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Emson Pressure Smoker.

I smoked a whole chicken a few weeks ago.

I had brined the chicken for a day, seasoned it, kept it in the fridge, then put it in the smoker the next day. This is a similar process to how I make the roasted chicken.

I put 6 woodchips in the cup.

After smoking for 50 minutes, my intention had been to finish it off in the oven on the vertical roaster which I've used for roasting chickens. I wanted to finish browning it. However, I could not do that. The chicken was breaking in half from the bone as I removed it from the smoker. It broke easily.

However, I still wanted to finish it off by roasting it, because I had planned to do that. So I put it in a baking dish and baked it for 20 minutes.

As you can see anyways, it was probably sufficiently browned after smoking it.

The taste:

Because it was a whole chicken, I ate it over several days. The first few days I ate it, the smoke flavor was very light, or just tasted weird. I don't know if it was too strong or what, but it just seemed off.

But, a few days after that, as I started to eat different parts, the smoky flavor was awesome. It was just the way I would have wanted it to be.

I think the dark meat tasted better smoky than the white meat, in general.

One other observation seemed to be that the seasoning didn't come through for most of the chicken. My intention had been to get the seasoning flavor of a roasted chicken, with an added smoky flavor. But this seemed to be either smoky flavor, or nothing. I don't think this was because of the amount of seasoning I used, as used the same amount as I would if I were to roast a chicken, and I have that part down. So even if it appears to be seasoned on the outside, I just couldn't taste much of it.

The cleanup:

While there were a lot of different things to clean (Charring cup; charring lid; wire rack; inner cooking pot; pot lid), it wasn't bad at all. Each item was quick to clean, and didn't require too much effort. There was nothing stuck or resistant.

Probably the most annoying thing was the area in between the inner cooking pot and outer cooking pot. I had some crumbs fall in there, and even when I used a wet paper towel to try and get the crumbs, it still wasn't easy. It's just such a narrow space. And shaking the crumbs out from that area didn't help either.


Because parts of the chicken came out just the way I would have wanted (minus the flavor of the seasoning), I would say that this device is worth using, but perhaps it will take some experience for me to figure out how to smoke foods exactly as I want them.

When it's good, it's good, I just have to see how to get that consistent flavor throughout.



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  1. I just have to tell this story about my unit.
    The unit does awesome pulled pork. My son told me the morning of a school event that I had to bring in a bbq "something" for a buffet. On the way home from work I picked up two inexpensive pork roasts, vacuum tumbled them to infuse a spice mix for 15 minutes, and then put them in the emson for one hour each. Then put into a container and shredded with forks. One of the teachers who was "the standard" for doing pulled pork in a smoker for many hours was saying how much better mine was. He was furious when I told him how fast it was.

    You can also cold smoke cheese. I usually take some hennings colby or cheddar and cut into 1" slices and put it on the racks.

    The best use for it though is smoked salt. Get a fine mesh small colander, fill with kosher salt, cold smoke with your favorite chips (oh, sometimes I put in sawdust OVER the chips as well fir more smoke).

    Emson now has a larger unit that I saw an ad for. I will probably get it for an xmas present.

    For things that are cold smoked in smaller amounts, this is great. For pulled pork it is awesome (remember I always vacuum tumble my pork ahead of time). For a beef roast, I found that putting sawdust, much like the cameron stovetop smoker uses, or some pellets on top of the wood chips helps. I love smoked cheese, but am not a fan of the processed types that are prevalent. This is great for cheese.

    A cheap block of cheddar cubed and done with hickory chips, then shredded with a food processor and used for mac&cheese is awesome. Cold smoked garlic cloves are wonderful gifts. As well, onions (quartered) and used for salads, etc.

    The best part is that this is an inside unit. While it cannot do whole ducks/chickens/turkeys (and obviously, pressure cooking does not give a crunchy skin), I am no longer outside in wintertime when I want a taste.

    One final thing this is good for. Instead of cutting, slicing, and etc. to make jerky, do the beef (shoulder cheap cut is what I use) in the smoker (I usually vacuum tumble with garlic juice and hot sauce ahead if time), put into the smoker with a "strong" flavor wood, then into a jerky form (used for hamburger usually) and into a dehydrator. It also if cross cut when coming out can be used with a jerky gun, but that is more effort than I want to put in.

    43 Replies
    1. re: exvaxman

      Thanks for posting, exvaxman. As this is still a new product, I'm still searching for things I can try.

      Also, thanks for confirming that a whole chicken wouldn't give a crunchy skin. That was something I was wondering about after I made my whole chicken. I was wondering if I had done something wrong, but you confirmed that the skin ended up being the way it's supposed to be.

      After reading your post, I'm interested in doing pulled pork. I don't have a vacuum tumbler, but have 3 lbs. of pork shoulder. Can you give me a more detailed recipe? What type of spice mix should I use? How should I cut it?

      Ok, for a 2lb. block of cheddar, would you slice it, or cut it into 2-3 cubes, and then smoke it?

      I make my mac and cheese in a crockpot, so I'm thinking I could smoke the cheese, then shred it, and use it in the crockpot. I don't have a food processor. I have either a mini-chopper or a blender. Could I use those?

      This is the mini food chopper I'm referring to:


      1. re: nuraman00

        Cut the shoulder into a couple of pieces, this is a good base for a rub instead or marinating.
        Put into a container after it comes out and separate with a fork, mixing in your favorite bbq sauce. You might want to add a little vinegar to taste. My marinaide is usually a little chili, garlic water (garlic cloves in a blender with 1/2 cup of water or cheap red wine), soy sauce and red wine vinegar. Bag it and leave in the fridge overnight in a good sealed bag. If you goto goodwill, etc. you will usually find a vacuum sealer for under$10. That helps cut the time down. Put into the emson for 60 to 90 minutes with the hot smoke setting. The longer the easier it pulls apart.

        For the cheese, blocks no more than one inch deep. I usually get a block from the store and just slice width wise for an inch. Obviously, cold smoke. I would use a standard grater rather than your mini processor. Another thought would be to wrap the two levels with foil and put on shredded cheese. I have not done this, but I think it would work.

        Instead of a whole chicken, things like packages of thighs are cheaper locally. The meat is very easy to pull off.

        A general thing I do when my time is short is just to marinate whatever meat in wishbone italian dressing. Lawry's does a lemon pepper marinaide that is good but expensive. If doing tough cuts of beef, often you can find a generic jaccard tenderizer for $12 on sale at Kohl's. get the three tine. It does help using it before marinating. Never use a papain based spice mix for tenderizing/marinating. Cheaper shoulder cuts come out great doing this.

        1. re: exvaxman

          My better two thirds reminded me of one. There is an expensive booze called "canton". It is a brandy infused with ginger. If you marinate chicken parts with this (in a zip bag, get out all the air so you use less) and then smoke it comes out great over a bed of rice.

          1. re: exvaxman

            Thanks for the tip about Canton. I just looked up the prices, and yeah, it's pretty expensive for something that I would use for cooking.

            But, I'll keep that in the back of my mind and I'll probably try it someday. There will be a day when I feel like trying something new like this.

          2. re: exvaxman

            Thanks. I understand what to do with the pulled pork now, I'll try this probably in a few weeks.

            For the cheese, do you cold smoke 1" by 1" blocks and slice afterward, or do you slice before you cold smoke? Either way, I think I'm going to keep it in slices so I can also use it in sandwiches.

            Yeah, I'm going to try smaller chicken pieces next, I just wanted to start with a whole chicken to see what it would be like.

            If I freeze some slices of cheese afterward, will it retain most of the smoke flavor? I know it won't be exactly the same, but will it still be pretty good?

            1. re: nuraman00

              Slice the cheese first. One inch thick slices. Length does not matter, as long as height and width are one inch or less. If the air is taken out of whatever medium you put the cheese in, there should be no issue. If you do not pick up a cheap vacuum sealer, wrap very tightly in thick saran wrap, then wrap in foil, then into a freezer bag. It will not be as good, but the smoke flavor will remain.

              1. re: exvaxman

                Thanks. How many wood chips do you use for the pork, and what about the cheese?

                I have hickory wood chips.

            2. re: exvaxman


              When making the pork marinade, after adding the red wine vinegar and soy sauce, it turns into a paste. Is that normal?

              It makes it messy to apply on the pork, haha.

              1. re: nuraman00

                just make sure everything is coated, and try and get out the air from the container you are marinating in. You can always add more vinegar to thin it out to taste.

                I (catching up here) did chicken breasts marinated in Hosin sauce for an elderly neighbor who wanted some for her bridge meeting and they came out well.

            3. re: nuraman00

              Hi nuraman00!

              I was wondering if you would share your Mac-n-Cheese in a crockpot recipe? My kids are getting tired of my failures :) and truth be told, so am I :)!

              Many Thanks,

              1. re: cabinsink

                Hi cabinsink,

                It's this one:


                Here are the adjustments I make:

                * I use 12oz-16oz of pasta (macaroni, medium shells, whatever I feel like).

                * 7-8 cups of Cheddar-Monterrey Jack cheese blend (from Costco).

                * 7-8 cups of milk.

                * 1 tablespoon each of salt, pepper, and hot mustard powder (optional).

                I have a 6 quart crockpot, 2.5 hours does it. It may be done as early as 2 hours, on low.

                1. re: nuraman00

                  Thank you nuraman00!!

                  I am looking forward to trying it just the way you have it written! Do you prep your crockpot with anything so that the ingredients don't stick? Stir often or just mix up and let it ride?

                  Speaking of which, what kind brand of crockpot do you use? I have two, one burns everything (Westbend but it is old, old, old) no matter what setting I choose and the other plays nice (Hamilton Beach). I am always on the look-out for another one that doesn't take constant supervision!

                  Mac-n-Cheese - such a comfort food!! Can't wait to try it - esp. as winter is coming to our part of the country! Brrrrrr!

                  1. re: cabinsink

                    I am disappointed that you are unhappy with West Bend. I live not to far away from what had been their Wisconsin HQ, as well as Rival. In any case, anything this day and age is generic for a crock pot.

                    Have you looked into doing mac&cheese in a rice cooker?
                    I will not let my teenager use my zoshi, but I bought him a cheap non stick unit at a goodwill that he uses constantly. Very cheap mac&cheese, as well as being able to brown meat in it for beefy mac&cheese.

                    1. re: exvaxman

                      I know. Me too! We bought West Bend because we live in WI. It is not non-stick, it is crockery (which they say is non-stick except you have to spray it or at least I have to spray mine...).

                      I have not looked into doing M-n-C in a rice cooker - I have however looked at picking up the Zoshi since I believe (unless I am thinking of the wrong one) it is not aluminum. How do you like yours? Seems pricey but worth it... ?

                      Thank you for your reply and advice!

                      1. re: cabinsink

                        I love my zoshi. I have one with the gaba setting to bring out the good stuff in brown rice to help my eyes. I like it and use it so often we also got two 50# rice dispensers.
                        The one I got for the kid at a thrift shop was teflon coated.

                        I will say that if you are within range of Hennings in Keil, they sell cheddar cheese powder which simplifies things when doing a quick batch of mac&cheese. Not as good as using real cheese, but quick.

                        1. re: exvaxman

                          Link to a Zoshi? Or a pic of yours.

                          1. re: exvaxman

                            Thank you exvaxman!

                            I second nuraman00 request for a link if you have one...

