@DeliciousManX we found it's most likely because the Smoker is a "closed system" as compared to a traditional outdoor Smoker. Kind of creates a sous vide like effect, holds in moisture better, etc. In any case, we usually get great bark, from brisket to chicken wings. With just salt and pepper in most of our smokes.
Out of curiosity have y'all tested wrapping in butcher paper vs foil? And I'm excited, mine comes in tomorrow so now time for me to run out and grab a brisket!
Yeah that’s my question also. I currently have my brisket wrapped in butcher paper keeping warm. I’m just so nervous it will dry out if I go to bed and leave it overnight.
Looks great! Can the recipes be listed in grams, please? The amount of salt per volume can be as much as twice as much, brand to brand, for kosher salt.
Is it just the lighting? I can't really see a smoke ring. I'm sure it tasted smoked, but I'm curious about if there is a visible smoke ring "in-person".
Smoke rings are a specific chemical reaction that has nothing to do with flavor, and the presence or lack of a pink ring doesn't mean a final product is good or bad. You will rarely, if ever, get a pink ring from a pellet smoker because the pellets combust differently and release fewer of the volatile chemicals necessary for the reaction. A smaller cooker like Arden will also heat up faster, and that reaction has to take place before reaching a certain temp. or the meat will simply brown as usual. If someone were to add a bunch of charcoal smoke, that might help cause the reaction...as would using curing salts. There are ways to make the visual happen, but it just isn't necessary.
What is the purpose of leaving it warming for so long? Also, would love to see the clean up process, it might seem weird but wanna but trying to get prepared for everything before my first run in the Fall.
Convenience! One of the biggest challenges with bbq is planning. Say I have a gathering tomorrow at 2pm, when should I start smoking my 12 lb brisket? Every brisket cooks differently, so I can’t easily plan by cook time. That’s where Arden comes in. I can start it the day before, it will smoke/cook to the desired internal temp and then automatically transition to keep warm (hot hold) until I’m ready to eat. This solves the uncertainty in timing. In this video, I put the brisket in around 5pm and we had it for lunch the next day by relying on the keep warm feature.
I just can't wait ! I'm not clear on how Much of the recipes are programmed into the Arden and how much on a website. For example If "press" brisket will it default a probe temperature and a box temperature ? Will it go further a suggest rest (or keep warm) temperature and time ?
There are presets for the most common smoked foods: Brisket, Pork Butt, Pork Ribs, Chicken, etc. These presets are programmed with the recommended settings (Probe target temp, Cavity temperature and smoke level) as a starting point. Of course, you are able to modify those settings to your liking. The keep warm feature is enabled by default and the keep warm temperature is configurable. The unit won't recommend how long to rest/keep warm, but this info is widely available on the internet and in cook books, etc.
@@ricksuel thank you. That is great: recommend and customizable. And the automatic enabled keep warm that's also adjustable ! You seem to be putting a good amount of work into recipe development I was hoping it's going into the machine and not some website. I currently smoke and I have several books but I love having a (starting) recipe that you think works best for your smoker. Perfect ! Thank you.
Still pretty much the same. Really recommend wrapping and tallow. Some folks who don't wrap have said the point can end up a little dry. But wrapping and resting for us has pretty much always been amazing.
@@itsthecatyo I just got this smoker and going to try it for first time. Agree that recipe book is totally different. Been trying to understand this video and all the settings. Wish it was written down. Smoking is so confusing.
@@Firstbuildso scared. I got my smoker and never used it nor made a brisket ever. I watched ur video. So once probe temp reaches goal do you have to wrap and tallow right away or can you wait as you did for a couple of hours until you got back. Does it just know to hold at 140 after probe temp at goal? And once you wrap and return to oven at 140 whats the purpose of monitoring the probe temp at that point? Just to keep track so u know it's not actively overcooking?
Possibly starting with the meat chilled and keeping Arden at its lowest smoking temp. to give a bit more time for the reaction to take place before the temperature rises...or curing salts...or spending some time in heavy charcoal smoke before cooking...bathing your meat in beet or spinach juice...basically anything to expose it to as much Nitric Oxide as possible, but at some point it's just silly.
That's gonna be a negative. It would be ill advised to put anything except pellets into the pellet hopper. The reason being is that it could clog the feeder.
How can you smoke cheese, olives, etc? (Cold)included recipes call for setting smoker to 140. Can only seem to do this by using "keep warm". Accordingvto customer service there is no smoke at 140. Am I missing something?
Does Arden have Bluetooth and any capability to reference a Combustion predictive thermometer and its surface temperature sensing for precision ΔT smokes? Or will we be able to hack the oven thermocouple?
