100% agree with you lottacharity! Thanks for watching and sharing your comments. We enjoy the smell the indoor smoker puts off. So we’ll keep our windows shut lol. 🫶🏽
ive had one for about a year now and its great. ive done ribs chicken.i do smell a little bit of smoke but not bad at all even with windows closed.you don't see any visible smoke that noticed.i do have the grease pan liners now but have not had chance to use them. yes clean up does take a bit time but not bad.ive done ribs overnight and they turned out fine.i think the probe could be bettter designed. when i cooked ribs overnight i didn't even come close to running out of pellets. overall i am pleased with it. great for winter time cooks when you don't wanna deal with the weather.
@@daveducker2688 Hi Dave. I agree with everything you said. I too think the prob could’ve been designed better. I need to use mine more often. There are so many things I want to try with the machine. Time is what I need more of. Thank you for watching and sharing your experience.
Realized I never left a comment here 🤫 Glad you got this before the price went up! Then again, if they were smart, they’d send you their products to review 🤘🏻
I’m glad I didn’t think about it too long before I pulled the trigger. Thanks for watching, Champ! ✌🏽I need to be more proactive when it comes to product endorsements.
I'm fascinated with this new appliance. I will also say and add to other comments, forget the probe and use the the tenderness test. If you can probe with temp pen or even a skewer, it should slide in like butter. In my experience, briskets will tell when they are done by the tenderness test. 🙂
Hello Gene! I love this comment! Trust in the brisket whisperer. 😂🤣 With my next brisket I’m going to do as you and others have so kindly recommended. This machine has great potential. Like all great tools mastering this one will take some trial and error of which I will be doing a lot of here on my channel. Stay tuned. Thank you so much for watching and subscribing if you did. Take care, Gene Steve
Hi Steve, I have another thought and recommendation for you. If you've watched TH-cam vids or vlogs from pit masters like those from Meat Church, Chudds BBQ, Jurby, or Mad Scientist BBQ, the resting of a brisket is an important step in the process. The best results I've had come from a 12-ish hr cook followed by a 12 hr rest. I've seen others rest briskets for only an hour or two. For me, a short rest left the brisket a bit dry and tough. But you do you baby!! Have fun... ;-)
@@geneames6948 I’m a total beginner when it comes to brisket. The information you just shared with me is priceless, Gene. I will tune in to those pit masters channels to see what I can learn to improve my brisket game! Feel free to educate me anytime. I’m all about learning and growth. I appreciate you, Gene.
I think the reason why you're not seeing the smoke ring is that they're not using the water to add saturated humidity to the unit, just for extinguishing spent pellets. That steam is absolutely crucial for a proper smoke. Maybe if you add some water initially to the drip tray, it would prime the smoker with the necessary RH earlier in the cook.
I am so excited about this appliance! I want nothing more than to learn how to smoke on my Pit Boss pellet grill. but every time I go outside, I start itching if I'm not totally covered up and it's too hot for that! To be able to do this in the comfort of my home is a total game changer for me, hey I'm all in! I may even try to post a video learning how to use it! Thank you very much sir for posting your enjoyable video; you have truly inspired and lit a burning flame inside of me! I cannot wait to get this Grill and get busy and make some greens, potato salad, mac and cheese, chili beans, peach cobbler, and vanilla ice cream to go with the ribs and brisket I'm going to creating this magical machine! Peace and many blessings to you brother and thank you again for the exciting introduction! ❤
@@CCSoul4U-uy7qo Hi CC! There is no better way to smoke meats and other delicious foods indoors than this easy to use machine. We had a set back in the family so I have been experimenting much with the smoker lately. But I’ll be getting back into here very soon. Thank you so kindly for sharing your enthusiasm and desire to get smokin! I’m very excited for you. Keep me posted on your new adventures! ✌🏽🙏🏽 Steve
Great video and that machine is very interesting. Couple of suggestions. 1) Smoke to 165 and then wrap. 2) Pull at 205 to allow to rest & prevent over cooking and drying out. Get yourself an instatemp thermometer as a lot of times built in temp probes may not always be accurate, and with the insta temp you can check multiple parts of the meat. Shoul feel no resistance when probing when done.
