Deep dives, details and ongoing discussions about everything we love.
Welcome to the roundtable. We have so much to talk about. When you’re passionate about something, you want to share—and that’s what we’re here to do.
January 26, 2023
Grillmaster Russ Faulk demonstrates the versatility of the Artisan Fire Pizza Oven using three unique recipes.
August 01, 2022
A quick comparison of different cooking wood species to help you achieve new and unique flavors for your next cookout.
July 21, 2022
Kalamazoo Grillmaster Russ Faulk roasts mouthwatering beef ribs with chimichurri sauce over a wood fire, followed by a succulent bacon-wrapped pork loin over a charcoal fire. Watch now.
June 20, 2022
An inside look at "Embracing Outdoor Living," the theme of our VIP Designers Experience bringing together leading outdoor design experts in Chicago.
May 24, 2022
With grilling season well underway, we asked Kalamazoo grillmaster Russ Faulk to share his top 5 grilling don’ts.
May 02, 2022
Kalamazoo invented the Hybrid Fire Grill and set the bar impossibly high. Discover what sets this grill apart from the rest.
November 08, 2021
Plating your holiday turkey is the fun part. Here are a few tips for an impressive turkey presentation that’s also more user-friendly for service. Many of these tips can be followed for other large cuts of meat as well.
July 28, 2021
Temperatures exceeding 800 degrees. Quick, convenient pre-heat. A hollow-core baking deck that’s ultra-responsive to heat changes. The Artisan Fire Pizza Oven is engineered to cook incredible pizzas. But it is also extremely versatile, excelling at roasting fish, meats, veggies and even bread and desserts. There’s a lot to love about the Artisan Fire. Watch it in action.
July 27, 2021
Video: Smoked and Seared Tri-Tip on the Kalamazoo Shokunin Kamado Grill with Grillseeker’s Matthew Eads
The Shokunin Kamado Grill is incredibly versatile. With a temperature range from 225°F to over 800°F and three different levels of fire grates, this grill was designed to accommodate many cooking techniques. Grillseeker’s Matt Eads explains how he likes to grill tri-tip on the Shokunin; smoking it low and slow and finishing it off with a hot sear.
July 27, 2021
Using wood splits to cook and flavor your food while it spins on the rotisserie is one of the many things that sets the Hybrid Fire Grill apart from others. Grillseeker’s Matt Eads walks through just how simple it is to use the Hybrid’s rotisserie system and the benefits of cooking over a wood fire.
July 27, 2021
Wood-fired rotisserie chicken is fairly easy to manage and your guests will be blown away by the aroma and the flavor. However, rotisserie chicken takes some extra work as it has to be trussed and tightly secured on the rotisserie spit to ensure it cooks evenly, but it is well worth the effort
July 21, 2021
Using wood splits to cook and flavor your food while it spins on the rotisserie is one of the many things that sets the Hybrid Fire Grill apart from other grills with a rotisserie.
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