Smoke rings are formed when high levels of nitric oxide from wood smoke, react with the myoglobin in the meat. It takes a large amount of smoke/nitric oxide to create a visible "smoke ring" on the meat. While this is possible in the Indoor Smoker, it usually doesn't show up because of how few wood pellets we need in order to fill the entire chamber up with smoke. Also we don't use burning pellets to provide the cooking heat like a traditional smoker does. Basically, the Indoor Smoker is very efficient with its smoke and it's a closed system. So there usually just isn't enough nitric oxide created in order to form a very visible ring. We could and have achieved smoke rings by turning up the smoke production beyond its normal limit but that almost always resulted in terrible flavor and meat that tasted like ash. Hope that makes sense
@ things, noticed fat on top of point piece still not renewed down properly, and still no smoke ring. Honestly I tried the pellets recommended by Jeremy at Mad Scientist (without mentioning brand) in a pellet smoker and still down not give near the flavor of real wood. Also tried them in a Ninja woodier similar attic (but not for indoors) also no smoke ring and no real wood flavor compared to most offset or even masterbuilt or char-broiler gravity fed smokers... So this without even a smoke ring still, I am not sure I believe it until I taste it. Indigogo campaign is over and seems to be no way to get one ordered now as I would be willing to give benefit of the doubt and still try it, but cant find a place to order it.
Thanks for watching and taking the time to comment! Check out the 7:00 mark in the video; the fat cap was perfectly rendered in the point. You might be referring to the the fat seam between the point and flat (I think it's called the "nose") that is visible when slicing, that's not really going to fully render regardless. You'll just have to trust me, the smoke flavor of this brisket was really good and the bark was amazing! As for availability, we're focused on delivering Indiegogo backer units first ... but stay tuned, it will available in the very near future for everyone else! Cheers!
@@craigvinet3883 the size of the ring is not fully relevant tot he amount of smoke flavor however it is a chemical reaction that happens when the smoke truly penetrates the surface of the meat. In this case over and over again they have no smoke ring and ina real smoker over and over you always get one.
I'm going to try mine soon for the first time. So scared! Did you let it rest for a at least 2 hrs after wrapping? And how long did you let it hold 140 after reaching target prove temp?
Yes please. Our knives aren't in the best shape but we usually forget that fact until we are in the middle of a video. Hoping to one day make a video where we Forge a nice chef knife back in our shop and then use it in all future recipe videos.
Smoke rings are formed when high levels of nitric oxide from wood smoke, react with the myoglobin in the meat. It takes a large amount of smoke/nitric oxide to create a visible "smoke ring" on the meat. While this is possible in the Indoor Smoker, it usually doesn't show up because of how few wood pellets we need in order to fill the entire chamber up with smoke. Also we don't use burning pellets to provide the cooking heat like a traditional smoker does. Basically, the Indoor Smoker is very efficient with its smoke and it's a closed system. So there usually just isn't enough nitric oxide created in order to form a very visible ring. We could and have achieved smoke rings by turning up the smoke production beyond its normal limit but that almost always resulted in terrible flavor and meat that tasted like ash. Hope that makes sense.
Amazing! Excited to see more recipes you've all loved making on Arden. So hype to get mine.
Legit cannot wait for this! I'm getting a small freezer next month to start stocking up meats to smoke! officially only 2 months to wait! 🥳
I could almost taste it, my mouth was watering as you sliced the brisket -- I want one !🤤
That BARK! There is so much of it! How? I just….wow. It’s beautiful 🤩
@DeliciousManX we found it's most likely because the Smoker is a "closed system" as compared to a traditional outdoor Smoker. Kind of creates a sous vide like effect, holds in moisture better, etc. In any case, we usually get great bark, from brisket to chicken wings. With just salt and pepper in most of our smokes.
Looks really, really, good! Can't wait to get this going :)
That looks delicious! I can't wait👍😊
Looks Perfect!! Great job guys!!!
Look forward to see how cleaning this unit will be for the end user.
Come on August!! So can't wait to try it. Love all the updates. I am # 81 and so ready to receive it!! :)
Nice to meet you 81, I'm 25 and just as excited. 🙂
nice to meet you 81 & 25. I’m 17. And it has been a very long wait.
Nice to meet you 81, 25 and 17. I might have been a little later to the party at 843 but no less excited to get mine!
Best commercial ever?
I cannot wait to get mine. This looks amazing!
Got one of these...gonna be my next make! Pork Butt was tremendous
Can't wait for the two I ordered!
I can't wait until mine gets here.
Hi when’s the Arden coming to the UK please
I bought one to make pork ribs, wings and to smoke seafood. Soooo excited!
Beef and pork is nice but cant wait to do chicken thighs everyday.
Out of curiosity have y'all tested wrapping in butcher paper vs foil? And I'm excited, mine comes in tomorrow so now time for me to run out and grab a brisket!
Yeah that’s my question also. I currently have my brisket wrapped in butcher paper keeping warm. I’m just so nervous it will dry out if I go to bed and leave it overnight.