Hi Dan. Thank you for the great advice! I’m looking forward to trying it very soon. Do you recommend wrapping in foil or butcher paper? Even though the brisket finished dryer than I hoped for all was not lost. The following day I was able to bring dried out Betsy back to life by finely chopping and simmering her in some homemade Guajillo chili sauce. Turns out I created a new family favorite dish in our household, red chili smoked brisket enchiladas. If you like enchiladas and you like smoked brisket have a look at my video recipe by clicking on the link below. Thanks again for watching and sharing your helpful thoughts. Take care, Steve th-cam.com/video/9sUSAJTTLXs/w-d-xo.htmlsi=nCu3Evcg3J6zOaZv
@@Cookingwithsteveg wrapping in butcher paper will help to maintain more texture in the bark as some of the moisture will be let out but still result in a juicy brisket. Wrapping in foil will hold in all the moisture and loose any of the hardness to the bark. I’ve done it both ways and prefer to wrap my brisket in butcher paper.
Yea Baby! that is one bad mama! Yea baby!!! Beef Brisket my fav! Yo brother Steve I am on my way ..... catching the red eye to Cail. Great video! 5 STARS! Awesome job! Blessings Enjoy my brother! Blessings to you and the family! Yea baby
Appreciate you watching brother, Joey. This machine is my new recipe muse! I coming up with some great recipes. Where were you last night? My wife chopped up some of the brisket and sautéed it with a little onion and made some hard shell tacos for me for V Day! They were awesome. I never had smoked brisket tacos before. Be cool my good man! Many blessings.
@@Cookingwithsteveg sounds delicious Happy Valentine’s Day to you and the wife. Have a wonderful day and a super weekend. Nothing but the best my brother Steve and family Blessings
Thank you, Rick! You’re my Arden Idol! I won’t stop until my brisket comes out a perfect as yours did! What a great machine! It has breathed new life into me and inspired creativity and excitement into my passion for cooking. I truly appreciate you taking 30 minutes out of your busy schedule to watch my video. Much respect 🫡
@@Cookingwithsteveg Wow, thank you for the kind words! BBQ is a fun journey and it's really neat to meet other "travelers" and learn together. I'll be on the lookout for your tips/tricks as you perfect your brisket!
@@ricksuel Well I already came up with a recipe to resurrect a dry overcooked brisket, lol! I want to send you a couple photos of what I did with the rest of the brisket. It was simply too dry to reheat and enjoy. It needed some culinary therapy. This morning I made a large batch of Guajillo chili. I finely chopped the leftover brisket and briefly sautéed it in some leftover tallow. Then I added the chili and simmered it for 45 minutes. Holy crap it made the best birria I’ve ever made! Oops! 😅 My good! Tomorrow I’m going to use that brisket birria to make Brisket Enchiladas.
@@ricksuel Hi Rick. Check out how else I’m using the Arden GE Indoor Smoker. Have a great weekend! th-cam.com/video/9sUSAJTTLXs/w-d-xo.htmlsi=dGndePj7UF5onV4c
@@ricksuel Hi Rick. Over the weekend I attempted to make beef jerky in the Arden. I produced a video of the outcome which wasn’t very good. My intentions were not to put the Arden in a bad light. I was hoping to increase its rock star status and versatility. I posted the video on Monday. After thinking about it I didn’t like the message the video implied. I pulled down the video. I believe I’ve come up with a way to incorporate the Arden into make some amazing beef jerky. I’ll let you know how it goes. If my idea works out GE might consider making some (accessories for making jerky) mainly some inner racks with smaller squares or gaps to keep the meat from buckling and sinking though. Sincerely Vinyl Chef Steve
Thanks for your honest review Steve! I have to say that I'm real impressed with the bark you got on that, it makes me want to buy one of these. One of my smokers outside is electric, and it doesn't produce anything that looks like that. One question I have is regarding disposing of your water, with pellet ash. I saw in one review where they used a colander to drain the water, then threw away the rest, how do you handle that? Also I'm assuming you have practiced a bit more with this since you recorded the video, have you been getting better results in regards to doneness? This brisket you cooked here, actually looked under cooked to me. Of course the finished temp to look for is different for almost every piece of meat, but depending on whether if it's prime, I would actually cook to around 200, the higher fat content allows a higher finished temp, and choice anywhere from 195 to 198 depending on fat content, choice isn't all the same. I typically let my Thermapen tell me if it's done by how easily it goes in and out of the meat, you want very little resistance. If you over cook it, it will fall apart. Also, having competed for several years, I care about how my slices look, so I cook fat side down, that's always served me well. Good luck Steve and thanks for the video.
