Jump to content

Emson Electric Pressure Smoker


Ronan
 Share

Recommended Posts

Probably the wrong place to post about this but here is goes anyway.

I have a vision kamado which i love to bits,but as i live in central ontario i only will use it for 1/2 a year (i may technically be able to use it all year but when the temp drops below zero and the snow is constantly falling i lake the motivation to spend any time in my back yard or outside).

 

So to appease my need for smoked meat all year long i bought a emson indoor pressure smoker.The idea is that you add a few wood chips and a 1/2 cup of water and it smokes and pressure cooks at the same time halving the cooking process.

One of the guys from work was giving it away so i said i would gladly give it a shot.So today seeing as it supposed to be thunder showers and generally a crappy day im going to try smoke a 3lb chicken. According to the the recipe on the website(see below)

http://emsonsmoker.com/online-recipe-book

i will have a fully cooked chicken in 45mins. Now according to the guy i got it off it cooks very moist chicken due to the steam and pressure but the skin is rubbery so i will broil it once its finished to hopefully crisp up that lovely skin.

 

Pictures will follow. I just have to clean it up a whole lot before i could consider putting food in ti.

Link to comment
Share on other sites

Ok so  i used booty rub on the chicken with some olive oil.Put it into the emson with a 1/2 cup of water and 3 large chips of cherry wood.It took 45 mins to cook and when it came out it was super moist and the wings were starting to fall off.I put it on a skillet and put under broiler for about 5mins to crisp the skin up.It had a nice smokie taste.For the 20bucks i paid for it,it is a nice bit of kit.

post-5107-0-34236900-1409589207_thumb.jp

post-5107-0-46363800-1409589271_thumb.jp

post-5107-0-72922800-1409589322_thumb.jp

post-5107-0-83073900-1409589382_thumb.jp

post-5107-0-76125900-1409589430_thumb.jp

post-5107-0-00923900-1409589475_thumb.jp

Link to comment
Share on other sites

the pro's are -being able to smoke in your kitchen
                    -smokes in 50% less of the time

                    -super moist and succulent meat

 

      cons - Clean up was a pain

              - obviously dose'nt smoke as well as a kamodo

              - bark is non existent because of steaming

Link to comment
Share on other sites

  • 7 years later...
  • 3 weeks later...

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...