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Turning your kitchen into a BBQ joint

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Turning your kitchen into a BBQ ******

It sounds too good to be true. The ability to smoke meats, seafood and more inside your kitchen without risking your security ******** doesn’t seem like something that should be possible. GE Appliances begs to differ. The company debuted the final version of its GE Profile Smart Indoor Smoker just before CES, quickly nabbing the attention of this wood-fired-grill reviewer. Thanks to a unique filtration system, the unit captures smoke while cooking and only expels warm air (out of the front). After getting a small taste (literally one *****) in Vegas of what the smoker could do, I’ve spent the last few weeks cooking a variety of proteins to see if the

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is as compelling as it seems.


The GE indoor smoker has the stature of a small mini fridge. It’s not far off from the quick-cooking ovens behind the counter at Starbucks either. Its glossy front is two-thirds door, complete with viewing window, while the remaining space is dedicated to the control panel and pellet waste bin. Up top is a small sliding door at the front left for adding food-grade wood pellets. The sides and back look plain and boring, like a countertop oven or microwave, but that’s just fine. The contraption is short enough to fit under cabinets, but you’ll want to leave space on the sides and back for radiant heat.

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The smoker imparts noticeable wood-fired flavor into meats, seafood and sides, plus it offers some handy features. It requires a few extra steps grills don’t, but you also don’t have to venture outdoors to use it.

  • Indoor smoking
  • Noticeable smoky flavor
  • Easy cleanup
  • Keep Warm feature is very handy
  • Having to flip and rotate food is a hassle
  • Limited app functionality
  • Takes up significant counter space
  • Puts out a lot of warm air

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At the bottom of the front, there’s a vent where the GE indoor smoker expels warm air while it’s cooking. The company also provides a small drip tray that slides under the front edge to help keep your counter clean. Over to the right, a display sits up top to show you status, probe temperature, smoker temperature, cook time and smoke level. You turn a knob to navigate settings and menus and then press to confirm your choices. Back and Start buttons flank that dial on the left and right sides respectively. There’s progress and status lights that encircle the knob too, adding a visual cue during preheating, cooking and more.

Under the knob is a smattering of buttons to get to certain functions quickly. These include settings, cancel, the interior light, activating the Clear Smoke feature and toggling between probe temperature and cooking time on the display. There’s also a power switch in this group and they’re all touch-based rather than clicky physical buttons.

Inside, supports snap onto the sides to hold the three moveable racks in place. A drip pan slides into the bottom to catch grease and other debris. To keep tabs on food temps, a probe snaps into a jack at the top right of the cooking chamber and can be stored on the outside of the smoker via a magnetic holder when not in use. Lastly, the GE Profile Smart Indoor Smoker’s prime piece of tech, the Active Smoke Filtration system, is on the back interior wall.

Setup and use

Another benefit of the GE indoor smoker is that it’s ready to go out of the box. There’s no seasoning or *****-off required to get rid of oils or other manufacturing leftovers. Simply snap the rack supports in place, slide in the racks, put the drip pan in the bottom and that’s it for the cooking chamber. Once you add pellets in the slot up top and fill the water tank to the indicated level, the smoker is almost ready to start cooking.

One more step you’ll need to do the first time you cook, or anytime you empty the pellet chute, is to prime the auger. This ensures that the device will start producing smoke quickly and efficiently, giving your food as much time as possible to bathe in it. Afterwards, you can choose a preset or opt to go full manual mode (called Customize) and you’re off and running.

GE has dialed-in selections for brisket, pork ribs, pork *****, wings, chicken and salmon. These offer the necessary time and temperature settings for proper cooking, including a recommended smoke level. Additionally, you can determine the duration of the cook based on time or internal food temperature. Once either of those are achieved, the GE Profile Smart Indoor Smoker can automatically go into Keep Warm mode until you’re ready to eat.

A word on larger cuts: you’ll need to portion them out in order to make them fit. For things like ribs and brisket, you can easily slice them in half and make use of the rack system. I did chuckle when reading the recipe book as GE says you can fit a 18-pound brisket in this smoker. That single cut of beef would take up most of the cooking area on some pellet grills, so you definitely have to cut it to fit here. And even then, the pieces will be quite large.

Pork butts fit with ease, as do whole chickens. If you prefer to spatchcock your birds to cook them, that won’t work here. However, you could easily do two chicken halves. I was also able to accommodate nearly four pounds of wings (flats and drums) across the three racks. Basically, any meat you’d smoke on an outdoor grill can be done on this unit, but some of them will take a bit of extra planning, and maybe a few cuts, to get them to fit.

How does the GE Indoor Smoker work?

After you’ve selected your preset or manually entered your cooking parameters and pressed start, the GE indoor smoker will ask you to confirm that you’ve added both pellets to the chute and water to the waste bin. From there, the device will preheat to the appropriate temperature before it begins producing any smoke. This will allow you to put your food inside without having to clear the smoke immediately. The last step is to push the start dial once more to begin the smoking process.

Before you open the door while things are cooking, you’ll need to activate the Clear Smoke function to avoid setting off any alarms in your kitchen. This takes 10 minutes, so you’ll have to plan ahead a bit – unless you don’t mind smoking up the room. I mention this because you will have to flip and rotate nearly everything you prepare in this thing to make sure it cooks evenly. I learned this lesson the hard way with a pork ***** that burned on top but was undercooked near the bone. A simple flip and front-to-back rotation for everything about half-way through the process remedied the issue for everything I cooked after that, but it is an extra step that outdoor grills don’t require. You can leave a pork ***** on a pellet grill unbothered until it’s done, but those have fans pushing heat around the cooking chamber. GE says it didn’t opt for a convection fan in this unit because of how it would’ve affected the flow of smoke.

Can you taste the smoke?

One of the biggest questions I had about the GE indoor smoker is if you’d actually be able to taste the smoke. The unit burns just enough wood pellets to fill the cooking chamber with smoke, which is enough to give proteins a kiss of flavor. It’s certainly not as intense as what you get on an outdoor grill, but it’s definitely there.

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gear, GE, kitchen, cooking, grill, review
#Turning #kitchen #BBQ #******

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