@@KevinBevington Hi Kevin! Thanks for all great tips! I also use a colander to drain the pellet ash. Then I toss in the garbage. I started experimenting with a few other food items like beef jerky and enchiladas. Then my father in law passed away and everything changed for a while. I’ll be getting back in the kitchen very soon. A good friend of mine has one of these smokers too and he said he doesn’t put in the temperature probe until he’s got bark. I’ve definitely got some more learning to do. I will definitely be experimenting more with my indoor smoker very soon. Thank you for watching. I subscribed to your channel and I’ll check out your website too. Take care. Steve.
Great question. Here’s the answer. The smoke gets sucked into an active smoke filtration system in the back, which converts the smoke into warm air, making it safe to use indoors. Because the filtration or catalyzation process is a chemical reaction that occurs with the smoke, there are no filters to replace or clean. It works similarly to how a car’s catalytic converter works.
@@darvineaster645 Thank you. It’s far from pit master perfection but it was still extremely tasty. Thanks for watching and taking the time to share your thoughts. Much appreciated. Take care ✌🏽 Steve
Great review, does the instructions say preheat with the meat inside? I thought you should never preheat with the meat inside. Also, I think next time you should place the probe in the thicker cut of meat.
In the video I watched on the Firstbuild website they put the meat in and preheated the smoker. I’m going to try your way next time. One of my friends has the same smoker and he said he waits until the meat forms bark crust to insert the probe. He said he gets more accurate temp readings that way. Thank you for the kind words and great suggestions. ✌🏽 Steve
Maybe all the meat needs to be the same size and thickness that's what I think I just.bought a pittboss pellet vertical smoker for outside but I really want one for. inside
@@lauriedaniels9620 Hi Laurie. There a lot of truth to your conclusion. I also believe the size difference can play a huge role in doneness. Congrats on your awesome Pitboss Vertical Smoker. Happy smoking! 😊 Steve
I think the probe would work better if you dont stick it all the way in the meat i had a probe once that work best at the tip so when you stick it all the way it will say its the right temp on the tip
I'm just curious about 2 things. First, did you let the meat come back to room temperature before you placed it in the smoker? second. Do you think you're supposed to let the smoker preheat before you place the meat in? I feel like the smoker was trying to get to its set temp which can cause the meat to cook too fast initially. I'm just unsure if that's the issue you had, or if the smoker says to place the meat in during the pre-heat. I usually never place meat into any device before its preheated. But I've also never used one of these smokers. Thank your for your review and instructions though! I'm definitely going to get one of these.
Hello there Hudock. I do believe you’re correct. I should have preheated the smoker without the brisket inside. Yes I did let the brisket come to room temp before putting it into the smoker. Your point about the smoker trying to get to temp makes so much sense. A bbq buddy of mine told me the same thing. I will definitely do things differently on my next brisket in this machine. I appreciate you helping me improve. We’re all in this together and it’s great to find others who offer kind assistance and advice. I appreciate you watching and subscribing if you’ve done so. I’ll be experimenting a lot with this machine and posting many videos about it. Take care.
Hi Paul! Thank you for the suggestion. I’ll give it a try on the next brisket I put in the smoker. Thanks for watching and sharing some great advice with me. Take care. Steve
I agree. Thank you for watching and sharing your thoughts. I felt the same way about the flat being thin. It also makes sense to me now that pre heating the smoker with the meat inside is where I went wrong. I truly appreciate your help. Please subscribe to my channel as I will be sharing many other recipes using the GE Indoor Smoker. Take care. Steve
Thank you for the tips, momokill1. More fat more moist, more flavor. I’ll lighten up on the trimming as you suggest and eliminate the scoring. Take care. Steve
You should have inserted prob in to large piece of meat and let it cook 2 hours a head of large piece reach 160 then add flat remove prob and add to flat. Main problem 2 size of meat.
Thank you, Jimmy. I appreciate you sharing your expertise with me as I am certainly new to the smoking craft. There will be much experimentation. The good news is something great came out of my average brisket experience. Check out what I did with the leftover (not so juicy) brisket th-cam.com/video/9sUSAJTTLXs/w-d-xo.htmlsi=5Wpsj8oX7TCtcX8K
Hahaha yeah I’ve always been an early riser. Using the smoker for the first time I also wanted to make sure I had more than enough time to finish the brisket.