                            1. re: cabinsink

                              Sorry for the delay - this is the newer version that has a gaba setting

                              My older version with the brown rice setting is the
                              http://www.zojirushi.com/products/nszcc - the ten cup model.

                              Used it to make mac & cheese for 50 people in a couple of hours on a scout service campout last week. This was well received (but when you are cold from splitting wood, you will eat anything!
                              )I picked up large bags of pasta shapes from the dollar store. Filled the zoshi to the 9.5 cup line, put in water to the 10 cup line. Fast rice setting. Dump into an aluminum foil container (dollar store). Mix with 1/2 cup cheese enzyme, two sticks imperial margarine, one small container of nacho cheese sauce sauce, 3 pounds of cheap two tone cheese shredded, two cans of rotel mild tomatoes.. Repeat and have lots left over for dinner. Cost was $8 pasta, $2 nacho cheese, $2 cheese enzyme, $9 cheese, $4 rotel. $25 for about 90 servings. Under $.30/person and far tastier than Kraft.

                      2. re: cabinsink


                        I have the Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker.


                        Which Hamilton Beach do you have?

                        I spray the crockpot with cooking spray. I've never had a problem with the mac and cheese sticking to it as I remove it.

                        I stir it at either the 1.5 hour or 2 hour mark, but don't think it's necessary. But it only takes a min to do anyways.

                        I also use one egg, as the recipe above states. So in a bowl, I mix the milk, egg, and spices. I then put it in the crockpot, put the pasta on top, then the cheese, and then mix.

                        1. re: nuraman00

                          Hi nuraman00 -

                          I don't have the model number on me as the whole kitchen is in storage waiting for a kitchen to house it in :). I can hardly wait! I can tell you that it is not programmable. Probably exactly what I deserve - you get what you paid for and if I remember correctly, the Hamilton Beach I have didn't break the bank.

                          I have to admit that I am bad about coming back through and stirring as usually I am not home at the time to do it or I am involved with other things that take my attention away but I will see what I can do! I use a timer all the time just to get me back on track and remain vigilant with kitchen works but I don't set a timer to come back and stir. If I cannot, at least I could let whatever family member that is there to give it a stir...

                          You pegged it right - the one egg part - we raise chickens and I slip in an extra egg upon occasion. I will stay true to the recipe!

                          Many Thanks!

                  2. re: nuraman00

                    Nuraman, I realize I'm coming late to this conversation, but I've experimented a lot with pressure cooking chicken, then finishing it off in the oven to get a crisp skin, and now that I have purchased one of these Emson pressure smokers, I'm now reading this thread.

                    There are two approaches you could take to getting the best of both worlds. The first would be to cold smoke the chicken to get the smoke flavor in the meat, then roast the chicken in the oven as you normally would. The second would be to use the hot smoke function, or a combination of cold and hot smoke to both infuse the chicken with the smoke and to pre-cook it. The pressure cooker is great at denaturing protein, it'll make chicken soft and easier to bone/shred than any other method I've used thus far. (Plus in my experience it renders a lot of the moisture and some fat out of the skin, so its already thinner for when you roast it to help it crisp up.)

                    I haven't had the unit long enough to have tried a chicken to make a length recommendation for the pressure smoker, but what you do is essentially cook it until slightly less than done, pat the skin dry, brush it with butter and then finish off under the broiler or a high oven.

                    (I'm including a picture of the pressure cooked then oven finished chicken to give you an idea what it looks like)

                    1. re: ePressureCooker

                      Thanks for the response, any tips are appreciated.

                      The past few times, I've done the hot smoke function first, then finished it off in the oven. You can see a recap of all 3 times I've done a whole chicken, in my post from Feb 23, 2014 03:00 PM .

                      If I cold smoked the chicken this time, for how long would you suggest? 45 minutes maybe? Then, you're saying I should roast it as I normally would? When I only roast a whole chicken, I do it for about 80 minutes.

                      If I cold smoke it first, should I still put apple juice, lemon, and garlic in the bottom with garlic, as I did previously?

                      1. re: nuraman00

                        I really don't have enough experience with the cold smoking to know the answer to your question - maybe someone who's more knowledgeable in the cold smoking area could give you some guidance.

                        I believe your choice of wood chips would also impact the answer to that question, and again, I'm not the most experienced person to answer that question. I did see a reference during my research on woods earlier this afternoon that apple wood will actually brown the chicken skin, so maybe that's a good choice to experiment with.

                        As for the cold smoke only method, the user's manual says not to add liquid if you just cold smoke, so I'd assume the answer would be no to that.

                        My personal preference would be to hot smoke at least part of the time, because of the protein denaturization and the purging of water and some of the fat out of the chicken skin. I wish I could find an answer as to what PSI the machine operates at - with my Cuisinart pressure cooker, I would precook a 4 - 5 pound chicken for perhaps 20 minutes (at 10 PSI) before finishing off in the oven. The Emson user's manual says hot smoke 45 minutes, but I've also been warned to cut down the times under pressure from the manual by 25% - 30%, so that would be, say, 30 minutes. So for my first attempt, I'd probably try 25 minutes at hot smoke.

                        Then I'd try under the broiler or in the hot oven.

                        If you want to see the other Chowhound discussion where I talk in detail about how I pressure cook whole chickens (it has some more info on prepping them that I won't repeat here) see this thread:


                        ETA: Now that I've read your other post in detail, I wanted to comment further. You aren't going to be able to hot smoke for very long without losing the structural integrity of the wings. I always remove them from the bird at the start, and save them in the freezer for buffalo wings or some other wing snack. Pressure cooking denatures proteins and affects connective tissues much more quickly than conventional cooking, and given their small size and that they effectively stick out of the chicken, they'll be impacted fairly quickly.

                        Based on your previous experiments, I'd probably try 15 minutes cold smoke, 30 minutes hot smoke, then finish in the oven, and I'd remove the wings beforehand.

                        1. re: ePressureCooker

                          Thanks. Even if you haven't done some of these things yourself, just having the discussion with you and your knowledge helps.

                          I've been meaning to try apple wood chips for a while, but don't know where to find them. The retail store where I got my wood chips only had mesquite and hickory. I went with hickory, and overall I'm happy with how things turn out, as long as I do them for the right time.

                          Any idea where I can get apple wood chips? I've tried searching online, but they are usually $9-10 at least after adding shipping. Are there some retail stores you'd recommend?

                          Ok, maybe I'll try cold smoke-->hot smoke (with lemon, apple juice, and garlic in the bottom)-->oven the next time.

                          So are you also saying that 15 mins cold smoke + 30 mins hot smoke isn't the same as 45 minutes hot smoke, right? The back won't break or crack a little after this like it would if I had done 45 minutes hot smoke with no cold smoke before hand, right? I know you can't guarantee anything, but is this what you think?

                            1. re: nuraman00

                              Well, I'm not really familiar with wood chip prices, but I have been on Amazon shopping around for wood chips, and they have this 3 lb bag for $3.99 for example:


                              Its an add on item, which means you can only buy it if you spend the $35 to get free shipping, or you're a prime member, but you could buy books, DVDs, CDs, even a bunch of wood chips to get you to that amount.

                              Yes, 15 mins cold smoke + 30 minutes hot smoke isn't the same as 45 minutes hot smoke. The pressure cooking portion of the unit isn't engaged during cold smoking, just the charring element, so it would not be cooking the meat during that initial period, merely smoking it. (Although there is some heat generated by the charring, so you might want to start with cold meat if you're going to be cold smoking for extended periods of time.) And I suspect it wouldn't be infusing the food as intensely during cold smoking as it would during the hot smoking, because pressure cooking really seems to meld flavors, intensify them, and I'm *guessing* that some of the smoke flavor would be conveyed deeper into the meat by the pressurized steam while cooking under pressure. (For example, if you pressure cook tomatoes, like you make tomato soup, I get a flavor that I can't get any other way, or if there are chile peppers involved, the high heat of pressure cookers seems to enhance the capsaicin.


                              What is causing the back to break and the wings to fall apart is the pressure cooking part of the equation, the hot smoking phase. The pressure cooker will denature (soften) the proteins in the meat, and it also breaks down connective tissue very quickly as well, that's why the wings and the carcass start coming apart, the pressure cooking has converted some of those connective tissues into collagen (you may notice that the cooking liquid in the bottom of the pot tends to thicken up like jello if left sitting around for a while).

                              So figuring out the respective lengths of time for cold and then hot smoking is a matter of reducing the hot smoking to the point where the chicken will remain intact, but lengthening the cold smoking period so you get the intensity of flavor that you wish.

                              I believe someone (perhaps it was you?) on this thread said the chicken legs had a better taste than the rest of the chicken, and I'm wondering if perhaps because the legs (dark meat) have a different composition than the breasts (white meat) - they have more fat, more connective tissue, and they're different kinds of muscles, whether the smoke is impacting them differently. Of course it could also be that the legs were in closer proximity to the charring cup, and therefore got more of the smoke condensing on the outside of the legs.

                              I'd have to experiment with that. I haven't tried chicken yet. All I've done so far is smoked hot dogs, smoked corn on the cob, cold smoked steak that I then pan sauteed, I tried beef back ribs the other night. I'll be trying smoked pork sausage for a pizza tomorrow, and I planned on trying chicken thighs in the next couple of days for some chicken and wild rice soup.

                              1. re: ePressureCooker

                                Yeah, I saw that Amazon link for the apple wood chips, but didn't want to spend up to $35.

                                I do buy from Amazon frequently, but 1/2 the time it's from 3rd party sellers, as they're a little cheaper, even after shipping.

                                I'll try the hardware store suggestion.

                                Hmm, Hope Depot has Weber Firespice Apple Wood Chips in a 3lb. bag and Char-Broil 5 lb. bag.

                                I guess I'll try them.

                              2. re: nuraman00

                                any chance of an apple orchard nearby? they will sell trimmings

                                1. re: nuraman00

                                  I cold smoked 2 chicken breast, marinated in garlic, oil,balsamic vinager for 3days.cold smoker 10 mins then 5 minutes adding more apple chips and orange peel.Then put over a hot gas grill charred both sides then indirect slow cooked...quite tastey.
                                  I tried same deal with pressure cooking smoke, dry and too smokey clung on the seasoning.I get my apple wood cheap at lowes

                        2. re: exvaxman

                          I tried cold smoking some cheese. I cut mozzarella into slices, and put it on the rack.

                          I used 4 wood chips.

                          I set it to cold smoke, and set it to 20 minutes.

                          What a disaster. The cheese melted into the pot.

                          And there isn't much of a smoky taste either.

                          1. re: nuraman00

                            BTW, you'll notice the charring lid stuck to the bottom of the bottom wire rack.

                            This happened when I smoked the whole chicken too.

                            1. re: nuraman00

                              On second thought, there actually is a good smoke flavor to those clumps that I saved, that were stuck to the rack.

                              For some reason I just couldn't taste it at the time.

                              I wonder if refrigerating it helps bring it out more. I hope that's not the case with everything I make in this.

                              1. re: nuraman00

                                Maybe you did this, but the cheese has to be very cold when it goes in. I put mine on the top shelf of my fridge, so it gets nearly frozen. I've had pretty good results with mine. My problem with the thing is that I always use way more wood chips than I need.

                                1. re: Ninevah

                                  How long did you smoke it for? What type of wood chips did you use?

