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 May 23 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.

 

[rotuts]

WTB # 4

 

I soaked the bacon in cold water , to remove the salt.  

 

 

this is generic supermarket bacon , the 1 bls version , as it has the fatty ends , which the 1`2 oz does not.  I thought an hour or two

 

but left it in the refrigerator over night , w one water change in the evening.  that water had a slight reddish tinge.

 

I liked the timings Ive had before , so start off was 225 F , 1.5 hours , then rotate and change rack position.

 

 

this is the second rotation , at 3 hrs , I turned down the temp @ 1.5 hours to 180 F

 

Its not that easy to move the Tb's around  w/o using a pan.  Then , in a flash of Genius :

 

I rotated the above pan ,

 

 

 

that solved the issue of which TB goes where :  pic above , the bottom TB is now the top , and rotated front to back.

 

I was pleased w this insight , after all , Im the Theoretician for the WHPS !  I awarded myself a Kudos , and a Persona Beverage

 

for hydration purposes :  TJ's  Costal Chard.   on ice !

 

getting there :

 

 

here are some temps , top -> middle rack , and back -> front :

 

1.5 hrs , 225 F:

                                             Back of oven                             Front of oven 

 

                      Top                    147 F                                            130 F

 

                      Middle               134 F                                            119 F

 

TB's rotated // shelf change

 

 

temp 180 F    Top                   141 F                                              133 F

 

                      Middle              133 F                                              131 F

 

 

@  3.5 hrs      Top                                                                         132 F

 

                       Middle                                                                    131 F

 

@ 4 Hrs         Top                                                                          142 F

 

                       Middle                                                                     137 F

 

@ 5 hrs          Top                                                                           144 F

 

                       Middle                                                                      139 F

 

I only checked the front of the TB's , as I did not rotate after the second rotation.  I decided to be clever

 

being now well hydrated , and just turned the Unit off and let the TB's rest in the oven.

 

@ 6 hrs  (  an hour ' Off ' )        top     130 F , bottom  129 F.

 

Final result:

 

 

I lined the semi disposable drip pan insert w parchment paper , hoping for an easier clean up :

 

 

this helped some , but there was still drippings on the aluminum pan , which I clean and use again.

 

I tasted the dripping , hoping for deliciousness :

 

I was quite surprised :  the flavor was quite acrid .  I though about this for a bit .  I was disappointed w the results.

 

think of a live wood fire :  nice aroma , for sure .   thick about that same fire , when put out and cold :  acrid.

 

I tasted the bottom pan's meat , which was going to go into SmokedTurkeyStock 2 X.   it was awful .

 

I refrigerated the the TB's and backs .  I tasted them the next day .  Today , for a Breakfast Wrap :

 

 

 

 

fortunately, the Tb's themselves were not acrid.   the bacon had no salt flavor at all  ( that was the idea .  after all  take HCTZ )

 

I sue a different salt due to the HCTZ , so the warp was nicely seasoned.   the bacon was fatty , as one would expect .

 

thus the Smoked TB had a fattiness one would not expect w a TB sandwich.  but it was very tasty .

 

I learned something important :  take the food out of the GE-IDS  while its still hot.  and fortunately the TB's themselves did not suffer.

 

soaking the bacon in cold water overnight got rid of the extra salt , and was easy to do.  the back etc was discarded this time.

 

over all , I learned a lot , and the GE-IDS very much suits me.

 

again :  issues :  Counter Space , Cost , Size.  ( im fine w the cooking space )  .  there is a smoke aroma , esp after 6 hrs.

 

but I dont mind it.  

 

and the top back vs the bottom front of the unit has a very wide temp differential .

 

you have to rotate the food , perhaps several times to get any sort of even cooking

 

the non-stick matts are very helpful , and taking the food out and placing it on a sheet pan

 

helps w re-inserting it back into the oven.

 

MC ( The Cat )  love smoked TB , and did not complain  there was bacon bits included.

 

he eats his portion w/o salt, and only complained because he wanted seconds.