I can't wait I'm ready so ready
Another question, sorry if you ananswered it elsewhere. What is the accuracy of the temperature probe over the normal food temperature range ?
I hope that probe is included!
The probe is included!
Looks great! Can the recipes be listed in grams, please? The amount of salt per volume can be as much as twice as much, brand to brand, for kosher salt.
Very impressive
Is it just the lighting? I can't really see a smoke ring. I'm sure it tasted smoked, but I'm curious about if there is a visible smoke ring "in-person".
Smoke rings are a specific chemical reaction that has nothing to do with flavor, and the presence or lack of a pink ring doesn't mean a final product is good or bad.
You will rarely, if ever, get a pink ring from a pellet smoker because the pellets combust differently and release fewer of the volatile chemicals necessary for the reaction. A smaller cooker like Arden will also heat up faster, and that reaction has to take place before reaching a certain temp. or the meat will simply brown as usual.
If someone were to add a bunch of charcoal smoke, that might help cause the reaction...as would using curing salts. There are ways to make the visual happen, but it just isn't necessary.
What is the purpose of leaving it warming for so long? Also, would love to see the clean up process, it might seem weird but wanna but trying to get prepared for everything before my first run in the Fall.
Convenience! One of the biggest challenges with bbq is planning. Say I have a gathering tomorrow at 2pm, when should I start smoking my 12 lb brisket? Every brisket cooks differently, so I can’t easily plan by cook time. That’s where Arden comes in. I can start it the day before, it will smoke/cook to the desired internal temp and then automatically transition to keep warm (hot hold) until I’m ready to eat. This solves the uncertainty in timing. In this video, I put the brisket in around 5pm and we had it for lunch the next day by relying on the keep warm feature.
@ricksuel ok that's what I'd figured, but wanted to ask just to be sure. Ty
Can we see a small turkey in the arden smoked
I just can't wait ! I'm not clear on how Much of the recipes are programmed into the Arden and how much on a website. For example If "press" brisket will it default a probe temperature and a box temperature ? Will it go further a suggest rest (or keep warm) temperature and time ?
There are presets for the most common smoked foods: Brisket, Pork Butt, Pork Ribs, Chicken, etc. These presets are programmed with the recommended settings (Probe target temp, Cavity temperature and smoke level) as a starting point. Of course, you are able to modify those settings to your liking. The keep warm feature is enabled by default and the keep warm temperature is configurable. The unit won't recommend how long to rest/keep warm, but this info is widely available on the internet and in cook books, etc.
@@ricksuel thank you. That is great: recommend and customizable. And the automatic enabled keep warm that's also adjustable ! You seem to be putting a good amount of work into recipe development I was hoping it's going into the machine and not some website.
I currently smoke and I have several books but I love having a (starting) recipe that you think works best for your smoker.
Perfect ! Thank you.
Does this have Wi-Fi? Kinda looks like a wi-fi symbol on the control panel screen. Would be awesome to monitor cooks via an app
It does, but it's a pain in the ass to set up on the app, smh
Send one of these to Sorted.
Can’t wait!
These updates and videos are great but what is the ship date?
I about wet myself just watching that video, I need my Arden! Wow, it looks amazing!!
My man ... glad to see you still hanging around! Can't wait for you to get your Arden!
Don't be afraid to provide detailed internal dimensions
For keeping warm while resting can the Arden get as low as 150F?
Yes. The default keep warm temp is 150F.
How is the outcome of you wrap it the entire time it’s on keep warm?
Sooooo. The smoker arrives on Wednesday. I just picked up a brisket. Any updates on your recipe/procedure?
Still pretty much the same. Really recommend wrapping and tallow. Some folks who don't wrap have said the point can end up a little dry. But wrapping and resting for us has pretty much always been amazing.
Cool. If I recall correctly, The recipe in the booklet doesn't look as good as the one you did here.
@@itsthecatyo I just got this smoker and going to try it for first time. Agree that recipe book is totally different. Been trying to understand this video and all the settings. Wish it was written down. Smoking is so confusing.
@@Firstbuildso scared. I got my smoker and never used it nor made a brisket ever. I watched ur video. So once probe temp reaches goal do you have to wrap and tallow right away or can you wait as you did for a couple of hours until you got back. Does it just know to hold at 140 after probe temp at goal? And once you wrap and return to oven at 140 whats the purpose of monitoring the probe temp at that point? Just to keep track so u know it's not actively overcooking?
Question... I noticed that the temperature is on fahrenheit. Is there a way to change for celsius? For international buyers
Absolutely. There is a settings menu that allows you to change form F to C.
@@ricksuel thx for the clarification
Not much of a smoke ring. I know it is purely for aesthetics, but how can it be improved?
A dusting of some pink curing salt would do it when the rub is applied!
