GE Profile™ Smart Indoor Smoker - Smoking Tips & Tricks
If you're in the market for an Indoor Smoker that is easy to use and clean, and smokes food just the way you like it, then take a look at our GE Profile™ Smart Indoor Smoker! You can make indoor smoking even easier with it's WiFi control using the SmartHQ app.
GE Profile Smart Indoor Smoker - Flavorful Smoke Generation
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General Smoking Tips
Importance of Internal Temperature
For most smoked meats, achieving a desired internal temperature will determine the best result. Use the probe to monitor the internal temperature and finish cooking when the desired temperature is reached. Placing the temperature probe in the center of the thickest portion of the food is critical to get an accurate reading.
Temperature
Smoking food is a "low and slow" process for most food types. Hotter doesn’t always mean better. Depending on the food type, smoking at a very low temperature for longer can result in better quality food, rather than smoking at a higher temperature for a short time.
Avoid opening the door frequently while smoking/cooking. This will cause the smoking chamber to rapidly lose temperature and can significantly increase cooking time. Smoke generation is paused when the door and waste bin are opened.
Resting Your Foods
Hot holding or Resting: After smoking large fatty foods, wrap the food with aluminum foil, lower the ambient temperature, and keep the food warm for a longer duration. This process allows the fat to continue rendering and softens the meat for maximum moisture and flavor, while halting the active cooking process that may toughen the meat. See the “Auto Warm” section of this manual for instructions on how to achieve this with your Profile Smart Indoor Smoker.
Fat from Meat Matters
When cooking large cuts of meat (pork butt, brisket, etc.), it is recommended to remove excess fat on the surface of the meat. Trim the “Fat Cap” to ¼” thickness. Fat rendered at the surface does not penetrate the meat or moisturize it. Instead, the fats will drip from the food and increase the difficulty of cleaning.
Large, fatty meats may run into a “stall” around 150-160F degrees. A stall is when the moisture inside fatty foods starts to evaporate, causing the internal temperature to remain steady or rise extremely slowly for a long time. This is normal. How long a stall remains depends on the size of the meat and temperature of the smoker. This is another reason we recommend cooking to a target probe temperature rather than a set time.
Retaining or Adding Moisture
Consider adding moisture to the food throughout the cooking period, either by spritzing or basting periodically. The added moisture will help the food absorb more smoke flavor.
Consider wrapping your food with aluminum foil mid-smoke to retain moisture. This may also help the food rise above the “stall” quicker by retaining the heat and moisture of the food.
Other Tips
Thin foods generally need higher smoker temperature and shorter cook time. Likewise, thicker foods usually need lower temperature and longer cook time.
Your Owner's Manual is the best resource for learning how to care for your GE Profile Smart Indoor Smoker. Consult the Owner's Manual for help installing, using, and cleaning your Smoker, as well as offering troubleshooting for basic situations that may come up.