rotuts

Ouch ! the way I currently look at this is: you have to have counter space that's more or less idle. most people here have a cooking style and that include kitchen counter use an organization. if this would displace something ( and it would have to ) , Why didnt you get rid of the what ever thing long before ? and you have to have a keen interest in pellet smoking. You then accept the size limitations , and have a routine use for it that adds a lot to what you already do. For me , Turkey Br fits that bill . Other things , maybe later . Ill try to bone out and remove the two tendons in tomorrows experiment , those two tendons ruin a perfectly fine TB for anything , and are easy to deal with. Ill add the two Tb bone units to the bottom shelf and then add them to the backs and bones from the first two and start an iPot smoked turkey stock ' brick' Ill use that fz brick as a stater for the other 4 TB's I have in the Frost-Free freezer. as soon as Fz TB's go on sale ( not being in any hurry here w this 6 TB stock ) Ill re-supply. some SV , some GE-IDS.

@ElsieD Avery good question. the kitchen developed a light cherry wood aroma, more like the aroma from a very mild candle. no smoke. there is a button , maybe you tap it , rather than push , that clears the smoke out of the chamber before you open the door if you like. I just opened the door maybe three times, there was of course smoke in the chamber but it was not heavy. Id say if the unit is used as designed , the aroma would be no more than a very lightly scented candle. I liked the effect. with hickory , which I happen to have in a pure form , 40 lbs , maybe a bit more aroma. but its not smoky in any way,

I decided to try yesterday's efforts , as a simple sandwich. I used a TJ's Fz Naan , because that's what I had. this is some of the best , if not very best smoked turkey Ive ever had. its very moist , excepting the tip and end. it has a light , but penetrating smoke flavor , on the sweeter side ( Cherry ? ) sliced deli thin , nothing like it at all moist and flavorful. as the slices get thicker , the TB has a nice chew , but its not fall apart like you find in s soup. If I use this in s salad or soup ( I will ) ill still slice thin , and then maybe into ribbons for something like that. would be much tastier than one of those turkey logs. Im very pleased. I very much enjoy turkey . this style is quite complementary to SV , my other TB method . both methods are very easy to use , and each result has different uses , but each shines. Over all , for me , the GE-IDS is a fine addition on my counter and will deliver fantastic results w plain TB's Im going to do the other two TB tomorrow , see If I can fiddle w the probe , but basically same temps , and Ill pull by time, Ill rotate the TB's 1/2 way through , by placing them w tongs on rimmed backing sheet on to pf the over. then reinserting. results to follow. P.S. : the sandwich always have to have a 1/2 sour w rich sandwiches such as these

I received the two replacement side racks today. That was pretty quite , and the problem w the top rack is solved.

down to $ 633 w free delivery . notebook : always graph. https://www.staples.com/staples-composition-notebook-7-5-x-9-75-graph-ruled-80-sheets-red-white-st55069/product_132673 tomorrow ; second 2 TB's.

down to $ 633 w free delivery .

@Maison Rustique Thanks for that mention. Im a fa of IPR's Italian Wedding. Ill look for that SWQ Bean . It has a lower salt version.

@Maison Rustique Thnks ! thinking a bit more about the size of the these might be green cherry sized tomats?

The Amazon BOT , Hoovering the information on eG instantaneously upped the price to : but that seems to include delivery : that BOT really wants your wallet .

@weinoo interesting are the tomolives just small , very small , green tomatoes , pickled ?

P.P.S : Ive noticed that the button for ' off ' responds to a tap not a push . Ill keep that in mind. Ill do two more TBs tomorrow , rotate them and pull at a projected temp of @ 140 F the three aluminum racks need to be placed in something w hot soapy ( bicab ? ) water to soak Ill look into s disposable , but reusable , aluminum pan for that.

