Emerilware Cast Iron 4 in 1 Smoker - anyone have one?
I was longing ... again ... for Carolina pulled pork and thought: what do people do at home?
After a little searching I discovered the multi-purpose All-Clad-made cast iron smoker.
available widely, about $100
What I'm specifically wondering about is a) smoking quality (ideally v. other smokers) and b) smoke leakage (I have a hyper sensitive smoke detector and would hope this does a decent job sealing smoke in).
I'm VERY taken with the idea that I might be able to reduce the number of pieces I have in my small NYC apartment by skipping a planned roaster purchase and might even be able to do away with my existing grill pan (All Clad round non-stick).
PS - I know it's heavy, cast iron IS heavy ... I'm OK with that.
Maybe a Bradley smoker is the way to go. My only concerns are if the Bradley needs venting (relating to carbon monoxide poisoning of course) would you be able to use a flexible hose and stick it out the window, also,do you have the electrical requirements and the space to fit one?
Might be a little much for me for size, capacity and price (though it actually seems fairly priced for what it is). A much as anything, I'm looking to smoke the occasional pork but or duck, part of the reason I was looking for something smaller (single use). Well, I can do without I suppose. Thanks for the input!
looks like it would not be a good smoker if you are looking for bbq. the temp would be much too high to cooking anything like pork sholder or even ribs for that matter. You might be able to add some smoke flavor to something quick cooking like kababs or chicken breast. Might even be able to even get away with chicken parts but i'd stay away if you are looking for something that can do real Q.
It looks interesting. By chance do you have a range hood? That might cure your leakage issue. My only concern would be the time it will take to smoke, I imagine the chips are being heated by the stove top or oven heat. I'm an amatuer smoker btw so my points may not be valid. I would look into things about heat source distribution (especially with cast iron and if it sits on a stove top), how long your food will take to smoke, the possibility of everything drying out. Stuff like that. I'm curious do you have a patio or fire escape?