Chef Tests and Reviews an INDOOR Smoker
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- Опубликовано: 12 сен 2024
- Is this indoor smoker worth the huge price tag? Today we test the GE Profile Smart Indoor Smoker to see how much it can improve our cooking!
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Judging by the thumbnail only I’m guessing that this was Jamie’s favourite day in the office this year.
Haha, not going to lie, he was LOVING that pulled pork 😋
Kept expecting Jamie and Kush both to say...."Get in Mah Belly!!!"
They bought a whole iberico a few weeks ago tho
@@Idiomatickfor him, at that.
*only day
Someone left Jamie alone with the company credit card again and i love it!
You guessed it 😂
Tbf, he knew at least as much as Kush (if not more) about smoking here, so if anyone deserves to be let loose with a smoker, it's him!
@@andrewsparkes6275i remember a video where Ben did agree that on the part of outdoor grilling and BBQing that Jamie is more skilled and knows more with in that part of cooking then he does. Plushie has shown that he also goes out of his way to really get the best he can get in order to get even better at it.
@@sirBrouwer Yeah, it's like the gaming bar I used to go to - they had (among their kitchen staff): a guy whose only experience was in cheap takesways, and a 'pro chef' who'd worked at two Michelin-starred restaurant (the reason he took the 'step down' was because he was good friends with the owner and essentially ran the kitchen side). But whenever you ordered chips (or anything fried, really), you PRAYED it was the takeaway worker that was in the kitchen that day. They always came out absolutely perfect, every time! Sometimes specific experience in one style outweighs general higher overall experience, for sure!
@@andrewsparkes6275when you want to get junk food you better hope the cook also loves junk food. the michelin chef will always try to improve on things that don't really need it. just give me the garbage please.
There's another one you need to test, it's the Nordic Ware Indoor/Outdoor Kettle Smoker. I've smoked ribs indoor with minimal smoke coming into the house, and it works amazing. My sister got it for me, and i love it.
Ooooh interesting. We will have to check it out, thanks for the recommendation 👍
@SortedFood It's also only about $89.99, and you can use a hob, the only thing I can say is it's more hands on, I have over cooked a whole quail once, because I didn't realize how hot it actually got.
I've have one I got for Christmas one year and it's great. Even smoked some veg in it
@@steven7608 The ribs I cooked on mine could have passed for being smoked on my grill. The fact you can use any traditional wood chip or pellet is such a benefit.
I'm glad someone finally made a good version of that. I had a stove top smoker a long time ago and hated it. It was all metal and it was almost impossible to seal, barely held heat and was so small you basically had to smoke chicken drumsticks or pieces of fish only.
Jamie slowly becoming more American is a funny evolution to watch. Now using Fahrenheit and not too long ago, he called something "cookie," and Barry casually replied something like, " Yes, a biscuit." Like he was subtly reminding Jamie where he lives x]
I think it's from when they had that trip to the southern US. He got a taste of the"Southern comfort foods" 😂
@@TiredMommafun fact Lawrence Brown from Lost in the pond did a where in the US is your dialect from and he matched with the southern US and he is British also.
More of kush is always appreciated! Will he get his dream menu soon guys? He definitely deserves it!
Yessss! Kushs dream menu!
Would Kush's dream menu be him cooking it himself though? going nuts with all sorts of fancy stuff for himself and friends?!
What about Janice? She has been narrating for so long now
@@Sarnan_ or Mike's redo?
Can tell it'll be a fun video when Jamie and Kush are already bouncing around, dancing 10 seconds in XD
Jamie my friend, it rains all the bloody time in the US in all the big BBQ areas . It's just we put our smokers under canopies so as to ignore the rain, hell we will use a outdoor smoker year round in the US weather be damned. Does rain cause some issues with offset stick burning smokers absolutely but we still make it work.
I use mine in the winter in Canada! A welding blanket works wonders.
'a outdoor' lol I love these Americans with their spellings and punctuation.
Thank God for this reply!
@@Apocalypz is outdoor not a real word where you come from?
Or are you knit picking a vs an because you have nothing of value to add to the comment
I backed this smoker on kickstarter when it was the Arden Smoker. Been using it a lot ever since. Different pellets can increase the smoke flavor, smoking chopped vegetables makes a great addition for soups and sandwiches, smoking sliced Spam make surprisingly good jerky, and smoking cream cheese in this is fantastic!
