My gf and I decided to split the cost of GE indoor smart smoker. It's basically an indoor traeger. We smoked the ribeyes at 170 degrees for 1.5 hours and then cooked in the sous vide at 129 for 1 hour. Then seared in a cast iron skillet while simultaneously blow torching. The results were spectacular. Quite possibly the best flavor we've conjured up.
by ayy1985
3 Comments
Looks great. I usually just smoke then sear. Do you think it came out better due to the sous vide?
I basically do it reverse from you and get good results. I souse vide it at 137 for 3-5 hours, then toss it in the fridge overnight to get nice and cold then throw it in the Ninja smoker on low for 1-2 hours or however long it takes till it gets a nice smoky crust and the internal temp gets back up to around 110.
*Forgot to add I also hit it with a torch if the crust looks weak.
How do you like the indoor smoker so far? Is it worth the price tag?