GE Profile Indoor Smoker: Outdoor Flavor. Indoor Convenience.
- by Omaha Steaks
- Last updated Nov 6, 2024
Even with all these exciting features, we needed to ensure this truly was the indoor solution people who crave the smoky flavor of world-famous Omaha Steaks year-round have been searching for. With that goal in mind, who better to put it to the test than our very own Corporate Chef, Mark Trimble? Chef Mark rolled up his sleeves and put down his thoughts as he ran this smoker through recipe after recipe with the needs of our valued customers in mind, and here’s what he had to say:
What are your overall impressions of the GE Smoker?
Overall, I was happy with the smoker. It was my first experience working on an indoor smoker, and surprisingly it showed great potential. The instructions were clear and quite easy to follow, and once set up, it was a valuable experience.
Can you talk to the smell in your house?
The smoker does generate some mild smoke buildup, but it has a good filtration setup that allows the release through the rear exhaust vents. The smell was not overwhelming and was consistent throughout the cooking process.
How easy is it to control the temperature and humidity?
Once set up, you have full control over the level of smoke and heat that you wish. Easy step-by-step guidelines on the controls.
Have you been able to achieve the desired level of smoke?
On the initial testing, yes. Easy instructions to set up and start. The control levels of smoke can be set with the easy-to-use dials. Overall, most of the products evaluated did gain a mild smoke flavor.
Can you customize the smoker to your specific needs or preferences?
Yes, from the preheating stage to full control over the smoke intake and the temperature. The control panel allows you to increase the smoke intake throughout the cook time.
What are the top three Omaha Steaks products you would recommend for this smoker?
I tested a wide variety of our products, including three of my favorites. I was impressed with these items as they picked up a good smoked flavor and were juicy and super tender.
Ready to Make Your House the Smokehouse?
Now that we’ve tested – and enjoyed – the GE Profile Smart Indoor Smoker, all that’s left for you to do is stock up on your favorite Omaha Steaks gourmet foods and enjoy the flexibility and flavor of year-round smoking! Not sure what to make? Get started with these mouthwatering, chef-approved smoker recipes below!
If you crave the taste of perfectly smoked gourmet meats and wish you could experience it year-round, GE Profile is offering Omaha Steaks customers $400 off the GE Profile Smart Indoor Smoker with promo code OmahaBF! Offer ends 12/23/24.
Smoked Baby Back Ribs
Equipment
- GE Profile Smart Indoor Smoker
Ingredients
Smoked Baby Back Ribs
- 2 1 lb. Omaha Steaks Split Back Pork Ribs Half Racks thawed
- 1 stick butter
- Brown sugar
- All-purpose BBQ rub
All-Purpose BBQ Rub
- 1 tablespoon brown sugar
- 1/2 tablespoon paprika
- 1/2 tablespoon black pepper
- 1 tablespoon kosher salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
Instructions
All-Purpose BBQ Rub
- Combine all ingredients in a medium-sized bowl and whisk until fully incorporated.
Smoked Baby Back Ribs
- Liberally season front and back of each half-rack of ribs with prepared all-purpose BBQ rub.
- Preheat smoker to 250 degrees Fahrenheit and select smoke level 5.
- Once preheated, add ribs to smoker and start the smoke; cook for 2 and 1/2 to 3 hours, or until the color/bark on the ribs is mahogany colored. Chef’s Tip: If using multiple smoker racks, swap top and bottom racks at 1- and 1/2-hour mark to ensure even color/cooking.
- Clear smoke, then place a double layer of aluminum foil on the counter and add 3 pats of butter, spanning the width of one half-rack of ribs, to the center of the foil.
- Add a generous sprinkling of brown sugar over the pats of butter.
- Remove a half-rack of ribs from smoker and place meat-side down over butter and brown sugar.
- Wrap foil tightly around the ribs, careful not to tear the foil. Repeat the process for the other half-rack.
- Return all foil-wrapped ribs to the smoker meat-side down and continue cooking for an additional 1 and 1/2 hours.
- Remove foil-wrapped ribs from smoker, unwrap the foil from each, and return ribs to the smoker meat-side up for 1 additional hour. Optional: Lightly brush each half-rack of ribs with your favorite BBQ sauce. Chef’s Tip: Turn smoke back to level 5 for this phase for even more smoky flavor!
- Remove ribs from smoker and allow to cool before cutting and serving; cut ribs from the back side to see bones and where to cut.
Smoked Brisket
Equipment
- GE Profile Smart Indoor Smoker
Ingredients
Smoked Brisket
- 1 2 lb. Omaha Steaks Beef Brisket Flat thawed
- Rub
- Glaze
- Barbeque sauce of your choice for serving
Rub
- 1 tablespoon light brown sugar
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- 1 tablespoon coarse ground black pepper
- 1 teaspoon cayenne
Glaze
- 1 tablespoon light brown sugar
- 1 tablespoon apple juice
Instructions
Rub
- Combine all ingredients in a medium-sized bowl and whisk until fully incorporated.
Glaze
- Combine ingredients in small bowl and whisk until well incorporated.
Smoked Brisket
- One day ahead of smoking, trim fat from brisket and lightly score, then allow to come back to room temperature and coat with prepared rub.
- Day of smoking, preheat smoker to 235 degrees Fahrenheit and trim brisket in halves or fourths to fit in smoker.
- Add brisket to smoker and smoke with hickory or applewood pellets until the internal temperature reaches 180 degrees Fahrenheit as per a meat thermometer, about 2 and a half hours, rotating and turning brisket halfway through. Chef’s Tip: Monitor wood pellets, as they may need refilling before smoking is done.
- Place a double layer of aluminum foil on the counter; remove brisket and place on foil.
- Brush brisket with prepared glaze, wrap tightly in foil, and cook an additional 30 minutes, until brisket reaches 200 degrees Fahrenheit, as per a meat thermometer.
- Remove from smoker, keep wrapped in foil, and allow to rest for 30 minutes before slicing and serving with your favorite barbeque sauce.
Smoked Cheeseburgers
Equipment
- GE Profile Smart Indoor Smoker
Ingredients
Smoked Cheeseburgers
- 4 6 oz. Omaha Steaks Burgers thawed
- Seasoning
- Cheese of your choice
Seasoning
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
Instructions
Seasoning
- Combine all dry ingredients in a medium-sized bowl and whisk until fully incorporated.
Smoked Cheeseburgers
- Preheat smoker to 225 degrees Fahrenheit and select smoke level 5.
- Allow burgers to come to room temperature, then liberally season all over with prepared seasoning.
- Once preheated, add burgers to smoker and start the smoke.
- Smoke for 1 hour and 45 minutes; when 30 minutes is left, clear smoke and add cheese.
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