Inside the near triple-height ceilings of The Redbury Hotel New York‘s Marta (an Italian restaurant from the Danny Meyer-owned Union Square Hospitality Group), ample airspace allows for the smoke of two wood fires to dissipate. One fuels the restaurant’s pizza oven. The second keeps the grill, cooktop, and convection chamber face-meltingly hot. Behind both, on most nights, is executive chef Lena Ciardullo. “Wood fire is …
Traeger Grills (which technically aren’t grills at all) work similarly to convection ovens, but this one is electric-powered and incredibly accurate. In fact, it’s accurate to the point that you’re able to step away, connect via iOS and step back outside when your meat (or vegetables or bread, or whatever) is done. With an easy-to-use panel and a smoky flavor that’s otherwise unmatched, the Timerbline 850 …
A Traeger Grill isn’t technically a grill at all. They’re not like the gas or charcoal grills we’re familiar with, rather they are wood-powered electric outdoor convection oven and smoker hybrid. Their precision is unmatched, and users can set the temperature using the grill’s controls or the app (which also has great recipes and other content). Wood pellets are burned, generating heat and smoke for …