                                  The cheese had been in the fridge for a few hours, but not longer than that. But it was on the top shelf.

                                  Also, did you slice it before or after? And what type of cheese did you smoke?

                                  From eating the clumps that I saved, I agree I used too many wood chips. 4 was too many.

                                  And does the charring lid get stuck to the bottom rack after smoking? It's done it both times I used the smoker.

                                  1. re: nuraman00

                                    I've left the cheese in the fridge for a couple days, and smoked the whole block (8 oz). I think about 10 minutes was what I set it for. I use a pinch of chips, but they're finely shredded, basically just cover the bottom. I've never had a problem with my lid sticking to the rack, but I don't have the Emson brand. Mine was bought a few years ago on QVC when the smoker was a lot less easy to get. Not sure what the brand name is, but I'm sure it's the same model.

                                    1. re: Ninevah


                                      What type of shredded wood chips? Hickory?

                                      Ok, I'll try my unopened mozzarella in the whole ball form, for 10 mins. I'll try 2 wood chips next time.

                                      Can you post about other recipes you've made, and how they turned out, whether good or bad?

                                      Also, do you spray the rack with anything so food doesn't get very stuck on it? It wasn't a problem when I made the whole chicken, but when I smoked the cheese, it did get stuck pretty good. I had to soak it in a water and baking soda solution overnight to get the residue off.

                                      1. re: nuraman00

                                        I didn't have that problem. However, might I suggest what I did with my cameron smoker in the house. use Pam spray on a small aluminum pan. Cut up the cheese into cubes, put into the pan and then into the smoker. You will melt the cheese into a form, put the form covered with foil into the fridge for a while after smoking. You can then dump the whole formed cheese out onto a plate and serve that way.

                                        1. re: exvaxman

                                          I will see if I can buy a small aluminum pan, that will fit in the smoker. And I'll try using that instead of the racks.

                                          It probably has to be a very small pan though, to fit next to the heading rod. Maybe 1" by 1" or so?

                                          1. re: nuraman00

                                            There are some readily available small pie plates that are only 2 to three inches across. Failing to find those, get a small pecan single serving sized pie (or equiv) from a gas station or walmart. Line it with foil so that the form will be reuseable.
                                            A small corning dish works as well. Just spray with pam first.

                                            Come to think about it, three custard cups should fit in the top rack.

                                        2. re: nuraman00

                                          Ok, I smoked two balls of mozzarella last night.

                                          This was much better. I only did it for 10 minutes this time, instead of 20. And, I used a glass dish in the smoker. So the cleanup was much better, it didn't get all over the rack and bottom of the inner cooking pot.

                                          And, I could also taste the flavor right away.

                                          However, one observation. Last month, during Thanksgiving, I had someone else's smoked turkey, made in an outdoor smoker. That smoked food had a more complex smokey flavor, than anything I've made using this pressure smoker. That turkey felt like it had a strong smokey part, and also a nice light smokey aftertaste.

                                          While the cheeses or whole chicken that I've made using this pressure smoker, have a strong blast, and that's about it. And it's still a little different in other ways too.

                                          Do others have that same perception? Or maybe I just haven't made the right food yet, or done it the right way. As I've mentioned, I've only made 3 different things using this pressure smoker (whole chicken, cheese, pork), so I'm still learning.

                                          1. re: nuraman00

                                            I used alderwood on the cheese it has a nice neutral flavor so you just get smoke.

                                2. re: nuraman00

                                  I did do a cold smoke on some cheddar & farmers cheeses... a couple of pieces melted a bit right over the fire..but it did turn out pretty good..was a lot better the next day. I made some grilled cheese and also mac & cheese using it.. was pretty wonderful. Think next time I will have the cheese in the freezer for 30-45 min b4 smoking

                                  1. re: KCLADI

                                    Somehow I didn't see this pic earlier.

                                    Thanks for posting it.

                              2. Oh - another one. A friend loves her garlic baker. I get garlic, cut the tops off and lay them top down on the racks. She loves the added smoke flavor. However, this is more like a three hour process to get the smoke flavor throughout the garlic.

                                A friend also does filled jalapeño slices on his grill. I know when he has a special date or trying to out do other guys because he will bring over prepared jalapeños for me to cold smoke before grilling them.

                                1. Among other things I wanted to use the smoker for were some vegetables, and a baked potato. I know the Emson booklet has recipes for those, but was wondering if anyone had actual experience in them.

                                  For the vegetables, what vegetables would you recommend? (No tomatoes for me). The booklet had an onion, but if there was something else that didn't require too much work, I would try that too.

                                  9 Replies
                                  1. re: nuraman00

                                    I mentioned garlic above. I have also done asparagus, corn on the cob and brussel sprouts.

                                    1. re: nuraman00

                                      In my experience (with a Weber charcoal smoker -- I'm new to the Emson, and was checking this post for more info), smoked eggplant makes absolutely the best baba ganoush. I usually use Japanese eggplants, the long, skinny ones, which would fit better in the little Emson than the big Italian ones. Wash, cut off the stem and blossom ends, cut them crosswise into lengths that will fit in the Emson, and hot smoke them. When cool, place them in a plastic bag overnight, or at least a while, in the fridge. They will soften and produce a bit of liquid. Dump the contents of the bag into a food processor (I don't peel mine), and add the usual lemon juice, tahini, garlic, cumin, Tabasco, and maybe some yogurt, for a lighter version. With the Emson, you might add a little water from the smoker bottom to thin it, if necessary, and add to the smokiness.

                                      1. re: nancyfc

                                        Interesting. I wouldn't have thought of eggplant in the pressure smoker, but that's very creative.

                                        I wonder how the change in pH from the smoke may affect (or if it does) the general bitterness level of eggplant. Are the Japanese ones generally less acrid than the Italian eggplants?

                                        1. re: ePressureCooker

                                          Absolutely. I have never had a problem with bitterness with Japanese eggplants (nor have I ever bothered to salt them before cooking). It it worth seeking out an Asian market, since regular groceries often don't carry them. Some info on the web implies immature eggplants may be bitter, but I often buy a basket of tiny (no more than 6" long and 1" in diameter, but totally purple) Japanese eggplants at the farmers' market, and they've always been great.

                                          I don't think a pH change due to smoke has anything to do with it. Eggplants are nightshades, and like potatoes which have turned green from exposure to the sun, plants in that family may produce bitter alkaloids.

                                          1. re: nancyfc

                                            No, that's true, I was thinking more in terms of whether the change in pH or the smoke flavoring would "mask" the tongue's ability to detect the bitter flavor - much like salt does - rather than actually removing the bitter flavor.


                                            But now that I think of it, if solanine is indeed the cause of the bitterness in eggplant, it breaks down at high temperatures (170 degrees) and since you hot smoked the eggplant, the temperatures would have easily exceeded those temperatures.

                                            1. re: ePressureCooker

                                              I have read that solanine does not break down with heat (and can personally attest that a big pot of ratatouille I made as a beginning cook had to be thrown out because it was inedibly bitter, despite having salted the eggplant), but it does dissolve in the water or fat in which a vegetable is cooked. If a green potato is boiled or fried, draining the cooking liquid containing the dissolved alkaloid should remove the bitterness. Eggplant, however, is virtually never boiled, and when fried, absorbs oil like a sponge.

                                              1. re: nancyfc

                                                Hmmm...you don't happen to remember where you read that, did you? I got the 170 degree info from Wise Geek and I may have to revise a page on my blog...Thanks, if you happen to remember.

                                                1. re: ePressureCooker

                                                  I think I first saw it at http://www.savorsa.com/2011/07/ask-a-... Now that I have looked into it a little more, I see that your 170 degree figure is from research (for instance http://www.cabdirect.org/abstracts/19...) which is in the Celsius scale, converting to about 338 degrees Fahrenheit. Cooking methods like that for my stove-top ratatouille would produce temperatures around boiling point of water while there was still liquid in the pot, considerably below 338 degrees. I doubt that even roasting in a very hot oven or on a grill would raise the average internal temperature of an eggplant anywhere near 338 degrees before it was incinerated, so I guess one can safely say that cooking will not have the effect of eliminating bitterness.

                                                  1. re: nancyfc

                                                    Wow. Thanks. I went back and checked my source and apparently they must have read the numbers in that study wrong and changed 170 degrees C into 170 degrees F. Last time I trust WiseGeek.

                                                    You're right boiling wouldn't reach the applicable temperatures, a pressure cooker maxes out at 250 degrees, the highest temperatures reached in cooking would be on a grill or by frying, most likely, and then it obviously would have much higher temperatures on the exterior surface and most likely nothing near that in the interior. But if the eggplant is anything like potatoes, On Food and Cooking says the majority of the solanine is concentrated in the top 1/16th of an inch under the potato skins.

                                                    So maybe with the right cooking method, and assuming that solanine is the cause of the bitterness, and that its concentrated under the skin's surface as it is with the potatoes, there could be some impact.

                                    2. I see they offer a 5 qt. and a 7 qt. pressure smoker. What size do you have? Are you pleased?
                                      This sounds very intriguing!

                                      7 Replies
                                      1. re: meatn3

                                        I have the 5QT. I only saw the 7 QT for $300, and it was only at one online store. I got the 5 QT for $175. It was too much of a price jump, for me, for a somewhat obscure product that I couldn't even see for myself in a retail store.

                                        I've only used it twice, and have had some mixed results. I think there's a learning curve on this. I plan to use it again this weekend.

                                        1. re: nuraman00


                                          I found the 5 qt for 149.99. The price does seem to vary. I'm very tempted!

                                          1. re: meatn3

                                            Where did you find it for $149? Just curious, so I know where to look for things in the future.

                                            I plan to make pulled pork within a few days, like how exvaxman has suggested, so maybe that will influence you (if it comes out good).

                                            1. re: nuraman00

                                              It's a limited time offer on Living Social - just 4 more days. It showed up when I was searching for reviews.

                                              Looking forward to hearing about the pork!

                                              1. re: meatn3

                                                Another thought for the pulled pork. Walmart has had smithfield pork roasts that have been marinated on special for months now in my area. $6 for a decent sized roast. Just get one of those and split into halves and put into the smoker for 90 minutes- it is almost fool proof for a first attempt. After it comes out, mix with a bottle(s) of BBQ sauce from the shelf. I did this with three of the roasts (1.5 in the emson each time, 90 minutes each, three hours total) to make about 40 large sandwiches and just plain scoops for a scout lunch this past weekend. I should have done one more load. $20 total, roughly $.50/sandwich.
                                                I picked up a few cheap beef shoulder cuts, cut into large chunks, put into a large container with a couple of bottles of cheap italian dressing from the dollar store (stirred it up a couple of times, one day in the fridge). then did the pieces in the emson (three loads) to give the scouts a "pot roast" dinner main course. I am so getting the larger model for home and service campouts.

                                                1. re: exvaxman

                                                  Thanks. I went to Walmart.com and found the Smithfield Boneless Sirloin Pork Roast, 1.92 lb item.

                                                  I searched for it, but they didn't carry it within 50 miles of my zip code.

                                                  I don't think this one was marinated though?


                                                  I then tried searching for these two, which I think are marinated:



                                                  They weren't within 50 miles either.

                                                  Sounded like a good idea though.

                                                2. re: meatn3

                                                  The pork turned out pretty good. I'm not sure how much of it was a combination of the marinade, and how much of it was smoke, but whatever ratio it was in, I liked it. For the first time, I didn't have to wait until the next day to really taste the smoky flavor.