Hey Sorted! It was awhile back, but I would really love to see more “Foods that Made History” videos. Just rewatched them, and they’re some of my favorite! Thanks lads
I really appreciate the careful wording the guys used in their evaluation of this appliance. It is what it is. It’s not what it’s not.
I love that Jaime has gotten so deep into American BBQ that he knows the temperatures in F. Love from the states Jaime ♥️🦅
Jamie winking to Kush at 1:28 when he says "we both know how we like our pork done" made me lol
Spaff's face as Kush describes the jalapeno poppers is hilarious. It seems like he's a Texan trapped in a British body :D
I am so glad that Jamie and Kush are testing the Smoker ! He is so happy and its fantastic when he uses the big syringe to inject the brine into that massive piece of pork ;-)
The two best men for this kind of job 👍
I've had mine for a year and love it. Remember pellet smokers give lighter smoke then offsets so you can use stronger pellets and coustome smoke for longer in you want. If the weather is bad or your running around you can still have smked foods. Plus it holds foods at a food safe temp for hours.
Yeah, that was actually my one question about it. What pellets you can use in it. Seems pretty obvious that you could get more pronounced smoke flavor, if not the smoke effect, by using different pellets.
That’s what I’m saying
If it’s a blend mixture and not a blend competition mix it’s not gonna be that good
It can give mixed results
I would of chosen hickory or mesquite pellets if there looking for good heat and smoke
@@KhronicD I use B&B Competition Blend (aka BBQr's Delight)
@@KhronicD Any cooking pelet can be used. So yes use a stronger smoke
I just saw someone smoking brisket with this, and now I get a full review? Perfect timing.
How did their brisket turn out?
@@SortedFood It can come out really well. I have a Profile Smoker and will make either beef ribs or smoked corned beefs at least once a month. While it's not the same as a 500 gallon offset smoker, it's good for apartment/city living.
I would recommend getting oak, mesquite, or hickory pellets and give those a try as they tend to offer a deeper smoke flavor. Also, there's a 4 hour safety timer on the smoke generator, so for long smokes you need to reset it near the 4 hour mark. I will cancel the cook at 4 hours, then start it back up to get another 4 hours of smoking.
@@Richard-HiFiManthe pellets that came with the machine seem to me like they would be the weak link here. Like they made low smoke pellets to send with the machine.
@@SortedFood The brisket looked better than your pork shoulder did, made me tempted to smoke brisket on my Ninja Woodfire (coincidentally, that one I got as a gift within a week of your review!), but brisket is more difficult to obtain around where I live.
@@vetje3829 Where do you live that brisket is hard to get? If you can't get it in grocery stores try calling a local butcher.
I love all of the boys to death, but watching for the last 6 years, ive gotta say the Jamie/Kush duo is great. They both bring the same energy and compliment eachother so well
It doesn't happen often, but today, Jamie is a chef.
I mean one of the 4 primary styles of US BBQ is Memphis, and Tennessee is a subtropical rainforest. I rains a LOT here too, we just make sure it doesn't get to the meat!
Yes, but Tennessee rain lacks the abject misery of proper English rain.
Also I'm guessing you can have spells of predictably-dry weather in Tennessee rather than the all four seasons in one day kind of weather here
@@Fyreflier Tennessee averages ~51.6" (~1380mm) of rain per year so some years they're getting more rain than the UK.
Not every year but this year in Minnesota it seems to rain almost every day 😂.
@@hoilst265 meh. Rain in England is much like rain in Seattle. People that live there complain that it rains ALL the time. Meanwhile, there's only really about 120 days of measurable rain per year, and even then, it's mostly a drizzle.
Commenting to say I've had one of these for awhile (one of the early adopters before it became GE Official), and it's worth every penny to me. Do I have a smoker outside? Yes, I do, and I use it during the summer. But do I love the GE? Yes, I do love it too: it's really easy to use and quick to set up, saves me getting cold in the wintertime, and despite the video here *is* a smoker (not just an "oven with smoke"). It's also great for smoking smaller quantities of food more quickly (due to its size, it takes over an hour for my outdoor smoker to settle for cooking under perfect weather conditions--the GE is ready in about 5 minutes).
