Wood-fired chicken wings and sausages

On first use, run the wood-fired grill on high for 45 minutes to burn off the shipping oils.

Fill the hopper with pellets, turn the grill on and select the setting.

Arrange the chicken wings on the bottom half of the smoker and the sausage on the top rack, and close it up.

Cook the sausages until they reach an internal temperature of 165F.

Leave the wings 30 minutes, flipping once.

At the end slather the wings with barbecue sauce and crank the heat to high for a barbecue crust.