                                                  I set it to 90 minutes as was recommended, and I put 7 wood chips.

                                                  It was also tender.

                                                  I'm going to have to start putting aluminum foil on the racks, it was hard to clean this time.

                                                  Also, a part of one piece of the pork got stuck to the lid. So this time, the charring lid getting stuck to the rack also cost me a portion of the pork. When I pulled the pork off, some of it remained stuck to the charring lid.

                                        2. Here's a link to the manual in case anyone else is intrigued with this machine:


                                          1. Ok, this looks very interesting, but I already have the Cuisinart Electric Pressure Cooker. Can anyone come up with a solution to use my current pressure cooker as a smoker?

                                            1 Reply
                                            1. re: lehickey

                                              Sorry, no. When did you get your Cuisinart Electric Pressure Cooker, and approximately how much was it?

                                              I ask because maybe you can convince yourself it's time for an upgrade.

                                              Or we could help, haha.

                                            2. I just got this -- my "official" 2012 Yule gift. Made THE BEST guanciale from a heritage Berkshire hog I have ever tasted. If the Hog is King, then this incredible kitchen appliance is THE Queen of my kitchen! Try the Jim Beam or Jack Daniels' smoking chips!! Nom! Nom!!

                                              32 Replies
                                              1. re: Borderbumble

                                                I think I saw your recipe for guanciale on the Amazon.com comments message board. Can you confirm if this is yours, and if so, would you mind reposting there (so others can see it)?


                                                Also, if this is your recipe, I have a few additional questions.

                                                * You said it was enough recipe to cure 30-40lbs. of meat. Can you scale it down, to say 3-6 lbs., and post what the differences are?

                                                * Instead of "parts", can repost using cups, tablespoons, or ounces?

                                                Also, how much is "2 parts brown sugar"?

                                                * I have Cost Plus Smoked Paprika, which I will most likely use.

                                                But I was browsing for Penzey's, since you mentioned it.

                                                I don't see the Spanish smoked paprika on their website?


                                                * Again, since you mentioned them specifically, where did you get Jack Daniels or Jim Beam smoking wood chips?

                                                Here's a listing on Amazon, but it would be $20 for 2 lbs.


                                                Do you know where I can get it for $5-10?

                                                * How long did you smoke it for?

                                                * Do you have a dinner suggestion on what to eat it with? But you also said one could eat it my itself, which is fine by me too.

                                                Thanks again!

                                                1. re: nuraman00

                                                  Also, I've never bought raw hog jowl before, so can you give me a detailed description or a pic of what I should be looking for, in the meat department, when I buy it?

                                                  Will it just say "hog jowl"?

                                                  1. re: nuraman00

                                                    All right -- here's the recipe again for the guanciale.

                                                    I call it guanciale because this Italian name for cured hog cheeks is sooo cool!! But here's the recipe:

                                                    The entire 16-ounce bottle of the McCormick's Grill Mates Maple Smokehouse Rub. Call this 2 parts.
                                                    2 parts brown sugar, lightly packed
                                                    1 part kosher salt
                                                    1 part smoked Spanish paprika powder -- Penzey's product is the best. The rest seem to have this metallic tang that does not make the final product taste good.
                                                    5 teaspoons pink salt #1
                                                    Jack Daniels or Jim Beam smoking chips.

                                                    Mix thoroughly, making sure that the brown sugar does not have any lumps. This should be enough to cure thirty to forty pounds of meat. Store in an air-tight jar in a dark place.

                                                    Dump some of the curing rub into a very large stainess steel bowl... about 2 cups' worth. Rinse hog jowl pieces and pat dry with paper towel. Now dredge each piece into the cure rub, rubbing and massaging it down. Shake excess off. Place up to four pieces into a freezing Ziplock bag, place in the refrigerator, place weight on top of it. (I used two gallons of milk.) Every twelve hours, squeeze bag to massage the meat, then place back into the refrigerator and weight it down. After seventy-hours minimum, take a look at each piece and see how dense the meats have become. At this time you can cold-smoke, hot-smoke, grill, or braise the guanciale. Or, if you're lazy like me, slice into thick slices and pan-fry until at the desired state of doneness. Drain. (Save the fat for other projects, including guanciale confit!) EAT!!!!!!

                                                    When I smoked this, I used bourbon-flavored chips (Jack Daniels or Jim Beam). This made the difference!! I have also thrown in a few woody sprigs of rosemary to enhance the smoking flavors.

                                                    To answer the question: "What did I eat it with?" I originally made myself Eggs Benedict because this is one of my all-time favorite breakfast-comfort food, but when I tasted the guanciale as I was quickly pan-frying it, I just put it as a side. This is great with and without "dinner companions". You can use it in any recipe in which a somewhat sweet bacon would go well with. But I just eat it straight. Maybe with a really good bloody mary that has a dab of bacon jam in it...

                                                    But this is my favorite breakfast I've used the guanciale with:

                                                    Potato pancakes seasoned with shallots and chives (King Arthur Flour for pancake mix!)
                                                    Poached eggs
                                                    Hollandaise Sauce OR sausage gravy or browned butter and all-natural sour cream

                                                    Guanciale, of course, is cured "hog jowls", but the more accepted term is "hog cheeks". This is a well-marbled, small (we are talking about hogs, right??) muscle that may weigh anywheres from eight to sixteen ounces. You would have to go to an Italian grocers with a great butcher department... Or if you do live near a grocers with a great meat department, you could ask the butchers there what it would take to get hog cheeks.

                                                    I got mine online at: http://store.heritagefoodsusa.com/por...

                                                    I'm from farming stock -- milk, beef, and pork -- and I know how important a well-fed, free-ranged hog is. And the breed of the hog does make a difference. I only get Bershire, a wonderful "heirloom" hog.

                                                    From wikipedia:

                                                    Berkshire pigs are said to be "Britain's oldest pig breed", originally bred around the market-towns of Faringdon and Wantage, in the Vale of the White Horse in the English county of Berkshire. Although due to a change of county boundaries in 1974 the area is now in Oxfordshire. The pigs are believed to have become popular in other parts of England after being discovered by Cromwell's troops while they were stationed at Reading during the English Civil War. Today's animals descend from the herd maintained by the British monarchs since the early 18th century.

                                                    Berkshires are early-maturing pigs well covered with short black hair, often with white hair on their legs, faces, and tips of the tails. The snouts are dished and are of medium length. The ears are fairly large and are erect or slightly leaned forward. They have fine wrinkle-free necks and well-sloped shoulder blades. They have short, straight legs and a straight underline belly.

                                                    Berkshire pork, prized for juiciness, flavour and tenderness, is pink-hued and heavily marbled. Its high fat content makes it suitable for long cooking and high-temperature cooking.

                                                    Heritage Foods USA sells Berkshire pork at relatively decent prices -- decent for Alaska. And I can say that I've never had St. Louis ribs better than these!! (I "braised" them in a bbq sauce at 200 degrees F for seven hours! Incredibly tender and very juicy!) I bought the hog cheeks here as well as six pounds of St. Louis ribs AND two ten-pound slabs of skin-on pork belly. (Just around $8 a pound!


                                                    Now let's answer the rest of your questions:

                                                    1) Can this recipe be scaled down? NO, and here's the reason why. There is a minimal amount of pink salt that is required to prevent the growth of killer bacteria. 5 teaspoons is the least amount required for 0-35/40 pounds of meat. This way, you won't under-cure. This rub, as long as it is stored in a cool, dark place, has a serious life expectancy of two years.

                                                    2) When it comes to measuring, weights and parts are far more accurate than tablespoons, cups, etc. and with better replication of the recipe Here's what I did:

                                                    I dumped the bottle of McCormick's Grill Mates into a bowl in which I would be making my curing rub. I then cut off the top of the plastic bottle and turned that into my measuring cup. The entire McCormick's Grill Mates bottle is 2 parts.

                                                    3) Refer to the above. Two parts brown sugar can be measured by filling the Grill Mate's plastic jar to the top, semi-packed.

                                                    4) If you wish, you could use the Costco's smoked paprika. But I have been a fan of Penzey's for years, and the difference in quality of their products are amazing. You could buy a bottle of garlic powder from Costco's and smell garlic. You could buy garlic powder from Penzey's and smell GARLIC!!!!!!!! As to where is the smoked paprika hidden on the Penzey's website? Don't check out paprika. Go to "smoked Spanish paprika." *shrug* I don't know why, but at least I know where to go.

                                                    5) I googled Jack Daniels wood chips and found them at Sears.com for $5.99.

                                                    6) I smoked it for... Damn! I cannot remember! I smoked it for a few hours... Check out the instructions. And remember -- you can always sample.

                                                    As for a suggested menu... Tell you what! I absolutely love a meal of appetizers with friends. Some call it tapas. I LOVE pupu platters!!! And I do have a few of my own. (My sister-by-a-different-mister and I do NOT share our food, especially a pupu platter!) I would skewer this and reheat it over the mini hibachi. The flavors on a pupu platter are aggressive enough to make the guanciale feel right at home.

                                                    You can do a wonderful pasta carbonara, but remember!!! No cream!!

                                                    My favorite non-party meal when I'm all by myself -- RAMEN!!!!!!!! With hard-boiled eggs or soft-boiled eggs, green onions, mung bean sprouts, fresh cilantro, mushrooms, and maybe bamboo shoots.

                                                    I hope the above works.

                                                    Yes, I am Borderbumble.

                                                    I think I'll try a kalbi marinade next time on the pork belly...

                                                    1. re: Borderbumble


                                                      * I found the Penzy's smoked spanish paprika this time.

                                                      * Thanks for the tip about getting Berkshire pork. I didn't know any of that before.

                                                      * This is the one you get, right?


                                                      * Thanks for the tip about how you measured parts, too.

                                                      * Thanks again for finding the Jack Daniels wood chips on Sears.com

                                                      * Ok, so because the rub can last up to 2 years, you use what is necessary for the amount of meat you're going to cook, and store the rest of the rub for later.

                                                      Some of this will be new for me but I will try this at some point, in a few weeks or months.

                                                      1. re: nuraman00

                                                        I finally got my Emson delivered today and so excited to see this info.

                                                        Borderbumble I can't wait to try the hog jowl recipe. My parents were farmers before migrating and growing up hog jowl was the occasional indulgence. As an adult I've only used a few times it to season greens, beans, etc. I have a great local grocer who sells jowl and it will be in my cart this weekend.

                                                        Also, I have to co-sign on Penzey spices. I've used Penzey's religiously for about 3 yrs now. I learned about it from my chef cousin. After trying their spices it will be hard to go back to regular store bought. However, I have found a smoked paprika better than Penzey's (hard to believe I know). La Chinata is the brand and can often be found in European grocers and you can also find it on Amazon http://www.amazon.com/La-Chinata-Smok... . Absolutely superb. I got my cousin chef to switch to it from the Penzey's brand. Also great spices can be found from The Spice House. The owners are cousins of Penzeys owners and they have fewer locations (around Chicagoland and lower WI) but you can order online http://www.thespicehouse.com/spices/ I enjoy both spice merchants but I think The Spice House has some great unique international blends , hard to find spices, and if you enjoy the diversity of a big city like Chicago they have blends for many neighborhoods/ethnicities like Bronzeville Rib Rub to reflect the southern traditions and jazz influence, Bridgeport for Irish heritage or Ukrainian village, etc. They also have great unique items like freeze dried sweet corn (delish on salads) and curing salt. Best of all, in store, you can get as much or as little as you want of most spices. Definitely worth a visit in person or online.

