GE Profile Smart Indoor Smoker

[ElsieD]

$923.71 Cdn. On Amazon.ca

[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.

[JoNorvelleWalker]

Amazon price is down to $626.98.  Wish I had counter space.  And had $626.98.

 

[ElsieD]

11 hours ago, JoNorvelleWalker said:

Amazon price is down to $626.98.  Wish I had counter space.  And had $626.98.

 

 

As one who reviews items for Amazon, wouldn't it be nice if they sent you one?

[ElsieD]

@rotuts what is the lowest temperature it can be set to?

[JoNorvelleWalker]

1 hour ago, ElsieD said:

 

As one who reviews items for Amazon, wouldn't it be nice if they sent you one?

 

That thought had crossed my mind.

 

[rotuts]

@JoNorvelleWalker

 

go for it !

 

@ElsieD

 

170F  if I remember correctly.  

 

Im using 225 F  on the second pair of TB's , and they were boned-out , and the two tendons removed.

 

and tied.

 

this time I did not use the probe , and the default ' time ' is counting down.

 

Ill take the racks out mid-way , and they slide in and out easily now

 

and reverse and move to the ' other ' rack.

 

 

[ElsieD]

I was hoping it could go to 150F which is what I used to use for smoking bacon.

[rotuts]

I finished my second TB GE-IDS :

 

I boned out two TB's , and removed the two tendons .

 

its easy to do , once you see how to do it. 

 

doing that bit of work before hand , give you TB's w no tough bits in all your slices ,  it matters.

 

 

the two TB's and their ' frame '   NB on the R TB that knarly rope like tendon   after de-tendoning them :

 

 

I tied them fora consistent shape.  the two frames are underneath

 

 

in the GE-IDS.

 

I chose the same temps and smoke level as before  :  225 F  5 smoke ( it does not go higher smoke at these temps.

 

I rotated at 1.5 hours , after pre-heat.  pre-heat takes 20 minutes , smoke starts after that.

 

it was very easy to pull out each tray , w pot holders , and rotated , and changes the level for easch. easy

 

I discovered , after opening the door , there was a message about the water box.  I opened and closed it

 

I opened and closed it , and the Unit went right back to smoking .   door opening problem sloved.

 

I checked the temp @ 2.r hours , thermapen'd  and got these readings :  top 147 F, bottom 154 F

 

remember they had be rotated and changed position.

 

I though Id decrease the temp to 170 F , for 30 minutes , but changed my mind and pulled them

 

I knew there would be a gain in internal temp when cooled.

 

 

the result.  I did not temp them, Id see the result ' on my plate '

 

 

I though I took some pics of the above sliced .  cant find them  MC was screaming for a taste , as was I

 

here is the sandwich I made , it gives you an idea of the TB meat :

 

 

Tj's fresh sourdough , sliced , still warm TB mayo and a few daps of white miso from TJ's

 

this version of TB is a lot more like the TB you get after Thanksgiving , for that post THX sandwich

 

with a few important differences :  it was very moist had a light lingering smokiness 

 

and you could cut it thicker than the previous version , and it would be mouth-tender  but very moist.

 

 

the sadwich

 

 

the thickness of the TB.

 

I was very impressed :  from now on , de-bone , take out the two tendons

 

and then GE-IDS

 

both final temps are delicious .   the first vision needed to be cut thin , deli thin

 

but the flavor and result was unique and outstanding .  I cant imagine getting that result anyware

 

be right here !   the second was more traditional for the turkey sandwich , but so much better :  tender , very moist , light smoke.

 

I very pleased I have the GE-IDS , its on the counter , in its permanent home.

 

next up  TB's , boned and de-tendon'ed  , but wrapped in generic MarketBasket thin cut bacon.  

 

skin can go on top of the backs/frame  , and added to the iPot.

 

tomorrow Ill iPot the backs and frames and skin , for iPot'd smoked turkey stock , 1 X.

 

Il brick and freeze , and use that for the other 4 WTB's  ( whole turkey breasts )

 

Ill have then 6 + 2 TB's , most Vac'd and Tz for future use.

 

Ill make them both ways, as they are different , but delicious each they are.

 

 

 

 

 

[JoNorvelleWalker]

10 hours ago, rotuts said:

@JoNorvelleWalker

 

go for it !

 

 

Not likely.  Even if I moved the Nina Creami to the bedroom to free up counter space, I looked and saw no Vine reviews for the GE.  Vine items are almost never, ever products that are sold by Amazon, as opposed to products sold by third party sellers.  There are exceptions, but they are few and far between.  I did once receive a wonderful chest freezer that was sold by Amazon.  Inscrutable is the mind of Jeff.