I should say that IMO, often folks with outdoor smokers overwhelm their food with awful tasting smoke, and don't ever get clean / delicate smoke to their food (especially on fish or poultry).
This smoker excels at producing "clean" smoke where multiple flavor components shine. It can seem light, though, and that's what seemed to happen in this video. FWIW, the pork butt IMO was too large for that oven. Cutting it into two pieces and rotating the racks an hour or two into cooking would have made all the difference in smoke level (because this device has its hot spots, for sure) because the smoke needs to circulate (and it wouldn't have burned). In this case, too, a binder (like mustard) would have produced more bark.
Also, as has been said, different pellets will give a different result. Using Traeger fruitwood pellets has been great; hickory would have been my choice for the pork and would have tasted stronger than the pellets packed with the oven.
Smoking a few pounds of wings in this thing at 300F is a revelation: 1 hour and they're perfect. Also smoked reverse-seared steak is fantastic, as are ribs, duck breasts, and beef cheeks. Haven't done a brisket yet, but will do this winter :)
Hear me when I say, smoked cream cheese with a hot honey drizzle is to absolutely die for. My uncle made it for us once and I've been obsessed ever since 😂
My mouth watered reading that. I also saw one somewhere of cream cheese with chili crunch. Yum!
i love jamie's dedication to authenticity, cooking in F. like that will make a difference lol
That is true whether you use Celsius or Fahrenheit won't necessarily make a difference, but a lot of people who barbecue can be very superstitious. If they have success they will try to imitate every single thing they did each and every single time to get it just right.
He's just too lazy to convert the numbers in the recipes he finds on American websites.
Well, cooking in F is more precise. There are 1.8 more F than C (C = 1.8F + 32), thus you can dial in your preferred temperatures. Yes, ovens and and whatnot have wide ranges, but theoretically you can target a more specific temperature... if that matters...
Mike, that intro made me actually laugh and Jamie and Kush played it beautifully. Just wanted to give the sorted crews a little praise. And everyone behind the cam: I love yall too! 😊
0:25 I reject your reality and substitute it with one of my own. I live in Seattle. The weather is very much like the UK. I have a smoker that I use outside. It's just that it's just outside my back door. Once you put stuff on the smoker, you don't tend to it THAT often anyways. A couple of raindrops for a minute while you wrap some foil or something won't kill you.
I was thinking the same thing. In the southern US, we have periods of heavy rain and we just still use the smoker... Imagine BBQ restaurants closing for rain 😂
I know people who smoke during tornadoes in the south 😂😂😂
Some people are really weird about rain here
@@weaselbread you'd think they'd be used to it. We don't use umbrellas in Seattle because it's useless (it's either a light drizzle or too windy).
Mind you, you'd think my britidh car would be engineered for rain, but when you open the trunk (boot) water runs right in
Per statistics London rains 150 days per year while Seattle rains 190 days per year... Average temps are the same apparently, and London has Fog much more often.
I think it would be absolutely criminal if Jamie wasn't in this video. Cause we all know how much he likes bbq.
Yep, this gadge was reserved for J to test 😂
Imagine if this video was Barry and Mike only...
Mike would try to make a vegetarian dish and Barry would see if he could make pretentious eggs in it.
I've been using and gifting the Cameron Stovetop Smoker for 25 years and I love it. Yours is not the first indoor smoker. The Campbell actually burns wood and doesn't leak!
do it again but use different pellets, ones that aren't particularly made for the indoor smoker, see if it can make it like it was done outside
Good test!
I’ve had the GE Profile smoker since October of last year and other pellets make a big difference, as well as resetting the smoke cycle after 4 hours.
The smoker will turn off the smoke generator after 4 hour, so less than half of the 9 hour cook was under smoke. For long cooks (6-9 hours) I’ll cancel the cook at 4 hours and start it up again after reloading more pellets.
Also rotating the food in the smoker about every 2 hours helps with even cooking and smoking.
@@Sletchmanthe sample pack of pellets is from Kona, just in a GE crossbranded bag. I think most of the owners tend to use other brands. I personally use Traeger and Bear mountain pellets in mine.
