SilverCrest Air Fryer Grill & Smoker

21/11/2025

Gone early with our Black Friday Sale

10% OFF UPTO 25% OFF

21st - 28th November 2025

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01/11/2025

Black Friday is coming and we have some special deals available 22nd - 29th November. www.thepelletman.co.uk

01/11/2025

The Pellet Man Featured Recipe Of The Week

🎇 SilverCrest Air Fryer & Smoker Bonfire Night Party Tray
Serves: 6–8
Mode: Roast
Temp: 200°C / 400°F
Time: 30–35 minutes
Woodfire Flavor: ✅ ON (Hickory or All-Purpose pellets for best smoke)

🧄 Ingredients:
For the Tray:

10–12 sausages (mix of pork, beef, or veggie — variety adds fun)
750g baby potatoes, halved
2 red onions, cut into wedges
2 bell peppers (red/yellow), sliced
2 carrots, cut into batons
1 tbsp smoked paprika
1 tsp garlic powder
2 tbsp olive oil
2 tbsp BBQ sauce (smoky or sticky)
1 tbsp honey or maple syrup
1 tsp Dijon mustard (optional)
Salt & pepper to taste
Few sprigs of rosemary or thyme

🌭 Optional Add-ins:
150g streaky bacon, chopped
200g halloumi chunks (add halfway through cooking)
A handful of cherry tomatoes for colour

🪵 For the Smoky Dip:
150g sour cream or Greek yogurt
1 tbsp mayo
1 tsp smoked paprika
1 tsp lemon juice
Pinch of salt & black pepper👉 Mix well and chill — perfect for dipping potatoes or sausages.

🔥 Instructions:
Preheat your SilverCrest to Roast at 200°C.
Add pellets and press Woodfire Flavor for that signature bonfire smokiness.
Prep the tray:
In a large bowl, toss potatoes, onions, peppers, and carrots with olive oil, paprika, garlic powder, salt, and pepper.
Spread evenly on the sheetpan or roasting tray.
Nestle the sausages (and bacon, if using) on top.
Roast for 20 minutes, then drizzle BBQ sauce, honey, and mustard over everything.
Stir lightly to coat.
Add halloumi or tomatoes at this point if desired.
Roast again for another 10–15 minutes, until sausages are caramelised, potatoes are crisp, and everything has a lovely smoky glaze.
Serve hot straight from the tray, scattered with herbs.

🍽️ Serving Suggestions:
Warm bread rolls or brioche buns to make smoky sausage sandwiches
Smoky dip on the side
Pickled onions or slaw for crunch
Firepit baked beans (optional side — toss beans with a little BBQ sauce and heat in a small foil tray beside your main dish)

www.thepelletman.co.uk

25/10/2025

The Pellet Man Featured Recipe Of The Week.

🎃 SilverCrest Air Fryer & Smoker “Smoky Vampire Wings”
Smoky, spicy wings glazed in a sticky blood-red sauce — charred, caramelized, and perfect for a Halloween feast.

🧄 Ingredients
1 kg chicken wings
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper (optional, for heat)
Salt & pepper to taste

For the “Vampire Blood Glaze”:

4 tbsp ketchup
2 tbsp honey
1 tbsp soy sauce
1 tbsp hot sauce (like Frank’s or Sriracha)
1 tsp balsamic vinegar
1 tsp smoked

🔥 Instructions

Preheat the SilverCrest Grill to Air Roast @ 200°C (390°F). Add a small handful of wood pellets for smoke (oak or cherry wood works great).
Toss the wings in olive oil, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Air Roast for 15–20 minutes, flipping halfway through, until crispy and cooked through.
While cooking, combine glaze ingredients in a small pan over low heat until thickened and glossy.
Brush the glaze over the wings during the final 5 minutes of cooking to caramelize.
Serve immediately, garnished with black sesame seeds — they’ll look like spooky, smoky “bat wings”!