                                                        Oh one other bonus, when I was in The Spice House last week I picked small canisters of smoking chips for 2.99 each. They have a great variety - I got pecan, apple and cherry in anticipation of my smoker arriving.

                                                        Thanks for the tips. I had already jerk chicken thighs marinating for tonight so I can't wait to see how it turns out.

                                                        1. re: cookingmal


                                                          Can you post some of the recipes you've made (as well as any pertinent instructions with relation to the Emson smoker), as well as reviews of how they turned out? And any pics, if possible?

                                                          1. re: nuraman00

                                                            Hey nuraman00,

                                                            I've done quite a few great recipes with the Emson. Sorry no pics though. But here are some tips I've learned that work better than exact recipes:

                                                            -- Try using smoked potatoes for potato salad. I'm not a big potato salad fan but did this for my Dad. One word -- FANTASTIC. Instead of dicing ahead of time, put the potatoes whole in the smoker and when done mash them for the salad. You can trade off time dicing the potatoes and use on something else while the smoker is doing its thing.

                                                            -- When smoking chicken wings or smaller pieces, I suggest smoking for half of the time then completing in the oven. This helps to keep meat from falling apart and not being too smokey.

                                                            -- Make your own flavored chips. Take some regular hickory or mesquite chips and soak them in your favorite liquid for 30-60 min then take them out and lay on paper towels to dry then store in labelled zip bags. I have sangria, bourbon, brandy, red wine and apple juice all on standby for any recipe. Then just choose which is appropriate for your recipe or go with the standard hickory or mesquite.

                                                            -- Single biggest tip: If you want a more intense flavor (not necessarily smoke but flavor) don't use water (1/2 cup in the bottom) but use juice, 50/50 marinade and water or 50/50 wine and water. I use orange, lemon or apple juice/cider for whole chicken or turkey breast. DELISH. Also try apple juice with ribs. INCREDIBLE.

                                                            1. re: cookingmal

                                                              Funny that you mention potatoes. I was going to post on this in a day or two, but for the past few days, I've been eating smoked baked potatoes. The smoke flavor is subtle, but makes it a little better.

                                                              However, after smoking an hour, I finish the potatoes in the oven for 10 minutes, so the skin is crispier. I also put some cheese on them before finishing them in the oven.

                                                              Thanks for the tip on adding more flavor! I used 1/2 cup water on the bottom because that's what the booklet said.

                                                              I will try one of those liquids you mentioned for a whole chicken. What would you recommend, and is 1/2 a cup good?

                                                              How exactly does the liquid help enhance the flavor? Just curious.

                                                              (BTW, is it possible to "follow" topics, so that I get an email when there's a new reply?)

                                                              Thanks for the tips on flavored wood chips too.

                                                              I think your idea of finishing smaller meat in the oven is a good idea, I'll have to try that. One thing I don't like is that the pressure smoker produces a soggy texture. Finishing in the oven would produce a crispier texture. You can see my smoked chicken breasts below, on Mar 16, 2013 04:42 AM.

                                                              So let's say I want to smoke some chicken breasts again. The booklet recommends 30 minutes. Would you say I smoke them for 20 minutes, then finish in the oven @ 400 degrees for 20 minutes? I like the smokey texture, but as you mentioned, the meat falls apart because it can get a bit soggy, so I want to find a compromise.

                                                              Do you have any good recipes for smoked vegetables? What would be some good ones to use?

                                                              Please keep posting things. I'm sort of running out of things to try with this. Usually when I cook (not just with the smoker, but in general), I like to make a large portion of food, something that can last for 3-5 days. But unless I'm smoking a whole chicken, most other things will only last 2-3 days at best. So I'm reluctant to try it.

                                                              I know I said I'd try the hog jowl earlier. I want to try it, but also want to find a more affordable way to buy hog jowl. So that's a holdup right now. With a minimum of 5lbs. to buy, and it costing $100 pre-shipping, that's just too much.


                                                              1. re: nuraman00


                                                                Mmmmm, the potatoes sound soo good. I'll have to try it. Did you slice them ahead of time or put them in whole?

                                                                As far as the liquid for the whole chicken, it really relies on your taste. In an earlier post you mentioned brining the bird first which is always good, but since it's going into the smoker/pressure cooker I would do more of a dry rub first. I say that because brining is meant to help the meat retain moisture but the pressure cooker infuses moisture. So if you brine and put it in the pressure cooker it has a possibility of getting to mushy in parts. But its really up to what your taste buds are craving -- orange, apple, lemon, garlic, etc. My next experiment will be using beer as the liquid and maybe I can simulate my beer can chicken from the grill.

                                                                The water used in the smoker is really for the pressure cooker to infuse moisture into the food. So if you use a different liquid, you still get the moisture but then the added flavor infused as well as the pressure cooker does its job. For example, I used apple juice and a couple cloves of garlic in the bottom for a pork tenderloin. Every morsel of the tenderloin has a subtle apple and garlic flavor.

                                                                Generally, when I want to finish in the oven, I go 50-60% of the suggested time. Enough so that whatever it is has the smoke flavor but will not fall apart when I take it out.

                                                                The hog jowl the other chowhound suggested at heritage is top notch and expensive. However you can find cheaper hog jowl -- along with everything else it seems -- at ethnic grocers! Try an african-american, polish or mexican grocer. Some larger chains sell as well -- I've found them in Ultra, Fairplay/Centrella and some Kroger brand stores. While it will be labeled "hog jowl" if you ask a worker they may not know what you're talking about (especially at a chain). Just ask where is the salt pork and then look in that same area for the hog jowl. They will be in smaller portions because they are often used to season. If you have a great Polish or eastern European grocer or butcher shop in your area, they probably have it where you can buy by the pound like deli meat. If you find one, it is worth the trip -- not only for the jowl but all the other tasty morsels you will find, including incredible sausages.

                                                                Here are some ideas you can try:
                                                                -- Use marinades or make your own and keep sealed in the fridge. I usually make my own to cut down on sugar and salt.
                                                                -- Keep lemons, limes and oranges on hand. Juice then and/or slice them and add to the bottom of the smoker.
                                                                -- Only veggies I've tried in the smoker have been potatoes and onions. I want to try large carrots or parsnips then use them in a mixed veggie dish. I also thought maybe a whole head of cauliflower. I sometimes use cauliflower and parsnips with mashed potatoes to cut down on starch and carbs. I love using a roasted/charred cauliflower for this recipe so the smoked may be good too.
                                                                -- Try pork tenderloins and turkey breasts with different rubs and marinades.

                                                            2. re: nuraman00

                                                              I made Salmon and followed the direction in the small cookbook that comes with, I used tiny chips so I filled it full of the chips and it was quite tasty

                                                            3. re: cookingmal

                                                              I've seen some stories carry spices by The Spice House. I'll pay attention to see if they have smoked paprika next time.

                                                              Buying one spice online from Amazon or The Spice House ends up costing $11-$12 after shipping.

                                                              1. re: nuraman00


                                                                Where do you live? If in/near a major city you may be able to find smoked paprika locally if you scout out the right grocer.

                                                                I've also seen Spice House at some other stores. The folks there are really nice and helpful. I bet you if you call them and ask if they supply any stores in their area they will definitely tell you. Or send them an email. I've emailed them once about something obscure and they got back to me quickly.

                                                                Also try a local Spanish (Spain), Argentinian or even Italian grocer and see if they have it. Ask for pimenton though or print out a pic of La Chinata and take with you to show them. Especially if you find a truly "authentic" cultural grocer -- the person helping you may only speak their native tongue.

                                                                One way I tracked down my favorite chimichurri was to ask the restaurant where I had it if they made it there or got it locally. It is a very highly rated restaurant/steakhouse in Chicago so I just new they made it there and maybe I could convince the chef for the recipe. Guess what, they bought it locally at a little (about 500 sq. ft.) Argentinian grocer.on the other side of town. It was a store that I probably NEVER would have gone in. It was also next door a another favorite restaurant. This little grocer supplies authentic chimichurri to several top Chicago restaurants! Truly the best chimichurri for day after Christmas potluck - better than anything I've ever made.

                                                                Moral of the story - find a local Spanish restaurant with a smoked paprika dish and ask where you can find the best smoked paprika in your area.

                                                                1. re: cookingmal

                                                                  For now, I've been getting the Cost Plus smoked paprika.


                                                                  I like it, but am curious about other brands, so I'd want to compare. I'm not too big on paprika, but I use it as one of the ingredients in a rub when I make a whole chicken.

                                                                  Ok, I just sent the Spice House an email asking them where I can find smoked paprika. I live in the Bay Area in California.

                                                                  Yes, there are some local ethnic grocers which may carry it. I will try to call them if I don't get a good email response.

                                                                  Nice story about the Spanish restaurant too.

                                                                  1. re: nuraman00

                                                                    Another thing I've noticed is that most of the times when I use the Emson smoker, I don't taste much smokiness in the foods that same day. It's always a lot more noticeable for foods I eat the next day.

                                                                    1. re: nuraman00

                                                                      Yes the smokiness gets more prominent with time. But you will see if you try the juices, 50/50 wine or marinade there will be a more pronounced flavor right away -- not necessarily smokiness but flavor.

                                                                      Also on your other question regarding alerts. I think you can follow a topic and get an email with a new response. I get responses via email instead of checking chowhound site. Not sure how I did it at my initial setup but check your profile.

                                                                      1. re: cookingmal

                                                                        Ok, I think I found the option in my profile to get alerts. We'll see if it works. :)

                                                                        I would have responded to your OP from April had I known there was an update in this thread.

                                                                        * I also got an email back from the Spice House, they said they only have shops in the midwest. I must be thinking of a different spice manufacturer that has the name "Spice" in their name.

                                                                        Ok, I just looked in my cabinet, I was thinking of "Spice Islands". Haha.

                                                                        I will see if I can find La Chinata smoked paprika at a Mexican or Eastern European grocery store. If not, I think the one I have from Cost Plus World Market is ok.

                                                                        * Smoked baked potatoes: I put them whole. I only sliced them in half prior to finishing them in the oven for 10 minutes. The Emson booklet says that 4 potatoes can fit in the smoker, but I find two is about all I can fit, one on the bottom rack, one on the top rack.

                                                                        * Hog jowl: I will try to find them at a Mexican grocery store. There are some Eastern European grocery stores nearby, but they're more about snacks or breakfast items, and a little bit of meat. They're not like a deli or butcher shop, so I doubt I'd find hog jowl there.

                                                                        * Cauliflower: I'm not that big of a cauliflower fan. However, smoking one sounds like a good idea, and worth trying.

                                                                        How did the smoked onion turn out?

                                                                        * Whole chicken: After brining it, I would put on a dry rub. Then I would put it in the smoker. (I've only done this once). The other times when I make a whole chicken, I do the same steps, except I roast it on a vertical roaster in the oven. You can read more about it here:


                                                                        Scroll down to Apr 10, 2012 01:10 AM

                                                                        If you read the OP in THIS thread, you'll see I mentioned that the rub flavor didn't come through when I used the Emson.

                                                                        Thanks for the explanation about what the liquid in the Emson does.

