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Rockntractor
10-19-2012, 01:57 PM
I ordered one of these.



http://www.youtube.com/watch?v=SjEeJ442IIs
Emson Smoker

INDOOR PRESSURE SMOKER & COOKER

A Pressure Cooker and Smoker in one appliance!

Internal pressure increases by 15 psi, cooking food up to 70% faster while causing wood chips to release their fragrant, flavor-enhancing smoke.

The internal chamber requires only three to five wood chips to infuse authentic barbecue smoke flavor into food.

Sears, Cooks and Smokes!

Cook up to 4 lbs of food at once
Excellent for sausages, ribs, and a whole chicken
Cold smoke feature for cheese or fish
Safe for indoor use

AUTHENTIC BARBECUE FLAVOR FROM REAL HARDWOOD SMOKE!
1000 WATTS 5 QT. CAPACITY


http://emsoninc.com/emson-smoker-0

patriot45
10-19-2012, 04:59 PM
And you guys laugh at me and my gas grill! :cool:

Wheres the smoke go?

Rockntractor
10-19-2012, 05:14 PM
And you guys laugh at me and my gas grill! :cool:

Wheres the smoke go?

It is sealed in under pressure and when you let the pressure off when it is finished you do get some in the house.

Rockntractor
10-20-2012, 11:06 AM
Pressure smoker is here, I have a load of bratwurst pressuring up using hickory nuts for the smoke.

Rockntractor
10-20-2012, 11:40 AM
Absolutely amazing, smoked through to perfection in a half hour using 4 hickory nuts, the pressure forced the smoke deep into the meat.

SarasotaRepub
10-20-2012, 03:16 PM
It's a Trap!!!! :biggrin-new:

Almost sounds too easy.

Rockntractor
10-20-2012, 03:33 PM
Yum yum yum, just enough smoke smell in the house to make you drool!

ABC in Georgia
10-20-2012, 04:17 PM
Yum yum yum, just enough smoke smell in the house to make you drool!

That's because you set your curtains on fire!!! :cool:

Rockntractor
10-20-2012, 05:17 PM
It is loaded with country style ribs marinated with onion juice, Worcestershire sauce and soy sauce with wild black cherry and one hickory nut for smoke.

Rockntractor
10-20-2012, 06:39 PM
Perfect ribs, some of the best I have ever eaten in 50 minutes. I could sell these things. if I had known just how good it would work it wouldn't have been on my wish list for two years.

Brisket will be next.

Apocalypse
10-20-2012, 07:38 PM
We had electric pressure smokers at work, does well, but tends to be a bitch to clean up after smoking. Ours could fit three of your whole smoker units inside.

Give some advice.

Smoking brats, make sure to poke holes in the casing, else they tend to pop the casing as they cook and look horrid. For more smoke flavor, if your unit can cold smoke, do it for half an hour first, then hit them with the heat.

Also, if it can cold smoke, (Smoke food with no heat), you can smoke cheese. Some units can do this.

For smoked salmon and smoked catfish. (Catfish is to die for)

1 Gal. of water
3/4 pound of canning salt
3/4 bottle of Kikkoman teriyaki marinade.
1 pound of brown sugar.

Mix contents into a large bowl. Soak the fish portions in this mixture for a min. 4 hours. Over night is better.

Put aluminum foil on your racks, but take a sharp knife and cut slits in the foil so the juices can drain away from the fish as they smoke.

Lay the fish scale side down for salmon, on the racks, generously coat the meat sides with brown sugar. Sprinkle them with cookies flavor enhancer (http://search.yahoo.com/r/_ylt=A0oG7iGZMYNQQlQAZHRXNyoA;_ylu=X3oDMTE1OTgxdXJ rBHNlYwNzcgRwb3MDMwRjb2xvA2FjMgR2dGlkA1ZJUDE1N18yM TA-/SIG=131dh0aof/EXP=1350803993/**http%3a//www.amazon.com/Cookies-Flavor-Enhancer-Purpose-Seasoning/dp/B007OULRVU).

Our smoker it took about 45 min. But all smokers are different so make sure you use a meat therm. and hit an internal of 165.

The reasoning of the foil is fish will fall apart easily when smoked, so to not have to spoon it out of the bottom, use the foil. After its done smoking, set your racks with the fish still on them in your fridge to cool for about an hour. Makes getting them off the foiled racks easier without falling apart.

