Crisp and Golden Mac and Cheese Cakes on the Grill
Turn yesterday's leftover macaroni into today's crispy, golden side dish with this easy wood-fired recipe.
Michiel Schuitemaker |
Unique Airflow System
Arteflame's airflow system feeds the fire from below, so the center grate passes 1,000°F for a fast, deep sear on steaks.
Steven Raichlen on his Arteflame Grill
See how Steven Raichlen uses his Arteflame XXL One 40" grill.
Steakhouse-Level Steaks
The steakhouse secret is in the heat on the meat. You need to sear at 1,000°F or higher to get a great sear while the inside of your steak remains juicy and tender. The Arteflame easily reaches these temperatures. The especially designed airflow maximized the heat from the wood while giving your food that fantastic wood smoke flavor.
The Social Grill
The Arteflame grill not only excels in performance but also stands out as a centerpiece of social gatherings with its stunning design. This grill is crafted to encourage communal cooking, where everyone can participate in grilling their own sizzling delights, surrounded by savory aromas.
How Arteflame Grills Are Made
The Big Swede on his Arteflame Grill
See how The Big Swede uses his Arteflame XL Euro 30" grill.
Assembling your Arteflame
The Arteflame Classic Euro just stacks together. No fasteners, complex assemblies or vents. Assembly is super simple and quick.
Featured Recipes
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Texas-Style Open-Fire Brisket: Seared & Wrapped on the Arteflame
Master this Texas-style open-fire brisket cooked entirely on the Arteflame grill. By searing on the center grate and wrapping to render on the flat top, you get perfectly tender, juicy...
Michiel Schuitemaker |
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Beer Candied Bacon on the Grill
Transform standard thick-cut bacon into a sweet, savory appetizer with a dark stout and brown sugar glaze, perfectly caramelized on a flat-top grill.
Michiel Schuitemaker |
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Sichuan Peppercorn Duck Breasts with Plum-Poblano Sauce
Render the perfect crispy skin with these Sichuan Peppercorn Duck Breasts, paired with a smoky, sweet, and spicy charred plum-poblano sauce.
Michiel Schuitemaker |
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Grilled and Smothered Artichokes on the Arteflame
Tender artichoke halves charred over high heat and smothered in rich garlic butter and Parmesan cheese.
Michiel Schuitemaker |
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Grilling Perfect Brisket on the Arteflame
Achieve the ultimate crust with this low-and-slow beef brisket recipe, utilizing natural heat zones for a perfect sear and incredibly tender finish.
Michiel Schuitemaker |
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Grilled Crispy Rice Paper Dumplings on the Arteflame
Transform the trending crispy rice paper dumplings into a wood-fired masterpiece. Cooked on the Arteflame flat steel griddle for a shatteringly crisp crust and savory, high-protein filling.
Michiel Schuitemaker |
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Steven Raichlen's Bacon-Wrapped Albacore Tuna Filet Mignons
Elevate albacore tuna with a steakhouse-style bacon wrap and a decadent green peppercorn cream sauce, grilled flawlessly on a flat-top.
Michiel Schuitemaker |