                                                                        I would still brine my whole chicken beforehand, even if I was planning on using liquid in the smoker. I understand both brining and using liquid in the smoker infuse the chicken with moisture, but I've just liked how the chicken turned out when I've brined it in the past (especially when roasting it in the oven), so I want to keep doing that. But, you have me intrigued with your suggestion to apple juice and garlic in the bottom of the Emson.

                                                                        Do you think apple cider vinegar and garlic would work instead of apple juice? And is 1/2 a cup a good amount? I'm not sure how well an apple flavor goes with chicken, but I just want to try it. Also, instead of smoking a whole chicken for 70 minutes, would you say 35 minutes in the smoker, then 35 minutes in the oven? When I made the OP in THIS thread, I had tried to remove the chicken after 50 minutes in the smoker, to finish it in the oven, to get the crispy skin. But when I tried taking the chicken out, it broke in half along the backbone, very easily. I guess it got too moist in the smoker?

                                                                        Anyways, your talk about flavored liquid in the bottom of smokers, and cauliflower, has me wanting to try some new things, so thanks.

                                                                        1. re: nuraman00

                                                                          I'm going to try your brining then roasting chicken recipe within the next week. I'll let you know how it turns out.

                                                                          Actually, I HATE cauliflower except when roasted. I actually found this out through error and necessity. I unexpectedly had some guests call and say they were coming over. I had little $$. I remember my cousin who is a chef try to convince me that cauliflower roasted is good. A whole head was on sale for 99cents so I went for it and loved it roasted to where it is charred on top. Later I then smashed it and added to potatoes.

                                                                          I can usually get 4-5 big russet potatoes in the Emson (regular size). Still get great flavor in each. The other day I packed in 6 because I needed to make more than usual and didn't want to do two batches. If you notice the lid is pitched up. With that you can put the platform on the top rung and still get potatoes in there and still close the lid.

                                                                          The roasted onion was great. I used it later in a few dishes -- greens, gravy, eggs. When it gets colder I'll try it in my chicken corn chowder soup -- it should be yummy.

                                                                          I'm not sure if apple cider vinegar (ACV) would work well -- you may get more vinegar taste. Maybe add some sugar to balance it. Also a good ACV with the "mother" would be better and it will still stay potent when mixed with water. Interesting though. I guess same concept as wine since some wines can be a bit bitter.

                                                                          1. re: cookingmal

                                                                            You're going to use the Emson when you roast the chicken, right?

                                                                            Did you stack your Russet potatoes on top of each other? And if so, did you just use one rung (on the main platform)? Or did you use two rungs?

                                                                            What do you mean "mother", are you referring to the chicken itself? So you're saying brining it with ACV mixed into the water might work, and would be better than than ACV in the bottom of the Emson? So if I want something at the bottom of the Emson, you think apple juice would work better than ACV? I was just asking because I was smelling the ACV last night, and thinking it might work, haha.

                                                                            1. re: nuraman00

                                                                              Yeah I will smoke then roast in the oven.

                                                                              For the potatoes I stack on multiple racks - 1 layer each rack.

                                                                              For with "the mother" is the type of ACV. "The mother" is actually bits of the apple you see in the ACV. It is more pure, usually cloudy and unfiltered. It has more of an apple taste.

                                                                              I wouldn't brine with ACV because it may make it too bitter and change the consistency of the meat. But mixing it with water in the bottom of Emson maybe OK. Maybe trying it with a couple chix breasts first to see how it turns out. I'll be interested to hear.

                                                                              1. re: cookingmal

                                                                                Sorry to keep asking you about the potatoes. But doesn't the size of the potatoes prevent you from having too many racks in the Emson? The height of the potatoes, even laid sideways, is pretty big. So I found I could put the initial rack, then 1 or 2 potatoes, then only a rack on the topmost part of the base rack. The size of the potatoes prevented me from using the middle shelf.

                                                                                So that's why I only had 2 racks, and usually only one potato per rack, although if they were small enough, I could fit 2 in some cases.

                                                                                Maybe you can take a pic of your rack setup, the next time you smoke potatoes, or I'll do the same, whomever one of us smokes them next?

                                                                                1. re: nuraman00

                                                                                  Sorry I just read this and didn't take a pic- I did the potatoes on Sunday. I did got 5 medium-large, 2 large and 2 small potatoes in the smoker. I think it was 2 medium-large on the bottom, 3 medium-large and 1 small narrow on middle rack and 2 very large and a 1 small on top. On the middle rack I angled the larger ones around the outside and put the smaller in the middle.

                                                                                  Now to tell you the potatoes were marvelous!! I smoked them for 26 minutes then let them cool. I then cut them in 1" slices. I then browned about a tblspn of butter and added a little olive oil once browned. I then added some curry to the brown butter mix. After that I added some thinly sliced garlic,sweet onion and green peppers and sauteed until brown.

                                                                                  I then put the potatoes in a pan the could transfer from stove top to oven. I drizzled a tad bit of olive oil on the sliced potatoes then squeezed the juice of 2 lemons on top some more curry powder, thyme and salt to taste then lightly toss to coat. I then poured the brown butter, onion and pepper mix on top and very gently tossed.

                                                                                  I want some crispiness so I heated the mix on the stove over medium heat for 5-6 minutes, watching carefully not to burn. I then transferred the pan to a pre-heated 400 degree oven for 10-12 minutes. I then removed and added another little squeeze of lemon and a little shredded Colby jack cheese and put it back in the oven until cheese melted.


                                                                                  I also made a smoke-roasted curry lemon chicken. Just rubbed the curry under the chix skin being careful not to tear andlet it sit overnight in the fridge. It was a large bird - about 5.5lbs - that I bought for the outdoor grill. I fit into the smoker! I smoked it for 30 mins with 1/2 cup of apple juice, cut up garlic clove, thinly sliced lemon and a few apple slices in the bottom. let it rest in smoker for about 15 mins so it wouldn't fall apart too much. I carefully transferred it to an oiled hot cast iron skillet -- only lost 1 wing in the process.

                                                                                  I then drizzled a very high quality olive oil on the skin and squeezed lemon on it. I stuffed the cavity with a cinammon stick and apple pieces to compliment curry flavor. Lemon instead of apple would work well too. Add about 1/2 cup of apple juice or chic stock to pan - just enough to prevent burning and scorching.

                                                                                  I then roasted the chicken at 375 for about 45 min. Remember to cover wings and drum tips with foil so they don't overcook.

                                                                                  A great tip is to lightly drizzle some maple syrup, honey or agave across the chix and hit with just a tiny sprinkle of sea salt and put back in oven for 3-4 min. Let rest uncovered for about 7 minutes before cutting.

                                                                                  It comes out with beautifully browned and crisp skin but juicy and flavorful meat due to the rub and smoking.
                                                                                  I can't believe I was so excited that I didn't take a pic although I was very proud and invited neighbors to enjoy.

                                                                                  Thanks for the tip on the potatoes and let me
                                                                                  know if you try the chicken.

                                                                                  Let me know if you also want the gravy recipe that went with the chix.

                                                                                  1. re: cookingmal


                                                                                    * Do you, by chance have the 7Q smoker? Maybe that's how you can fit so many potatoes? Regardless, can you still take a pic the next time you smoke them? 9 potatoes? Maybe the size of the potatoes I'm using are all large.

                                                                                    These are the size I was using, except this pic is a little smaller still. And mine were pointier, and could not always be laid flat, because they were oblong and curvy.


                                                                                    Thanks for your recipe about your curry + Colby jack potatoes.

                                                                                    Also thanks for your cmoke-roasted curry lemon chicken recipe. In the past, I've just used my own dry rub blend when smoking. But yours sounds like something I'd want to try too.

                                                                                    I'm making my whole chicken right now, finishing it off in the oven. I decided to try apple cider vinegar in the bottom (1/2 cup), just to see what would happen.

                                                                                    I smoked it for 35 minutes. I then had to let it cool for 15-20 minutes, and just put it back in the oven for 40 more minutes.

                                                                                    I'll try the agave at the end when I try your curry lemon whole chicken.

                                                                                    So how much of the flavor was from the rub, and how much smoking? Could you clearly taste both? In the past, whenever I've used a rub with meat in the Emson (either pork or a whole chicken), I've usually felt that the rub flavor wouldn't come through, only the smoky flavor. I think it only came through when I did chicken breasts. But maybe because I smoked this whole chicken for less time, it will work.

                                                                                    I'll take a pic of mine when I'm done.

                                                                                    BTW I use a vertical roaster when roasting in the oven.


                                                                                    Before I bought the Emson, I had thought I could use this in the Emson. I had even called Emson to ask for their opinion on whether it would work. They seemed to think it would. But after getting the 5Q Emson, I realized that no way would the bird fit standing up in the Emson, I wouldn't be able to close the lid.

                                                                                    Also, I'm roasting a bunch of vegetables. I figured since I'm using the oven, I might as well do this too. I put it in the oven just before starting the Emson for the chicken, and the vegetables were done while I was waiting for the chicken to cool from the Emson. I roasted red potatoes, red onion, garlic, broccoli, cauliflower, garlic, mini bell peppers (red, orange, and yellow), peas, and carrots. I just went for a mix of everything. :


                                                                                    Yeah, can you post your gravy recipe? My sister told me how to use the drippings from roasting, with broth, and cornstarch, to make the gravy. But it hasn't come out right. I've only tried it twice. I think I used too much drippings (making it too concentrated and salty), but I also don't think I'm close to doing it right. I've tried hers after she and my brother in law roasted a chicken, their gravy comes out right. But maybe if I read your recipe, I could pick up some more pointers.

                                                                                    1. re: nuraman00

                                                                                      Ok, I think the chicken came out with the right balance between smokiness, and the rub with the roasted flavor. I don't want to get too excited yet, I want to see what I think by the 3rd day. Usually if I still feel the same way then, then I made something really good. Also, I want to try different parts of the chicken.

                                                                                      I made the gravy, but didn't have any today. I just wanted to start eating, this was a long enough process today with smoking and roasting the chicken, and roasting vegetables.

                                                                                      I'll post pics another day.

                                                                                      1. re: nuraman00

                                                                                        I'm starting to think that I don't like using gravy with the whole chicken. I think it just overpowers all of the other flavors the smoke-roasted chicken has, and that's even if I only use a little bit of gravy.

                                                                                        Anyways, my update about the whole chicken I made almost 3 months ago:

                                                                                        The first day I ate some pieces, I thought the chicken came out with the right balance between smokiness, and the rub with the roasted flavor.

                                                                                        However, in the days after that, I didn't taste much smokiness, only the roasted taste. Which was still good. This was also unusual, because most things I've made in the past would have an increased smoky flavor in future days.

                                                                                        Next time, I think I'll try these changes:

                                                                                        * Smoke for 45 minutes, finish in oven for 30 minutes.

                                                                                        * Put 1/2 cup apple juice, some garlic cloves, and some lemon slices in the bottom of the smoker.

                                                                            2. re: cookingmal

                                                                              Side note: A few months ago, I was in a "roasted vegetable soup" phase. So I made a soup with roasted potatoes, carrots, onions, butternut squash, bell peppers, garlic. I also added some kale after roasting.

                                                                              The first time, I made the soup with chunkier, bite-sized roasted vegetables. The 2nd time, I pureed everything. I preferred it with the bite-sized pieces. But both were good. I would probably had cauliflower to this soup, the next time I made it. Just to give it even more variety.

