pressure smoker?!?!?

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[edit]I just saw the post about the Cajun Express smoker. That actually looks interesting. I'm researching this forum (and elsewhere) to see whether it is good. It sure looks to be well-built.

[edit2]I watched their demo video on YouTube, and it achieves shorter cooking times primarily because it smokes at 350 degrees. The "pressure" part of the design is totally bogus, as you can tell by the lack of any sort of interlock for the front door. If there was any sort of pressure inside, and you opened up that door, really bad things would happen.
I had the same opinion on the "pressure" statement, but the concept seems sound - kind of like putting that heavy lid on a dutch oven. Not sure it's worth the money though - and there isn't enough room for a whole hog either. (grin)
 
I am new to the forum. I a have been practice smoking for a while, most recently in a masterbuilt cabinet. I am thinking i’m buying a smokaroma tomorrow.

My purpose is To ‘smoke’ (steam with smoke) sausage and/or burgers at events, to get them up to health inspection temps quickly (from being on ice).

Does anyone have any ‘good’ experience with this?
 
Bought it today for $100. It is quite small. I still think it’ll be good for sausage and burger.

Bin looking for one of these for a number of years. Back in the early 80's I operated a deli in a bar, on site they had a smoke-a-roma machine which I fell in love with. Side ribs were awesome and once I tried a potato, big Russet with skin on, Fantastic! After smoking, I cut it open and you could see that the smoke penetrated to a depth of an inch all around.
The machine was designed primarily for cooking beef roasts which were then sliced thin and piled high on a bun. Very popular. It was basicly a large pressure cooker with a 3 inch chamber coming off the side with another ellement in it onto which you would place the metal cup with wood chips. Can't recall all the particulars but cooking times were pretty quick and all the meat was well done with smoky flavour going right through the whole roast. Ribs only took about 20 minutes and while they didn't have the same appearance they tasted great. They were cooked plain and sauce was put on after as they were being served.
Will be interested in hearing about your results with it
 
I was watchin diners, drive ins, and dives and the guy uses a "pressure smoker". I never heard of one. I did an internet search and found this: http://www.hammacher.com/product/79504 Has anyone every seen one of these/used one of these?
I don't know about that one but I used a smokaroma in a meat dept I once ran and used it many times over several years. They use real wood to smoke and cook with 10-12 lbs pressure. I tell you, it was some of the BEST smoked meat I ever had, and in way less time, too. Smoked a 22 lb turkey to fall off the bone tender but not dry at all in an hour and a half. I did several every year for Thanksgiving orders and had nothing but compliments. I smoked all kinds of meat to sell and even made my own ring bologna and hams using boneless pork sirloin chops. I am sure the smoke nazis will hate me for saying it is better than old fashioned slow smoking, but if they had a blind taste test, they would pick pressure smoked meat every time. Normally I would be the guy swearing the old ways are best, but since I had to use the thing, I got to tasting the products and they really are superior.
 
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