The mix you made to soak the fish can be reused several times up to about a week before needing to dump and replace. Try and find whole salmon fillet sides, nice ones, they smoke a lot nicer, you will just need to cut them into smoke-able sized portions first your self. Warning thou, there are some pre-cut frozen salmon sides out there. Don't buy them. They are low quality and usually garbage to begin with. I've seen some of them that you can tell they are dyed pink to look fresher then they really are.

Rockntractor
10-20-2012, 07:46 PM
We had electric pressure smokers at work, does well, but tends to be a bitch to clean up after smoking. Ours could fit three of your whole smoker units inside.

Give some advice.

Smoking brats, make sure to poke holes in the casing, else they tend to pop the casing as they cook and look horrid. For more smoke flavor, if your unit can cold smoke, do it for half an hour first, then hit them with the heat.

Also, if it can cold smoke, (Smoke food with no heat), you can smoke cheese. Some units can do this.

For smoked salmon and smoked catfish. (Catfish is to die for)

1 Gal. of water
3/4 pound of canning salt
3/4 bottle of Kikkoman teriyaki marinade.
1 pound of brown sugar.

Mix contents into a large bowl. Soak the fish portions in this mixture for a min. 4 hours. Over night is better.

Put aluminum foil on your racks, but take a sharp knife and cut slits in the foil so the juices can drain away from the fish as they smoke.

Lay the fish scale side down for salmon, on the racks, generously coat the meat sides with brown sugar. Sprinkle them with cookies flavor enhancer (http://search.yahoo.com/r/_ylt=A0oG7iGZMYNQQlQAZHRXNyoA;_ylu=X3oDMTE1OTgxdXJ rBHNlYwNzcgRwb3MDMwRjb2xvA2FjMgR2dGlkA1ZJUDE1N18yM TA-/SIG=131dh0aof/EXP=1350803993/**http%3a//www.amazon.com/Cookies-Flavor-Enhancer-Purpose-Seasoning/dp/B007OULRVU).

Our smoker it took about 45 min. But all smokers are different so make sure you use a meat therm. and hit an internal of 165.

The reasoning of the foil is fish will fall apart easily when smoked, so to not have to spoon it out of the bottom, use the foil. After its done smoking, set your racks with the fish still on them in your fridge to cool for about an hour. Makes getting them off the foiled racks easier without falling apart.

The mix you made to soak the fish can be reused several times up to about a week before needing to dump and replace. Try and find whole salmon fillet sides, nice ones, they smoke a lot nicer, you will just need to cut them into smoke-able sized portions first your self. Warning thou, there are some pre-cut frozen salmon sides out there. Don't buy them. They are low quality and usually garbage to begin with. I've seen some of them that you can tell they are dyed pink to look fresher then they really are.
It will cold smoke too, I'm going to have fun with this thing!

Rockntractor
10-20-2012, 07:51 PM
The Cookies Flavor Enhancer looks good, I'll order some, I got the smoker from Amazon too.

Apocalypse
10-20-2012, 08:03 PM
It will cold smoke too, I'm going to have fun with this thing!

I watched that video of the smoker.

Noted two things.

1. "It's easy to clean". Nice one, smoke ribs on that thing and tell me that. Went through steel wool like mad cleaning that crap off.

2. He doesn't know what kind of meat he's smoking. That "Pork Butt Roast" in the video, was a boneless pork loin.

Also, he was smoking the ribs coated with BBQ sauce. Now you can do that, but you don't have too. The sauce is fully edible as is without having to cook it. You can smoke the meat first then rub the sauce on afterwards. Allows more smoke into the meat. And doesn't burn the sauce on the ribs. But if you want the sauce flavor deeper in the meat, then apply it first then smoke it.

Janice
10-20-2012, 08:05 PM
Dang! Looks really good. Wish it wasnt 'above my pay grade' though.

Apocalypse
10-20-2012, 08:10 PM
The Cookies Flavor Enhancer looks good, I'll order some, I got the smoker from Amazon too.

Your going to love that stuff. You should be able to find it in just about any grocery store. Its fairly common. They have smaller bottles then that one I showed you. I just wanted you to see what it was.

You can use it on just about any thing. Burgers are great, put it on roast you want to just cook in the oven if incredible.

