A package or two of Mushrooms to make a delicious Creamy Smoked Mushroom Soup (Also smoke some shiitakes to slice and add to the soup along with some of the smoked mushroom caps sliced.
The chicken looks great, thanks for the video! Btw, I watched a first build video, “Indoor Smoker Questions Answered”. In the video, they say the water waste bin is just to extinguish pellets, not to add moisture to the cook chamber.
Funny you pointed that out, I learned that yesterday as well. I plan to make a follow up video on how to clean the smoker, and will address the purpose of the water pan. Thank you for the input!
@@ChilesandSmoke haha you should cook whatever your heart desires my good man. Go for it! I've just been curious (and in a cheeky mood because of LeRoy & Lewis's) how beef cheeks would come out in this new indoor smoker.
The pribe readjusts the temperature quickly when it is inserted into the cooking target. Trying to plug it in after the oven warms up is hazardous. Kudos for plugging it in first. Priming the auger should be done before cooking with no water in the srip pan. Youll find you may have to prine it several times to get a consisten flow of pellets. Then you can move them from the dry water pan back into the hopper. No waste. Then fill the pellet waste pan with water after priming. Also, the drip pan at the bottom is really hard to clean. You'll do yourself a favor and line it with aluminum foil before cooking. For those purists who adminish this type of appliance. Stop. Lets advance the enthusiam of bbq and/or smoking. It doesn't diminish the craft, it opens doors.
Be very careful with having such a small clearance between the top of the unit and the cupboards right above it; especially for long smoke sessions. The top of the unit gets extremely hot. Feel the bottom of the cupboard with your hand next time youre smoking and you'll see how hot it is. In fact, if you have any solid foods like chocolates in that cupboard, it will melt them. GE recommends at least 4 inches of clearance on all sides and top. That is definitely not 4 inches in your setup 😂. Just be careful you don't melt the cupboard shelving and anything above it!
That’s what the USDA determines to be safe from bacteria. Dark meat is usually cooked to a much higher temp, sometimes up to 180-185 depending on the situation.
@@ChilesandSmoke lol Just watched someone two days ago put gloves on their sauces. It drives me nuts because its gloves, wash hands seasoning then gloves. By the end Im washing the seasoning bottles. I like the glove over bottle trick.
We are innovating the skill out of bbq, and I hate it where this is going. I started on an offset and learned a skill. Now I'm on a pellet, and I don't fault anyone who does, but it used to be something to be proud of like a chef making something great. Now, any Joe Blow can learn nothing and brag about it.
This is not a recommendation for people that are bbq enthusiasts and own smokers. People that live in condos or apartments, or don’t have backyards, those are the types of people that would benefit from owning this device the most. Truly though, this doesn’t replace the intuition out of bbq, just makes temp control simpler. Something you’d need if you don’t have a grill anyway.
Brother i can undestand where you are coming from, but damn. Some of us dont have a choice. I live in an apartment (2nd floor of a house) and my landlord wont let me grill out back. Something like this is enough to lwt me have some fun until i get my own house
Im right there with you. However, how many times do you have to prove to yourself that you can pull off a stick burner, Barrell smoker etc before you just want to appreciate the convenience these gadgets offer? Most days after work, running around with kids and so on, I have started to really appreciate the convenience of my pellet grill.
Not honest entirely. You preheated with the probe inside. As soon as the probe hits its cooking temp the unit stops preheating and cancels the cook. In your Video it almost looks like that happened as you were about to put in the chicken the door was open the probe was inside then blink and it was outside. In reality you have to preheat with the probe outside then somehow reach inside open the cover hatch and plug it in all the while avoiding getting burned when you open the hatch cover. The location of the probe also seriously sucks as any food that’s higher then the middle shelf or on it will be in the way of the probe plug as it is a few inches long, it should be an L shaped plug.
It's your perception, it was an honest cook. The cooking did not stop because of the probe - it was in "Preheating" mode for about 12 minutes and then dinged, telling me to open it up and place the chicken inside, which is what I did. The video jumped as I hadn't decided where I was going to insert the probe, so I scoped it out for a minute before deciding. Obviously, I cut that and placed the probe outside. I'm not going to pretend that the probe insertion isn't a little awkward. If the cover hatch didn't have a spring and would stay open, it would be easier. It was my first cook, so I haven't run into other challenges yet.
What should I cook next in this smoker?
Brisket!
A package or two of Mushrooms to make a delicious Creamy Smoked Mushroom Soup (Also smoke some shiitakes to slice and add to the soup along with some of the smoked mushroom caps sliced.
Pork belly would be a good choice
You didn't say if the drip tray caught anything on it while cooking??
@@samanthamitchell2157 Thanks for reminding me! It’s for catching the drips as the food racks pop out.
The water isn't used for hydration per first build. Only for extinguishing the used pellets.
You are correct! I was misinformed and found out after the video was made. I’ve already noted this in my description. Thank you 🙏
The chicken looks great, thanks for the video! Btw, I watched a first build video, “Indoor Smoker Questions Answered”. In the video, they say the water waste bin is just to extinguish pellets, not to add moisture to the cook chamber.
Funny you pointed that out, I learned that yesterday as well. I plan to make a follow up video on how to clean the smoker, and will address the purpose of the water pan. Thank you for the input!
Nice video, shared on Reddit's IndoorBBQSmoking group
Awesome! I happened to have joined it a bit ago too
Thanks for posting a more in-depth review! Cool gadget
Yeah! I’m planning more cooks on it too
Awesome first cook! I vote for pork belly burnt ends.