 

the Wrap was delicious.

 

 

 

 

[ElsieD]

@rotuts Now that you have mastered the smoker, ever thought of making chicken (turkey) ham?  I've made the chicken ham a few times and it's really good for sandwiches.  I don't have a smoker anymore so cook it sous vide, but I'm betting that smoked in your smoker it would be great.   It is simply a matter of brining it in Prague powder #1, salt and liquid smoke then cooking.

[rotuts]

@ElsieD

 

thank you for that idea.

 

over the several hours the GEIDS was doing its magic , Ive given though ton other items I might try.

 

based on the mechanism of action of the diuretic  Im on ,  I consider exogenous NaCL to not be as friendly asm it oncw was.

 

I use a different salt , but tha's covered in Index Medicus , not here.

 

'm please3d w the de-salted bacon.  easy to get generic , and easy to de-salt.

 

Just to get up to date , I asked the MarketBasket butcher about brine in commercial chickens .

 

as far as I can tell , MB's whole chickens say they contain 4 % water.  tow other brands , B&Evans ,  and another premium

 

one had  6 % and 8 % brine.

 

I looked over the MapleLeaf duck page  ( MN not Canada it seems )  and they emphasized  ' all natural '

 

the ML Fz whole duck @ MarketBasket indicated , in large type :  15 % brine added.

 

Im happy w turkey as I like it, and the size of a WTB Fz is 7 - 8 lbs , in my weight class these days.

 

and yes , Im sure its brined.

 

I could see boning out a lower salt chicken , and making a chicken ballotine some day.

 

Im also thinking of the pork boneless country rib cut I got @ MB and used for pork ragu .

 

I am enjoying the  Unit, and pleased I have it.

[gfweb]

Pastrami

[rotuts]

@gfweb

 

interesting.   Ill give that some thought.

 

I do have quite  bit of SV'd corned beef , that I cold smoked after SV'd  

 

it ended up not being very salty.  and I used the small spice packet on them this year , and it gave the CB's 

 

a bit of pastrami flavor.

 

now , Montreal Hot Smoked Meat , that's a different story.

Edited May 26 by rotuts (log)

[rotuts]

Clean-Up

 

most people would just put the components int the dish-washer on the Super-Dirty cycle.

 

I have a new DW , stainless steel interior and Direct Drive !  3 hours superClean !

 

it's doing a fine job taking care of my pyrex collection and lids.  

 

twisting and bending I discoverd 30 years ago make for a very unpleasant evening.

 

turns out to be arthritis 

 

so , by hand :

 

I live in NE and fat down the drain has consequences you will find out about later.

 

I wanted to first scape off the fat on the shelves and matt.  I used a silicone spatula w a sharp edge.

 

a RubberMaid would have just smooshed it around,  then a soak in hot water.

 

I looked for a semi-disposable aluminum pan , thinking Id add very hot water , detergent , baking soda

 

and put in a low oven for a few hours.

 

 

this was the only pan that was wide enough , and it would be a bit precarious moving it to the oven.

 

But , it sits across my sink , and is significantly higher than the sink , and works well for the soak   that the spatula I mentioned.

 

Ithen primed the drain w hot water and detergent, and drained. seemed to go well.

 

I used a copper pad to get the left over Cling-Ons

 

 

Re the oven itself :  I dont have commercial spray cleaners , but thought I might need generic windex 

 

or some such .  baked on spatter on the glass door , etc.

 

sponge and liquid soap just pushed the mush around.  there was a little ' 409 ' left from the contractors

 

worthless stuff.

 

then , the clouds parted and I remembered I had isopropyl alcohol 

 

using a paper towel :  bingo !.  OK several paper towles .

 

done.

 

I dont like using PT's , but I will for the GE-IDS  generic MB's !  not the brand w the cartoon guy on steroids either !

 

and BTW :

 

 

WTB # 5 is taking a swim for the day.

