We Smoked These Ribs INDOORS | Mad Scientist BBQ
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- Опубліковано 2 бер 2022
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Hey Jeremy, thanks for coming by and for giving us some well needed feedback from a true bbq expert!
We have some great engineers but bbq wisdom...not so much.
The tools are all there we just have to dial it in. The cook temp, smoke temp, amount of smoke, and duration can all be adjusted separately for precise control but also adds a lot of variables to consider and tune.
We also aren't trying to replace outdoor smokers by any means but rather provide an option for those who can't smoke or are strapped for time, circumstance, etc.
As far as smoke ring, arden is very efficient and doesn't need the heat from burning a mass of pellets to cook the meat. Our hypothesis is that without a mass of burning pellets like an outdoor Smoker, the type of combustion isn't quite the same and won't create the reaction necessary to form the pink ring. Can we up the smoke to increase penetration? Sure, but we doubt the environment is there to form a visual/usual ring.
Thanks again, love to have you back anytime!
Hey thanks for the info! You can achieve a smoke ring by adjusting the cooking temperature. I believe these ribs were cooked at 300F. The smoke ring forms when the gases in smoke react with the myoglobin in meat. Pork has less myoglobin density than red meat, so the ring is not as pronounced when smoking pork. Smoke rings are purely aesthetic and don’t necessarily indicate smoke flavor. It’s just that a lot of folks associate barbecue with a smoke ring.
To achieve a smoke ring and greater smoke flavor, you can begin the cook at lower temp (eg 200F) with the smoke already going. Allow to smoke for an hour or so. Increase temp to 275-300 to render fat, finish cook and get pullback on the bones. Because the smoke and the heat are separate systems in Arden, you have independent control of both factors giving you more flexibility with flavor than a traditional pellet grill.
Lastly I would love to come back to try making some ribs on Arden! Traveling a lot this month but when I get back, I think we can adjust the cook process for optimal results.
@@MadScientistBBQ we are always fascinated to learn more about the science of bbq and cooking in General.
When you are back in town hit us up, always happy to have you whether it's talking bbq...or blades
Hey FB! I was very impressed with your demonstration! I just wish the device was larger so we could cook more meat at once. Then again, any bigger and it would have trouble fitting on a counterspace. You guys obviously have a good product on your hands at this stage. Can't wait to see what the finished result is. Engineering, R&D and BBQ have a lot in common. Both work on a "low and slow" principle, taking a while to perfect your results. You can always throw more resources "heat" (bbq) or $$$ and manpower (product R&D) to accelerate the end result, but in both cases, it's "done when it's done". And, like BBQ, lots of trial and error to get that perfect result.
I wish you guys the best, and I am looking forward to the next steps in your development cycle. Good luck and happy smoking!
Very cool! I’m also impressed with your humbleness. I think this product is going to do very well!
Ribs are great, but it needs to fit a full brisket and not feel like it’s too cumbersome at the same time. Then I’d be in…. Maybe if there were a version with just one large rack and it was able to be under cabinet mounted or wall mounted?
This was the best decision those guys ever made was inviting you to try/test this out. If they can produce this at a reasonable price it’s gonna be huge
If this thing is in the $300-500 range of other decent brand smokers, I could see this being very successful.
@@lysolmax It'll likely be more expensive at first but as they refine their dev process and improve production, cost will come down significantly.
Colin Sage!! Two of my favorite things in one spot...BBQ and knife making. I'm sure that was a blast!
This is absolutely the coolest new product I can ever remember seeing. I just signed up for the news letter and cant wait to get my hands on one of these! Just thinking about being the first of my friends to invite everyone over for an indoor BBQ!
I started smoking last year. I only use your recipes. I’ve done spare ribs and butts mostly. I’m working up the courage to do brisket. Smoked beef or pork fat in the wrap stage was a game changer. Thanks for all you do and the info you share that makes everyone better at bbq. This video was awesome, your expertise was so clearly helpful to these guys.
