Infusion BBQ Pressure Cooker (INDOOR Smoker/Pressure Cooker)

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thanks DaveO!  I stumbled on this site by accident and very excited to learn from the "smoke-masters".  I'll give the Amazing Smoker a look too!
 
   Please show us some Q-view of the Brisky results,curiosity has me wondering...here's my pressure cooker,just leave the lid shut:

8ced57cb_Brisketfortommorow005.jpg


have fun and...
 
Foodie, Evening.  Interested in cold smoking thing like cheese, bacon, nuts etc............

Invest in the Amazing smoker. About 50 bucks with woods of your choice. You can put it in a cardboard box to smoke stuff. You can put it in your smoker to have controlled smoke while cooking stuff.  For the money and versatility it IS the best smoke generator on the market IMNSHO (in my not so humble opinion). No electricity needed to run it. No fans to break. Light it and forget it.

There........that should convince you.......if not...........PM bearcarver......hang on to your hat when he responds........being this is your first post and you are not up-to-date on modern conviences for smoking food........stick around and learn what the dedicated, food loving, backyard smokers, chefs and all the others have learned and developed on this site. This is by far the best place to learn. You have ventured into territory that excels in the art of smoked food.......enjoy the long smokey ride........

 
I agree 100% - this would not be my choice for a cold smoker.  First off it is too small to handle a bunch of cheese or nuts. That takes 2-3 shelves in my smoker and I too use the AMNS and AMNPS

Miss Tee

I will send you a PM as I would like to chat about using it in my RV. I have a folding smoker but am not happy with it
 
HI,

How much brisket can you get in this smoker ? I am an apartment dweller so rally interested in this rig,

did you marinate the brisket first and is it like the corned beef or Pastrami you would find in a restaurant ?

thanks for any tips, I'm going to check out QVC and order one up.

RivieraSmoker
 
I just did pulled pork in one of these and it only took 1 1/2 hrs total to get from raw meat to a very good tasting pulled pork sandwich with a very smokey taste. It does what it says it does but has limited capacity, it won't replace my 40" cabinet smoker though.
 
I got my smoker/pressure cooker last month. cooked salmon last night brined the salmon for ten hours(when I went to work) cold-smoked for ten min.then hot-smoked  for ten min. came out moist and smoked just right.

You can't compare this pressure cooker/smoker  to a large smoker there is no comparing them the big smoker will dry out the fish more and take up more of your time keeping a eye on it.

if you don't have the room for a big smoker but like the taste of smoke on your meats, cold-smoke your steaks then fry or bake the roast. or hot-smoke the meat in less time than the big smokers.
 
Saw this post and I was intrigued by the product.

It appears to still be available but at a much higher price - Amazon shows it for $200 and Hammacher has it for $249.  If you Google Emson Electric Smoker it will take you to the company site which is in New York; here's the link directly; http://www.emsoninc.com/emson-smoker-0.  Have some good tasting meat done up in an hour is pretty appealing for some occasions.

Curt.
 
Hi folks, I sent a PM to Bacardi as I need some information on this particular unit. I would greatly appreciate if anyone who has the unit could PM me any patent numbers that they can find on the unit.

I have a potential patent issue with the design/product and I need to do some research on it. I would greatly appreciate the help. And for those who are unfamiliar with this method, I don't know about the quality of this particular manufacturer Emson, but I can tell you that the basic design works amazingly well! And for a lot of things, this particular unit is lacking some basic things, but again over all, good stuff.

Thank you for your help.

Adam
 
Thanks for blogging about the smoker - I just saw one tonight in a catalog and have been contemplating buying one.  My husband's smoked ribs are legendary in our liltte town but he is aging and unable to sustain the process. 

You already answered one of my questions about whether or not  to use as a regular pressure cooker, as adverftised .  I had been wondering about the lastiing smoky odor infusing something likee risotto.

And, yes, another question - you said the size of the 5 qt is somewhat limiting so I will think about buying the 7 qt.

Again thanik you for the info.  Can't wait to see your pictures of your next smoking project.
 
