Ribs were 1000% better. Satisfying actually, smokiness was evident and in my opinion acceptable for 2 1/2 hours on a 6 hour cook. Actually a bit surprised on it after hearing some of the reviews.
Changing my mind on the indoor smoker. Wouldn't buy it again, even at the $400 pricepoint I bought it. The smoke level is not worth it, label it a countertop induction oven maybe, but yeah, not happy with it as far as a smoker goes.
I like cooking an a Traeger but not that not big of fan of all smoked meat, how is it for temperature? I am a wet BBQ guy.
Seems fine for temps, can cook to a probe temp or set it for a timed cook. Once it reaches desired point it dropa temps down to 150 and keeps it warm. I did a Picanah overnight, was done this morning. Wrapped it and put it in the fridge before work. Will have to see how it turned out tonight. Looked and smelled good though. Never did a low and slow, normal they are a cut best for a rotisserie
I may change my mind again lol. That Picanah I smoked/cooked last night actually turned out pretty fantastic. It has a great smoke flavor and actually held some moisture, probably would have been better after resting when it was done. I went straight to the refrigerator wrapped in foil after neimg held at 150 for several hours. 2 things I'm thinking helped with this, first is it was a thicker cut of beef, right arpund 2 1/2 pounds but had about 2 1/2 inch thickness. Second was I used Oak pellets. First couple cooks I did ribs and wings and a relatively thick steak as a faux brisket attempt. The pellets I used on all 3 were a "premium blend" that came with the smoker. The suggestions on the back dubbed it good for all meats. From fish to beef, it had them all checked. Likely a mild smoke flavor profile and would make sense. I'm going to give it a couple more cooks to really test it, might even be like any other smoker, be it electric or charcoal fueled, where the inside needs to become seasoned adter several smokes.
Finally took a stab at Canadian bacon. Just pulled it out of a 2 week wet cure. Sliced off a a couple slices and cooked it up. It is indeed a ham/bacon hybrid, going to put some hickory smoke to it tomorrow on the kamado joe. Not trusting the indoor smoker for this, but it was a whole backstrap loin so I had to cut it in 1/3's to fit it in a pot to cure. May do 2 in the kamado and 1 in the indoor amoker, or cut one in half and do a smaller chunk in the indoor. 2/3's of it has a pretty thick fat cap, I left it on as it was pretty much 50/50 on vutting it off or not in researching it.