I say they should add a convection fan in the back to kick up the internal air flow. Since the unit has the ability to add more smoke, that smoke should be circulated to create that smoke ring people would expect to see with BBQ.
cold smoke setting would be nice. Then you can make jerky, cheese, fish, anything
@@92bagder The device uses a catalytic system for the smoke elimination, which has an operating temp. high enough to mean, in a small unit, the lowest it can go is 185°. Not sure what the ideal range is for smoking jerky, but it might be worth a try? They claim to have done some cheeses and cocktail garnishes at that temp. with good results, but for some cold things folks would probably still be better off with a tupperware and a smoker-gun or other solutions.
Well, we pulled the trigger today and bought an Arden. I shared your video with my son and asked him if he would be interested in buying an Arden. He lives in an apartment and has no access to smoking or barbecuing and misses it. I told him I'll go halves with him, which we did. We're just waiting for it to be produced.
I hope Firstbuild incorporated some of your ideas in their final product. I only bought this unit because I value your opinion and value the knowledge you selflessly share with your viewers through your videos. I always loved your honesty. Keep making your great videos.
Is there an update?
He received his smoker. He did some ribs but he overcooked them. I know he cooked some other food. Not sure what. It turned out fine. The right amount of smoke. He likes it but it's a bit large for him. He stores it in his dinning room. He did tell me that he smoked some whiskey. He liked that.
Way to be open to new ideas Jeremy. All the suggestions for changes they could try was great too. It shows that you're in it for people to enjoy good BBQ, not about your ego or brand. This new cooker would be awesome for those of us in Canada who don't want to BBQ outside during the cold winter months. It would also be great for folks who don't have the outdoor space for a traditional cooker (ie apartment without balcony). Thanks for being real. It keeps me coming back for more content!
If Jeremy gave it a thumbs up then hurry up and make them, we want one also. We live in Wisconsin so we only have 6-8 months of good BBQ / smoke season and the wife has been looking for indoor smoke options.
Indoor smoking? Wow! This is going to be so convenient! Dinner, Netflix and chill taken to the next level!
That was impressive. This equipment has a HUGE future for weekend smokers!!!
More like weekday smokers.. weekend, fire up the real deal
12 hrs ago I was out tending the stick burner and operating the pellet smoker. 10 degrees here too, but the Canadian in me had me in shorts, t-shirt and sandals. One important thing the Jeremy mentioned is not burning pellets at the same temperature to be able to get different components of the smoke. Too many people with pellet grills try to get the temp to sit still, but by delaying the time (p mode on a Traeger) you can make it so the pellets drop and smoke and then burn to a high where you only get the flavor of the wood. When the pellet grill cycles like this, the flavor is more complete.
If I drop a blanket on one of my Traegers in the winter, the temps stay more stable and the smoke flavor is less. If I remove it, the smoke flavor is more due to the quick drop in temps and the need to stoke more often. In the summer, I change the p mode to get the unit to check the temp probe later and that makes more smoke because the pellets drop in the firepot have to ignite in a cooler environment. The machine may also check the temp again and re stoke with more pellets and then the temp over shoots producing a clean burn and smell.
Run cherry pellets on smoke for a bit and then run them at 275 and there is a huge difference in scent and flavor. Make sure your P mode isn't too high for the outside temperature or you'll flame out and come back to a firepot overflowing with pellets.
This is a fresh take in bbq. Great for people with limited space, e.g. for people that live in cities (condominiums). Interested to see the final product. Great collab!
Incredible. Been waiting for this kind of product for a little bit now
I can see this having a place for people who live in apartments or who do not have room for other more traditional smokers. I live in Iowa, its been pretty cold here this winter and I still BBQed all year so for me the need to have an indoor option is not great. HOWEVER... I did live in an apartment for many years as many of us do or have at some point and I was not able to have a smoker there. Something like this would have really appealed to me at that time.
Cant wait to see the finish product! Nice video Jeremy!
Would love that thing in my kitchen for sure
Very nice. Hope your comments and evaluation help them improve their product. A consistent rib cooker will be a great boon. As a single retiree I like the idea of very small cooking batches.
Thinking about all of the smoking apparatus that we see on cooking shows. Hotel pans, etc. This could be revolutionary in the restaurant business. Nice work.
This is definitely interesting, yet exciting video to see this technology they are using. Love to see a video of the Gravity Charcoal units as well. They seem to be a great medium between an offset, & a Charcoal grill
I need this ASAP
I wanna be right there in line to buy this too👍 It's been fun watching the development process😊
Need to see a same meat same cook test for sure!