 

[rotuts]

WTB # 5 :

 

I decided I didnt need to add the back // frame to the bottom shelf this time.  I tasted the 1 X stock

 

it had a nice smoke flavor.  I then recalled Aton Brown's  Good Eats show where he made liquid smoke.

 

one can add smoke flavor , but cannot take it out.  And , Id just save the various backs that I already smoked

 

add the fresh backs , which Id over roast  ( bake ) plain to get good color.   I did not use the skin , as I have plenty of flavor

 

and there would be less turkey fat to deal with.

 

De-salted the generic bacon , as before .  but  this time I added more of the seasonings , as I didnt need to consider

 

those flavors becoming too pronounced in the eventual 2.5 x stock

 

 

the seasonings :

 

 

and I did this version simply by the clock :  as before

 

1.5 Hr 225 F // 5 smoke.  rotate and change self position .   the 1.5 Hr  180 F   5 smoke.  rotate again , then leave alone

 

for 2 Hr.s , then done.

 

 

@ 3 hrs

 

 

done.   temp on the top one was 145 F , bottom 139 F , the front of the TB,

 

I removed the TB's and the drip pan when done , total 5 hrs.  I learned my lesson last time.

 

I also lined the drip pan w parchment  ( the semi-disposable one )  and got this :

 

 

it's had to see , but there is a pool of fat in the deeper end.  

 

I carefully poured that into a small plastic container

 

 

the fond slipped right off the parchment paper, as the tray was still warm

 

 

this Ill save and use in TJ's cornbread mix.  Pork fat , smoke flavor , and other drippings.   this was slightly salty, not over salty,

 

probably from the brine the TB was subject too.   exceptionally tasty.

 

I cut one in half while still very warm , and made a wrap 

 

tortilla warmed over the gas burner , turkey , mayo , mustard , spinach , fresh black pepper

 

 

hard to pic a wrap.  I also had to work quickly as MC  ( The Cat )  goes crazy for STB.  he did get a decent amout.

 

I had to get everything off the counter , and refrigerated due to MC's interest.

 

 

Vac'd warm ( I had not done that before ).  refrigerated .  one seal needs to be re-done tomorrow.

 

this was the best version Ive made.  the others were mighty good , this was better :  more seasonings 

 

while this process was going on , I stayed hydrated w a suggestion from @Smithy   , mentioned here :

 

https://www.thekitchn.com/best-trader-joes-wine-23580457  

 

I of course had all sorts of ideas for TB # 6 

 

I was going to do the same prep , but put each seasoned TB in a large SV bag , then SV for 8 hrs @ 140 F.

 

Rapid chill , then the next AM , take the cold TB's  ( 36 F ) and cold smoke on the Weber , one hour w the smoke tube 

 

as Ive done before w SV's Items.

 

then Id  carefully torch each , and partition , and Vac , and see what the difference was.

 

SV does everything exactly how you want :  pic a temp for ' doneness '  pic a time for tenderness 

 

however , its problematic heel is no Malliard Rx , and thats a very tasty Rx.

 

but this version of the TB's was Sooooooooo good , and easy 

 

and I got a ton of fond and smoked bacon fat , and very little salt.

 

not trying the SV version  any time soon.

 

 

 

 

 

P.S.: the bit of pickle you see in that wrap , is a half sour.  I get them @ MarketBasket.  I was running low

 

so went to Stop&Shop to re-supply : 5 minutes vs 20 M.

 

im glad I did :  I got 

 

 

MB stopped carrying these .  these are superb . as long as you like garlic , which I do.

 

plenty of garlic w these.  I leaned my lesson , by chance.

Edited Wednesday at 09:08 PM by rotuts (log)

[ElsieD]

Is it safe to vac pac warm food?

[rotuts]

I don't see why not .

 

I of course then chill it in the refrig.

 

the one thing I noticed was that there was moisture in the chamber,

 

thus , if you didnt have an oil pump ,that pump would fail sooner.

 

I might not do this again.  I had to move everything out of MC's gaze .

 

better planning next time.