I gave this to my husband for Christmas (2011) and we LOVE IT !  He has fixed three or four recipes in it himself -- apiece of cake!  Now I have taken off, too, finding additional recipes on the internet and experimenting.

Easy to use, very quick, and the meat comes out moist and tender and delicious!  A great alternative flavor to your usual everyday recipes.

B.J. in Arizona
 
I gave this to my husband for Christmas (2011) and we LOVE IT !  He has fixed three or four recipes in it himself -- a piece of cake!  Now I have taken off, too, finding additional recipes on the internet and experimenting.

Easy to use, very quick, and the meat comes out moist and tender and delicious!  A great alternative flavor to your usual everyday recipes.

B.J. in Arizona
 
I'm curious about this idea of pressure smoking.

I have a very high quality 11 liter pressure cooker.  It is thick stainless steel with a very thick bottom and

a screw-down pressure lid.  I'm wondering if I can adapt it to pressure smoking.

Maybe put chips on the bottom then a rack with meat.  More racks, more meat, etc.  Possibly a dish of

water for some moisture.  Thoughts?

I've read reviews on amazon that the construction quality of the Emson unit is pretty poor, and

that it might not last long. It would be a shame to spend $200 on a shoddy unit.

I live in an apartment so electric is the only option, and space is limited.

Don
 
I recently purchased the 7 qt. unit from Hammacher.  It doesn't brown the meat, but steams it.   Having said that, the unit does hot or cold smoke and is a pressure cooker for smoking and cooking quickly for great taste.  It is possible to to cold smoke and then finish the meat on a grill or in the oven.   The only draw back is that it has a small interior.  You can place up to 4 lbs. of meat in the unit and you will probably have to cut the meat into portions to fit it all inside the unit.   Cleanup is relatively easy.   I am happy with the unit although it is a little pricey.  The 7 qt. is $299 and the 5 qt. is $249.  If you don't mind the expense, I recommend this unit for indoor smoking and cooking.
 
Saw this thing in the local Walmart yesterday ($149).  I'm gonna get one today & try it out.  I generally use me Cajun Injector elec. smoker but it's a little inconvenient when in hotels.  Gonna try a brisket first....

.....to be continued.
 
New to the board, but have smoked so much stuff that my neighbors are trained to come over for dinner when they see me going out to my shed in the morning.  (Man they hate when I'm just getting a screwdriver or hammer lol)  I bought this as I thought it was a unique concept.  I've already done three rounds of pork steaks in it, two rounds of chicken and two rounds of veggies since I've had it.  I hope that the info I provide is helpful.  

The first thing I'd say is that the youtube video on this thing is inaccurate.  He says to add 10 minutes to the cooking times.  At least on mine, they are either spot on, or a hair high.  Like with any new equipment there is a feeling out period.  Always use a meat thermometer and If in doubt error with a hair under the recommendation followed by checking it.  There aren't a lot of recipes out there yet, so maybe those of us that have one can do recipe thread just for these things, as there are some adaptations.

Secondly you can do chopped veggies in this thing pretty well, just get a 5 dollar steamer basket like for using in a pan.  It works great and is pretty easy on the cleanup.  

Don't put stuff over the chip tray on the first shelf.  It will get way overdone.  I found that out the first time using it.  

Walmart's website lists it for 250.  I picked it up in the aisle for 150.  The boxes aren't even taped down from the factory, and I wish there were parts available online, as the rubber gasket and chip tray are bound to wear out in a few years.  Hopefully the product support will be there to get those parts.  

I would highly recommend if you cold smoke in this thing to put it under the hood on your stove or better yet take it out on the deck.  It will put a little smoke into your house. Not too bad, but I used the hood on low and it worked fine.  

I could barely have gotten my smoker up to temp and ready before the pork steaks were done, so if you are just having dinner for you and your sig other, this thing makes it very easy.  Will it replace a full sized cabinet smoker?  Never in a million years, however there have been times where I don't want to get out my rig just to make a few pork chops, where now I can do that with ease.  I think this thing will be amazing for fish as well.  For 150 bucks I'm sure I'll get a lot of use out of it for quick weekend meals.  I hope that this helps for a review.  
 
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