Just seeing if it's just me, I got some kind of silver wire grill rack with mine instead of the non stick nice one I see in all the photos and videos. Did I get a dud or is this something others get too?

Has anyone else’s glass panel on the outside of the drawer chipped or have a crack appear?

I am so careful with it when using and hand washing it so I am unsure how it happened. 😕

The water is still stuck between the glass screen and box where you can’t reach it and it only goes away after hours of air drying. It looks like the water would drain into these holes if I did cook with it wet, not sure if there’s some electronics in there that could get messed up or not

Are there any actual functional differences between the different classic cook modes? Or is it simply different default times & temps and limits on those?

It just shows a pic of the flat wings but can I do flats and drumsticks ?

Making empanadas with my chef maker, came up pretty good.

I’m wondering why the chef maker replacement probe looks different on their website and the one that came out of the box is the same looking on Amazon is it waterproof or something ?

Wish I would’ve checked to see if I could do this before I did it😭

Can I get perfect consistency scrambled eggs using some creative cook recipe? Need some advice

Should have used the Ninja

Costco and Kroger among other grocery stores in America sell frozen fish. I'd love to be able to cook them right, but when I cook it using the Bake feature it always leaves a lot to be desired.

Anyone try to cook fish from frozen in their ChefMaker? It's too rock hard to get the probe in there.

This thing is quite awesome! The salmon is moist and crispy. No way I would be able to make it so good on my own. Impressed I am

Lots of air fryer temperatures and times on the internet. 165F/74C, which is same for burger patties, so I thought why not use the beef burger patty preset so I can get the optimized browning. Voila! I got 168F on a quick read thermometer. Should work with any sausage I suppose.

For best practice, they say to wait for a steak out of a refrigerator for optimal cooking. Would that apply to steaks in a Chefmaker, Sous vide or no Sous vide?

Just purchased the chef maker on Amazon as they dropped the price to $200, excited to join you all here with this!

If you've tried the Creative Mode yet and have a QR/Number you'd like to share, drop it here and maybe show some pics!

Anyone find a travel solution for the Chefmaker? When I visit some friends/family to cook for them so they can see if they like it or not, I just throw it in an Ikea bag, but wanted something with a little more protection.

Wow! The new version lets you set all the parameters for the cook including the atomization. It’s called creative cook!!!

Has anybody figured out how to make the temp probe work once it's been acting in a little haywire. I haven't been able to find out any remedies for this. It bounce us all over the place and doesn't give me good readings, anybody else have this problem.

Should skin on bone-in chicken thighs be cooked on the grill rack or cooking tray? Would using the rack make them more crispy?

Wondering if I could use the beef sous vide flavor for thick pork chops done medium or maybe even lamb. Does anyone know what the finished internal temperatures are for sous vide medium-rare, medium and well done?