@@Cookingwithstevegdoes the ge indoor smoker cooks as long(i mean the time) as or like a traditional outdoor smoker? Or it cooks the meat very quickly?
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
This is the best kitchen machine I've ever bought. As for the smoke smell it was more like BBQ. Open windows you'll be fine.
100% agree with you lottacharity! Thanks for watching and sharing your comments. We enjoy the smell the indoor smoker puts off. So we’ll keep our windows shut lol. 🫶🏽
My god that brisket looks delicious, yes a definite victory
Thank you, Stevie! It will only get better the more I familiarize myself with the smoker. Appreciate your support! Cheers 🍻
Nice review. Shared on Reddit's IndoorBBQSmoking group
Awesome thank you! I appreciate it greatly!
ive had one for about a year now and its great. ive done ribs chicken.i do smell a little bit of smoke but not bad at all even with windows closed.you don't see any visible smoke that noticed.i do have the grease pan liners now but have not had chance to use them. yes clean up does take a bit time but not bad.ive done ribs overnight and they turned out fine.i think the probe could be bettter designed. when i cooked ribs overnight i didn't even come close to running out of pellets. overall i am pleased with it. great for winter time cooks when you don't wanna deal with the weather.
@@daveducker2688 Hi Dave. I agree with everything you said. I too think the prob could’ve been designed better. I need to use mine more often. There are so many things I want to try with the machine. Time is what I need more of. Thank you for watching and sharing your experience.
Realized I never left a comment here 🤫 Glad you got this before the price went up! Then again, if they were smart, they’d send you their products to review 🤘🏻
I’m glad I didn’t think about it too long before I pulled the trigger. Thanks for watching, Champ! ✌🏽I need to be more proactive when it comes to product endorsements.
I'm fascinated with this new appliance. I will also say and add to other comments, forget the probe and use the the tenderness test. If you can probe with temp pen or even a skewer, it should slide in like butter. In my experience, briskets will tell when they are done by the tenderness test. 🙂
Hello Gene! I love this comment! Trust in the brisket whisperer. 😂🤣 With my next brisket I’m going to do as you and others have so kindly recommended. This machine has great potential. Like all great tools mastering this one will take some trial and error of which I will be doing a lot of here on my channel. Stay tuned. Thank you so much for watching and subscribing if you did. Take care, Gene
Steve
Hi Steve, I have another thought and recommendation for you. If you've watched TH-cam vids or vlogs from pit masters like those from Meat Church, Chudds BBQ, Jurby, or Mad Scientist BBQ, the resting of a brisket is an important step in the process. The best results I've had come from a 12-ish hr cook followed by a 12 hr rest. I've seen others rest briskets for only an hour or two. For me, a short rest left the brisket a bit dry and tough. But you do you baby!! Have fun... ;-)
@@geneames6948 I’m a total beginner when it comes to brisket. The information you just shared with me is priceless, Gene. I will tune in to those pit masters channels to see what I can learn to improve my brisket game! Feel free to educate me anytime. I’m all about learning and growth. I appreciate you, Gene.
I think the reason why you're not seeing the smoke ring is that they're not using the water to add saturated humidity to the unit, just for extinguishing spent pellets. That steam is absolutely crucial for a proper smoke. Maybe if you add some water initially to the drip tray, it would prime the smoker with the necessary RH earlier in the cook.
@@MikeTrieu Great point, Mike. I’ll give that a try next time. Thanks for the tip. 👍🏽✌🏽
Good video Steve. Walkthrough of the features was very well done. And the finished product looked great. Now I want one!
@@touchdownk Thank you, Dean. You won’t regret it. It’s a great machine! ✌🏽
Thank Steve for your review. 😊 will be looking for your other reviews. Thinking about purchasing one soon. 😊
I hope to do another review in a couple weeks. Thank you so much for watching and taking the time to comment. Much appreciated. ✌🏽
I use to smoke quite a bit years ago. this was interesting.
It works great and is not messy like traditional outdoor smokers.