Possibly starting with the meat chilled and keeping Arden at its lowest smoking temp. to give a bit more time for the reaction to take place before the temperature rises...or curing salts...or spending some time in heavy charcoal smoke before cooking...bathing your meat in beet or spinach juice...basically anything to expose it to as much Nitric Oxide as possible, but at some point it's just silly.
Smoke ring is typically due to oxygen flow. A lot of these self contained system like other out door electric smoker just dont get them.
Hi, will we be able to put allspice berries in with the pellets to make jerk chicken?
That's gonna be a negative. It would be ill advised to put anything except pellets into the pellet hopper. The reason being is that it could clog the feeder.
How can you smoke cheese, olives, etc? (Cold)included recipes call for setting smoker to 140. Can only seem to do this by using "keep warm". Accordingvto customer service there is no smoke at 140. Am I missing something?
Does Arden have Bluetooth and any capability to reference a Combustion predictive thermometer and its surface temperature sensing for precision ΔT smokes?
Or will we be able to hack the oven thermocouple?
Awesome 💜💜
DYING ova here!!!! 🤤🤤🤤🤤
What worries me about this smoker is I have yet to see a video with it producing a smoke ring.
Smoke rings are formed when high levels of nitric oxide from wood smoke, react with the myoglobin in the meat. It takes a large amount of smoke/nitric oxide to create a visible "smoke ring" on the meat. While this is possible in the Indoor Smoker, it usually doesn't show up because of how few wood pellets we need in order to fill the entire chamber up with smoke. Also we don't use burning pellets to provide the cooking heat like a traditional smoker does. Basically, the Indoor Smoker is very efficient with its smoke and it's a closed system. So there usually just isn't enough nitric oxide created in order to form a very visible ring. We could and have achieved smoke rings by turning up the smoke production beyond its normal limit but that almost always resulted in terrible flavor and meat that tasted like ash.
Hope that makes sense
Marinate in in aju and salt and pepper to taste at table
@ things, noticed fat on top of point piece still not renewed down properly, and still no smoke ring. Honestly I tried the pellets recommended by Jeremy at Mad Scientist (without mentioning brand) in a pellet smoker and still down not give near the flavor of real wood. Also tried them in a Ninja woodier similar attic (but not for indoors) also no smoke ring and no real wood flavor compared to most offset or even masterbuilt or char-broiler gravity fed smokers... So this without even a smoke ring still, I am not sure I believe it until I taste it. Indigogo campaign is over and seems to be no way to get one ordered now as I would be willing to give benefit of the doubt and still try it, but cant find a place to order it.
Thanks for watching and taking the time to comment! Check out the 7:00 mark in the video; the fat cap was perfectly rendered in the point. You might be referring to the the fat seam between the point and flat (I think it's called the "nose") that is visible when slicing, that's not really going to fully render regardless. You'll just have to trust me, the smoke flavor of this brisket was really good and the bark was amazing! As for availability, we're focused on delivering Indiegogo backer units first ... but stay tuned, it will available in the very near future for everyone else! Cheers!
Yeah, I noticed that there’s no smoke ring, too. Hmm 🤔
Below, someone commented that you can use curing salt before the rub to add to the ring, also that the ring is aesthetic. Is that true?
@@craigvinet3883 the size of the ring is not fully relevant tot he amount of smoke flavor however it is a chemical reaction that happens when the smoke truly penetrates the surface of the meat. In this case over and over again they have no smoke ring and ina real smoker over and over you always get one.
Agreed! I think that the point is that perhaps the curing salt does the same thing? Dunno
Did this step for step and mine came out very dry 😢. Not sure what I did wrong
I'm going to try mine soon for the first time. So scared! Did you let it rest for a at least 2 hrs after wrapping? And how long did you let it hold 140 after reaching target prove temp?
When does the indiegogo campaign end
Someone needs to buy you a slicing knife :-]
Yes please. Our knives aren't in the best shape but we usually forget that fact until we are in the middle of a video. Hoping to one day make a video where we Forge a nice chef knife back in our shop and then use it in all future recipe videos.
Why no smoke ring?
Smoke rings are formed when high levels of nitric oxide from wood smoke, react with the myoglobin in the meat. It takes a large amount of smoke/nitric oxide to create a visible "smoke ring" on the meat. While this is possible in the Indoor Smoker, it usually doesn't show up because of how few wood pellets we need in order to fill the entire chamber up with smoke. Also we don't use burning pellets to provide the cooking heat like a traditional smoker does. Basically, the Indoor Smoker is very efficient with its smoke and it's a closed system. So there usually just isn't enough nitric oxide created in order to form a very visible ring. We could and have achieved smoke rings by turning up the smoke production beyond its normal limit but that almost always resulted in terrible flavor and meat that tasted like ash.
Hope that makes sense.
Meat looks grey