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Cooking with a countertop indoor smoker

ElsieD

By ElsieD
in Cooking

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

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.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

TdeV

TdeV

Posted
Posted
3 hours ago, JoNorvelleWalker said:

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.

 

Philip Craig was the creator of the JW Jackson mysteries on Martha's Vineyard. JW is a retired Boston policeman living on his Dad's fishing camp on the island; he earns enough to get by by doing odd jobs. and fishing. He's extraordinarily fond of bluefish. There are 22 mystery books and  one book of recipes, Delish! There are recipes for Smoked Bluefish, Smoked Bluefish Pâté, and Smoked Bluefish Salad.

 

Smoked Bluefish Pâté uses bluefish, whipped cream cheese, 1/2 tblsp onion (or chives), plus teaspoon each of horseradish and lemon juice. Dash of Worcestershire if desired.

 

And if you like bluefish and mysteries, read the series!

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
5 minutes ago, ElsieD said:

Anyone try curing and smoking bacony yet?  Planning to?

 

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.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

gfweb

gfweb

Posted
Posted
1 hour ago, ElsieD said:

Anyone try curing and smoking bacon yet?  Planning to?

I've done it with a tube smoker, very nice

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weinoo

weinoo

Posted
Posted
16 hours ago, JoNorvelleWalker said:

  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.

 

My friend makes a smoked bluefish "dip" at Cafe Katja...

 

CafeKatjabluefish05-11-23.thumb.jpeg.928492ca51d4b795d57cb11908649229.jpeg

 

I don't have his recipe (I'll ask him for it), but Hank Shaw has a nice one on his website...https://honest-food.net/bluefish-pate-recipe/

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JoNorvelleWalker

JoNorvelleWalker

Posted
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On 7/16/2025 at 6:26 PM, TdeV said:

 

Philip Craig was the creator of the JW Jackson mysteries on Martha's Vineyard. JW is a retired Boston policeman living on his Dad's fishing camp on the island; he earns enough to get by by doing odd jobs. and fishing. He's extraordinarily fond of bluefish. There are 22 mystery books and  one book of recipes, Delish! There are recipes for Smoked Bluefish, Smoked Bluefish Pâté, and Smoked Bluefish Salad.

 

Smoked Bluefish Pâté uses bluefish, whipped cream cheese, 1/2 tblsp onion (or chives), plus teaspoon each of horseradish and lemon juice. Dash of Worcestershire if desired.

 

And if you like bluefish and mysteries, read the series!

 

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?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

TdeV

TdeV

Posted
Posted
10 hours ago, JoNorvelleWalker said:

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?

 

Delish! the JW Jackson Recipes, by Philip R Craig and Shirley Prada Craig

ISBN  0-9771384-2-9

©2006

 

Smoked Bluefish Pâté

5-6 oz bluefish, shredded

8 oz whipped cream cheese

1/2 tablespoon finely diced red onion (or sub with chives)

1 teaspoon prepared horseradish

1 teaspoon lemon juice

Dash of Worcestershire if desired

 

Mix all ingredients together by hand. Serve on your favourite chips or bread.

 

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

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.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

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.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

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.

 

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

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.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

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?

 

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, TdeV said:

Jo, I'm sure you've told this already, but

 

what is a chicken pop

 

and how did you do them?

 

 

@JoNorvelleWalker

 

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.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

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.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

rotuts

rotuts

Posted
Posted

My work w the IDS suggests there are large temperature differences 

 

between the top-back and the lower front .  significant ones

 

that require rotating from time to time.

 

and these are notable when the setting is 225 F

 

I would think the differentials are greater as the selected temp increases.

 

but  this can be worked with.

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