I am so excited about this appliance! I want nothing more than to learn how to smoke on my Pit Boss pellet grill. but every time I go outside, I start itching if I'm not totally covered up and it's too hot for that! To be able to do this in the comfort of my home is a total game changer for me, hey I'm all in! I may even try to post a video learning how to use it! Thank you very much sir for posting your enjoyable video; you have truly inspired and lit a burning flame inside of me! I cannot wait to get this Grill and get busy and make some greens, potato salad, mac and cheese, chili beans, peach cobbler, and vanilla ice cream to go with the ribs and brisket I'm going to creating this magical machine! Peace and many blessings to you brother and thank you again for the exciting introduction! ❤
@@CCSoul4U-uy7qo Hi CC! There is no better way to smoke meats and other delicious foods indoors than this easy to use machine. We had a set back in the family so I have been experimenting much with the smoker lately. But I’ll be getting back into here very soon. Thank you so kindly for sharing your enthusiasm and desire to get smokin! I’m very excited for you. Keep me posted on your new adventures! ✌🏽🙏🏽
Steve
@@Cookingwithstevegthank you Steve I surely will do ❤
Great video and that machine is very interesting. Couple of suggestions. 1) Smoke to 165 and then wrap. 2) Pull at 205 to allow to rest & prevent over cooking and drying out. Get yourself an instatemp thermometer as a lot of times built in temp probes may not always be accurate, and with the insta temp you can check multiple parts of the meat. Shoul feel no resistance when probing when done.
Hi Dan. Thank you for the great advice! I’m looking forward to trying it very soon. Do you recommend wrapping in foil or butcher paper? Even though the brisket finished dryer than I hoped for all was not lost. The following day I was able to bring dried out Betsy back to life by finely chopping and simmering her in some homemade Guajillo chili sauce. Turns out I created a new family favorite dish in our household, red chili smoked brisket enchiladas. If you like enchiladas and you like smoked brisket have a look at my video recipe by clicking on the link below. Thanks again for watching and sharing your helpful thoughts. Take care,
Steve
th-cam.com/video/9sUSAJTTLXs/w-d-xo.htmlsi=nCu3Evcg3J6zOaZv
@@Cookingwithsteveg wrapping in butcher paper will help to maintain more texture in the bark as some of the moisture will be let out but still result in a juicy brisket. Wrapping in foil will hold in all the moisture and loose any of the hardness to the bark. I’ve done it both ways and prefer to wrap my brisket in butcher paper.
😊@@danwalsh5066
Thanks so much, I am waiting for mine to arrive. Now I know what to expect.
@@bianca26714 Hi Bianca. Congratulations! It’s so much fun to use. Enjoy! Thank you for watching and sharing your enthusiasm and gratitude. 🙏🏽
Yea Baby! that is one bad mama! Yea baby!!! Beef Brisket my fav! Yo brother Steve I am on my way ..... catching the red eye to Cail. Great video! 5 STARS! Awesome job! Blessings Enjoy my brother! Blessings to you and the family! Yea baby
Appreciate you watching brother, Joey. This machine is my new recipe muse! I coming up with some great recipes. Where were you last night? My wife chopped up some of the brisket and sautéed it with a little onion and made some hard shell tacos for me for V Day! They were awesome. I never had smoked brisket tacos before. Be cool my good man! Many blessings.
@@Cookingwithsteveg sounds delicious
Happy Valentine’s Day to you and the wife. Have a wonderful day and a super weekend.
Nothing but the best my brother Steve and family
Blessings
That is quite the gizmo brother VCS. Now I'm hungry... Take care brother...
Thanks Gil. Last night my wife made tacos with some of the leftover brisket. They were the 💣! 🍻
Great video! Love that you shared the details of your cook as well as the parts that didn't go as planned. Looking forward to your next video!
Thank you, Rick! You’re my Arden Idol! I won’t stop until my brisket comes out a perfect as yours did! What a great machine! It has breathed new life into me and inspired creativity and excitement into my passion for cooking. I truly appreciate you taking 30 minutes out of your busy schedule to watch my video. Much respect 🫡
@@Cookingwithsteveg Wow, thank you for the kind words! BBQ is a fun journey and it's really neat to meet other "travelers" and learn together. I'll be on the lookout for your tips/tricks as you perfect your brisket!
