The fat on those ribs is delicious! One of my first smokes-really appreciate the continued videos. Can’t wait for the knife sharpener to come into existence-you’re all awesome!!
5:46 Yeah I've found the cook times on the pre sets are a bit too long so I have pretty much given up on presets. Have done beef ribs, pork ribs, tri tip and picanha and adjusted em down a bit
So where to begin. First I may have just made the best ribs I've ever had. Definitely the best in ever made myself. I just got the indoor smoker at Christmas got extremely lucky bout it for half price at Lowes. I cooked baby back ribs do the 2-2-1 method. We were all blown away by how great these turned out. Worth the money even at full price. 10 out of 10!
No spritz. We definitely recommend clearing the smoke before opening the door, which we usually do. Sometimes we just turn on the overhead vents in our commercial kitchen and don't clear the smoke for the sake of speed when filming these videos. We have a large space and 2 large vents in our kitchen so it isn't too bad for us but for folks in smaller setups without proper ventilation, we recommend clearing the smoke before opening the door.
I have been using my ge smoker and one thing I recommend design is a sort of tray remover. Have a handle with two hooks with grab the end piece and it the center of the two hooks like a flat tong piece to lift the trays with ease
Did my first smoke today. Watched your video on salmon, had to try it. WOW! Only rhing i did different was to xut back on the salt and brine time. Just due to personal smoking experience. I cant believe how well this machine works. Very little residual smoke smell and easy cleanup. Will be watching all your other videos. I do wish the powers that be would implement some completion time forecasting in the app. Give an idea when the food will be done. This would allow for 1 or 2 more beers at the brewery or an extended shopping trip. Oh, how about doing a video on fresh ham?
Ribs look fantastic. I don't see a smoke ring, but I don't see that as an issue.. food has been coming out of the Arden with smoke flavor. I've been tinkering around with smoked burgers. Wondering to see how you'd make them.
@@ricksuel here ya go. Really simple and by far my favorite. Ingredients 4 pounds Eye of round (The original recipe called for Goose meat:) but eye of round is the best beef option, but I have never tried flank/skirt steak) 3 Tbsp. coarse Salt 1 C Brown sugar 2 Tbsp. Garlic Powder 3 Tbsp. Coarsely Ground Pepper 1 C Water 3/4 C Soy Sauce 1/2 C Worcestershire Sauce 2 Tbsp. Chili Powder 2 Tbsp. Red Pepper Flakes (Optional) Directions Cut meat into 1/4-inch width and add to seasoning in a zip lock bag Wait 12 to 24 hrs.
Okay so what were your temp and times? Smoke and 250 for about 2 hours, rotate and smoke for 4 hours, then wrap in foil for about an hour, then back in with sauce for about maybe 20 minutes? So total time is closer to if not more than 7 hours? Got it. Thank you😂
@@ChuckReynolds 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.
I usually don’t need the capacity. This has been great for a week day smoke or just enough for a family of 4. Smoking in Arden today and it’s 5 degrees out;)
Who realistically uses all of their space in a stick burner? Vendors, party hosts etc.. 95% of everyday joes are doing a brisket a couple racks, roast and whatever else to feed the family. I havent used the stick once since landing this bad boy.
Rick really enjoys making these recipe videos so be sure to let him/us know what other recipes or cooking videos you want to see!
These ribs looked fantastic! Hard to believe they came out of that machine! Very nice! I'm really liking this!
I haven't tried smoking ribs yet, and was pondering how to best make them fit, whether to rotate, etc. This was super helpful👍
I'm really liking how this product looks. If you do make ribs let us know how it tastes compared to bbq ribs from restaurants please.
The fat on those ribs is delicious! One of my first smokes-really appreciate the continued videos. Can’t wait for the knife sharpener to come into existence-you’re all awesome!!
I just got my smoker for Christmas yesterday, so this video was very helpful!
Rick these look so good!!! 🤤🤤
5:46 Yeah I've found the cook times on the pre sets are a bit too long so I have pretty much given up on presets. Have done beef ribs, pork ribs, tri tip and picanha and adjusted em down a bit
This kind of feedback is always helpful. The smoker can be updated over the air so all of these preset parameters can be adjusted in the future.
Im definitely getting myself one for Christmas
So where to begin. First I may have just made the best ribs I've ever had. Definitely the best in ever made myself. I just got the indoor smoker at Christmas got extremely lucky bout it for half price at Lowes. I cooked baby back ribs do the 2-2-1 method. We were all blown away by how great these turned out. Worth the money even at full price. 10 out of 10!
Did you spritz them at all? And if so, do you have to hit the “clear smoke” button before opening the door?
