GE Profile Smart Indoor Smoker with Active Smoke Filtration, Precision Smoke Control, 5 Smoke Settings, WiFi Connected, Electric, Wood Pellet BBQ Countertop Small Appliance, Black

Fantastic Requires converter from 120 to 220

Thoroughly impressed! I had to get rid of my Pit Boss pellet smoker a while ago, and this is an adequate substitute. I smoked an eight- or nine-pound, bone-in pork shoulder. • Starting with the negative: - For some odd reason, about a hour or two into the cook, the smoke stopped for an unknown amount of time before I noticed. I then had to reset the smoke level and mess around with the pellets. After that it continued smoking no problem. - As some have mentioned, it doesn’t heat evenly, and half my butt didn’t reach the necessary temperature to pull. I had it in the chamber for 12 hours, starting at 225° for eight hours, 250° for two hours, wrapped, and finished at 275° for two hours. - The temperature probe is a bit of a hassle, though I do believe it’s accurate. • Finishing with the positive: - It’s absolutely amazing having a smoker in my kitchen! There was no visible smoke from the exhaust, but my apartment does smell a little smoky (and I’m totally okay with that). It isn’t overwhelming. Very subtle. - The noise is minimal. A tower fan on its lowest setting is louder. - The technology is simply incredible and the design is very nice. - The bark on my butt turned out perfect. I used a Carolina Gold mustard as a binder and two different rubs. - What I was able to salvage from the cook is delicious! Not as smoky as a traditional smoke, of course, but juicy and flavorful! I prepare my pulled pork sliders with pickles and BBQ sauce, anyway. • Things to consider: - Absolutely line the drip tray with a GE aluminum liner or use some aluminum foil. I recommend the latter; the drip tray liner is too thick to place the tray at the lowest point in the racks. - The smoker comes with a small bag of pellets. I also purchased some other Kona pellets, and I’m glad I did - I would have run out of fuel! I suggest ordering some pellets that are appropriate for this smoker. - Download the GE SmartHQ app to monitor the cook while away from the smoker. - I WOULD feel comfortable letting this run overnight, so long as I could ensure the pellets would last at least six or seven hours. - It’s a tight fit for cooking a pork shoulder, which is all I really do. Ribs or brisket might be a challenge, but probably worth it! - Make sure you have heat-resistant gloves on hand (literally and figuratively!) • Overall - if you’re like me and live in an apartment, this is a good alternative to a traditional pellet or offset smoker. It was easy to set up, easy to use, and I’m excited for more cooks with it!

EXCELLENT ... EXCELLENT ... EXCELLENT ... cooks perfectly / smokes incredibly well ... especially for indoor use ... was SUPER hesitant to try this inside our small apartment - but - it's not that bad. There & will be "some" residual smoke smell in any normal indoor space - "if" we had a separate area with a fan - like in a normal house - you could use it in a attached garage - or - laundry room etc ... or use it in a covered outdoor patio & you don't want/need a full size smoker then this little guy is your Perfect answer. Not huge inside the cooking space - so - you need to plan accordingly & I was also hesitant about not getting the same cooking results between the three layers - but - this little guy's internal heat circulation & smoke circulation was really well engineered & I've yet to find a fail between the three cooking levels. It's cook & smoke just as well with one tray as it will with all three loaded down. In my first go - I cooked & smoked 10lbs of Brisket divided between the three layers & didn't fuse by shuffling the various tray's during the cooking cycle. 8 hours came & went & the Brisket turned out perfectly. Tasted like it was cooked in a professional grade smoker & being served out @ a $100 a plate - our guests loved ... loved ... LOVED it. Next I did a whole chicken - same deal - cooked perfectly. Chicken breasts next - came out perfectly. The soft app which you can get download & installed on my iPhone 16 without issues - there have been various posts about the app having issues with iPhone 12's & lower versions of iOS - my 16 originally was iOS 18.x - installed without issue & then when I upgraded to iOS26 - the app upgraded without issue. Some folks complain it's a pay app - it's NOT - you can Choose to buy a subscription - which gives you access to generic smoke recipes - the same recipes you can find on the web for free - so - ya - the Subscription is NOT worth it ... the App works just fine for the basics of monitoring your cooking - the smoking process etc ... in the 4 months we've had this little counter smoker - it's NOT that little when it's sitting on the counter - about the size of a half sized mini fridge - but weighs more ... I use the term "little" when comparing it to other patio sized smokes - or - "other" outdoor sized smokers. The BIGGEST advantage this little smoker has over other products on the market ? - it TRULY is an indoor smoker :) ... & it works VERY well ...