“If you guys have any other smoking devices you wanna try let me know”
BET 😂😉
Very cool device. Thanks for sharing at first I thought they had beef ribs. Lol watching on a phone lol
More people need to subscribe.. always great content
Beginner entrant barrier 'coffee machine'. Great product. Great feedback to them!
I hope they are reasonably priced when they release cuz I would LOVE one!
I want one of these!
Revolutionary! These guys will be rich$$$. I hope they have good lawyers and scaling up business pros.
Can't wait to get one of these smokers. It would be a great wintertime smoker here in MN..Hopefully the price is down to earth..
This would sell like hot cakes here in Tokyo. I’d get one in a heartbeat.
Hey Jeremy, I ended up getting this smoker based largely on this video and using Lumberjack pellets based on your pellet comparison video. I am very stoked with my purchase, using it 2-3 times a week so far because it is so convenient and produces great results. My friends keep expecting me to cook for them since I can get a whole party worth of food in one cook this is great. Anyways, I like your content and hopefully this message on a super old video makes it to your eyes since it shows the value you bring!
It didn't look like there was any smoke ring or smoke penetration with the indoor smoker ribs. The bark looked great but I think I'd have to try something cooked on it first before I made that purchase. Very cool tech though, I love the innovation.
It looked super grey too compared to the other offset and pellet smoked ribs.
You guys are missing the point. You can't get these sort of ribs in the oven. Look at Jeremy's reaction. You know how he gets about his nuances in his smoked meats. You could tell he was double checking for any dissatisfaction, but really couldn't find any in the countertop ribs. I'm impressed. Imagine someone living in the city or a place with either no room for a BBQ, or a restriction on burning devices. Some places don't even allow gas grills. If they can perfect this thing it would be a contender for a winning household appliance. Weeknight ribs and "bbq" any time in your kitchen with no grill hassle. I am a smoker enthusiast and I would love a device such as this.
Thank you for saying (lew-e-vul) right
Definitely of interest for me here in Sweden. Where we are the temperature is regularly lower than -15C (5f) over the Winter so no chance to run the outdoor smoker really. This kind of product would certainly be on my shopping list. Would need switchable voltage though as we have 230v here.......
Love your stuff man and was surprised to find out you were in the Louisville, KY area! I'm in southern Indiana and totally agree with you, the BBQ in town is not that great. I've started cooking on a little cheap offset and have gotten AWESOME results. My pulled pork with just simple salt and pepper is the best I've ever eaten. Thank you for sharing your BBQ knowledge with us.
same I've made better bbq than some places in my area. Im kinda proud I took over the cooking the big family reunion dinner for my family.
I haven't found anything great in Louisville. But the best I've had so far is Feast bbq on east market street. Wasn't bad.
Outback steakhouse used indoor smoker with pellets but it exhausted through the vent hood. Had a bank vault-looking metal door
Mine has already been ordered. I think they ship around August. Can't wait!
August 2023 that is.
Finally, a way to keep my secret rib addiction in the closet.
As both a BBQ lover and the father of a girl named Arden, I'm extremely excited about this device. I put my name on the email list when they posted their video a few days ago, and provided the cost isn't outrageous I'll definitely be buying one.
Awesome Video. Jeremy you make so hard to watch other UA-camrs bro. You do alot of research so we don't have to. I Really Appreciate that. Great Content! 👍👍
Think about upsizing that thing into a Kitchen range replacement. I finish my brisket in the oven all the time I may as well START it inside too!
Awesome
I just purchased the GE Profile indoor smoker from @Crate&Barrel, #Crate&Barrel and am very excited to do my first batch, a brisket. thank you for your video. I believe this appliance will revolutionize BBQ.
Cool idea for us in the north during the cold months.......Hey Jeremy, have an off topic question. Had my Brazos going and went to put it away, because it was going to rain that night I closed it up while the fire was going. And it was smothered out. Went out the next day and it smelled like soot. Can I do something to re-season it to get rid off the char smell? I've left it wide open in the barn for about 6 months, but when you get close you can still smell it.
What a great niche to fill...
My Arden is coming in the next month or so. I'm really excited.
I'm sold.
