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 ...

You're buying an indoor smoker? This is the only one you can get on amazon right now, and it is priced accordingly. I see a few of these reviews saying the included recipes are not great or overcooked their food and don't mention the marvel of smoking indoors. If you've never smoked or cooked anything before you might find those same results. Do some research and make adjustments to the recipes as needed. Lower and slower is a safe bet almost always. The hot air expelled by the smoker smells like you're smoking meat, it smells like smoke and meat. If this is a problem for you it is because you don't like smoked food, what are you even doing sitting there reading this? There is no visible smoke coming out unless you open the door without clearing the smoke, which can sometimes be janky when clearing smoke near the end of the cook cycle (takes 10 WHOLE minutes) if the cycle ends before the smoke clears you have no way of knowing if the smoke is actually cleared or not, but I think it's fine because my alarms never went off. Cleaning took a bit of elbow grease to get it like new, foil in the bottom tray helps, but it's not absolutely necessary to get every rack like new after each use, dishwasher works wonders on those, I like cleaning the glass every time to be able to see in with some degree of certainty, use a flashlight because if the top rack is full it is hard to see into the bottom, but your phone light works fine too so it's a weird complaint. Yes it uses a lot of power, it's an electric oven, the pellets are for smoke only, not heat. I had it on the same circuit as a small chest freezer in my apartment and when the freezer kicked in it tripped my GFCI, run it on a mostly empty circuit for long smokes to be sure it doesn't get tripped. I won a 500 dollar gift card from my employer and it went on sale the same week as if it was meant to be, I've done several batches of wings with the included recipe thar were flawless for the flavor, cook time, and cook temp (minus like 5 degrees but still damn close to perfect there). Ribs recipe was overcooked but still edible, but the second batch of racks I did lower and slower turned out perfect. Going to be doing a bigger roast this weekend using a recipe straight from the internet recommended from a colleague that I'm sure will be great, will update if not. This is an amazing tool for anyone looking to get into meat smoking from an apartment. Even considering there are zero alternatives for this product they made something special here and I would be shocked if China could make something better for less. Maybe if the market stays strong other companies will compete for the space, that would help everyone with that kind of competition and I think this unit will fare pretty well until major improvements of design or major cost savings for same quality happen. If you want to smoke indoors the price is only based on what you are comfortable spending, if you can or already do smoke outdoors you should keep clutching your pearls and act like your above such a product. I will be buying a house this year and will continue to use this product until I need to cook for more than just me and the wife because it is only really able to cook for two people (maybe 4 if you eat as little as she does). Looking forward to smoking some veggies after the roast!

Love this indoor smoker when it works. But I have now owned two of these units since late April and BOTH of them have stopped working after a few uses. Buyer beware. Both smokers working beautifully for a few cooks, and then both stopped clearing smoke and heating. Apparently this is a known issue on the web. Now on my third GE Profile Smart Indoor Smoker. The first two failed earlier this year due to an apparent design issue in the electronics. This smoker has worked consistently like a charm, however... One routine maintenance issue that is not nearly emphasized enough in the documentation or youtube videos is cleaning the pellet ramp. I have done several slabs of ribs, pork butts, and briskets in it. Since briskets usually like longer smoke times, here is what I have observed. (I am using Bear Mountain Oak pellets). After about 3+ hours, the pellet ramp for burnt pellets and ash appears to get clogged enough to stop or reduce the smoke. When the smoke stops, I clear the smoke in the heat chamber and remove the brisket (cut in half on two racks). I thoroughly clean the pellet ramp with the supplied wire brush by first removing the side brace on the right side, lifting the ramp access door, and inserting the brush AS FAR INTO THE RAMP AS POSSIBLE. Scrubbing back and forth with the brush clears the blockage. I then return the brisket(s) into the unit and restart the smoke on a new cycle, since the smoker will only smoke for 4 hours per cycle. I like to get 6 hours at least on a small brisket (10 lbs triimmed). So I run another smoke cycle with temp probe inserted in the flat portion until the stall, as which time I stop the smoke, and wrap. This ramp cleaning approach has worked well for me with this smoker, and I highly recommend it. Hope this helps. UPDATE (9/15/25): I have also learned that it helps to occassionally empty the pellet hopper and auger and then sweep the crumbs and dust out. It appears that the pellet dust builds up and can clog the burner, reducing the smoke output. I scoop out as many of the pellets from the hopper with a long spoon as I can and then select in Settings "Pellets" to empty the remaining pellets from the auger assembly. UPDATE 9/23/25: I have also found that preheating the oven in "COOKING" mode (without smoke) for 30 to 60 minutes significantly shortens the time it takes the oven to start smoking once you put the food inside and select smoke level. UPDATE 11/21/25: I have discovered another possible issue that can arise during smoking. Apparently sometimes the pellets in the ramp get jammed and the auger goes empty, which stops the smoking. Sticking a probe down through the pellets to loosen them at the bottom fixes the problem and it starts smoking again. UPDATE 3/10/26: I have also discovered that during a long smoke, pellet ashes apparently get stuck on the burner and prevent regular heating of the pellets. A few firm raps on the side of the unit seems to dislodge them and the unit begins smoking normally again, almost immediately. I have only had to do this a few times during a brisket smoke (10-12 hrs). UPDATE 3/14/26: Today when I tried to do a smoke, the unit died. No preheat, no fan, no control dial light. I have begun the process of getting a replacement since it is still under warranty. Will update here. UPDATE 3/16/26: I filled out the online support form for the smoker on 3/14. Today, I received a reply from GE that my replacement smoker has already been shipped! I do hope this one has been updated with the fixes that will make it work long term. Will update here. UPDATE 3/17/26: GE responded immediately and my replacement unit was shipped, arriving tomorrow! My concern is that my original warranty expires in May of this year. So if this latest replacement unit fails after that date, I'm screwed. GE does not repair these smokers. Not a comforting development. I'm hoping GE updated the unit and corrected the issues. Stay tuned... FINAL UPDATE 3/22/26: I received the replacement, and during the first smoke the unit failed. No smoke whatsoever. Really disappointing! I submitted another service ticket to GE. To their credit, they responded immediately and offered to replace the unit or refund the purchase price. I have elected the refund. They indicated to me that the technology is still quite new and they are working on correcting the issues. If they do, I might dive back in.

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.