@@Richard-HiFiManthank you! I came here to also say this. The fact the smoke stops after 4 hours and they left it over night means they did not do it right if they wanted it to have more smoke. It's kinda felt like they did not read the instructions or something or learn about it before hand. Also 100% you need to rotate the food your cooking. When they said they had it on all night and there was still pellets left I knew they did not do it right.
@sortedfood Redo that brisket and do this.
@@SortedFoodtry what Richard said about resetting the smoke (it only goes for 4 hours) and rotate the meat. It's not just a set it and forget it kind of thing.
See this is a great product review. Feels way more genuine than dome of the others. A good back and forth on it with good points on both sides. Really enjoyed this.
I really want to see an episode focused on outdoor smoking. Kush and Jamie showing us their favourite recipes, in a Big Night In type vibe.
Mike’s expression throughout this video was priceless. Love the ‘SideKick Says’ edition. Be really interesting to see future developments in indoor smoking technology ❤
I am glad I waited until lunch time to watch this....but I have to say, a grilled cheese on Italian bread with caramelized onions and bacon is not a substitute for that luscious looking pork. Mouth is watering and I am going to have to get Pulled Pork Barbecue from one of my favorite places, at least for supper.....oh, my!!!!
Looks incredible huh? Super juicy too!
Yes! I have one too! I’m a huge homemade BBQ fan, and I’ve been using mine since the middle of July. It works PERFECTLY.
I got a huge laugh at what Mike said at 5:17. "Do you want me to come around and put it in?"
Love seeing how passionate Jamie is! So awesome to see how happy and comfortable he is!
Growing up in the South, I’ve always loved BBQ and smoked meats, but it’s hard to get that at home since I live in an apartment. Something like this would be great if it works
Definitely!
I have a outdoor pellet smoker and I noticed 2 things. Pellet brands matter quite a bit when smoking. You want to smoke with pellets that are 100 percent wood like lumberjack brand pellets. The smoker also not having a fan is the main reason why their wasn't a smoke flavor since it's not recirculating the smoke around whatever your cooking. Much love guys
3:10 Jamie realizing the water is for fire protection. Love the reaction
I used to run a BBQ smoker for Whole foods and got to try basically every protein in the store and 2 of my favorite were Sword Fish steaks and Whole Leg of Lamb
Love to see Jamie so confident and happy !
You can really ses that this is his thing
KUSH! Not only that but Mike, Jamie and Kush!!! Even if this was an ad, I wouldn't mind because it would be 19 minutes of my favourite trio* playing with a new gadget.
*of the current team (miss you James!)
all credit to the clarity of the messaging in this one, mates. I was one of the group complaining about the milk frother device thing, so good work on specifying the status of the sponsorship.
LMAO the passive aggressive Not an #AD had me rolling on the floor. Should have put it in the description and title. That way the gripers KNEW for sure 🤣🤣🤣
It's good they clarified that. Especially since apparently they see no issue at all with combining the words review and ad.
@@_mark1 Exactly. And their "we did the legal minimum, guys!" response was just... ugh.
Where I am from in the US, we call the stuffed and wrapped peppers, Armadillo Eggs
Love that 😆
We call them atomic buffalo turds, lol
With the way Kush made me drool, I think he's going to love it for staff dinner. If he does, would love to see a follow up review in six months
I like how little amount of pellets it uses and if you think of it as just a fancy smart oven, the price is not too bad. And given how tall it is, I reckon you could probably hang a whole pecking duck in there to cook which conventional ovens might struggle with.
I wonder if using a smaller piece of meat or maybe turning it periodically would have created a more even bark.
Also, it's funny how they need to specify that this is NOT an ad, given how hard they dropped the ball last time.
How big is your conventional oven? Mine is definitely taller than this machine and par some apartments, most places I've been have taller ovens.
@@gikiryu Mine isnt very big. I can comfortably fit two trays of food at most. But it's definitely wider than this one.
13:13 you literally can see the Spaffmaster drooling as Kush explains 🥰 I love it
Man sure beats a milk frother gadget video huh
Jamie being the expert alongside Kush is the glow-up I hadn't anticipated for Sorted this year
You can see how excited Jamie is.