Very cool and interested in this. I live in an apartment building in a major city so outdoor bbq isn't really an option. When will this be available for sale?
This coming Tuesday… on indiegogo!
Great video. Looks like no smoke ring with these. I’m guessing, just like your typical cabinet smoker, the lack of air flow and low oxygen environment, doesn’t allow for sufficient production of nitric oxide, as part of the combustion process. Looks great though!
I feel like this was a better complement than when he tried pellet smokers. But he still wants to say, “not as good as my offset”. Lol.
6th viewer. Very interesting, I love my Weber Kettle but I’m open to trying this contraption out. I’m an old timer, if it ain’t broke, don’t fix it.
I really respect Jeremy’s opinions, he comes through as an honest person…
That smoker looks like it would be godsend to people living in the city. Unrelated question though. Could you do a video on how different binders affect smoke penetration? Such as mustard, worcestershire, oil or whatever? I know you mention heavier rubs affecting it, but what exactly do the binders do? Do they also change how seasoning penetrates? Salt doesn't tend to penetrate fat(at least in cooler temps?), so would oil block salt as well?
Great point!
Genius!
Really cool idea. The guy in the company will make a great product if he thought about inviting you to give your thoughts.
who drives a volvo with a leather apron on, this man!
Depending upon pricing, definitely peaked my interest.
Jeremy, any plans to open your own bbq restaurant? Would love to try your stuff!
Interesting product, I hope they do well
Excited to see where this goes for an indoor countertop smoker, however, the lack of smoke ring and any details regarding smoke or ash cleanup gives a lot of room for concern. Granted they said this is the prototype and the smoke clean up/filtration system is proprietary, but breaking down smoke would still lead to filter clean up/replacement for the constituents of smoke, mainly the possible polarization which you touched upon for a moment which could lead to just carbon dioxide/monoxide and water vapor. In their video, they show the use of pellets but there wasn't any address for the cleanup of ash except they mentioned the smoke was contained and broken down to carbon dioxide and water vapor without the need for filters or fans/vents. If this product works out then fantastic and awesome to see new cooking tech and accessibility, however from the looks of things currently and the ribs shown in the video, it currently looked like a glorified countertop oven. Maybe it currently is just like you addressed, being too efficient and controlled cooking leading to not much smoke penetration/flavor.
I don’t see why they needed to go the route of filtering the smoke. Just run a tube through the window and exhaust it that way. Why make it complicated. Also it’s way to small.
@@deltaecho1776 This would have been great in a dorm room!
A multi-stage carbon-based filter and ionizer would be sufficient to remove smoke particulates and odor. You'd still have some smell but it would be light. Just open a window if you're too concerned.
carbon monoxide is a big concern
Sounds like the missing smoke ring comes from a combination of the unit size, the temp. they had been cooking at (300°), and the temp. they were burning the pellets. At least that's what I gathered. In the comments of this video, he recommended to them to start at a lower cooking temp. (200°), and bring it up later on to render fat and finish.
No real smoke cleanup or filter replacement as they're using a catalytic system, like converters and combustors that have been around in cars and wood-burning stoves for decades, and even little propane soldering irons. Only downside of that is the operating temp. of that device in a countertop unit means the lowest possible temp. is 185°, so anyone wanting to cold smoke indoors will still need another option.
The ash cleanup is supposedly minimal as the spent pellets extinguish into a water tray that can be dumped.
I have requested that they make a video getting into the nitty-gritty of cleanup and any necessary maintenance on the machine because that is often the big hurdle to frequent use and enjoyment of some kitchen appliances.
They sure seem to give a damn; though, so I'm hopeful!
He's gone back at least once, a week later, to impart more wisdom and help guide them as they continue to learn, test, and refine: ua-cam.com/video/ZyWHPPXAnGQ/v-deo.html
Really excited about this as an apartment dweller. How did the indoor unit end up comparing to the pellet and offset?
There must be a reason why the comparison did not make it into the video. However, they seem to be listening, comparing and fine tuning.
This is great.
