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Old 01-08-2017, 04:34 PM   #1
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Indoor smoker

Nordic ware 365 indoor smoker for Christmas. Ruined a nice sirloin, rocked some salmon fillets and a pork loin. Non stick cooking surface cleans easily, but the raw metal interior is discolored after Few cooks. Should I consider this normal and it just seasoned?
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Old 01-08-2017, 05:30 PM   #2
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I got one for Christmas also. Nice smoke flavor but overcooks everything and the food looks boiled. I used mine 3 times and the no stick grate is like new but the bottom pan where chips go is discolored and the outside is black in places. I would like one that cold smokes.
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Old 01-08-2017, 05:45 PM   #3
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I ran into the same, overcooked, looks boiled with the sirloin. I've found that using the lower end of cooking time is better. Traditional smoking takes longer and leaves that nice charred crust. I think this method goes too fast for that. Even cutting down on cook time the salmon was a little dry. The pork loin went much better. I've heard this thing has I learning curve, so far I'm liking it.
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Old 01-08-2017, 06:42 PM   #4
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So smoke for a short time then remove and sear/brown on stove or in oven/broiler?
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Old 01-08-2017, 06:49 PM   #5
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That's been a line of thought. So has been searing then smoking. What I've done is leave in smoker, just smoking on the short end of time suggested in the instructions. Planning a Kentucky Bourbon marinade salmon with rice and brussel sprouts after the packers knock off new York.
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Old 01-08-2017, 07:06 PM   #6
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Quote:
Originally Posted by Dav K View Post
That's been a line of thought. So has been searing then smoking. What I've done is leave in smoker, just smoking on the short end of time suggested in the instructions. Planning a Kentucky Bourbon marinade salmon with rice and brussel sprouts after the packers knock off new York.
Maybe putting smoker IN the oven without the lid would work a bit better?
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Old 01-08-2017, 07:16 PM   #7
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The train of thought my coworker has was sear to lock in moisture, then smoke to finish.
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Old 01-08-2017, 07:17 PM   #8
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I'm worried this would make it even drier.
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Old 01-08-2017, 07:24 PM   #9
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Finishing in oven would get dry. What have you cooked so far?
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Old 01-08-2017, 07:48 PM   #10
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I have no experience with an indoor smoker, but searing does not lock in moisture.
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