My first IndoorSmoke ( of food ) Two TrBr's , and their backs : this is one TB w thyme , granulated garlic and granulated onion. salts , as I want to use the bones in a 4 x iPot'ing for stock i.e. , reuse the stock 4 times , thus no salt. I dont mind adding salt at the time I eat. 2 Tb's as above the two backs , no seasonings . for the same reason. the seasoning was very light , and only on the skin. ready to go the controls seem to be straight forward , but are not as functionally clear as they might be. more about that later. I decided on a standard ' low and slow ' pellet temp of 2125 F . I inserted the probe , and went for 140 f internal temp. here is where things got a bit difficult , hopefully my fault : there is a time method and a temp method. I thought id selected temp method, but after preheating , the temp indicator stopped toggling and set itself at 32 F hope fully not a defective unit. So I checked @ 1 hour , cooking time , w the thermapen . top TB : 106 F. I opened the door w/o using the ' clear smoke ' which takes 10 minutes the manual says. the unit did not automatically go back to ' smoking ' the dial turned red , and said it would shut down in 15 minutes . the manual says this would happen if the door was left open for 10 minutes . opened an closed several times , went back to ' smoking ' @ 2 hr : top TB was 130 F. again , agita on getting it back to ' smoking ' but it did. @ 2. 5 hrs , top TB was 141 F. decreased the temp of the oven to 17O f , again unclear fiddling to get it back to ' smoking ' @ 3 hrs , turned it off . for some reason , the ' clear smoke ' button did not work for me. it must be more complicated than just pushing that button. I hope so . the end result. the top TB came off @ 155 F , after resting went to 161 f. temped the middle TB 142 f at the same time. clearly , the temperature in the oven is not very even. Im guessing no fan to slowly move the air around. this can be dealt with by moving the two TB's 1/2 way through the desired cooking time. Im pleased I have the unit @ ~ 430 USD from Lowes w the contractor buying it. I would be happier if cooking via the temp probe set up was more transparent . Id like the unit to go back to ' smoking ' just by shutting the door , but Im assuming I have to do a few licking , twirling ect that are not clear to me . and I don't know why the ' clear smoke ' button did not work. Im hopeful @Elle Bee might be following this thread and chime in. GE is a very very very large company. it took me almost 30 minutes to get to speak w someone, who then connected me to someone else to solve the problem of a ' tight rack ' the top one. they have a tiered system , they really want to force you to go on line to save customer service costs. I do have an email for a specific person , so will email to see if I can get the temp probe cooking to work ( it toggled for a bit , then stopped w a reading of 32 F as I read the manual , opening and closing the door w/o clearing the smoke should be straight forward. Im not there quite yet. and Id like to know how to get the ' clear smoke ' button to work. any way , If I can get the unit to work by just keeping track of the various time in my ***** Brand New RED notebook ******* Ill be happy. you have to be aware that the oven have very different temps : Top to bottom , and back to front. @ $ 1,000 USD , over priced , unless you have a trust fund , and that Fund has not gone down more than 10 % Amazon has it now for $ 619 w $ 76 delivery ( Im not on Prime , so I cant say if Prime covers free delivery ) that's a price , again , Trust-Fund-ish . if you have no experience w pellet smoking , Id be cautious . the issue here is the same one that came w the CSO : wouldn't it be nice , w the same foot print to be a bit larger inside ? and the buttons or the instructions for the buttons to \be clearer ? however , so far so good for me. Im looking forward to getting the kinks out. P.S.: the taste test : Ive done a fair amount of pellet work , and the smoke from the 1 lbs pellets provided has a distinct cherry wood aroma and flavor. Id say the level of smoke is past ' light ' and thinking about ' medium ' the Tb has a very nice flavor . Ill lower the cooking temp ( maybe ) next time, so it takes longer to get to a finished temp , and Ill rotate the TB's and pull them off @ 140 F , and hope to go no higher than 150 F. that's just a personal plan. you may like your TB @ higher temps , because you have Gravy and Mashed Potatoes @ hand. Im very hoping I can get the few kinks out , for my method of cooking. Im happy w the price I paid , and will get this working My Way soon enough. after all , the Yoder (WHPS ) is 2 hours away . and even if I had a Yoder here, going in and out , and carrying heavy food i9s jnot in my current best interests. but having a very keen interest in pellet smoking Im pleased I have this unit. Out of the Box . and On the Counter. cheers

Went to MarketBasket this AM : their [price went up $ 0.50 , to $ 2.50.

@Pete Fred I used to do that a long time ago during the cookie baking days. I think it was in a Cookie backing book of some renown. back when there were books.

@Pete Fred I could eat those cookies faster than you can bake them. at least for a while.

tech nonsense .

going back today , to get 12 lbs more.

you bet. and this item went up by the same amount in three local supermarkets.

@KennethT Yes. much more interesting flavor than red. not easy to come by. TJ's has a mix , mostly green a while ago , which they of course D/C'd. I still have 3 unopened jars. so I looked on line , and got the Sonoran. have not tasted it yet. Will use up the TJ's first.

I havent had beef in a while. RocheBro , a local family owned chain , has a very good service meat counter w very good beef. you get the exact amount of ground beef you want. Burger 20/80 ( Chuck ) hot saute w a little Penzeys Chicago Steak seasoning . RBro's cole slaw good stuff deglazed w a little butter. very very tasty . One thing about beef fat ( trending now as tallow ) it has staying power.

TJ's Naan , Fontina , green chili flakes AirFried , then lightly torched. Tasty.

My Pork ragu ( iPot'd ) , De Cecco Linguini ( pre-tariff ) the ragu is under the green onion garnish Ive started using one beaten egg on the hot linguini ( I use two w the fresh tomato linguini ) a la Carbonara. I add it to the hot linguini after a little bit of EVOO and butter . So have , it hasn't scrambled and add a silkiness to the linguini : the EVOO and butter side Ragu side of the dish. the EVOO//Butter//beaten egg adds fine flavor, richness and mouth feel , if you will ,to the Linguini.

I placed this here as its ' kitchen Consumer ' Ive been enjoying De Cecco linguini for quite some time , w my FastaPasta. wet up from $ 2 to $ 3 , due to tariffs. one store had it ' on sale ' for $ 2 , so I went and cleaned them out. Tj's pasta , from Italy , isnt bad , @ 1.00 , a bargain . haven not checked their price recently. So , Tariffs : what's gone up thats on your regular list ?

a CS pan , of excellent initial quality , that one has taken the time to season and keep seasoned , if very much a tool that is a joy to use. CS , like the ones you mentioned , a bit lighter than the DARTO's. if a Home Chef , in the future , wants to look into this , and give it a try they will be rewarded for years for their effort. Of course , no one else ' in the Kitchen ' will be permitted to use it They can purchase and create their own. Mine is a deBuyer.

@Ann_T nice. you answered my question : Fresh Tomato Linguini or Pork iPot'd Ragu tonight ? Ragu it is . but commercial De Cecco