@@ricksuel Well I already came up with a recipe to resurrect a dry overcooked brisket, lol! I want to send you a couple photos of what I did with the rest of the brisket. It was simply too dry to reheat and enjoy. It needed some culinary therapy. This morning I made a large batch of Guajillo chili. I finely chopped the leftover brisket and briefly sautéed it in some leftover tallow. Then I added the chili and simmered it for 45 minutes. Holy crap it made the best birria I’ve ever made! Oops! 😅 My good! Tomorrow I’m going to use that brisket birria to make Brisket Enchiladas.
@@ricksuel Hi Rick. Check out how else I’m using the Arden GE Indoor Smoker. Have a great weekend!
th-cam.com/video/9sUSAJTTLXs/w-d-xo.htmlsi=dGndePj7UF5onV4c
@@ricksuel Hi Rick. Over the weekend I attempted to make beef jerky in the Arden. I produced a video of the outcome which wasn’t very good. My intentions were not to put the Arden in a bad light. I was hoping to increase its rock star status and versatility. I posted the video on Monday. After thinking about it I didn’t like the message the video implied. I pulled down the video. I believe I’ve come up with a way to incorporate the Arden into make some amazing beef jerky. I’ll let you know how it goes. If my idea works out GE might consider making some (accessories for making jerky) mainly some inner racks with smaller squares or gaps to keep the meat from buckling and sinking though.
Sincerely
Vinyl Chef Steve
Thanks for your honest review Steve! I have to say that I'm real impressed with the bark you got on that, it makes me want to buy one of these. One of my smokers outside is electric, and it doesn't produce anything that looks like that. One question I have is regarding disposing of your water, with pellet ash. I saw in one review where they used a colander to drain the water, then threw away the rest, how do you handle that? Also I'm assuming you have practiced a bit more with this since you recorded the video, have you been getting better results in regards to doneness? This brisket you cooked here, actually looked under cooked to me. Of course the finished temp to look for is different for almost every piece of meat, but depending on whether if it's prime, I would actually cook to around 200, the higher fat content allows a higher finished temp, and choice anywhere from 195 to 198 depending on fat content, choice isn't all the same. I typically let my Thermapen tell me if it's done by how easily it goes in and out of the meat, you want very little resistance. If you over cook it, it will fall apart. Also, having competed for several years, I care about how my slices look, so I cook fat side down, that's always served me well. Good luck Steve and thanks for the video.
@@KevinBevington Hi Kevin! Thanks for all great tips! I also use a colander to drain the pellet ash. Then I toss in the garbage. I started experimenting with a few other food items like beef jerky and enchiladas. Then my father in law passed away and everything changed for a while. I’ll be getting back in the kitchen very soon. A good friend of mine has one of these smokers too and he said he doesn’t put in the temperature probe until he’s got bark. I’ve definitely got some more learning to do. I will definitely be experimenting more with my indoor smoker very soon. Thank you for watching. I subscribed to your channel and I’ll check out your website too. Take care.
Steve.
EPIC review, TY
Thank you! My pleasure, Mr Bee. I appreciate the kind words. Thank you for watching and commenting.
Very exciting to see all the indoor cooks make BBQ content.
Right! What’s the world coming to? Next thing you know BBQ pitmasters will be cooking indoors.
My question is how dirty the filter gets and how to clean it
Great question. Here’s the answer.
The smoke gets sucked into an active smoke filtration system in the back, which converts the smoke into warm air, making it safe to use indoors.
Because the filtration or catalyzation process is a chemical reaction that occurs with the smoke, there are no filters to replace or clean. It works similarly to how a car’s catalytic converter works.
No smoke ring.. But that's ok. The bark looks amazing 😍 🤤🤤
@@darvineaster645 Thank you. It’s far from pit master perfection but it was still extremely tasty. Thanks for watching and taking the time to share your thoughts. Much appreciated. Take care ✌🏽
Steve
Perfect review
Why thank you, Badnews12431! That’s the best news of my day. Much appreciate your watching and sharing your thoughts. Take care.
Steve
Great review, does the instructions say preheat with the meat inside? I thought you should never preheat with the meat inside. Also, I think next time you should place the probe in the thicker cut of meat.
