JoNorvelleWalker

My spare rib (singular) was not a success. I started the cook early because I had no idea how long it should take. The rib looked good after about an hour and a half. I turned the smoking temperature down to 77C, the lowest setting. After seven hours the final temperature was 96C and the meat was dried out such that I couldn't chew it. But by masticating I was able to extract tremendous fatty flavor. I'm not convinced the GE is holding accurate temperature. I can't measure the chamber temperature with my BBQOVN wireless probe, but I have a Combustion Inc. on order.

Seriously, I got an inexpensive little two slice toaster from Amazon that I reviewed. Makes perfect toast for me!

Up above: https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/8/#findComment-2453795 Start with chicken drumsticks. Cut around the foot end and scrape the joint and remove the tendons. Push the meat back towards the thigh end, removing the rest of the tendons. If necessary trim the bottom so that the pop can stand vertically. Season with salt and pepper. Last night I smoked mine two and a half hours at 121C, coating with plum sauce for the last half hour. The result should look like a lollypop. And taste like one too.

As before, the chicken pops were fantastic. This afternoon the weather is a bit cooler and I'm smoking beef ribs. Rubbed just with salt, pepper, and garlic. Wood is oak and temperature is 102C. One can tell the GE was designed for Fahrenheit cuisine because one can't set the temperature dial to 100C. Did I mention the chicken pops were fantastic?

As we speak I'm smoking another batch of chicken pops. Not that the weather is fit for smoking anything. But the drumsticks were past the point of no return. That's what barbecue sauce is for. Last night a dear friend took me to Whole Foods. I looked at turkey breasts but I was dissuaded by the size, weight, and price. I got a couple beef spareribs and a rack of St. Louis ribs on sale. I originally passed on the pork when the butcher said it was too late at night for him to cut me a piece. Eventually I came back for the full rack. I'm evaluating a new marinating container but these ribs are too long to fit. Not to mention the container is too big for my refrigerator. I intend to wait to portion the rack until I'm ready to cook. Half the rack would not be close to fitting in the GE. Also at Whole Foods I got the stuff for smoked bluefish pate. The dairy person told me he was out of whipped cream cheese, so I got two packages of regular.

Novelty kind? Mine is Baccarat, pattern Haut Brion. Though I don't usually fill to the brim.

What do you anticipate the new oven can do that cannot be done in an APO?

Water runs out on the floor. It did.

I shall never again over fill the reservoir of an ice maker. And while I'm at it I shall never again neglect yeast raised pancake batter on a hot summer afternoon.

Amazon price has been going up since the end of Prime Day. Currently $699, with no accessories. $799 with accessory bundle. Good pork but I never did get around to the Momofuku ranch. And I've finally conceded that my teeth can no longer chew pickles.

Forgive me if this is a double post, but I caved on the last copy of Delish! Dinner tonight is Rancho Gordo Moro beans, my potato salad, and the recently smoked pork belly -- chopped with my second most serious cleaver. (The heavy cleaver I can hardly lift.) Pickle and side of Momofuku ranch.

Smoke them! I'm having pork belly for dinner.

I picked the first few tiny tomatoes from my plants. Tiny, but taste like tomatoes.

I caved on Delish! Tonight I plan to cook up a pot of Rancho Gordo beans, haven't decided which, to accompany my smoked pork belly from the other day.

I searched the library and found books by Philip Craig, no cookbook though. There was a cookbook titled Delish, but by a different author. If you have the pate recipe, how much fish and how much cream cheese?

What is bacony? I looked it up but I still have no idea. Meanwhile after three hours I reduced the smoker temperature to 77C -- as low as the temperature goes. Probe temperature is measuring 94.6C.

After an hour and forty minutes the probe temperature was close to 80C. I lowered the smoker temperature to 82C and turned the tray. Also on the subject I connected the GE to Wi-Fi. I had not planned to do so, but I realized if I didn't one of my neighbors easily could.

The pork belly is in the smoker, seasoned only with salt and pepper. I plan to finish the meat with a sweet Japanese style sauce when it is almost done. Dinner may be close to midnight, but what else is new? The wood is Kona Sweetwood Blend. Some pit people say use just one wood for a year. Others say choice of wood is the first ingredient. Then some people smoke skin side up, others smoke skin side down. I decided on skin side down. Most say score the skin, others say very bad. I did not score the skin on mine. Temperature is another can of worms. I am smoking at 110C. My hope is to slice the pork belly, so I plan to pull from the smoker at about 90C, as measured with the BBQOVN probe. Did I mention it is hot?

I read in one book that smoking fish makes your smoker smell like fish. Some advocate for having two smokers, one for fish and one for everything else. That would solve @gfweb's dilemma! I have not been careful about clearing smoke before opening the door of the GE, and since I've been using it a good bit the smoke smell in the apartment is noticeable. Smoke detector still silent, and CO detector reads zero. Last night I shredded half the remaining smoked bluefish and made seafood paella. Not bad. If anything the dish was under salted. In addition to the fish I used a can of smoked mussels which had salt as an ingredient. Tasting some of the shredded fish alone I was delighted that it was not too salty. I may try making some sort of smoked bluefish dip if I can find a recipe. Today is a day off from work, and I planned to smoke a pork belly. But the heat and humidity is awful. Heat advisory in effect tomorrow.

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.