GE Profile Smart Indoor Smoker

[JoNorvelleWalker]

Today's Amazon price:  $559.99.

 

[ElsieD]

$1,823.09 is today's price listed on Amazon by a non-amazon seller.  

[rotuts]

@ElsieD

 

Wow.  I should have purchased a few , and smuggled them into Canada !

 

this item ( CA )

 

https://www.amazon.ca/GE-PROFILE-Indoor-Smoker-Small/dp/B0DM6WTRKK/ref=sr_1_26?dib=eyJ2IjoiMSJ9._Ht8vrPSCsElmo29_j9Yc0cWvLacaM2ud0DvJIi8OP1TFUcwZfbdHWLlrZcoGC0hVy5vsoc5BIGqfD5j2BAmT0SUG90xxv7-2u3yRDOCZKk4HC-Zy6eOjdP0HeN1zH6_Mbf_P0ow4Sy3hc1ys3TFCAtIEg1I_V31TvzytjwYYmhdh_SPjnPS-wEE7YtcutTyH9nhH9vuPlo6mjXf0iNPzgpJ0-f22UVwoHjuA4L4dBheXfaHUkfncOnczx6ATBO0ikMfMkN_lcHqdH0YwihBEovuwQyccKCGT2sN4xXjiwY.-tZLqZk67wY-pIMpE0uV0b8UQbye6UwqUStz7O_alVA&dib_tag=se&keywords=ge+indoor+smoker&qid=1748889885&sr=8-26

 

$  122 CA

 

is $ 31 in the USA.  I thought that price was steep 

[JoNorvelleWalker]

Save me or enable me!

 

Tonight I noticed Amazon was offering easy payments on the $559.99 price.  On another forum I jested that if Amazon ever offered easy payments I'd be interested.  Of course I should be paying medical bills or taxes, but what fun is that?

 

Besides turkey breasts what have people been smoking?  I'd be interested in chicken breasts or thighs.  Smoked eggplant sounds wonderful.  And I'd want to try making pastrami.  How about shellfish?  Of concern, I don't have much in the way of dentation, and the smoked items would have to be easy to gum into submission.  On the other forum I mentioned someone responded with a picture of a sign from a BBQ joint that read "You don't need no teeth to eat our meat".

 

Has anyone tried smoking tender cuts of beef or pork?

 

Help me in my weakness!

 

 

 

 

 

 

 

[Smithy]

@JoNorvelleWalker, I can't help either way. I will note that anything, chopped finely enough, can be gummed into submission. I'll also note that I'd love to see more activity and use on this new appliance. 

[gfweb]

I'd make pastrami

Or if I was in Montreal, smoked meat

[rotuts]

I'd make MHSM over pastrami every time.

 

Odd MHSM  doent seem to travel elsewhere 

[rotuts]

over here :

 

https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/#comment-2452528

 

 

Over here is the first stage of a Pork trial in the GE-IDS

 

 I put the food in the GE-IDS cold , and it takes 20 min to pre-heat, then you have to tap start

 

to begin the smoking.   I decided 225 F for thirty minutes of smoking , turning down the temp to 180 f  for the first total 1.5 H of smoking:

 

 

note the post-it   the top roll is of course from the top rack , then , to replace the rolls in opposite racks :

 

front to back , and top to bottom :

 

 

I rotate the try and thus get the rotation correctly placed in the GE-IDS.  Patent-Pending for this technique.

 

I noted the bottom vs the top in appearance .   the GE-IDS does have significant temp differenced , which you need to manage.

 

I rotated again at 1.5 H  ( 3 hr mark ) , and kept cooking for another 1.5 hours . 4 .5 H smoking , 5 H counting the pre-heating

 

 

the top temp was 150 F , mid 147 F bottom 140 F.

 

Pan jus :

 

 

note no burning   saved this easily

 

 

let cool a bit , then sliced into the three whil warm 

 

 

 

 

 

and made a simple wrap

 

 

it was very tasty , but the slices were two thick , as its difficult to slice the logs thinly when warm .  and yes my knives are very sharp

 

I decided the result was ' good ' .  the meat was tender , but at the above thickness had a bit of chew.   I wondered if I let the meat stay in the 

 

GE-IDS too long , i.e. :  150 F  

 

the next day , from cold  I sliced a few more pieces , thinner :

 

 

again , sometimes my iPhone doesn't focus hat well .   these slices came from the log that was visibly fatter initially.

 

after seasoning , these were much better than the warm versions.   

 

so over all , this was very good , and worthy of a repeat should I see similar pork   @ MarketBasket .

 

the meat you see here will make a very nice ' carnitas '  with a very quick hot browning , on one side.

 

the fat was delicious .

 

nest time I might do the SV to 48 hours or some time thats convenient between 30 H and 48 H

 

so over all a success.

 

the port needed no trimming , and the turkey does.    wrapping w bacon , the same for each .

 

the SV was easy to do and required no attention.  the Turkey was very moist and tender   the pork was moist , and not as tender as the turkey

 

both version will be welcome in the summer months for wraps and etc.

 

all ave vac'd and Fz.

 

I enjoyed making each version .  and was rewarded w excellent results.   the turnkey has a wonderful , subtle smokiness that lingers

 

and you cant buy that anywhere.    the pork has similar smokiness , and Im looking forward to a ' carnitas ' style wrap

 

from the fattier versions , when it cools down a bit here .   Hot Hot Hot for several days.

 

BTW :  the GE-IDS has a fan that actively circulates the smoke , and sends a smokeless exhaust out the bottom while cooking

 

this would not be a good unit to use in your kitchen on a hot and humid day , if you dont have A/C .

 

 

[JoNorvelleWalker]

For anyone in any doubt, I caved.  I had to relocate the ninja Creami and the Ankarsrum mixer to the bedroom, and a stack of too large jeans to the bedroom floor.  Full disclosure, there was no room on the bedroom floor.  I actually moved the pile of jeans to the top of another pile.

 

But the Profile is now on the kitchen counter.  Last night for my first experiment I smoked half of a ribeye steak:

Temperature 100C

Time 50 minutes

Smoke Level 5

Wood Kona Premium Blend (the pellets that come with the Profile)

 

After smoking I seared the steak in my Demeyere searing pan on the Paragon.  Final temperature was 59-60C.  The color of the meat was red and the texture was more like rare.  Yet the interstitial fat had melted and Thermapens can't lie.  With some difficulty I was able to masticate thin slices.  Flavor was good even though the smoke taste was subtle.  Not bad I thought for a first attempt.  I'm recording my trials in a red quad ruled notebook, with red ink (Monteverde Fireopal).

 

As an aside, both the Profile and the Paragon were developed in the same GE facility.  Tonight I had hoped to smoke shrimp, but at the moment it is 91F and 50% relative humidity in here.

 

[JoNorvelleWalker]

Neither the shrimp nor I were getting any younger.  They are in the Profile now:

Temperature 110C

Time maybe an hour, we'll see

Smoke Level 5

Wood Kona Premium again

 

I oiled the shrimp and tossed with garlic, smoked paprika, salt.  Made coleslaw.  Totally exhausted.  Enjoying a Stone IPA while waiting for the shrimp.

 

One observation:  the cost of accessories for the Profile sure add up.

 

[JoNorvelleWalker]