💀 Optional Twist

Serve with a “blood dip” — mix mayonnaise with a spoon of hot sauce, smoked paprika, and garlic powder.

www.thepelletman.co.uk

04/10/2025

🌶️ SilverCrest Air Fryer & Smoker Jerk Chicken
Ingredients (serves 4):

4 chicken leg quarters (or bone-in thighs/drumsticks)
2 tbsp jerk seasoning paste (store-bought or homemade – see below)
2 tbsp olive oil
Juice of 1 lime
1 tbsp soy sauce
1 tbsp brown sugar (optional, for caramelisation)
2 spring onions, chopped (for garnish)
Fresh coriander or parsley (optional, for garnish)

Optional homemade jerk marinade (blend):

2 spring onions
2 cloves garlic
1 Scotch bonnet chilli (or habanero – adjust to taste)
1 thumb-sized piece of ginger
1 tbsp allspice
1 tsp thyme (fresh or dried)
½ tsp cinnamon
1 tbsp soy sauce
Juice of 1 lime
1 tbsp brown sugar
1 tbsp olive oil

🔥 Method:

Marinate the chicken�
Mix jerk paste, olive oil, lime juice, soy sauce, and brown sugar.
Coat the chicken generously and let it marinate for at least 2 hours (overnight for best flavour).
Preheat the grill�
Add a scoop of The Pellet Mans pellets for smoke.
Set to Grill or Air Roast at 200°C (400°F).
Cook the chicken�
Place the chicken skin-side up first.
Grill for about 20–25 minutes, flipping halfway through.
For extra smoky flavour, close the lid and let the woodfire smoke infuse.
Check doneness�
Internal temp should reach 75°C (167°F) at the thickest part.
For crispier skin, finish with a quick 5-minute sear skin-side down.
Serve�
Garnish with spring onions and coriander.
Serve with rice & peas, fried plantain, or a simple mango salsa.

www.thepelletman.co.uk

13/09/2025

The Pellet Man Featured Recipe Of The Week

🧀 SilverCrest Air Fryer & Smoker Nachos

Ingredients
1 large bag tortilla chips
250g (9oz) cooked pulled chicken, pork, beef – or leave vegetarian
200g (7oz) grated cheese (cheddar + mozzarella mix works well)
1 tin black beans, drained & rinsed
1 red onion, finely diced
1 jalapeño, sliced (fresh or pickled)
1 red pepper, diced
2 tsp smoked paprika
1 tsp cumin
Olive oil

Toppings (optional but recommended):
Sour cream
Guacamole
Salsa or pico de gallo
Fresh coriander

🔪 Method
Preheat the SilverCrest�
Set to Bake or Roast at 180°C (355°F).
If you want extra smokiness, add a small handful of pellets and press the Smoke Flavor button.

Prepare the topping mix�
In a bowl, toss the cooked meat (or veg) with paprika, cumin, onion, and red pepper.
Add a drizzle of olive oil, season with salt & pepper.
Layer the nachos�
In a cast iron skillet or oven-safe tray, spread half the tortilla chips.
Scatter half the meat/bean mix and cheese.
Add another layer of chips, then the rest of the topping and cheese.
Finish with jalapeño slices.
Cook in the SilverCrest �
Place the tray inside and cook for 6–8 minutes, until the cheese is melted and bubbling.
If using the smoke function, keep the lid shut for max flavor.
Serve�
Remove carefully, top with sour cream, guacamole, salsa, and coriander.
Serve hot, straight from the skillet.

👉 You can also try a BBQ pulled pork nacho version by topping with BBQ sauce before adding cheese, then smoking it lightly.

www.thepelletman.co.uk

06/09/2025

The Pellet Man Featured Recipe Of The Week

🔥 SilverCrest Shotgun Shells

Ingredients
12 uncooked cannelloni tubes (or manicotti shells)
500g (1 lb) sausage meat (pork or beef, or a mix)
1 cup grated cheese (cheddar, mozzarella, or mix)
2 tbsp BBQ rub (your favourite blend)
12 slices streaky bacon
½ cup BBQ sauce (for glazing)

Optional Add-ins
Diced jalapeños or chillies for heat
Onion, garlic, or peppers (finely chopped)
Cream cheese mixed into the filling for extra richness

Method
Prepare the filling�
Mix sausage meat, cheese, and BBQ rub (plus any extras).

Stuff the shells�
Carefully pack the mixture into uncooked pasta tubes. Don’t overfill – leave a little space at the ends.

Wrap in bacon�
Tightly wrap each stuffed shell with a slice (or 2) of bacon. This helps hold it together and keeps the pasta moist.
Season�
Lightly sprinkle more BBQ rub over the bacon for extra flavour.
Cook on the SilverCrest
�Set grill to smoker mode at 120–130°C (250–265°F).Place shells seam-side down and cook for 60–90 minutes, until pasta is tender and bacon is crisp.

Glaze�In the last 10 minutes, brush with BBQ sauce and let it caramelise.

Rest & serve�Let them rest a few minutes before serving – they’ll be molten hot inside!

