There's something primal about cooking outside, closer the environment of the creatures you're about to make tasty -- but how primal can you be if you don't have the option of whipping up the whole breadth of the ecosystem? Expand your outdoor possibilities, with the Gourmet Sous Chef Series S100.
A Plano product ten years in the making, the S100 is a futuristic-mini-fridge-looking, electric outdoor oven and smoker that can do whatever you want to 25lbs of whatever, be it beef, poultry, fruit, veggie, or victim. The smoking's pretty self-explanatory: stick blocks of any hardwood in the S100's wood-tray, top up the flavor box with spices, wine, beer, etc, and stack the racks with flesh, and hours later you'll have enough food to feed an army, or that fat goon from Dumb and Dumber, who's just getting hungry again after going python on the Farrelly brothers. But in true Billy Mays fashion, that's not all: the S100 can also roast, steam, slow-cook, and even prep "sous-vide", an aggravatingly hip but still delicious method that involves sealed bags in water and long sessions of low-temperature exposure -- in other words, the early-season golf of cooking.
As a final feat, the S100 can also cold-smoke light foods from cheese to salmon -- because the ultimate feat of man dominating nature is preparing his own Eggs Benedict.