Hands down the best appliance I've ever had, and I just had a complete remodel of my kitchen with all new appliances, and this is still the best. I love smoking ribs, wings, & fish. I also love smoking corn 🌽 asparagus, brussel sprouts and even bread! Plus, I love the way that it works with your phone and it has controlled lighting too. It's so easy to use. There's no smoke smell. You typically will have a slight wood potpourri, smell. The smell of fresh cut wood, not the smell of smoke. That's if? ... you smell anything. I truely wish that I had this appliance back when I was in an apartment. Because I couldn't grill or smoke at the time unless I was to drag my grill outside my apartment. Do everything all the B.S... then I have all the cleanup later inside and outside. With this its so .... much easier, it's pretty much set it and forget it. Monitor it with your phone if you want to. It even has a time reminder you can setup with your phone. The app is very basic, a child could set it up for you. G. E. couldn't have made this easier and better unless maybe they attached a camera to it. There's nothing like throwing ribs or chicken in the unit. Setting it for 2-4 hours Only coming back. When the phone tells you, it's done. * Then press smoke out. And you are set to eat the best food ever! There's even some great smoking vegetable recipes that you can use with this unit too. Like smoked asparagus, corn or Brussel sprouts. If you wanna get the best use out of the unit, you have to think of it as a smart air fryer with smoke. You can watch it just swirl the smoke around your food. Infusing the best smoke favor. Things that it could have had. 1.) I think it could have come with a brush. To clean out the under waterbin area cause sometimes, when you pull out the water bin, you have some remnants of wood that falls into that area, this will cause an error that the bin is open. It would be nice to have like little paint brush style brush sweep that out. 2.) It would be nice to have a wood scoop too. 3.) A small pan with holes for air frying and cooking in general * Kona. does sell net like screens for it, but it's not a pan. Everything on this appliance works to A. T... it's just a matter of getting it at the right price. *** For all the reviews, that says it smells like smoke. They obviously did not read the instructions. * You must push, " Clear smoke " before opening the unit! * Also time to time it doesn't have smoke. If that is the case, you have to push the clear smoke button. It seems to eject all the wood pellets, or lack of pellets. Push. Resume smoke and then it will start on a new batch of pellets. If that doesn't work. Clean the interior smoke outlet on right. This cleans the wood auger that pushes the wood to the flame. After that I will run it then push smoke out that typically gets the auger going and if it's still not smoking after that the best thing to do is to start it off at 300° temperature and for some reason it helps get the smoke going and then you can adjust the temperature accordingly, then it smokes like it was new again.

My husband and I both love smoked meats and fish. We have 2 outdoor smokers, a Weber for larger foods and a Ninja Woodfire Pro XL. This fall, I smoked a number of meats, a large turkey, 6 pork roasts, 6 chickens, 6 lbs. of chicken wings, 8 racks of ribs, and 2 bison roasts to be frozen for future winter dinners. After all of this, I was thinking how nice it would be to have the ability to smoke some of these and smaller portions indoors as needed. Then I found this oven. Before buying it, I watched a number of YouTube videos and read numerous product reviews. The videos made it sound like a great appliance and the product reviews varied (poor reviews are common that don't always blame the product). Although this smoker is far from inexpensive, I decided to take the plunge. When I received it, I did all of the manual's recommended cleaning and priming of the auger using the supplied wood pellets. For my first smoke, I decided to smoke salmon filets. I downloaded and used the app to set up this smoke that was really easy since there were no problems connecting the smoker to my network. I have to say my first experience with this smoker was a total disappointment. I set up smoking for the salmon in the app using the probe, an oven temperature of 225 degrees, and a done temperature of 130 degrees. Preheating of the oven took about 20 minutes. I put the salmon in the smoker and connected the probe to the oven. To my dismay, there was no smoke before the salmon was done cooking. The salmon was cooked well, but no smoke flavor. Determined to find out whether the problem was me or the smoker, I did 8 tests of this oven that night and the next day. What I found out was that the 20 minute preheating of the oven was not igniting the wood pellets and after preheating, it took an additional 10 minutes for production of smoke. This is the reason my salmon was not smoked since it was cooked before the smoke started. Since I wanted to find out if this was normal, I called GE support for this oven, and the agent I was connected to was very helpful. She felt that my smoker was defective because of the excessive preheat time and the time it took for smoking to start, and suggested I return it. She told me this smoker is still being improved, and GE would replace defective smokers with the newest versions and not refurbished units. She also told me that this smoker does not fill the oven with smoke as suggested by some of the videos - most of the smoke is at the top of the oven. So, placing foods at the top of the oven will produce more smoke flavor. I talked with this rep for about 2 hours and have not described everything here, since this review is getting very long. I was left with the feeling that GE is totally supporting this smoker even if it is past the warranty period. I have decided to exchange this oven since it is still within the return period with Amazon. Even so, I did find a way to smoke foods that don't take much time to cook. I initially set up the cook as a timed cook for 25 minutes at the desired oven temperature. Once I start the timer, I wait until I can see smoke coming into the oven. Then, I connect the probe and put the food in the smoker, change it to use the probe, and set the probe temperature. By doing this, the smoke is going as soon as you put the food in and continues throughout the cook. If the smoke lessens, it helps to use the included brush to poke the pellets and loosen any possible clogs. This smoker is the perfect size to fit on the space allowed portable cabinet. Since I have a replacement oven coming, I will update this review if some of the problems have been resolved. Update 12/25/25: I did receive the replacement oven from Amazon, and it is an update version of the first oven I had (serial number ends in 2BB vs 1BB of the previous oven). Results of my testing were slightly better than the testing of the 1BB oven. 1) Preheating of the oven to 225 degrees took 23 minutes. I set up the oven initially to use the timer for 25 minutes. After it preheated, I pressed start to get to the smoking mode. Some smoke was visible after 5 minutes. 2) I waited a couple more minutes for smoke to increase before toggling from temperature to probe. 3) After toggling to probe and setting the done temperature, I plugged in the probe and the smoke continued. 4) The smoke seemed to fill the chamber with more smoke than the 1BB version. In conclusion of my testing of the 2BB version of this oven, the quantity of smoke was slightly better. I found that it helps to use the provided brush to push into the pellet chamber to make sure it is not blocked. For foods that don't take much time to cook, the method of preheating and starting the smoke with a timed cook and then toggling to using a probe works well. For longer cooks, such as roasts or whole chickens, the 5 minute lag time for smoke shouldn't make much difference when set up with a probe. Another fact I did find out from customer service is that a defective or broken smoker can be replaced by customer service if you are not in a service area. If you are in a service area, they will send out a technician to repair the oven or determine whether the oven should be replaced. I did smoke a couple of salmon filets using the method described above, and they were perfect. After toggling to use the probe, setting the done temperature to 130 degrees, plugging in the probe, and putting the salmon in the smoker, the salmon was done in about 15 minutes. The salmon filets were moist and had a smoke flavor. - just perfectly cooked. This indoor smoker has a lot of potential, and hopefully, GE will continue to improve it to make it easier to use for items that don't take much time to cook and to do a better job at creating more smoke to fill the oven. . I hope this review was helpful for you.

