During the summer when we are at the beach house, I spend a lot of time making bbq with a smoker. Big piece of equipment. I spend hours tending the fire keeping it just right. I’ve tried to do that in the winter but depending on the weather it can be a chore as I can’t sit outside with a cold adult beverage.
So I bought myself a little holiday gift. This would let me test things out during the winter inside 300 feet above. GE profile indoor smoker.
Then added some sausage an hour before the end. You can see the smoke swirling around. With the door closed there was no smoke and just a pleasant smell of bbq in the air.
The end of my first try. Outcome so so. The temperature and time I used was based on my outdoor experience. Turns out with such a compact efficient space I overcooked it. It was better than 90% of what you get in NYC but I need to cut back on time and temp.
Really interesting, thanks for posting! I’ve been eyeing a pellet smoker but as I live in a cold region this is perhaps a better idea.
I’m curious about how dirty the interior gets after a session? I’m guessing based on your description of not being able to smell the smoke, that it’s pretty well sealed. So I’m wondering if the smoke particles collect on all of the inside surfaces. And followup to that, how easy is it to clean?
Also, how low can it go? Do you think it can do cold smoking?
Clean up is easy. The racks come out and go in to the dishwasher along with the drip tray. The interior then is easy to wipe down with a sponge. The filtration works well so that there is no smoke coming out. Lowest temperature is too high for cold smoking. Low enough to make hot smoked salmon but too high for smoked salmon.
How would you compare the overall “smoke” results (intensity etc) compared to your regular smoker. We have been eyeing this unit but have read very different reviews ranging from very comparable to “regular” smoker to terrible with hardly any smoke flavor
You can adjust the smoke to five different levels. I don’t know how someone would say that the smoke wasn’t noticeable unless they were predisposed to not liking the concept of an indoor smoker. When you stand by the unit, you can smell a hint of smoke even when you don’t see it. When you open it smoke comes pouring out. I have a large overhead externally venting hood that I turn on at a low setting when I use the smoker to pull any residual smell and smoke out. I am still fiddling with the settings to find out what works best. But there’s more control and also ease of use than my big outdoor smoker. While I can’t cook six racks of ribs I can make plenty for a dinner for 6.
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
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Fun food, fun toys, fun overall! Nice thread start.
That’s very helpful information. A few more questions if it is OK with you - What is the temperature range if the smoker? Do you have to use specific pellets which are only available through GE or can you use any commercially available? And you mentioned that you use a venting hood for the smoker - do you think it is necessary to have one when using the smoker. (The best place for us for such a smoker would be in the basement/garage which doesn’t have any ventilation but some slight smoke smell wouldn’t be too bad as long as it is not overwhelming as we have other food items/“experiments” ongoing in that space which wouldn’t benefit from a very penetrating smoke environment)