👉 They come out smoky, cheesy, meaty, and wrapped in crispy bacon — perfect party or game-day food.

www.thepelletman.co.uk

30/08/2025

The Pellet Man Featured Recipe Of The Week

🌿 SilverCrest Air Fryer & Smoker Greek Lamb Kleftiko

Serves: 6–8 • Total time: ~5–6 hr (including marinating)

🥘 Ingredients
1.5–2 kg leg or shoulder of lamb, bone‑in or boneless
1 kg waxy potatoes, cut into large wedges
2–3 bell peppers, chunked
1 large red onion, quartered
3–4 garlic cloves, smashed
Fresh garnishes (optional): bay leaves, lemon wedges, herbs
Marinade:�
3 Tbsp olive oil
Juice of 1–2 lemons
3 tsp dried oregano (+ extra for veggies)
1 tsp dried thyme (optional)
Salt & pepper

Liquid: 100–200 ml white wine or broth

🧾 Prep (Marinate, Overnight If Possible)

Mix marinade: olive oil, lemon juice, oregano, thyme, salt, pepper.
Make incisions in lamb, rub marinade deeply, let rest 2 hr or refrigerate overnight .
Toss potatoes and veggies in oil, oregano, salt, pepper; add garlic, bay leaves.

🔥 Cooking Steps in the SilverCrest

Preheat: Set to SMOKER mode at 250 °F (≈ 120 °C) for ~10 min.
Initial Smoke: Place lamb (on a rack or in foil tray) and veggies in grill. Smoke for 2 hr.
Build the Parcel: Transfer lamb and veggies to large parchment/foil pouch; pour in wine/broth . Seal tightly. If using foil tray leave lamb in tray and foil tightly over the top to seal.�4. Low & Slow: Return pouch to grill on SMOKER LOW or BAKE, cook for 3 hr until meat is falling off the bone.�5. Finish Crisp: Carefully unwrap and return to GRILL mode at HIGH (≈ 190–200 °C) for 15–20 min to brown edges and crisp potatoes .

✅ Serve With

Crumbled feta or dollops of mint‑yoghurt
Greek salad: cucumber, tomato, olives, olive oil & vinegar
Warm flatbread or pitta

🔧 Tips for Success

Seal pouch well: preserves steam and flavor—true to traditional earth‑pit cooking .
Don’t rush the low‑and‑slow: 5–6 hr cook ensures tender, juicy meat.
Searing at end: gives the dish that irresistible colour and texture .
Marinate longer: overnight adds deeper flavor .
Bones add flavour, but boneless works well too .

www.thepelletman.co.uk

16/08/2025

The Pellet Man Featured Recipe Of The Week

Smoked Beef Cheeks.

🍖 Summary (method overview)
First stage: Smoke the beef cheeks at 120 °C (≈250 °F) using the SilverCrest Smoker function for 2–3 hours until a good bark forms and internal temp reaches around 77 °C (170 °F) .
Second stage: Braise in a foil tray: add beef stock to cover ~⅓ of the cheeks, sprinkle brown sugar, cover tray and cook for another 2–4 hours until the meat hits around 96–102 °C (205–215 °F) and is probe‑tender .

📝 Ingredients (serves around 4)
2 kg trimmed beef cheeks
2 Tbsp Worcestershire sauce
Coarse salt & black pepper (or your preferred beef rub using garlic/onion powder, cayenne, etc.)
500 ml beef stock
2 Tbsp light brown sugar
Optional: Guinness or stout if you want richer braising liquid (as shown in the video)

🛠️ Equipment
SilverCrest Air Fryer & Smoker Grill
Meat probe thermometer
Heavy-duty foil tray, foil cover, tongs

🔪 Step‑by‑Step
1. Prep & Season
Trim off fat and silver skin.
Coat cheeks with Worcestershire, then apply salt–pepper rub (or mustard-based binder + rub combination) .
2. Smoke
Set SilverCrest to Smoker mode, load Robust Blend or wood pellets (cherry, oak, etc.).
Smoke at 120 °C until internal temperature ~77 °C (170 °F), around 2–3 hours .

3. Braise
Transfer cheeks to foil tray, pour in beef stock (and Guinness if using), sprinkle brown sugar.
Tightly cover and cook at the same temperature for 2–4 more hours, or until probe‑tender and internal temp around 96–102 °C (205–215 °F) .

4. Rest & Shred
Remove from grill, leave loosely covered in foil to rest for 30–60 minutes.
Shred the cheeks in the braising liquid.
5. Serve
Use shredded beef cheeks in loaded fries (like the Smoke & Sear recipe), tacos, sandwiches, or over mashed potatoes—paired with melted cheese and fresh garnishes like chilli, spring onions, coriander, parmesan .
www.thepelletman.co.uk

02/08/2025

The Pellet Man Featured Recipe Of The Week.

