Smoking Meat Questions and Discussion

Jer

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Changed the title of the thread to be a little more true to the nature of the thread now.

Thought this was interesting news. Trying to aplliance-ize smokers. I understand how it could keep the smoke in during cooking, not sure how that works when you open the doors. It also takes up a lot of space and wouldn't exactly be easy to move or make room for.

 

JP4CY

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Changed the title of the thread to be a little more true to the nature of the thread now.

Thought this was interesting news. Trying to aplliance-ize smokers. I understand how it could keep the smoke in during cooking, not sure how that works when you open the doors. It also takes up a lot of space and wouldn't exactly be easy to move or make room for.

I could see restaurants getting into this.
 

Jer

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I could see restaurants getting into this.
That's kinda what I was thinking. They'd need something bigger, but would drastically lower the bar for adding some basic BBQ to the menu.
 
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JM4CY

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Changed the title of the thread to be a little more true to the nature of the thread now.

Thought this was interesting news. Trying to aplliance-ize smokers. I understand how it could keep the smoke in during cooking, not sure how that works when you open the doors. It also takes up a lot of space and wouldn't exactly be easy to move or make room for.

This invention can rot in hell. My outside smoker time is my one chance in my house to be alone and peace and quiet.
 

BigTurk

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Changed the title of the thread to be a little more true to the nature of the thread now.

Thought this was interesting news. Trying to aplliance-ize smokers. I understand how it could keep the smoke in during cooking, not sure how that works when you open the doors. It also takes up a lot of space and wouldn't exactly be easy to move or make room for.

I would buy this. Having the ability to smoke in a controlled environment, no wind, no rain, no snow, would be great.
 

Jer

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I wouldn't have considered one prior to my Parkinson's issues, but I haven't been able to get out and use the Traeger for about 6 months and I'm in terrible need of brisket and burnt ends. Played Remy this past weekend and had my wife mix together the ingredients for my smoked meatloaf and we cooked it in the oven. Not the same. Still the great flavor from the BBQ sauce, Holy Cow, etc but no smoke to it ruins the mood.
 

JM4CY

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I finally nailed pork belly burnt ends last weekend. Made them during the bowl game so I could eat them at half. This was the left overs. Followed a meat church recipe. They didn’t quite get as crispy barky as I wanted but I had my flame go out about half way through due to me opening the smoker up too much for other things I was doing on there. I may trim a bit of the fat off, but not much, the next time I do them as well.


IMG_6468.jpeg
 
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BACyclone

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I finally nailed pork belly burnt ends last weekend. Made them during the bowl game so I could eat them at half. This was the left overs. Followed a meat church recipe. They didn’t quite get as crispy barky as I wanted but I had my flame go out about half way through due to me opening the smoker up too much for other things I was doing on there. I may trim a bit of the fat off, but not much, the next time I do them as well.


View attachment 121589

I dunno about trimming fat off a pork belly, unless you get a cap that's super thick or something. The rendered fat with some dark glaze bark is frankly BBQ gold. Meat candy. Don't be afraid to hit it with high heat at the end to up the bark -- or even throw the final product in a pan and fry it to caramelize some BBQ sauce on the pieces if you need to increase bark.
 

Gonzo

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Changed the title of the thread to be a little more true to the nature of the thread now.

Thought this was interesting news. Trying to aplliance-ize smokers. I understand how it could keep the smoke in during cooking, not sure how that works when you open the doors. It also takes up a lot of space and wouldn't exactly be easy to move or make room for.

I can't imagine most people would want to have to cut their briskets in half for smoking, which is necessary with this. Could be kind of slick as an optional rig for smoking smaller portions/amounts, but the interior capacity is pretty limiting.
 
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JM4CY

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I dunno about trimming fat off a pork belly, unless you get a cap that's super thick or something. The rendered fat with some dark glaze bark is frankly BBQ gold. Meat candy. Don't be afraid to hit it with high heat at the end to up the bark -- or even throw the final product in a pan and fry it to caramelize some BBQ sauce on the pieces if you need to increase bark.
I wouldn’t cut much at all, if at all. But This particular one had some spots that were extremely thick.
 
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CyPhallus

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Changed the title of the thread to be a little more true to the nature of the thread now.

Thought this was interesting news. Trying to aplliance-ize smokers. I understand how it could keep the smoke in during cooking, not sure how that works when you open the doors. It also takes up a lot of space and wouldn't exactly be easy to move or make room for.

Interesting concept, but I'm 99% sure the impeded air to flame ratio by going through their smoke filtration system will lead to a really really weak smoke profile on the finished product. The physics just don't work out to trap the smoke through a filter system while maintaining the airflow for clean "blue smoke" you want to shoot for when smoking.

The bigger point though is how absolutely gross it is that a company as big as ******* General Electric is crowdfunding new appliances. Wtf are we doing?
 
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