JoNorvelleWalker

No, the bluefish had no fishy smell when I bought it or when I cooked it. The smoker smells, well, like smoke.

Sigh. To reset my Anova to Celsius I actually had to read the manual...again.

The GE Profile bluefish was a revelation. Smoked over hickory, two hours at 102C, then a further two hours at 77C. It was like fish candy! Normally I avoid the skin of oily fish but the fat of the bluefish skin melted and the skin melded with the delicious meat. Sadly the result was overly salty, as expected after the unintentionally long brining time. I was minded of the Finnan haddie my dear mother prepared back in the early 1950's. As I recall she steeped the smoked fish in milk to attenuate the salt. The remaining pieces are now vacuum sealed in the refrigerator. I assume they should keep for a good long time.

Last night's mesquite burger was quite good, though I saved half of it for later. As I said I pulled at 56C. Surprisingly both the BBQOVN and the Thermapen agreed. Smoking time was about 45 minutes The meat looked uniformly pink like I would expect at 56C. The burger actually looked like it had been cooked sous vide: no gradient. But with a Mailliard crust. No searing necessary. Result was easy enough for me to chew. I worried a little because of food safety concerns over ground beef at that low temperature. So far I'm still alive. Also last night I came home from the store with a lovely thick fillet of bluefish and a couple lemons. The fishmonger kindly cut off the thin end of the fillet before weighing. The thick piece I got home with was a little over a pound. Very nice, no bones. I cut the fish into three portions. A whole fillet would not fit in the GE smoker. Conveniently the GE has three shelves. I made a brine and let the pieces sit overnight. The plan was to remove the pieces from the brine before I left for work so that they could dry and be ready to smoke after I got home. As it happened I fell back asleep after my alarm went off, and the pieces remained in the brine all day. They are now dried off and in the blast chiller till tomorrow.

Tonight I'm smoking another hamburger. This time half a pound over mesquite rather than a third of a pound with oak. Same smoker temperature of 135C. My last burger was over done. This time rather than using the Profile's probe I'm relying on my BBQOVN, a Meater clone with a horrible user interface. I plan to check at 56C. And hope the probe battery doesn't die sooner.

I scored two Prime deals: a replacement kitchen soap dispenser for me, and a Di ORO spatula set as a present for a friend. It saddens me that no one went for the fantastic price on the GE Profile Indoor Smoker.

They carry Zahav hummus in the Whole Foods near me (which is probably the same Whole Foods as the Whole Foods near you). I'd like to try Zahav while it is still on sale but I just received a Whole Foods order this morning.

No, but I ate all of it. Scaling a can of mango sounds messy.

My results with full fat ice cream in the Creami have been disappointing. Sorbet and lower fat have worked better. Since full fat ice cream is what I love, I've relocated the Creami to the bedroom. Here is one recipe that worked well for me. https://forums.egullet.org/topic/163060-pacojet-competitor-the-ninja-creami/page/50/#findComment-2405223

You do have a bedroom?

That's what I said.

Amazon sale: $499, including accessories.

GE Profile Indoor Smoker $499 on Amazon bundled with accessories.

In spite of the existing heat advisory I used the GE Profile tonight to smoke Plum Chicken Pops from Bill West's The Complete Electric Smoker (p50). First chicken done in my Profile, and the finest legs I have ever eaten. Although I should disclose I am more of a thigh girl than a leg girl. The recipe specified cherry, so that was the wood I used. Total smoking time was two hours at 121C.

What is this "cleaning" that you speak of? I've had my Anova for years and use it almost every single day. With the GE Profile indoor smoker the drips go in the drip pan.