
Iberico Pork Belly Filet With Spanish Salad
Johan Magnusson -The Big Swede- Grilling Iberico Pork Belly Filet With Spanish Salad On The Artflamer Grill
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Fresh air is drawn in from the bottom of the grill. The air is then super heated underneath the fire base in the expansion chamber and injected into the combustion chamber. This airflow fuels the fire resulting in an almost perfect burn that gives higher temperatures 1,000°F (559°C) with minimal smoke for the grilling the perfect steakhouse quality steaks.
Johan Magnusson -The Big Swede- Grilling Iberico Pork Belly Filet With Spanish Salad On The Artflamer Grill
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