In the video I watched on the Firstbuild website they put the meat in and preheated the smoker. I’m going to try your way next time. One of my friends has the same smoker and he said he waits until the meat forms bark crust to insert the probe. He said he gets more accurate temp readings that way. Thank you for the kind words and great suggestions. ✌🏽
Steve
Maybe all the meat needs to be the same size and thickness that's what I think I just.bought a pittboss pellet vertical smoker for outside but I really want one for. inside
@@lauriedaniels9620 Hi Laurie. There a lot of truth to your conclusion. I also believe the size difference can play a huge role in doneness. Congrats on your awesome Pitboss Vertical Smoker. Happy smoking! 😊
Steve
I think the probe would work better if you dont stick it all the way in the meat i had a probe once that work best at the tip so when you stick it all the way it will say its the right temp on the tip
Thank you for the suggestion. It makes sense. I’ll give it a try next time. Thanks for watching and taking the time to help. ✌🏽
Maybe the difference is the 2 units which you are saying are the same. Ge and Arden as far as I know are 2 different machines.
Thanks for the heads up.
I'm just curious about 2 things. First, did you let the meat come back to room temperature before you placed it in the smoker? second. Do you think you're supposed to let the smoker preheat before you place the meat in? I feel like the smoker was trying to get to its set temp which can cause the meat to cook too fast initially. I'm just unsure if that's the issue you had, or if the smoker says to place the meat in during the pre-heat. I usually never place meat into any device before its preheated. But I've also never used one of these smokers. Thank your for your review and instructions though! I'm definitely going to get one of these.
Hello there Hudock. I do believe you’re correct. I should have preheated the smoker without the brisket inside. Yes I did let the brisket come to room temp before putting it into the smoker. Your point about the smoker trying to get to temp makes so much sense.
A bbq buddy of mine told me the same thing. I will definitely do things differently on my next brisket in this machine. I appreciate you helping me improve. We’re all in this together and it’s great to find others who offer kind assistance and advice. I appreciate you watching and subscribing if you’ve done so. I’ll be experimenting a lot with this machine and posting many videos about it. Take care.
Great video, The probe temperature is the temperature that you want to cook your brisket? the inside temp?
Yes, that is correct. I’m still in the learning phase with my machine but I’m enjoying the experimentation. Thank you for watching.
I would forget the probe and use an instant read thermometer to check the temp.
Hi Paul! Thank you for the suggestion. I’ll give it a try on the next brisket I put in the smoker. Thanks for watching and sharing some great advice with me. Take care.
Steve
I've seen some comments on the Reddit group that the probe is not accurate for some people
Your flat looked especially thin and it began to warm through as you preheated the oven. Would have been better to preheat before adding the brisket
I agree. Thank you for watching and sharing your thoughts. I felt the same way about the flat being thin. It also makes sense to me now that pre heating the smoker with the meat inside is where I went wrong. I truly appreciate your help. Please subscribe to my channel as I will be sharing many other recipes using the GE Indoor Smoker. Take care.
Steve
Shoulda wrapped it and letbit rest wit a towel in a cooler for a hr
trimmed too much + do not score. thanks for the video!
Thank you for the tips, momokill1. More fat more moist, more flavor. I’ll lighten up on the trimming as you suggest and eliminate the scoring. Take care.
Steve
Did you use prime or choice?
Yes I did use USDA Prime.
You should have inserted prob in to large piece of meat and let it cook 2 hours a head of large piece reach 160 then add flat remove prob and add to flat. Main problem 2 size of meat.
Thank you, Jimmy. I appreciate you sharing your expertise with me as I am certainly new to the smoking craft. There will be much experimentation. The good news is something great came out of my average brisket experience. Check out what I did with the leftover (not so juicy) brisket
th-cam.com/video/9sUSAJTTLXs/w-d-xo.htmlsi=5Wpsj8oX7TCtcX8K
Only 7 hours? Wow.. on my lp smoker I do 18-20.
Hi! Thanks for commenting. Six hours actually. I want to try a lower and slower smoke like yours. What temp do you run at?
19:35 what are you doing up at 4am?? 😂. Did you wake up at 4 am just to take the meat out of the fridge? LOL
Hahaha yeah I’ve always been an early riser. Using the smoker for the first time I also wanted to make sure I had more than enough time to finish the brisket.
@@Cookingwithstevegdoes the ge indoor smoker cooks as long(i mean the time) as or like a traditional outdoor smoker? Or it cooks the meat very quickly?
I tried a 11lb brisket on mine with the preset for the first time and it was so bitter I had to throw it out.
Bitter? That’s a very unusual outcome. What do you think the cause was?
@@Cookingwithsteveg Sounds like blue smoke.