                                                                                1. re: cookingmal

                                                                                  Also, cookingmal, can you post your gravy recipe, and any other updates about using the smoker you have, with any pics?


                                                                                  1. re: nuraman00

                                                                                    I made cookingmal's smoke-roasted curry lemon chicken.

                                                                                    I lost both of my wings, and the back cracked a little, when I was transferring it from the smoker, to the oven (after I had let it cool for about 15 mins).

                                                                                    What adjustments do you think I should make next time? Here's a summary of the 3 times I smoked a whole chicken.

                                                                                    1st time: Smoked for 55 mins. Back completely split in half. Too long.

                                                                                    2nd time: Smoked for 35 mins, oven for 40 mins. Very good. No structural damage, or problems transferring the chicken from the smoker to the oven. But I only tasted good smoke flavor the 1st day, the rest of the days was the rub flavor.

                                                                                    3rd time: Smoked for 45 mins, oven for 30 minutes.
                                                                                    I also put the apple juice, lemon, and garlic in the bottom of the smoker.

                                                                                    The flavor:

                                                                                    There was a subtle flavor in a few of the bites I had on the first day, especially near the skin.

                                                                                    I also don't taste the impact the lemon I squeezed on it, before I put it in the oven. Maybe the lemon was just supposed to bring out the flavor.

                                                                                    When I was putting the red curry on last night, I was nervous, thinking it might taste weird. But as I'm eating it, it tasted fine. Pretty good.

                                                                                    Ok, so I liked the smoky flavor during this attempt. It was consistent during every day I've had it.

                                                                                    It's not a 100% comparison to the past attempts, because this time was red curry spice, whereas before I would use a custom spice blend.

                                                                                    But I'm not sure what to do in terms of cooking times, because I don't want the back to break, or I don't want to lose wings, like I did during this 45 mins smoker / 30 mins oven attempt.

                                                                                    What should I try next?

                                                                                    * Drop back down to 35 mins smoker / 40 mins oven, because the back won't break (at least it didn't the previous time with these times). And maybe the lack of consistent smoke flavor was just some random thing last time.

                                                                                    * Drop down a little to 40 mins smoker / 35 mins oven. (Never tried.)

                                                                                    * Try 45 mins smoker / 35 mins oven, and hope it doesn't break again? Maybe let it cool even more than I did between transferring from smoker to oven? I let it cool for 20 mins the time the back didn't break (35 mins smoker / 40 mins oven), but only 15 minutes this recent time (45 mins smoker / 35 mins oven). I'm not sure if there's much more it needs to cool than 15 mins. That seems like enough, mostly. I don't know.

                                                                                    1. re: nuraman00

                                                                                      This time I:

                                                                                      * Used Applewood chips

                                                                                      * Cold smoked for 15 mins.

                                                                                      * Hot Smoked for 30 minutes, with apple juice, lemon wedges, and garlic on the bottom.

                                                                                      * Oven-Roasted for 45 minutes.

                                                                                      I think this had a medium sweeter taste, because of the applewood?

                                                                                      This had a good to great combination of both smokiness and rub flavor. I think I'm 96% there to making a "perfect chicken", according to what I'm trying for. Thanks!

                                                                                      Many pieces had both smoke and rub-roast flavor.

                                                                                      I think I'd bump up the cold smoke to 25 or 30 minutes, to infuse even more smoke.

                                                                                      You don't think I'd need to adjust the hot smoke time or the oven roast time if I bump up the cold smoke time, do you?

                                                                                      And I think I want to try hickory smoke again. I liked the applewood, and will use it again. Just want to experiment.

                                                                                      BTW, nothing broke or cracked. :) I was a little nervous about the back, because of last time, but it didn't crack.

                                                                                      1. re: nuraman00

                                                                                        You left the wings on, too - I'm absolutely amazed they didn't fall apart after all that time under pressure (hot smoking).

                                                                                        The chicken would have been "sweeter" both because of the apple wood and because of the apple juice. Apple wood chips don't give as heavy a flavor as say hickory. The juice both because of the latter's sugars, but also as I have learned from my research, that sugars reduce the perception of tannins from the wood smoke (and the tannins are what build up in your mouth as you eat the smoked food and give you that over smoked taste).

                                                                                        But if you use hickory next time, I'd be really careful about increasing the smoking time any longer - remember its going to have a much stronger taste than apple wood chips do. Also, just generally speaking, I suspect with 15 minutes cold smoking and 30 minutes hot smoking, you've pretty much exhausted the life of your wood chips, and extending the times wouldn't add a lot more flavor unless you replenish the wood chips.

                                                                                        1. re: ePressureCooker

                                                                                          I replenish the wood chips between the cold and hot cycles.

                                                    2. I smoked some chicken breasts using the pressure smoker.

                                                      It's pretty good, but because it's a pressure smoker, it won't get that dry crispy texture that an outdoor smoker would produce. I think I just have to accept that this is how it's going to be. The texture isn't going to satisfy me 100%, but I can like the taste enough to like it, but not love it. The texture is very moist (as opposed to crispy) on the 1st day, then a little rough on a subsequent day.

                                                      Also, I smoked about a pound's of a block of cheddar, then I shredded it using a food processor. Then I used that smoked shredded cheddar to make mac and cheese in the crockpot. (Normally I'd make crockpot mac and cheese with a shredded Monterrey jack-cheddar blend from Costco).

                                                      I know that exvaxman suggested shredding the cheese before smoking it, and to use a grater as opposed to a food processor, but I found that this worked too.

                                                      It took me a little bit to get warmed up to it, but I ended up liking the smoked cheddar mac and cheese a lot. I'm starting to get used to the taste that this smoker produces.

                                                      1 Reply
                                                      1. re: nuraman00

                                                        I messed up when adding the smoked chicken pic.

                                                        Here's the corrected one.

                                                      2. I smoked 1lb. of medium cheddar for 20 minutes, then used it on homemade pizza the next day.

                                                        All 3 of us liked it.

                                                        1. I am wondering if flour be smoked in the Emson Pressure smoker? Has anyone tried that or sugar, salt or any other ground spices. I know it would need to be cold smoked but wondering if all those can be done

                                                          30 Replies
                                                          1. re: KCLADI

                                                            I haven't tried spices or flour before. But I think it can be done.

                                                            That's a good idea, to try some spice.

                                                            Please let us know if you try this, and what the results are.

                                                            1. re: nuraman00

                                                              I've done sea salt. Turned out amazing. Have also heard of olive oil being cold smoked in a unit like this.

                                                              1. re: Ninevah

                                                                How long did you smoke the salt? I was thinking about doing it for 15/20 min.

                                                                1. re: KCLADI

                                                                  It was for the longest time allowed (90 mins?). I actually was grabbing the unit by the handle and shaking it to mix the salt around and make sure I didn't just get one layer of smokiness.

                                                                  1. re: Ninevah

                                                                    That's a good helpful tip, to shake it around.

                                                                    1. re: Ninevah

                                                                      What did you have it in that you could shake the cooker?

                                                                      1. re: Ninevah

                                                                        Ninevah, I'm curious, did you replenish the chips anytime during those 90 minutes? I find mine don't last that long. (Maybe you're using larger chips.)

                                                                        1. re: ePressureCooker

                                                                          I've only done this twice. First time was inside, during the winter. I just let it smoke away, shook the whole unit a couple of times to 'stir'. It worked OK, but not a well as the second time.

                                                                          This time, I did it outside on the picnic table. I opened the unit to stir about every 15 minutes, replacing the chips every 30 mins. VERY smoky flavor.

                                                                          I was using Jack Daniels pellets (don't know if they're good or not....they do the job and were a gift I've been trying to use up).

                                                                  2. re: nuraman00

                                                                    I will for sure let you know what I do and how it turns out. I am going to do sugar & salt first. I just dont know how much flour at a time I could do....

                                                                    1. re: KCLADI

                                                                      Thanks. I haven't cold smoked anything before, so include as many details on your recipe and process as you can.

                                                                      1. re: KCLADI

                                                                        KCLADI, have you cold smoked any spices yet?

                                                                        1. re: nuraman00

                                                                          So far I have only done salt and sugar. The sugar as I feared melts...and you have toffee so would have to cold smoke sugar in a truly cold smoke environment. But the salt it is really great. I do it a couple of times to infuse a heavy smoke flavor to it. I am planning to do more salt & maybe papper and papricka this week..it is nice enough I can use it outside and not get the house smokey. I ran the salt for 20-30 min then let it sit at least 30 min still closed for any smoke to dissipate..and then stirred the salt..(i had it on a tray I made of heavy tin foil) then fill the wood chips again and ran it another cycle. This week I am going to do 3 cycles of smoking think that will infuse enough to really make a difference.

                                                                          1. re: KCLADI

                                                                            I just did a batch of kosher salt yesterday. It was nice enough here that I could hook the smoker up on the picnic table. I used a whole box of the salt, set the smoker for 90 minutes and waited. I checked it at 15 minutes...because it was outside and I was antsy and found that only the top layer was getting smoky (like last time). I decided to just take the top off and stir it. That worked really well. However, I found out I had to actually add more smoke chips just about every 15 minutes for a really heavy smoke. All in all it worked out fine. I think I overdid it a bit and it's really really close to too much. Thankfully it's still edible and tasty. Next time it will be smaller batches and less time, like you did above.

                                                                            ETA: I thought maybe kosher salt would be nice as it's a bit more 'flaky', and it worked fine...would really like to find something that's actually in flakes like Malden brand smoked sea salt (but not at that price point.)

                                                                            1. re: Ninevah

                                                                              I did kosher & sea salt. This week I am going to do Pink salt. But you are right only that top gets smoky,that is why I did the short intervals. But I wanted as much to absorb so let it sit a while after each run. Mine has really good flavor. A friend took some home and said she loved it, put it on some chicken the other day. In the end for salt I think the best way to do the salt is fill with chips and cold smoke 15-20 min, then let sit still closed 30 min then stir the salt around fill with more chips and run again..do that at least 3 times and will have a nice product.

                                                                            2. re: KCLADI

                                                                              Sorry about my previous question, I just saw the answer here. You're replenishing the chips after every 30 minutes of smoking. My bad.

                                                                              But about the sugar melting, that has me more than a little concerned. The melting point of sugar is 366.8 degrees Fahrenheit. In a 350 degree oven, sugar shouldn't melt (assuming the oven is calibrated properly). That means its getting up to 366 degrees in a cold smoke in the pressure smoker.

                                                                              There is one other thing you could try, however, and that would be to put ice cubes in containers on the bottom and in between the charring cup and the sugar. That should significantly reduce the temperatures that the sugar experiences. In fact, the melting water mixed with the ice will reduce temperatures even further.

                                                                              1. re: ePressureCooker

                                                                                this was homemade brown sugar and it was just a bit that was right next to the char cup... maybe the molasses in brown sugar lowers the melting point since it is already a damp ingread.

                                                                                1. re: KCLADI

                                                                                  So not all the sugar melted, just a little bit that was in direct contact (or close to it) to the charring cup? That sounds like much less of a cause for concern than I previously thought.

                                                                                  I do wonder how much heat is being generated during "cold smoking" - there is obviously some. I think I'm going to break out the insta read thermometer when I cold smoke that remaining rib eye steak I hadn't done yet.