So you guys missed a big step - making a pellicle. That slightly leathery exterior of smoked salmon? That’s between forming a pellicle and the smoke finishing it. I smoke trout in an outdoor smoker, it gets brined, rinsed, dried with paper towel, left in the open air for 2 hours (a fan blowing across it helps get faster results), and only - then - goes into the smoker. I would think this could be applied to most meats.
Try one more time, it’s definitely the way to get smokier flavour.
I live in the American Northeast.... a welding blanket helps keep the wind and rain from making it awful, as does a tent/tarp to cover, just need to make sure it is vented so the smoke gets out....
I feel that an airfryer is more useful to me. When I compare it to how often I would use it, this is a LOT of money.
An air fryer is a lot more versatile for sure 👌
What would happen if you try something else in the smoker? Can you use it and not put in pelets?
I keep seeing this thing on my TikTok For You page, glad y'all decided to make a video about it because the idea of an indoor smoker seems incredible to me, also love how excited y'all are in the beginning lol
Ooo Indoor smoker, very interested by this. Thank you for doing the research and demo.
You're welcome, enjoy the vid!
Loved the video, very informative. I love the concept but I agree with you both, I will still stick to my outdoor smoker. It looks like it is just missing the external texture that you get from a conventional smoker and that taste. Would be intrigued to know if maybe the blend was just too mild for the desired effect as well.
2:40 Jamie: Not the hero we deserve, but he's the hero we need.
I'm not a huge fan of a lot of meat. However, this pork looked really yummy. One. Thing I struggle with is meat not being cooked enough for my liking ( I know I know what you're thinking 😏), but that's who I am. 🙂 yay for Kush as well 😏
Try stepping up the temps. Start 150f for an hour then 180 an other hour finish at 225 until tender. Gives more time with smoke.
YAY! more of kush! He's amazing! Just what i needed for the slug of a monday
I've used a stovetop hot smoker indoors for at least 20 years. A couple years ago I got an outside slow/cool smoker and it changed everything.
I put my large outdoor electric smoker by my back door and put an exhaust fan in the window a few inches from the window. It made the house smell awesome but didn't smoke us out.
This is very valid. As smokers don't run at extreme temps, it is very possible to situate them indoors and just add proper ventilation. Yeah you're gonna have to do some mental and physical gymnastics finding or making a place for them, even the smaller ones, but it's still very possible with pretty minimal DIY investment. Also completely negates the weather concern.
South Texas is basically tropical and rains daily. You manage the fire to offset the cooling of the smoker while it rains. It’s specificity why fire management is considered an art.
I don't see a #AD anywhere around, should be a perfectly good review with no bias let's gooooo
they said in the first few secs they bought it themselves
The top right corner also says "not an ad" for the first few seconds when it's introduced
@@PassionPi and in bold white impact font instead of the usual translucent font
@@PassionPiyeah, love the British passive aggressiveness on that one
I bought a Weston indoor smoker for $175 Canadian. I use it a lot and love the smoke flavour I get. It doesn't give a good crust but I can fix that with a butane torch. A little bit of smoke does escape but I don't care I love the smoke smell in my apartment. Everything I put in it comes out with a wonderful smoke flavour.
Thank you for the sass on 'Not An #AD', we deserve that after last week where the comment section ripped you guys a new one regarding sponsored content haha.
Haven't even watched the video yet (and excited to do so) but I just had to say it before I'd forget this little brilliant moment.
Hello. I only just discovered your channel, and already watched twenty or so videos. The concept is brilliant, the personalities are like those of Beverly hillbillies. Not in a stereotypical reference, but more like the perfect individual personalities that compliment each other perfectly. A once in a decade conglomerate that works. Congratulations to you all.
I think for the price this is pointless unless you don't have an oven. You can add wood chips in the oven and get a very similar result. It may take slightly more effort but it would be an identical pork shoulder. Okay bark and slight smoke.
Excellent video! As a Texas guy I'm used to outdoor smoking, but this seems like a real alternative.
One thing i'd be interested to know is how long the filters last and what they cost to replace. Clearly the wood pellets aren't going to be a huge expense but proprietary filters can be very expensive.