🍖 SilverCrest Air Fryer & Smoker Pit Beans Recipe

Ingredients (serves ~8–12)
4 × 425g - 15 oz cans of baked beans
8 strips thick-cut bacon, cut into 1″ pieces
1 large onion, chopped
1 bell pepper (red or yellow), diced (optional)
1–2 sausage links (e.g. Polish or smoked sausage), chopped (optional)
¼ cup ketchup
½ cup BBQ sauce (your fave style)
¼ cup brown sugar
1 tbsp yellow mustard
1 tbsp apple cider vinegar (or Worcestershire sauce)
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste

🔧Equipment & Setup

Use a 9×13″ disposable foil pan or heat-safe casserole dish placed on a silicone sheet to stop scratching within the grill.
Set Ninja Woodfire to Smoke mode at ~135°C - (275 °F) for the duration.

📄 Instructions

🔪 Prep & preheat
Preheat your grill in Smoke mode to around 135 °C/275 °F with clean smoke before adding food (makes a difference) .

**Cook bacon & aromatics** In a skillet, cook bacon until about 75% done; reserve grease.
Sauté onion (and pepper/sausage, if using) in the bacon fat until soft and translucent (~5–7 min) .

Build bean mix. In a large bowl, whisk together ketchup, BBQ sauce, brown sugar, mustard, vinegar, paprika, garlic powder, cayenne, salt & pepper.
Stir in the beans, cooked onions (and peppers/sausage if used), combining thoroughly—but do not add bacon yet .

Load into pan. Pour mixture into your pan.
Place this on the grill rack.
Smoke with stirring.
Smoke beans for 2½ hours total at 135°C - 275 °F.
Stir every 30 minutes during the first 90 minutes—this enhances smoke pe*******on .

Add bacon topping. At the 90-minute mark: rotate pan 180°, stir, then sprinkle on the partially cooked bacon.
Smoke undisturbed for the final 60 minutes to crisp and smoke the top layer.

Rest and serve. Remove beans from the grill. Stir one final time. Let stand 15–20 minutes before serving .

🧠 Additional Options & Variations
Candied bacon + pulled pork beans: Some Smoke & Sear versions add candied bacon and pulled pork, smoking at a lower temp (~120 °C/250 °F) for finished flair .
Beer or meat added: Some pit bean variations include a splash of beer or cooked ground beef for extra richness .
Slow‑cook method: For indoor Ninja slow‑cooker versions, beans are cooked ~4 hours on low with a honey-mustard rub and no bacon topping—great for freezer batches .

www.thepelletman.co.uk

20/07/2025

20/07/2025

The Pellet Man Featured Recipe Of The Week
All Time BBQ Classic, Pulled Pork.

🔥 Ingredients
Pork shoulder (bone‑in or boneless): ~3–4 kg / 6–8 lb
Binder: Yellow mustard
Dry rub: Typical: brown sugar, paprika (regular + smoked), garlic & onion powder, chili & chipotle powder, thyme, salt, black pepper
OR Shop bought BBQ Rub like Angus & Oink “The General”
Wood pellets: Applewood, pecan, or sweet‑wood blend
Optional moisture: Apple juice, BBQ sauce, or soda during wrap/baste
👩‍🍳 Directions
1.
Prep & season
Pat pork dry and trim excess fat. Score fat cap in criss‑cross pattern.
Coat with binder ( Yellow mustard)
Rub generously with spice blend, ensuring it gets into scores. Optionally inject with apple cider vinegar mixture or BBQ sauce for extra moisture.
Rest in fridge for 2–4 hrs, or go straight to cooking.
2.
Smoke
Fill pellet hopper.
Set SilverCrest to SMOKER mode at approx120°C - 250 °F
Smoke for about 3–4 hrs until internal temp 70 °C -160 °F or until bark forms.
Refill pellets periodically for consistent smoke.
3.
Wrap & braise
Once smoked, wrap tightly in foil or a foil tray and foil the top, adding a splash of apple juice or BBQ sauce.
Switch to BAKE mode at 150 °C - 300 °F.
Cook until internal temp reaches 95 °C - 203 °F and meat is probe‑tender. This may take 1–4 hrs depending on size.
4.
Rest & pull
Remove and let rest wrapped for 45 min–1 hr to let juices redistribute.
Shred using forks or claws, discarding excess fat. Toss in juices or BBQ Sauce. The choice is yours!