yoder Wichita
            Arizona BBQ Outfitters Scottsdale
            Camp Chef FTG600 Flat Top Griddle
            Blackstone 22" Flat Top Griddle

            Comment


            • #21
              Great review, Rob!
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              • #22
                Great review and video on the wings!!

                This thing really intrigues me. I usually stay away from fried foods because of oil/health and the PITA it is to fry your own dealing with the oil, etc.

                So, last night is a great example. We did up some chicken sandwiches. I use a little bit of coconut oil in CI to do the cutlets. I did 12 cutlets in three batches. It still leaves that fried smell all over the house.

                My question is, could I do all of these at once or, it seems I'm restricted to the surface area at the bottom? And for fries, we do an oven type version which are great but this would be much easier if we could put a whole basket of fries in there and do them all at once.

                I'm hoping this could work for us.....

                Pete
                Large BGE
                Char Broil Tru-Infrared Commercial series

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                • #23
                  Originally posted by Abelman View Post

                  My question is, could I do all of these at once or, it seems I'm restricted to the surface area at the bottom? And for fries, we do an oven type version which are great but this would be much easier if we could put a whole basket of fries in there and do them all at once.


                  Interesting didn't think about this until you posted it. Because at least for french fries the standard is you're able to throw in a standard issue bag of OreIda all at once and cook it.

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                  • #24
                    Originally posted by Abelman View Post
                    Great review and video on the wings!!

                    This thing really intrigues me. I usually stay away from fried foods because of oil/health and the PITA it is to fry your own dealing with the oil, etc.

                    So, last night is a great example. We did up some chicken sandwiches. I use a little bit of coconut oil in CI to do the cutlets. I did 12 cutlets in three batches. It still leaves that fried smell all over the house.

                    My question is, could I do all of these at once or, it seems I'm restricted to the surface area at the bottom? And for fries, we do an oven type version which are great but this would be much easier if we could put a whole basket of fries in there and do them all at once.

                    I'm hoping this could work for us.....

                    Hi Pete,
                    You can check with Rob "Wingman", but with the little bit I've used it with, the only thing that wasn't Great was some Chicken parts that I had to put on top of each other. That's why Rob got the 5.3 Qt, because it has a bigger surface area than my 3.4 Qt has.
                    As for Fries, I've been making 2 medium taters worth at a time, and flipping them over halfway through.


                    Bear
                    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                    Mom & 4 Cub litter---Potter County, PA:

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                    • #25
                      Originally posted by Abelman View Post
                      Great review and video on the wings!!

                      This thing really intrigues me. I usually stay away from fried foods because of oil/health and the PITA it is to fry your own dealing with the oil, etc.

                      So, last night is a great example. We did up some chicken sandwiches. I use a little bit of coconut oil in CI to do the cutlets. I did 12 cutlets in three batches. It still leaves that fried smell all over the house.

                      My question is, could I do all of these at once or, it seems I'm restricted to the surface area at the bottom? And for fries, we do an oven type version which are great but this would be much easier if we could put a whole basket of fries in there and do them all at once.

                      I'm hoping this could work for us.....

                      This evening I bought 8 lbs. of boneless chicken breasts. These were 6 very large breasts. Fricken yardbirds are pumping iron and drinking body building protein drinks these days I guess. Anyway... I cut each breast into 3 to 4 thick tenders. Mixed some Johnny's, garlic powder, CGBP with some grated parmesan cheese. EVO on the tenders then dipped them into the parmesan mix. I did two batches each @ 360 for about 30 minutes. They turned out crispy on the edges and very tender even though I slightly over cooked a few. I did turn them a couple times but I should have done so much earlier. I was multitasking which I can't do very well. I was very happy with the results. One batch as shown below should feed four I would think. Here's a shot of the both batches.



                      Attached Files
                      Smoke it.. and they will come!

                      Rob
                      Recipes & Smokes in HD Video
                      SmokingPit.com



                      Yoder YS640
                      Yoder Wichita
                      Arizona BBQ Outfitters Scottsdale
                      Camp Chef FTG600 Flat Top Griddle
                      Blackstone 22" Flat Top Griddle

                      Comment


                      • #26
                        Great I just bought a pressure cooker and ya'll unveil this!!

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                        • #27
                          these things have been around for a while now. Price tends to put me off, as they've literally doubled their price in the last 5 years.

                          That and the fact that I've got nowhere left to store one.

                          But very interested to see that they do actually work.
                          Made In England - Fine Tuned By The USA
                          Just call me 'One Grind'



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                          • #28
                            Thanks Rob, that's exactly the kind of feedback/review I was looking for
                            Pete
                            Large BGE
                            Char Broil Tru-Infrared Commercial series

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                            • #29
                              I finally broke down and bought one as I read more and more about them.

                              Got it today and had to give it a spin. Sorry no pics but it did happen.

                              I started simple and did some fresh cut fries and I will say, Holy Hell were they good . Mixed some KS when they were "frying" and then some dry sriracha dust when done and man oh man where they ever good.

                              They got devoured in short order and the biggest eater in the house, my 15 year old, missed the boat His younger brother was not a bit upset .

                              I'm sold on this and want to try some other things but it's certainly a useful tool. I like fried food and I don't like the heavy oil/health aspect of fried foods. This seems to strike a balance, at least with fries. For me, it's worth it just for the fries. I really want to try more chicken and fish type recipes. It has me thinking.

                              That said, it's just a small convection oven and we have a full sized convection oven we use regularly. I will say and my better half will admit, the fries out of an air fryer are easier and better than the oven.
                              Pete
                              Large BGE
                              Char Broil Tru-Infrared Commercial series

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                              • #30
                                One year to the day Bravo!
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