Real treat, shrimp kabobs. Get fully cooked shrimp from your freezer section, no breading, sprinkle that stuff on them, you won't even want cocktail sauce their that good.

Rockntractor
10-20-2012, 08:12 PM
Dang! Looks really good. Wish it wasnt 'above my pay grade' though.

It was 220.00 from Amazon which is why it was on my wish list two years , had I known how well it would work I would have squeezed it in long ago.

Sent from my Dell Streak 7 using Tapatalk 2

Apocalypse
10-20-2012, 08:44 PM
Give you a BBQ Sauce recipe to try too. Its what we use to use when we made our own in the store. Its really good. And cost a 1/3rd the amount of store bought.

You will have to do the math on this as this mixes 5 gallons of sauce.

4 gallons of Ketchup. (Brand doesn't matter, so cheap is just fine)
3 - two pound bags of Dark Brown Sugar.
1 - 16 fluid ounce bottle of worcestershire sauce
1 - 16 ounce bottle of yellow mustard.
1 - 4.50 ounce bottle of Onion Powder
5 - table spoons of garlic powder
3/4 - 9.25 ounce bottle of Chili Powder
20 shakes of Tabasco sauce
2 - table spoons of black pepper
Half gallon of water.

You are going to use the water mostly to rinse out the various bottles as you dump them into a large pot. But add in the rest later for final mixing. Mix all the contents, except the Ketchup first in a large pot, or bowl. Adding the water in this first. Mix well, then add to the ketchup in a large cooking pot.

Put on the stove and cook for about 15 - 20 min to break down the sugars. Stir well this whole time. If you don't, it will burn on the bottom of your pot and ruin the batch, not to mention make for one hell of a pot to try and clean it from. Make sure to stir it on the bottom as it will burn there first and fast.

After cooking, pour into containers and refrigerate till used.

Janice
10-20-2012, 11:45 PM
It was 220.00 from Amazon which is why it was on my wish list two years , had I known how well it would work I would have squeezed it in long ago.

Sent from my Dell Streak 7 using Tapatalk 2

Thats what I mean when I say its well 'above my pay grade'. We absolutely struggle just to pay the gas and the electric bills now. And Im hoping we can contribute to this website soon too. It wouldnt be a problem if jobs werent so scarce. Just have to figure out how to juggle things around in a certain way I suppose. :love_heart:

Rockntractor
10-21-2012, 12:26 AM
Thats what I mean when I say its well 'above my pay grade'. We absolutely struggle just to pay the gas and the electric bills now. And Im hoping we can contribute to this website soon too. It wouldnt be a problem if jobs werent so scarce. Just have to figure out how to juggle things around in a certain way I suppose. :love_heart:

It will save me money and a lot of time, smoking meat turned into an all day deal for me using the smoker outside so often when i didn't have the time I would buy it and bring it home, anybody that buys barbeque can tell you the high cost of smoked meat per pound.
Another problem I had was that because of the burn ban we were not allowed to use a wood smoker outside for most of this year and last.
The only draw back I see is that it is a little small (4 pounds capacity) but that woman pointed out that when it takes less than an hour to cook you don't need to make large batches because you can make it anytime you like.

Janice
10-21-2012, 09:50 AM
Its always nice when you can afford the initial outlay to save money in the long run. Fo sho. :cool:

hampshirebrit
10-21-2012, 12:17 PM
Looks good. Wonder if it's available for 240VAC UK.

Rockntractor
10-21-2012, 12:54 PM
Looks good. Wonder if it's available for 240VAC UK.

I bet it is, a lot of this stuff was available in Europe first.
I have chicken breasts and lamb chops coming out in 10 minutes, this is too easy.

Rockntractor
10-21-2012, 01:14 PM
Looks good. Wonder if it's available for 240VAC UK.

http://www.amazon.com/QUALITY-TRAVEL-ADAPTER-TWO-ADAPTERS-IN-ONE-GROUNDED/dp/B00349OSOS/ref=sr_1_1?ie=UTF8&qid=1350839550&sr=8-1&keywords=united+kingdom+electric+plug+adapter

JB
10-21-2012, 03:29 PM
Looks like someone has a part-time sales job at Emson.

:biggrin-new:

Rockntractor
10-21-2012, 06:31 PM
Looks like someone has a part-time sales job at Emson.

:biggrin-new:
I could sell these, seriously, that is until I get so fat they have to haul me out of the house with a forklift.