Nothing to replace or clean, it uses a innovative catalytic converter system. You think these guys would actually do a proper review lol.
The point of pulled pork is that it falls apart if you drop it. You cook it up to about 165F and then wrap it and keep heating it to between 185-200F and let it rest for a couple hours to make sure all the cartilage and fats have broken down properly. So, about 85C is the lowest temperature I've ever removed pulled pork from the smoker for proper Southern style bbq.
Definitely one of your top videos so far!
The BBQ restaurant I work at in Pennsylvania uses a large indoor smoker. Burn hickory and mesquite in a furnace section and have a very large (fits large baking trays/racks) smokeable area that doubles as a standing oven when no wood is in it
This content is amazing! I can't stop watching!
you guys should compare this to using liquid smoke
Good idea!
Love jamie and kush's enthusiasm for the smoker. Would love to see some more budget battle or budget vs unlimited battles
Good 1st try but would be better if done properly. Pork shoulders and butts do not need injections, they have enough fat in them. The injections prevent some of the shrinkage of the surface area while cooking which would have helped increase the smoky flavor. Also, please use a lower temperature such as 215 to 225f as smoke is the product of incomplete combustion. The lower the temperature, the more incomplete is the combustion and the more smoke you will have. If you suspect the indoor smoker is not up to the task of creating enough smoke, you can cheat a little by adding a bit of liquid smoke to the binder before spreading it on. For thick fat to render, please trim it thin enough that it has the same easy give as an empty water bottle. Pork butts and shoulders are also very forgiving of high internal temperatures do to their high fat content. A target of 202 to 205f is best for pull apart meat. Let it rest to 140 to 150f before pulling apart. If in a hurry, and if you have insulated food gloves to prevent burns, you could pull apart as high a 170, but generally is better to wait until it's between 140 and 150f. Rubs and sauces vary greatly, for Pork shoulder I often recommend Blues Hog wild wing sauce or sometimes an Alabama white sauce. I'm not sure what finishing sauces you have in the UK but pork is generally good with tangy and slightly acidic sauces to help balances out the savory and fatty flavors of the meat. I usually tell people to start their meat smoking journeys with pork shoulders, then when they get a few right, to move up to smoking briskets. Hint, get the pork shoulders packaged in a bag, without a net on the meat.
Indoor smokers was a thing for a good decades, if not longer. We are using DIY portable smokers all the time since 90-s. It is a pretty much just a stainless steel taper-like container(like ones in the hospitals that used for carrying and sanitize surgical instruments), welded metal grid in the middle inside to put food on, putting your preferable wood shavings underneath it at the bottom, closing it shut so nothing comes out, and put on any heating source. Shavings starts to slowly smoldering, and it is done in about an hour or two. Very simple design.
i think i'll save the grand and just use liquid smoke in the oven
Very fair 👍
Interesting smoker review, guys. Thanks! Since Jamie is into smoking meat I think it would be interesting to see a comparison of some outdoor smokers as well as some recipes for them. There's a fairly wide range of smokers out there but I would like to see your take on a barrel-type smoker like the Pit Barrel Cooker (with lump charcoal) and maybe an outdoor pellet smoker. Do something like meaty baby back pork ribs and smoked queso and smoked peaches with vanilla ice cream for dessert.
That means you can marinate your (venison) stew cut and do burnt ends only? Sign me up.
Drooling 😋
@@SortedFood dipping them in sloe and sloe gin BBQ sauce and having crunchy crusty German Zwiebelbrot with cultured butter and and a hearty wild herb salad with it. That sounds like bliss to me.
It works really well, and is very well built, and you actually can match the smoke level of the average outdoor pellet smoker if you do it right (they didn't). It also gives ***exceptional*** bark, don't know why they didn't observe that (for one, you should rotate the food). It is also often on sale, I've seen as low as 550, I got mine for 650.
I cook my pork roasts in a crock pot, low and slow over night. Since the one in the video doesn't taste particularly smokey I don't think I'd pay for another oven that would take up space in my small kitchen.
Did the salmon take on the bacon/jalapeno flavor? I like the fact that it dripped onto the salmon. Of course I can do that in a regular oven. Just never thought to do it!
