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.

 

[rotuts]

TB # 3 :

 

from now on , both tendons on each TB will be removed ,

 

the cord like one on the  Minor ( the tender ) and the thin one on the Major  ( larger muscle )

 

after hours in the GE-IDS the surface can get a little chewy .  skin helps , but does not cover the TB's

 

so , decided to wrap in generic  bacon :

 

 

 

 

I also decided to change the cooking times and temps a bit.  I did start @ 225 F, checked the temps @ 1.5 H , rotated and changed shelf .

 

the unit takes about 20 min to get to designated temp , and it beeps , and you ahve to tap the start button to continue ' Smoking '

 

the upper temp was 130 F.  I changed the temp to 180 F., and checked @ 30 min.  136 F , then 30 min 139 / 137

 

@ 4.5 Hours :  145 / 137 F.  decided to just turn the unit off , and leave the TB's in the oven for 30 more minutes or so.       

 

total time was a little over 5 hrs.

 

 

I got a few additions for the GE-IDS :

 

a non-stick mesh 

 

https://www.amazon.com/Kona-Mesh-Smoker-Mats-Non-Stick/dp/B0D3RPVMGL/ref=pd_bxgy_d_sccl_2/131-3625381-0478540?pd_rd_w=802wF&content-id=amzn1.sym.de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_p=de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_r=RAEBW6BBJP73G3V79JN4&pd_rd_wg=tmAtJ&pd_rd_r=fd7e781e-993f-4cdc-8934-bfd2cf054b49&pd_rd_i=B0D3RPVMGL&psc=1

 

you see this above .  the TB's cook onto the given racks.  they are very easy to lift off w this addition , but the mess of course

 

move around , not a problem .  its now easy to take each TB out for rotation , w just tongs.

 

somer semi-disposable pan inserts :

 

https://www.amazon.com/GE-Profile-Disposable-Effortless-Cleaning/dp/B0DM6VD4L1/ref=pd_bxgy_d_sccl_2/131-3625381-0478540?pd_rd_w=x4qTk&content-id=amzn1.sym.de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_p=de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_r=B6JYNBX0B6C5BK36ZK39&pd_rd_wg=nPH0e&pd_rd_r=9cee7d8a-fbf0-42da-bd17-1660e8dbd3cb&pd_rd_i=B0DM6VD4L1&psc=1

 

and this item , that goes on the water // used pellet container , making it easier to drain , and then discard the used pellets.

 

 

A fishished TB.

 

 

the back and frames and skin .

 

 

the insert after the cooking

 

 

I let cool and sliced 

 

 

this went on a sandwich.   I should have made the sandwich when the TB was still warm .  next time

 

everything was refrigerated.

 

 

this is the stock material , which i Vac'd and Fz

 

 

I already have Fz stock from the firsts 2 TB's , and when I do TB # 4 , Ill use 2 X backs etc in the iPot for smoked TB stock , 2 X

 

2 sets of backs fit into the 6 qt iPot.  Ill post how I do iPo stock in that thread a bit later , when I make 2 X.

 

 

this is drippings and find from the drip pan .  I waved it and it may appear someday in a TJ's cornbread , from the TJ's mix.

 

Im enjoying this unit , but as Ive said :  I have counter space , and am very keen and experienced w ( outdoor ) pellet smoking .

 

also , $ 450 is a fair price for me considering everything.

 

I opened the door 6 - 8 times this session.  there is an aroma of smoked something in the kitchen , but I dont mind it.

 

MC  ( the Cat )  loves it and goes a bit crazy waiting for a nibble or two. the only way to silence him.

 

I also roast coffee indoors .  after 3 lbs ( 1 bls at a time )  there is a bit of a smoke haze from that.

 

it clears when I open the windows.  my place has a pleasant aroma of a coffee house for a few  days.

 

there is no haze w  this , but there is a pleasant aroma of smoked food , w that number of door opening.

 

you can clear the smoke out of the unit before you open the door , but that takes 10 minutes per the instruction

 

booklet.  who can wait for that ?  not me .

 

 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                

 

Edited 14 hours ago by rotuts (log)

[gfweb]

Thinking about wrapping in bacon/lard for retaining moistness.

 

I wonder how much it does for non-porous meats.  I can imagine bacon fat would penetrate a meatloaf, but that would be harder for a solid piece of meat where the muscle is dense and not at all permeable.  And we know that salt from a rub penetrates <1 cm per 24 hrs.

 

Sous vide/Modernist Cuisine showed that time and temp are the main determinants of tenderness and that loss of water comes from fiber contraction at a set temp for that type of tissue.

 

So maybe all the bacon does is prevent water loss and lower meat cooking temp via "wet bulb" mechanisms ( ie bacon wont reach >100C till all the water is out of it)?

 

 

[rotuts]

@gfweb

 

excellent points.

 

using just the skin and exposed meat gave me a tough inedible skin , and tough meat at the surface

 

that did not chew that well on a  ****  turkey sandwich.

 

so I thought Id try the bacon , mostly for the fat.

 

worked well.     

 

as salt is an issue , Ill soak the cold bacon in ice water ( to keep the fat firm ) next time.

 

the TB's hardly need the injected salt and flavorings of commercial bacon.

 

If the total smoke time is 4 - 5 hours , the moisture in the bacon wont matter much.

 

the resulting TB is very moist and w the additional time ( 2d  set of TB's )  very tender.

[rotuts]

Over here , on the iPot thread

 

https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/

 

I show how I made stock from the smoked back , frames , etc.