No spritz. We definitely recommend clearing the smoke before opening the door, which we usually do. Sometimes we just turn on the overhead vents in our commercial kitchen and don't clear the smoke for the sake of speed when filming these videos. We have a large space and 2 large vents in our kitchen so it isn't too bad for us but for folks in smaller setups without proper ventilation, we recommend clearing the smoke before opening the door.
ok I have a question can you use it to cook food without smoke such as chicken or pork for pulled pork and then down the line use it as a smoker?
@@devilwoman150 yes
I have been using my ge smoker and one thing I recommend design is a sort of tray remover. Have a handle with two hooks with grab the end piece and it the center of the two hooks like a flat tong piece to lift the trays with ease
Did my first smoke today. Watched your video on salmon, had to try it. WOW! Only rhing i did different was to xut back on the salt and brine time. Just due to personal smoking experience. I cant believe how well this machine works. Very little residual smoke smell and easy cleanup. Will be watching all your other videos. I do wish the powers that be would implement some completion time forecasting in the app. Give an idea when the food will be done. This would allow for 1 or 2 more beers at the brewery or an extended shopping trip. Oh, how about doing a video on fresh ham?
Awesome! We love to hear it
Thanks! Always love your videos! So do you think it would be just a little less time for some baby backs? I’m going g to try that now….
Where can I get that recipe book please? What gloves do you use? Great video!
Rick, did you use the mesquite Arcacia pellets for the ribs?
yes. Rick's response, "If there were any in the building, then that's what I'm using."
Ribs look fantastic. I don't see a smoke ring, but I don't see that as an issue.. food has been coming out of the Arden with smoke flavor. I've been tinkering around with smoked burgers. Wondering to see how you'd make them.
EXCELLENT VIDEO
Thank you for sharing this
Could you also do BEEF JERKY in this Tiny Smoker?
Looks like maybe some type of rack handle to remove and place racks in.
So no temp probe?
Hey Rick, have you thought about jerky trays. If you need I have a really good recipe.
We have new trays that will work great for jerky! Can you please share the recipe? I’d love to try it
@@ricksuel here ya go. Really simple and by far my favorite.
Ingredients
4 pounds Eye of round (The original recipe called for Goose meat:) but eye of round is the best beef option, but I have never tried flank/skirt steak)
3 Tbsp. coarse Salt
1 C Brown sugar
2 Tbsp. Garlic Powder
3 Tbsp. Coarsely Ground Pepper
1 C Water
3/4 C Soy Sauce
1/2 C Worcestershire Sauce
2 Tbsp. Chili Powder
2 Tbsp. Red Pepper Flakes (Optional)
Directions
Cut meat into 1/4-inch width and add to seasoning in a zip lock bag
Wait 12 to 24 hrs.
Can you let us know the exact times and temps that Rick used? It looked like he smoked them for 4 hours unwrapped and then 1 hour wrapped.
Okay so what were your temp and times? Smoke and 250 for about 2 hours, rotate and smoke for 4 hours, then wrap in foil for about an hour, then back in with sauce for about maybe 20 minutes? So total time is closer to if not more than 7 hours? Got it. Thank you😂
Since the recipe book is sold out and if you’re not planning to re-print, why not offer it as an e-book?
Best wood for smoking fish, chicken, veggies. Citrus like lemon or lime.
Interesting trade off on bringing up to room temp. Though it might cook slightly faster, cold meats tend to attract more smoke
Bone-in Pork shoulder; would one even fit?
I guess we need to find out...
@@Firstbuild agreed... let's gooo
also lookin at smoke rings from this...
@@ChuckReynolds 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.
@@Firstbuild It does and thank you. I really want to try it and taste test it. Cheers guys thanks; very cool product.
This is not for people who use stick burners. No capacity for one
I usually don’t need the capacity. This has been great for a week day smoke or just enough for a family of 4. Smoking in Arden today and it’s 5 degrees out;)
Looks like it holds quite a bit of product. Definitely a great option for Apartment dwellers.
Who realistically uses all of their space in a stick burner? Vendors, party hosts etc.. 95% of everyday joes are doing a brisket a couple racks, roast and whatever else to feed the family. I havent used the stick once since landing this bad boy.
My ribs came out absolutely black after 6 hours. Oddly the bones themselves were actually mushy. Crazy. they weren't bad, but they weren't great.
No mustard
On a “real” smoker, I would use the 3-2-1 method. Wonder if you could do that here
I too prefer to score the silverskin. Probably because every attempt Ive made to remove it has been a disaster! Lol One day Ill get one off! 😂
Use a paper towel to grab it, thank me later
I actually prefer the membrane to stay on and season it well and once the ribs are done they it is a crisp season layer I can enjoy.
You need to learn how to sharpen a knife. 😂😂😂
Those ones don't hold an edge no matter what we do. Finally got a new set though and it's been smooth sailing
Leaving silver skin wth