Thanks for showing a full recipe! Looking forward to more of these. Like others have said when you're able to I'd love to see some videos using a production model of the smoker. Really looking forward to this unit when it ships!
I noticed that the racks you use are solid racks compared to the wire racks that come with the Arden. I personally would rather have the solid racks over the wire racks with my Arden. As far as something to cook, how about a pork belly?
one of the few things I like more than prototyping hardware is smoked meat. :) can't wait until the production model ships. already making space on the countertop for it!
Please reverse sear steak using Arden for the reverse part. Shrimp and lobster would be great to see as well. I do plan on using the Arden in conjunction with Sous Vide so I would love to see you try too.
I’m pumped , my favourite is chicken wrings… I’ll in the Pacific northwest , how about some seafood - salmon, tuna, halibut and a fragile fish that may be an unlikely candidate for smoking.
Hey, so just to let everyone know, you do not have to let these bring overnight. You can do a 24 hour equivalent marinade in 15 minutes with a vacuum sealer.
How long was it for the wings, total? It looked like, in the video, only 1 hour at 275 with no turn or temp increase. For smoking, I'd love to see beef cheeks, lamb shoulder, and pork belly or sausage. Oh, also something delicate, like shrimp, and, of course, some fish like salmon (hot smoked, I guess?) It won't do cheese, right? :)
I would purchase but I don't see why all the excitement when I have a stovetop smokers that does the same with chicken. I don't eat red meats just poultry so I do thank you for the recipe.
Thanks for showing a full recipe! Looking forward to more of these. Like others have said when you're able to I'd love to see some videos using a production model of the smoker. Really looking forward to this unit when it ships!
I can't wait until I get ahold of one of these!
These videos are super helpful, looking forward to more.
I noticed that the racks you use are solid racks compared to the wire racks that come with the Arden. I personally would rather have the solid racks over the wire racks with my Arden.
As far as something to cook, how about a pork belly?
Bought and can’t wait!!!
Let’s see lamb. I’d also like to see whole birds.
Seconding this. Need to see whole birds
one of the few things I like more than prototyping hardware is smoked meat. :) can't wait until the production model ships. already making space on the countertop for it!
Chicken thighs...yes I got me one coming!
Something I love doing in my smoker that I can't wait to try out in the Arden is a leg of lamb. Easily top 5 best smoker foods imo
Please reverse sear steak using Arden for the reverse part. Shrimp and lobster would be great to see as well. I do plan on using the Arden in conjunction with Sous Vide so I would love to see you try too.
I’m pumped , my favourite is chicken wrings… I’ll in the Pacific northwest , how about some seafood - salmon, tuna, halibut and a fragile fish that may be an unlikely candidate for smoking.
Definitely try salmon.
More brisket.
Also, I would love to see tri-tip
I can't wait for it.
Hey, so just to let everyone know, you do not have to let these bring overnight. You can do a 24 hour equivalent marinade in 15 minutes with a vacuum sealer.
Good to know. Sounds like something to experiment with for sure
You have water tray? Looking at more of a wet heat smoke option? Drip tray for more wet meats like these marinated foods?
There is a drip tray you could add water to if you wanted
How about trying to smoke cheap hot dogs? With a rub? Also, Spam would be interesting.
Loose dogs you say...?
@@Firstbuild Let the dogs out!
Just did some wings in our new Arden, I didn't see any smoke escaping the device but it did make our eyes water a bit in the house. Is that normal?
How long was it for the wings, total? It looked like, in the video, only 1 hour at 275 with no turn or temp increase.
For smoking, I'd love to see beef cheeks, lamb shoulder, and pork belly or sausage. Oh, also something delicate, like shrimp, and, of course, some fish like salmon (hot smoked, I guess?) It won't do cheese, right? :)
We did about 2 hours and did an increase to 300 which wasnt much over the 280. Just got cut out.
Can do cheese just have to be quick. We did cheese and it got 20 min of smoke before it got too hot and needed to be pulled. Absorbed plenty of flavor
@@Firstbuild Thanks! That's awesome news :)
How long will 2 cups of pellets last?
Long enough for an entire smoking session - even for a whole pork butt
Where is the pork butt vid?
I would purchase but I don't see why all the excitement when I have a stovetop smokers that does the same with chicken. I don't eat red meats just poultry so I do thank you for the recipe.
How about smoking a cheese cake?
More brisket.
Also, I would love to see tri-tip