Just did mine 2 days ago. I had the probe set to 125 and temp set so 185 and smoke to 5. Mainated overnight with black garlic, worchiester, galric , salt, and pepper. Flipped over halfway thru to keep the outside cook even. And let me tell you, it turned out perfect. Medium rare, beautiful crust outside and perfect smoke amount. I used pecan wood and a little apple. Probably 1/4 apple the rest pecan. Amazing.
Awesome! If we had more time, definitely would have done a few things differently, including a day to marinate, but this one was still pretty darn good.
@Firstbuild i still hope you guys will give us more controls and funtion to save our favorite cooks down the line. I know building hardware is hard and only mean the comnenta as a supporter.
@@cmwatcds1 totally understand. When the smoker hits the broader market, there are sure to be updates, which is why we designed it the way we did, so the product can get even better over time.
Awesome! Looks so good! I was planning on doing a prime rib for dinner tonight and was overwhelmed with all the info out there. This was perfect timing! Thank you!
Please do Dino Beef Ribs! Love my Arden. My TriTips are perfect....I have not done ribs well and need some help. Brisket also has not been successful yet (probably because I'm using small chunks). Thanks all for an amazing product!
I just did a two rib roast. 225 degrees. Cooked to 130. I noticed a couple time now though the oven stopped at 127 though. I did not rotate but can out fine. Probably cause only 2 ribs. My ribs were still connected so it was still a little under done. In the middle
The main reason is because I didn’t have a chance to rotate midway through. Next time, I’d probably smoke at 225 or even a little lower to creep up on that 120F internal, especially if I’m not going to be around to rotate and watch things. But rotating in this case would have been ideal. At the end of the day, both ends were delicious… and I find it is often great to have a little variety in the doneness to suite the different tastes of guests. Hope you have a wonderful holiday season! Cheers
Just did mine 2 days ago. I had the probe set to 125 and temp set so 185 and smoke to 5. Mainated overnight with black garlic, worchiester, galric , salt, and pepper. Flipped over halfway thru to keep the outside cook even. And let me tell you, it turned out perfect. Medium rare, beautiful crust outside and perfect smoke amount. I used pecan wood and a little apple. Probably 1/4 apple the rest pecan. Amazing.
Awesome! If we had more time, definitely would have done a few things differently, including a day to marinate, but this one was still pretty darn good.
@Firstbuild i bet i could just smell it while you were cooking. Yum yum in the tummy
@Firstbuild i still hope you guys will give us more controls and funtion to save our favorite cooks down the line. I know building hardware is hard and only mean the comnenta as a supporter.
Why didn't it cook evenly end to end ? You said went from medium to well done at other end. I don't understand why.
@@cmwatcds1 totally understand. When the smoker hits the broader market, there are sure to be updates, which is why we designed it the way we did, so the product can get even better over time.
You are the meat master, and I am the grasshopper-learning from the best!
Looks delicious! Love those liners.
Awesome! Looks so good! I was planning on doing a prime rib for dinner tonight and was overwhelmed with all the info out there. This was perfect timing! Thank you!
I am thinking about getting one of these for my camp trailer.
Please do Dino Beef Ribs! Love my Arden. My TriTips are perfect....I have not done ribs well and need some help. Brisket also has not been successful yet (probably because I'm using small chunks). Thanks all for an amazing product!
Would this appliance have room for Dino ribs?
I just did a two rib roast. 225 degrees. Cooked to 130. I noticed a couple time now though the oven stopped at 127 though. I did not rotate but can out fine. Probably cause only 2 ribs. My ribs were still connected so it was still a little under done. In the middle
Searing is overrated. It’s done after smoking for me. Set your cooking temp to 225 degrees Fahrenheit and maybe 115 to 118 for medium rare (probe)
Just found out about this today. When will it be available for purchase?
Keep those eyes peeled. Should be hitting the broader market Q1 of this year.
www.geappliances.com/indoor-pellet-smoker
It’s available. Just got mine via Amazon.
What brand conventional oven is that?
Do you have ro fill the water reservoir?
Yes, in order to extinguish the used pellets.
Fat is flavor but did you inject butter?
Second try, I commended in the wrong place.
Rick, why didn't it cook evenly end to end ? You said medium to well done. I don't understand why.
The main reason is because I didn’t have a chance to rotate midway through. Next time, I’d probably smoke at 225 or even a little lower to creep up on that 120F internal, especially if I’m not going to be around to rotate and watch things. But rotating in this case would have been ideal.
At the end of the day, both ends were delicious… and I find it is often great to have a little variety in the doneness to suite the different tastes of guests.
Hope you have a wonderful holiday season! Cheers
Yes this. I came to the commentators to ask about rotating it.
I THOUGHT YOU SUPPOSED TO ADD WATER TO THE WATER PAN YES??✌🏾🙏🏾
nope. There is a drip pan in the cooking chamber and a waste bin for the pellets that needs water to extinguish the used pellets
Нихрена не понятно, но выглядит вкусно, молодец Интурист хорошо показывает)))