If you like cooking outdoors, you’ll probably agree there’s something timeless about cooking over an open fire. From the crackling sounds of the flames to the smell of woodsmoke, it’s nice to bring that “camping” feeling to your backyard.

I recently put the Breeo X Series (X24) fire pit to the test — trying two of their chef-recommended recipes: Firemaster wings and mulled cider. Cooking over an open flame at home in the backyard was as rewarding as it was delicious. The process (for me) highlighted why Breeo has become synonymous with premium outdoor cooking gear. And I love that Breeo’s smokeless fire pits are crafted right here in the United States.

Here’s a step-by-step cooking instructions for each recipe (slightly adapted from the original), complete with tips for you for making the most of your Breeo setup at home.

Building the Fire Base

A good outdoor cooking experience starts with a solid fire. Breeo chefs recommend the “log cabin” fire-building technique for cooking, and after using it, I see why. This method involves stacking logs in a crisscross pattern, creating a sturdy and evenly burning flame. It’s ideal for grilling because it provides a steady bed of coals and even heat distribution. This is key for achieving that perfect cook. After stacking the logs, I used kindling in the middle and a small hand held torch to get the fire going.

The X Series fire pit has heavy-duty stainless steel construction, and it’s designed to maximize airflow and keep your fire burning efficiently. The double-wall design minimizes smoke, so you can enjoy the atmosphere without constantly dodging fumes. You’ll have some smoke in the beginning but once your fire is going and you have some coals, the smokeless fire begins.

For this cooking session, I also use a few of Breeo’s accessories. The Outpost grill attaches securely to the fire pit, allowing you to adjust the height of the grill for precise cooking over open flames. I used the kettle hook and cast iron Breeo kettle to make the mulled cider.

Recipe 1: Firemaster Wings

Ingredients:

• 12-14 chicken wings
• 2 Tbsp Breeo Firemaster secret seasoning
• 2-4 tbsp Honey
• 1 tsp Red chili flakes
• 1 Tbsp Minced garlic
• 1 stick of Butter

Custom sides

1 lemon (optional)

If you’re a fan of crispy, flavorful chicken wings, Breeo’s Firemaster wings recipe will not disappoint. I also love that the ingredients aren’t too precise, so you can use the suggestions and adjust them to taste.

Here’s how to make them:

Preparation: Starting with refrigerated chicken wings, cut them into sections (flats and drumettes) or easier handling.

Seasoning: Using Breeo’s Firemaster secret seasoning, coat the wings generously, making sure each piece is evenly covered. This seasoning blend has nice smoky and savory flavors, which makes sense as the Breeo team designed this blend specifically to complement fire-cooked meat. To blend the wings, put them in a bowl with a lid and shake it until evenly coated. You can also use a gallon bag. After coating the wings, set them aside to let the flavors marinate for about 20 minutes while you prepare the fire.

Cooking: Once the log cabin fire burned down to glowing coals, position the Outpost grill over the fire pit and place the wings on the grill using long grilling tongs and an oven mitt if necessary. You’ll cook the wings over direct heat and turn them occasionally to achieve a golden, crispy skin. The Outpost grill’s adjustability made it easy to control the heat, ensuring the wings cooked evenly without burning. You can turn it in and out depending on your fire. This whole process took about 35 minutes over lower heat.

Custom Sides (optional): To round out the meal, you can prepare some custom sides. I added veggie skewers using sweet potatoes, parsnips and cherry tomatoes. I brushed them with olive oil and seasoned them lightly before placing them on the grill. Like the wings, the skewers cooked beautifully over the open flame, taking on a smoky caramelized flavor.

Making the Sauce: When your wings are almost done, melt together a stick of butter, a generous portion of honey, some chili flakes to taste and some minced garlic in a cast iron skillet on the grill. A half a spoonful of minced garlic worked just right. Melt all your ingredients together and stir occasionally using a long spoon and an oven mitt since you’ll be pretty close to the heat. Once you’re done, pour your honey butter glaze over the chicken wings and serve. I added some fresh lemon juice on top of the wings prior to adding the sauce for extra flavor.

The Result?: Perfectly cooked wings with a char and a bold flavor, paired with smoky grilled veggies. The Breeo system made the entire process seamless, from maintaining an even fire to cooking multiple items at once.

Recipe 2: Mulled Cider

Breeo’s mulled cider recipe was the perfect choice for a chilly evening here in my home state of Montana.

Here’s how to make it:

Ingredients:

• 1/3 gallon apple cider
• 2 cinnamon sticks
• 10 whole cloves
• 1 orange, sliced
• A handful of whole cranberries
• 1 tsp nutmeg

Cooking Setup: Breeo’s kettle hook and kettle pot made cooking the cider very easy. The hook attaches securely to the rod that extends over the fire pit so you can suspend the kettle at the perfect height above the flames. I went a little high with it so I could slowly heat the cider.

Preparation: Collect all your ingredients and add them to the kettle pot. Give it a quick stir so everything mixes together. The fresh cranberries and orange slices also give the cider a festive, colorful appearance, while the cinnamon, cloves, and nutmeg will fill the air with a warm, spicy aroma as the cider heats.

Cooking: Put the lid on and hang the kettle pot on the hook to let it simmer over the fire. The design of the kettle pot will give you even heating, and the hook system allows you to adjust the height to prevent the cider from boiling over. After about 20 to 30 minutes (depending on your fire), the cider will be perfectly warm, infused with the flavors of the spices and fruit.

Serving: Ladle the cider into mugs. The mulled cider will be rich, aromatic, and soothing — a perfect complement to the wings and a wonderful way to end the meal. You can also add in a bit of alcohol to taste and top it off with a garnish. (I used a cutting of rosemary.)

Bringing the Campfire Experience Home

This cooking system is a nice way to enjoy the best parts of campfire cooking without leaving your backyard. Whether you’re grilling wings, simmering cider or simply gathering around the fire with friends and family, Breeo’s products can elevate every aspect of the experience. They have a lot of other products, fire pit options and accessories too, like a sear plate, the portable Y-Series fire pit, a smaller grill attachment, adirondack style chairs and a Breeo open fire grill.

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Suzanne Downing is an outdoor writer and photographer in Montana with an environmental science journalism background. Her work can be found in Outdoors Unlimited, Bugle Magazine, Missoulian, Byline Magazine, Communique, MTPR online, UM Native News, National Wildlife Federation campaigns and more.