I love to see more of this in videos and see what else they will try in it, just like that pizza oven that they had,
Jamie is like a child on Christmas which happens to be in Summer (so basically an Aussie Christmas) in this video
really enjoying kush more and more. The guy know what he's talking about and seems to have grown in front of the camera. Good stuff
$1K for a countertop oven? Doesn't seem great tbh.
A decent smoker bbq that does the work for you is twice that
Liquid smoke achieves the same result since the indoor smoker gives it a small amount.
So if you add liquid smoke into the seasoning along with wood pellet smoke for the machine, it'd be much stronger smoke.
Thank you for taking the feedback from that dreadful other advert for the coffee thing with the "NOT AN #AD" on this one. I appreciate you guys do take money and make a living from some companies, but I'd love it to be as clear and blatant as this for future!
honestly the light smoke flavor probably comes from their blend, must be a light flavoured wood, if u buy hickory pellets will be much stronger im assuming
I tossed the pellets that came with it
3:37 the pellets look like guinea pig food
Good review. As an apartment dweller I was hoping for more, but the future is exciting.
Glad you enjoyed the vid :)
How quick until Barry sneaks this off to his own home? Looks pretentious enough 🤣
Haha.... he has the Ninja outdoor smoker that was tested a while back.... he loves it!
@@SortedFood will the ninja have a new younger brother 🤔
Indoor Smoker?! Spaff must be jumping with joy at it!
He was rather excited to put this gadge to the test!
@@SortedFoodknew it!❤❤❤
Too me ,it may not be perfect, but if you don't have the space for an outdoor smoker, this will definitely work for you , I have a similar one, for over 2 hrs and love it ❤, Keep up the great videos guys, you have a fan for life
Having done a smoking course, I was told smoke flavours are stronger on food with a higher salt content or have been covered with salt. Having cold smoked Mozzarella and Parmesan in my pizza oven, I did find Mozzarella was only smoked on the surface from the brine on the surface but the Parmesan which seems to have some salt crystals inside the cheese was smoked much deeper into the cheese and both were smoked for about 3 hours in total. So I would expect the salmon to be more smoked than the poppers and the mustard may have blocked some of the salt getting to the surface as it is not a BBQ and the meat may not be getting the milder smoke from the pellets in this smoker.
I really wanted one of these until I realized how big it is. I feel like anyone who has a kitchen big enough for this would also have a yard where they could have a better and cheaper outdoor smoker. Also the amazingribs recipe I use for the best pork butt I've ever had calls to go to 203F. I think the extra tenderness really benefits a pulled pork.
Lastly, IMO the mustard binder doesnt hurt but it doesnt really add anything. I'm not an expert but I've smoked quite a few pork butts and can't tell a difference either way. I just put a little mustard powder in my rub if I want mustard flavor and that has a much bigger impact.
Oh Jamie........it does rain in the USA. In fact, Texas only gets 7.5 inches less per year than the UK and they have to deal with hurricanes, extreme heat and tornadoes. That's why most good BBQ restaurants have their outside smokers in a roof top open sided setting outside.
I have something similar. It's a Ninja Woodfire pizza oven, but it can smoke, roast, etc. I like it because it can go from 150f to 700f. It's not an indoor appliance, but it uses electricity, which is nice living in an apartment where traditional grills/smokers aren't allowed on balconies. I've learned a trick to getting more smoke flavor on the food. If I'm smoking something for 9 hours, I do it for 3 hours 3 times. After each 3 hours, I refill the pellets and reposition the meat. I'm unsure with this smoker, but with mine it only has the smoke for a portion of the total time. By resetting the machine and refilling the tub, it gets much more flavor.
Awesome video! Definitely not a device for me, especially at that size and price, but really cool to see the breakdown and the food looked amazing!
Considering the slight smoke flavour I wouldn't use this. Using an oven and smoked spices, smoked salt or even liquid smoke might get tastier results
It smokes as well as the average outdoor pellet smoker if you do it right
I completely agree with Kush- there's definitely a place for machines like this, especially if you don't have a garden, but they're always a bit disappointing. If you have an outdoor space you can buy a Weber kettle, an Onlyfire smoking chamber for it and a wee gazebo for less cash, and cook through most of the glorious British weather!