Beef arm roast smoking with cherry wood now.http://www.picgifs.com/smileys/smileys-and-emoticons/cooking/smileys-cooking-611983.gif (http://www.picgifs.com/smileys/)

Rockntractor
10-24-2012, 09:15 PM
The beef arm roast was unimpressive but I made a brisket tonight that was excellent.
I injected it with soy sauce, onion powder and Worcestershire sauce, and smoked it with Jack Daniels whiskey barrel chips with a little mesquite mixed in, absolutely superb!

patriot45
10-24-2012, 09:37 PM
The beef arm roast was unimpressive but I made a brisket tonight that was excellent.
I injected it with soy sauce, onion powder and Worcestershire sauce, and smoked it with Jack Daniels whiskey barrel chips with a little mesquite mixed in, absolutely superb!

I'm impressed!! But you know if Ginger and Gator were here they would rip you apart like they did me! :biggrin-new::cool:
Damn purists!

Rockntractor
10-24-2012, 09:59 PM
I'm impressed!! But you know if Ginger and Gator were here they would rip you apart like they did me! :biggrin-new::cool:
Damn purists!

it won't replace my big hardwood smokers outside , but when i get home and want fast BBQ it is perfect, small amounts of excellent smoked meat super fast.

Today was the first time I've seen the Jack Daniels chipped used whiskey barrels, they have a very unique flavor, I'm thinking best on turkey and chicken.

SaintLouieWoman
10-25-2012, 07:49 PM
it won't replace my big hardwood smokers outside , but when i get home and want fast BBQ it is perfect, small amounts of excellent smoked meat super fast.

Today was the first time I've seen the Jack Daniels chipped used whiskey barrels, they have a very unique flavor, I'm thinking best on turkey and chicken.
Where did you get those chips? SR said that he'd like to get one of the actual barrels when we were in Lynchburg, Tn. at the JD facility (on our way to St Louis). It would be easier to transport some chips than the whole barrel. :biggrin-new:

Rockntractor
10-25-2012, 07:53 PM
Where did you get those chips? SR said that he'd like to get one of the actual barrels when we were in Lynchburg, Tn. at the JD facility (on our way to St Louis). It would be easier to transport some chips than the whole barrel. :biggrin-new:

They had bags of them at the grocery store for 4 bucks.

Rockntractor
10-25-2012, 07:56 PM
Amazon has them too but I bet your grocery has them.







http://www.amazon.com/s/ref=a9_sc_1?rh=i%3Aaps%2Ck%3Ajack+daniels+wood+chi ps&keywords=jack+daniels+wood+chips&ie=UTF8&qid=1351209275

Rockntractor
10-28-2012, 12:35 PM
Cracked black pepper turkey tenderloin smoked with whiskey barrel and mesquite, served with hash browns fried in coconut oil.
This is how breakfast should be, I could seriously sell these things!
http://i403.photobucket.com/albums/pp114/perditia/homer-drool.jpg

RobJohnson
10-28-2012, 06:03 PM
That's because you set your curtains on fire!!! :cool:

:rotfl:

RobJohnson
10-28-2012, 06:10 PM
The Cookies Flavor Enhancer looks good, I'll order some, I got the smoker from Amazon too.

Cookies was easy to find when I lived in IL/IA, they also had a pretty good sauce.

Have not seen it since then, other then online.

http://store.cookiesbbq.com/

The last time I bought the sauce it was still in glass jars! Looks like they have expanded.

The web page has a recipe for this:

http://store.cookiesbbq.com/images/featured-recipe.jpg

Rockntractor
10-30-2012, 09:50 PM
Beef short ribs smoked with hickory and whiskey barrel coated with brown sugar BBQ sauce, served with lemon cake for the vegetable.

Yum yum yum too good I give it an A!

Hawkgirl
10-30-2012, 10:38 PM
This thread is worthless without pics.

Rockntractor
10-30-2012, 10:43 PM
This thread is worthless without pics.

Okay, I shall photograph the next culinary masterpiece.

Hawkgirl
10-30-2012, 11:00 PM
Okay, I shall photograph the next culinary masterpiece.

:cool:food porn:cool:

Rockntractor
10-30-2012, 11:06 PM
:cool:food porn:cool:

Yeah baby!http://www.desismileys.com/smileys/desismileys_1712.gif (http://www.desismileys.com/)