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  1. #1 pressure smoker 
    PORCUS MAXIMUS Rockntractor's Avatar
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    I ordered one of these.



    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
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  2. #2  
    HR Corporate Scum patriot45's Avatar
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    And you guys laugh at me and my gas grill!

    Wheres the smoke go?

    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
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  3. #3  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by patriot45 View Post
    And you guys laugh at me and my gas grill!

    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.
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  4. #4  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Pressure smoker is here, I have a load of bratwurst pressuring up using hickory nuts for the smoke.
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  5. #5  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Absolutely amazing, smoked through to perfection in a half hour using 4 hickory nuts, the pressure forced the smoke deep into the meat.
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  6. #6  
    eeeevil Sith Admin SarasotaRepub's Avatar
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    It's a Trap!!!!

    Almost sounds too easy.
    May the FORCE be with you!
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  7. #7 Re: pressure smoker 
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by Janice View Post
    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
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  8. #8  
    Destroyer of Worlds Apocalypse's Avatar
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    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.
    Rest In Peace America
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  9. #9  
    Senior Member hampshirebrit's Avatar
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    Looks good. Wonder if it's available for 240VAC UK.
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    nie vergessen, nie verzeihen.
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  10. #10  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by hampshirebrit View Post
    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.
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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