The executive summary... terrific kitchen appliance, works as advertised. But here are the details: Temperature Control: Very accurate. Far better than I have ever done with my charcoal and wood chip smoker. Seems to keep the internal temperature to within about 4 degrees of set temperature, as measured by an industrial infrared heat thermometer. Smoke: None escapes. And I mean absolutely none. No smoke emanates from the unit during operation. When I have to open the door to baste the meat in the middle of cooking, pressing the "smoke clear" button and waiting for about 10 minutes permits opening the door without smoke exiting the unit. Press "resume" after closing the door and smoking resumes. Odor: Because the smoker does exhaust some hot air out of the front, there is the smell of whatever is cooking associated with the cooking process. However, it is not any greater than the smell of food when being cooked in the oven in the kitchen. Noise: There is a fan that runs continuously while smoking in order to drive the smoke over the meat in the interior of the smoker. While not silent, it is not very loud and there is absolutely no issue talking in a normal voice to someone while standing beside the smoker. We have the smoker in an open ante room of our kitchen and can barely hear it in the kitchen itself, even though the two rooms are not separated by a door. Size: The smoker is fairly compact and measures about 20" deep (including front drip tray), its largest dimension, by 17" deep by 17" high. GE says to leave at least 4" around all sides for heat dissipation. The smoker easily fits on our kitchen counter. The size of the interior compartment might be its biggest criticism -- you're not going to smoke enough brisket at one time to feed the entire neighborhood block party. If smoking a particularly large brisket, you may have to cut it in half and cook both ends on the same rack, side by side, or on two different racks (there are 3 racks); a full rack of ribs will probably need to be cut, due to length. But for most other uses, there is plenty of room inside. We haven't used the full capacity yet for four adults. Heat: The smoker does get warm in use. After a few hours of smoking, the temperature on the sides of the unit runs about 117F and the front exhaust runs about 130F. These temperatures will vary, of course, based on set cooking temperature. Not a problem in the winter time, but this may be an issue for some that live in warm climates in the summer. Cooking: Cooking couldn't possible be any easier. This is truly a fire and forget device. You simply select the meat type and press start. Or, you can modify the pre-selected parameters and program the cook time or internal meat temperature, smoke level and smoker oven temperature. And then press start. The smoker will even remind you to check that pellets are loaded and the water level in the spent pellets tray. App: The GE created app paired instantly with the smoker. The app permits you to monitor and control all the cooking parameters via the Internet on your smart phone, you do not need to be within Bluetooth range. For safety sake, the smoker must be turned on at the appliance; although you can turn it off remotely, you may not start it remotely. Clean Up: Clean up is about a 15 minute process. The spent pellet tray must be emptied and cleaned out, the cooking grates removed and cleaned, the internal drip tray emptied and cleaned (I line it with aluminum foil to catch the drippings) and the interior wiped down. All the surfaces clean readily, but I wouldn't want to skip the cleaning and then try to clean it after several smokes; that might be problematic. Easy to keep it looking like new if you clean it after every smoke. The removable parts are dishwasher safe. Portability: You are not going to want to carry this around all the time. While GE did make provisions for hand supports underneath, it does weigh about 45 lbs. Weather: This is strictly an indoor appliance. While you may desire to use it on a covered patio in the summer, you'll absolutely want to bring it in after use each time. We really like this smoker. I just got tired of babysitting my conventional smoker, only to have the smoker temperature wildly fluctuate by 20-30F despite my ministrations. And then there was controlling the smoke level itself. That's all in the past now; smoking is now easy. And indoors.