Seconded, followed by beef cheeks LeRoy and Lewis style ;)
Would you settle for pork cheeks? I happen to have some!
@@ChilesandSmoke haha you should cook whatever your heart desires my good man. Go for it!
I've just been curious (and in a cheeky mood because of LeRoy & Lewis's) how beef cheeks would come out in this new indoor smoker.
@@dennist.8210 haha deal! Cheers 🍻
The pribe readjusts the temperature quickly when it is inserted into the cooking target. Trying to plug it in after the oven warms up is hazardous. Kudos for plugging it in first.
Priming the auger should be done before cooking with no water in the srip pan. Youll find you may have to prine it several times to get a consisten flow of pellets. Then you can move them from the dry water pan back into the hopper. No waste. Then fill the pellet waste pan with water after priming.
Also, the drip pan at the bottom is really hard to clean. You'll do yourself a favor and line it with aluminum foil before cooking.
For those purists who adminish this type of appliance. Stop. Lets advance the enthusiam of bbq and/or smoking. It doesn't diminish the craft, it opens doors.
All great advice. I definitely regret not using foil on the drip pan. I’m likely making a video on how to properly clean the unit soon.
love the tips and last line ty
Be very careful with having such a small clearance between the top of the unit and the cupboards right above it; especially for long smoke sessions. The top of the unit gets extremely hot. Feel the bottom of the cupboard with your hand next time youre smoking and you'll see how hot it is. In fact, if you have any solid foods like chocolates in that cupboard, it will melt them. GE recommends at least 4 inches of clearance on all sides and top. That is definitely not 4 inches in your setup 😂. Just be careful you don't melt the cupboard shelving and anything above it!
Haha thanks! I’ve actually moved it since because of this too. It’s in my garage at a workspace.
Awesome video and AWESOME BEARD !
Hey, thanks! 😊
I think the internal temp for chicken is 165°F
That’s what the USDA determines to be safe from bacteria. Dark meat is usually cooked to a much higher temp, sometimes up to 180-185 depending on the situation.
How would you make a brisket in it if a chicken varely fits? Would you do 2 pieces of a smaller brisket? How long would thet take in it?
I’m smoking a small brisket to test. You’ll have to separate the flat from the point. Not sure on timing yet.
I live in a 12/20 shed can just imagine how this would smell in there.
😂
imma have to check out that rub, im on keto and it's ridiculous how many rubs have sugar in them.
Please do! Let me know if you try it
Are there filters to replace?
Nope!
@@ChilesandSmoke what magic is this!?
@@johnc6042 catalytic converter!
How many lbs for the chicken?
This one was around 5 pounds
Ok gonna give you a tip i got from a professional cook. Put a glove on your sauces so you dont touch them with dirty hand.
Seriously. So funny, total oversight because I was filming and talking
@@ChilesandSmoke lol Just watched someone two days ago put gloves on their sauces. It drives me nuts because its gloves, wash hands seasoning then gloves. By the end Im washing the seasoning bottles. I like the glove over bottle trick.
Can you try homemade bacon
Yes!
Why didn't you try it
I did, at the end.
Damn shame it's 800 bucks..
Yeah, it’ll go on sale and go down as technology keeps improving too
We are innovating the skill out of bbq, and I hate it where this is going. I started on an offset and learned a skill. Now I'm on a pellet, and I don't fault anyone who does, but it used to be something to be proud of like a chef making something great. Now, any Joe Blow can learn nothing and brag about it.
This is not a recommendation for people that are bbq enthusiasts and own smokers. People that live in condos or apartments, or don’t have backyards, those are the types of people that would benefit from owning this device the most.
Truly though, this doesn’t replace the intuition out of bbq, just makes temp control simpler. Something you’d need if you don’t have a grill anyway.
Brother i can undestand where you are coming from, but damn. Some of us dont have a choice. I live in an apartment (2nd floor of a house) and my landlord wont let me grill out back. Something like this is enough to lwt me have some fun until i get my own house
@darlordvader you're right. There are people that can't have an offset in the backyard. For those people it probably is a good deal.
Im right there with you. However, how many times do you have to prove to yourself that you can pull off a stick burner, Barrell smoker etc before you just want to appreciate the convenience these gadgets offer? Most days after work, running around with kids and so on, I have started to really appreciate the convenience of my pellet grill.
@@daltoncarlson2402 spoken like a true family man. I’m with you too.
Not honest entirely. You preheated with the probe inside. As soon as the probe hits its cooking temp the unit stops preheating and cancels the cook. In your Video it almost looks like that happened as you were about to put in the chicken the door was open the probe was inside then blink and it was outside. In reality you have to preheat with the probe outside then somehow reach inside open the cover hatch and plug it in all the while avoiding getting burned when you open the hatch cover. The location of the probe also seriously sucks as any food that’s higher then the middle shelf or on it will be in the way of the probe plug as it is a few inches long, it should be an L shaped plug.
It's your perception, it was an honest cook. The cooking did not stop because of the probe - it was in "Preheating" mode for about 12 minutes and then dinged, telling me to open it up and place the chicken inside, which is what I did.
The video jumped as I hadn't decided where I was going to insert the probe, so I scoped it out for a minute before deciding. Obviously, I cut that and placed the probe outside.
I'm not going to pretend that the probe insertion isn't a little awkward. If the cover hatch didn't have a spring and would stay open, it would be easier. It was my first cook, so I haven't run into other challenges yet.