@@CoolJay77 He's already been back at least once, and they seem to be learning a lot from what he's bringing to them and then doing what engineers do...test, refine, repeat. High hopes that their commitment and willingness to listen and improve pays off in an amazing device!
ua-cam.com/video/ZyWHPPXAnGQ/v-deo.html
Nice video Jeremy! Always enjoy your videos! How long you been in Louisville? I’m a Louisvillian myself…born & raised! Hope to see you around sometime!
I’m from Louisville,Ky. I have had true Texas BBQ and true Memphis BBQ So one thing I can agree with in this video is we don’t have great BBQ around here. I would say the BBQ around here is just over priced for what it is. That’s why I started smoking my own food
Thats damn cool! Price piont would be interesting to find out
Thanks for the video. Which pellet smoker do you have, if you don’t mind me asking you?
I will buy this JUST because Jeremy came by.
I miss home so bad, it was once a beautiful city full of city pride
If it’s as good as you say and they can improve on its depth of flavour and it’ll fit a full brisket. Then I’d install one into my kitchen.
Yummmmmmm
Great video did you get your Arden smoker yet
Do a Louisville meetup please!
I would love to see what this could do to fish, chicken, and pork!
I would love to try one. Smoking indoors would be super convenient. I'm just afraid these things are going to cost a ton.
If they can include Jeremy's recommendations of some included features, I think it would go a long ways in terms of adding relevancy to the product. Thinking hard about picking one of these up, and adding some of those could be the deciding factor if I'm being honest.
Though I do got to say...I do get a great bark with my pellet smoker while maintaining moisture in the meat
Me too
Cool
It’s a great idea. Especially for people that are too scared to run a pellet or offset. I know tons of people in that boat. They are going to make a killing.
Too scared to run a pellet grill? Wow! That is scared. Seek BBQ restaurant.
Better then a chain resturant is a very low bar for bbq. I
Nice.
Been waiting for this for a while. Assuming the delay is all safety related. They sure as hell don’t want to sell an indoor smoker that’s going to burn houses down. But I’m pretty doubtful that this thing ever comes to market. And if it does, I bet they’re going to want a $1,000 for it.
How would you compare it to a pellet smoker as theirs is basically the same?
Well, passable if not quite restaurant quality Korean barbecue has been possible at the kitchen table for a while now thanks to countertop electric and charcoal grills. It's high time American styles became this convenient, too. And even with the problems of strict temperature smoking, it's still much better than the commercial gas rotisserie cookers of yore.
So cool! Why is there no smoker ring though? To much moisture ?
This was a fantastic video. I am hungry. I wanna try one of those bbq oven things.
How does it cook brisket tho?.... those baby back certainly looked good just not sure if one layer of smoke is enough? Thats a test ide like to see. Thanx for video
When will it be coming out for sale?
Cool maker space project. How close are you to Bagdad?
You live in tennessee. Me too, but I am down at university of Alabama right now would love to meet you and chat about bbq. I have some places in west Tennessee that are excellent.
I always watch your face when you take a bite of BBQ your expression on these inside ribs told the story stay outside thanks for the comparison God bless
Can we get a part 2 on the choice vs prime vs wagyu beef ribs?
Jeremy, did I miss a video or have you never shown us how to do burnt ends!? This was another great video. I love your stuff.
OK this was not what I was picturing, that thing is so TINY lol
STILL WAITING FOR A SNAKE RIVER FARMS WAYGU BRISKET!!! Not the same as the last waygu brisket you did. It was TOO fatty if possible, but moreover Wayyy to pricey for the average smoker...
Less on the scale and more affordable, gold grade. But PLEASE PLEASE add the smoked tallow as well.
Last thing, garlic too, never just salt and pepper!
Will this be available in the UK?
Visually it looks like they got electric smoker flavors indoors, but it's lacking any kind of smoke ring which makes sense since it's basically an electric smoker with a fume filter.
What temp did they cook at, when did they wrap? This would only be practical in an apartment/ condo setting. Obviously, the amount of meat you can cook is very limited.
I know there is no smoke ring and the smoke taste was limited to the outer layer. How did it compare to the pellet smoker?
@3:45 absolutely zero smoke ring on the tabletop ribs. The quality of meat was also undeniably better on the tabletop compared to the others--much meatier and fattier than the competition. It almost looks like beef short ribs compared to really cheap walmart spare ribs
I didn't see any way to sign up for notifications on when this may be available.