Wampa

Made some pulled pork in the indoor smoker. Came out nice (it could've cooked for longer, but there's a limit to how late I push off dinnertime!)

$600 USD (good through 12/8).

I bit the bullet and purchased when it went on sale at Costco. I've had it a couple of days, and I'm happy so far. I smoked some eggplant for babaganoush, and there's a good smoke flavor in there. I also smoked some creme brulee -- I'll see this weekend how it came out, but there's a definite note of smoke smelling the custard in the fridge. Also waiting for smoking are some baby back ribs (cooked sous vide for 48 hours, so I'm planning on smoking them at low temp for a few hours out of the fridge to finish/reheat). To answer the question @fledflew asked on the sales thread, there's basically no smoke odor coming out while it's going. If you open the door while smoking, then a bunch of smoke comes out (even in a few seconds to rotate eggplants). There's a smoke clear function -- it says it takes 10 minutes, but depending on the smoke level, it seems like it doesn't take the full time (to rotate the creme brulee, which I used a smoke level of 3 out of 5, I opened the door after ~8 minutes and there was no smoke odor left). I live in a townhouse, and we're not allowed (by town fire code) to have anything combustable outside. So I can't have a grill or smoker outside; this seems like a nice compromise.

Costco currently has the GE Profile Indoor Smoker on sale for $600 (good through December 8th) -- online only, but ships for free (at least in the US).

For those of you who have gotten the smoker and played around with it for an extended time, how are you liking it? Been thinking about getting one next time there's a sale.

The regular Creami came with 3 containers in the base package (or at least mine did).

Had a party this weekend. Made a Devil's Food Cake with Raspberry Buttercream Also a tiramisu (forgot to photo that one). The frosting job on the cake leaves a lot to be desired (but is probably the best job I've done to date, which says something about my frosting skills....)

I'm looking for an induction compatible stovetop espresso pot. It doesn't have to be anything big - I don't drink espresso frequently, but sometimes I have a craving (and when my family's around they sometimes like an after-dinner nip), so a 4 or 6 (espresso) cup maker is plenty big. Any recommendations?

I went through the options menu. No go sadly. On the other hand, the convect roast did a real nice job with some chicken cutlets last night. Also noticed that with the convect roast it doesn't say anything about preheating.

@blue_dolphin Mine doesn't have a dehydrator function, at least that I've found yet, though that would be nice. I do have the bread proof. I do like the three racks. It feels pretty spacious for a 30".

Thanks! I've been keeping a thermoworks probe in so far to make sure the calibration is good. I'll keep an eye out for the hot spots too. The top down heat makes sense; I'll definitely be judicious in my use of roast until I have a better handle on it. I definitely accidentally used the "easy convect" function the other day and had the temperature drop on me without realizing it. All this new-fangled technology....

As part of my recent kitchen renovation, I got a convection oven; it's my first non-standard oven (and possibly the first one I've owned that has anything beyond a dial for bake/broil/off). Where I'm particularly confused is it has both bake and roast functions (convection and traditional). I've been trying to figure out the difference between the two, and when to use each, but I can't find consistent information. Kitchenaid (the manufacturer) says that bake is for temps up to 375 and roast is for temps starting at 400. But I can bake at 450, so it isn't like there's an actual cutoff. Help!

@Laurentius I ended up getting a Proline. Worth every penny so far! Thanks!

Thanks all. I'm looking forward to getting in there and actually using it soon! But the big question now is where do I stick my knife strip...

My wife and I just bought a new place, and did some renovations prior to moving in, including the whole kitchen. The before wasn't great. The cabinets were old and just not in good shape. The counters were in good condition however (granite that had been replaced at some point). However, there was a small stretch of cabinets that were smaller than the normal base cabinets (both shorter and shallower) so even just a cabinet replacement would've required new counters. The range had a microwave with recirculating fan over it (despite there being ductwork directly above it for external venting). There was also tiled backsplash behind the sink, but the prior owners decided to cover it with stick on metal backsplash. The before: Based on reviews and comments in a number of places (including this thread), we decided to go with Ikea cabinets. To save some cost, I assembled the cabinets, and then after our contractor installed, I did the drawers, doors, and pulls. We went with mostly base cabinets, and built a peninsula for additional counter space. Most of the storage is drawers instead of shelves. We also went with quartz countertops (bought from a local place that was actually a little cheaper than Ikea would have been). For appliances, since the place is all electric, I went with an induction cooktop (a 36" ge) and did a wall oven and built in microwave, instead of the prior range and OTR microwave. We also replaced the stick-on vinyl tile with a floating vinyl tile floor. We're pretty happy with the way it came out.