                                                                                  1. re: ePressureCooker

                                                                                    I have wondered as well how hot it gets in there when cold smoking....I do know it is hot enough to also start to melt chunks of cheese....again that closest to the cup.

                                                                                    1. re: KCLADI

                                                                                      The advice I have seen (from smoking tutorials for those big outdoor cold smokers) is to add containers of ice, so that's what I intend to do. I'll let you guys know how it works, and I'll also take some temperature readings, see how that pans out as well.

                                                                            3. re: nuraman00

                                                                              This is a pic of my sea salt.

                                                                              1. re: KCLADI


                                                                                Thanks for all the updates today, KCLADI and Ninevah.

                                                                                1. re: nuraman00

                                                                                  OK folks...Final product in.... Smoked Flour. I used AP flour and Alder wood chips. I filled the cup full of chips each run.
                                                                                  I had heard that flour could "explode" which makes sense due the the fineness making little if any room for air pockets. So my first concern was to address that. I made foil trays and put a small hand (20-25) raschig rings in the bottom(pictured below.). Then I added the flour spreading it fairly thin. There was about 2/3 cup of flour each on each foil tray. I set the smoker for cold smoke only, I ran 3 rus.. 20 for this first in case there were any "explosions" then 30 for the other 3. Then I sifted the trays together to blend and sift out the raschig rings. It is hard today to tell much about the flavor since I have been smoking all afternoon and also have some things in my big gas smoker. but here is a pic album of each stage.

                                                                                  1. re: KCLADI

                                                                                    How many foil trays did you have total?

                                                                                    And there was 2/3 cup four on each tray?

                                                                                    So to summarize, was this the process?

                                                                                    * Set up your foil trays.

                                                                                    * Cold smoke for 20 mins, then sift all the trays together to blend.

                                                                                    Then redistribute.

                                                                                    * Cold smoke for 30 minutes, blend together, redistribute.

                                                                                    (Repeat 3X)

                                                                                    1. re: nuraman00

                                                                                      I used only 2 trays...on the top rack and the 3rd rack...and yes 2/3 cup on each tray.

                                                                                      Set up the trays
                                                                                      ran a smoke cycle (I ran 20 min on first..but now that I have done it will run 30 on all in future)
                                                                                      stirred the flour on each tray
                                                                                      swapped stacking order of the trays-so tray on top on 1st cycle is on bottom on next cycle
                                                                                      ran another 30 minute smoke cycle
                                                                                      Repeat for a total of 4 smoke cycles.
                                                                                      then I sifted them together. to store.

                                                                                      1. re: KCLADI

                                                                                        Do you put fresh wood chips in between smoke cycles?

                                                                                        1. re: nuraman00

                                                                                          Yes, each cycle starts will full cup of fresh chips. The hickory I have is really tiny..the large sizes are like rice grains..then there is smaller "dust". The alder is more standard sized chips..about 1x1 shaved pieces

                                                                                    2. re: KCLADI

                                                                                      Thought I would share a couple of more pics...Yesterday when smoking in the Emson, I also had my large smoker going with some Paprika, Pink Salt and more Flour using Hickory Smoke. Today I decided I wanted more hickory flour so I ran Emson with 4 - 30 minute cycles. The big smoker was going through 3 tray refils for about 5 hours... and this. This pic shows the results. The bottom light layer is the flour smoked in the large gas smoker. The top darker layer is what I smoked today. The Emson definitely has more impact in a lot less time! They both smelled good but the Emson is stronger scent.

                                                                                        1. re: KCLADI

                                                                                          When you smoked the flour, was it ready to use right away? I'm going to try smoked four in pizza.

                                                                                          Do you think if using smoked flour with smoked cheddar, it would be hard to tell whether the smokiness came from the dough, or the cheese?

                                                                                          1. re: nuraman00

                                                                                            You could use it right away. I think the cheddar would have a lot stonger flavor. Most recipes you see using smoked flour will list about 1/2 smoke 1/2 reg flour..but if you wanted stronger then just use more smoked. I think the smoke would stand out more in a dough that is a sweet batter (pancake, cupcake) But on savory things like in gravy, or dumplings, noodles it would be a subtle flavor. Pizza has so much going on it may be hard to tell

                                                                          2. I wish there were more recipes. The book provided is pretty skimpy and th one on the website is $44.99.a bit pricey for something with no info about it. Anyone bought it?

                                                                            9 Replies
                                                                            1. re: FriedClamFanatic

                                                                              I agree, I wish there were more recipes.

                                                                              I haven't bought the book.

                                                                              Lately, we've been smoking cheddar (tried sharp, medium, and white) and using it on homemade pizza.

                                                                              1. re: nuraman00

                                                                                You're right, the recipes included in the booklet are pretty skimpy and not properly written IMHO. Paying $50 for a cookbook you've not seen, you have no idea the contents, and based on what's in the booklet is probably a bad idea.

                                                                                I haven't found any recipes on the internet for the pressure smoker. Not one. That, however, is going to change. I'm going to see to it personally. ;D

                                                                                1. re: ePressureCooker

                                                                                  I think this thread is better than what many recipes would be posted elsewhere on the internet. :) Nice detailed accounts with pics.

                                                                                  1. re: nuraman00

                                                                                    Ah yes, but you haven't seen my recipes. ;D

                                                                                    I do a much better job than most user manuals do, by far, including step by step photographs.

                                                                                    But you're right, this thread has been fabulously instructive and informative. Its great to exchange information with others who own the same model.

                                                                                    1. re: ePressureCooker

                                                                                      smiles.......let us know when.......I might even contribute ( not saying what yet)

                                                                                      Trying my own rib thing tonight...cut in 2's.15 mins cold xmoke with apple/alder......5 mins hot . I used Tepace ( a pineapple liquid) and wetted the wood a bit. They are now in a 300 oven for about 2.5 hours with a sauce

                                                                                      1. re: FriedClamFanatic

                                                                                        Beef or pork ribs? And what kind of ribs? Do tell. I've got my third round of corn going now, I'll be doing a couple of beef back ribs after that.

                                                                                        Never seen my parents' dog go so crazy as the other night as when I made the first beef rib attempt. I walked out of the kitchen with the first plate, her nose was in the air, she was doing that deep sniffing she does when she's sniffs under doors trying to figure out if the people are still behind them. When I brought the plate back, she was licking and licking and licking her chops, wouldn't stop. I put the plate in the kitchen and shut the door and a couple minutes later, there she was, behind me, still licking her lips constantly, slobbering, with a pitiful pleading look in her eyes. I caved and gave her one. She *really* enjoyed it.

                                                                                        1. re: ePressureCooker

                                                                                          St louis style pork.......look to be a bit fatty not getting all fancy after the long weekend, just something nice, i hope

                                                                                          did a home-made rub of garlic, paprika, brown and maple sugar, red pepper that sat on them 24 hours

                                                                                          the sauce is a base of Rays, some garlic, some spicy garlic chili paste, and grade B MAPLE SYRUP

                                                                                          1. re: FriedClamFanatic

                                                                                            Wow. Come back and let us know how it turns out. ;D

                                                                                            1. re: ePressureCooker

                                                                                              Real nice.........the ribs had a nice crust with just a hint of the smoke.and a little bit of a bite due to the spicy garlic.

                                                                                              Only real complaint was they seemed a bit tough, definitely not fall off the bone, but we actually prefer that. I might forego the hot smoke next time and just give them another 30-45 mins in a lower heat (280-290) oven

                                                                            2. So, I bought this off of Woot a couple of weeks ago, and we made our first recipe tonight. Boneless country style beef ribs, rubbed with Magic Dust (http://bbq.about.com/od/rubrecipes/r/...), and hot smoked with 3 hickory chips for 90 minutes. It was delicious!

                                                                              I'm already planning my next recipe: smoked jerk chicken breasts. :


                                                                              I only had one issue with the cooker. The stand scratched the bottom of the nonstick cooking insert hen I slid it onto the charring element. So when I was cleaning it, I bent the stand slightly so it wouldn't do that anymore. Has anyone else had that problem?

                                                                              43 Replies
                                                                              1. re: Magycmyste

                                                                                Can you upload a pic of what you mean, and the nonstick cooking insert?

                                                                                1. re: nuraman00

                                                                                  I think the manual refers to it as the inner cooking pot? It's the part that has the charring element and where you put the racks. I found it hard to take a good picture of the scratch on my phone, but hopefully this one shows what I mean.

                                                                                2. re: Magycmyste

                                                                                  Yeah, those blunt metal ends will rip into the coating. Unless you somehow 'folded" the legs, I suspect you'll get some scratching. Should not affect anything else unless the meat is now touching the char plate

                                                                                  1. re: FriedClamFanatic

                                                                                    I bent the legs on the charring cup stand so it wouldn't keep scratching the surface. Only after we had smoked the meat, as it was already in place and I didn't want to keep dragging it back and forth. The racks scratched it a little, too, but not as badly as the charring cup stand. :)

                                                                                    I was just a little annoyed by how easily it scratched, and it was the way they had set it up. The angle of the stand made it so it had to dig into the bottom coating for the other end of the charring element to slide through properly. I don't think I can see anything through the nonstick coating, so hopefully it's not too deep, but I feel like the stand could have been shaped better at the factory.

                                                                                  2. re: Magycmyste

                                                                                    I put a layer of foil in the bottom with about 1/2 inch edge up the side of mine to hopefully avoid that....so far so good and makes easier clean up as well

                                                                                    1. re: KCLADI

                                                                                      Yeah, I wrap the bottom rack of the metal stand, with tin foil, so there's something in between the stand, and the charring cup.

                                                                                      This helps prevent the charring lid from sticking to the metal stand, and makes cleaning the racks easier too.

                                                                                      1. re: nuraman00

                                                                                        Thanks for the idea! For the time being, while it's not being used, I wrapped the legs of the rack and the stand for the charring cup with paper towels to keep it from scratching further. I'll probably change that to foil next time I use it.

                                                                                        You mentioned that the charring cup would stick to the meat on the bottom rack. Maybe mine's a slightly different model, but the bottom rack on mine has a gap to sit around the charring cup rather than laying on top of it. Or do you tend to lay food across that gap?

                                                                                        Hmmm...now I'm thinking about that macaroni and smoked cheese...

                                                                                        1. re: Magycmyste

                                                                                          That mac & cheese using the smoked cheese is pretty wonderful for sure.

                                                                                          1. re: Magycmyste

                                                                                            My bottom rack would sit directly on top of the charring cup. There would not be a gap. That's why I needed the foil layer in between.

                                                                                            Maybe some of the manufacturing was fixed in yours?

                                                                                            1. re: nuraman00

                                                                                              same here that bottom rack is so low I dont use it, I only use the top 3.

                                                                                              1. re: KCLADI

                                                                                                Isn't the bottom rack, the partial rack, attached to the stand? It comes apart from the stand?

                                                                                                1. re: nuraman00

                                                                                                  it is attached..and then I have 4 more racks..and for the flour I use the top and then skip one and then use the 3rd from top. I have the 7 quart. cooker so it may have diff racking

                                                                                        2. re: KCLADI

                                                                                          Ooh, thanks for the idea! Do you line the entire bottom with foil, or make a ring around the sides?

                                                                                          1. re: Magycmyste

                                                                                            I cut a circle about an inch larger than the container and it covers the whole bottom and up the side a bit. I have to crimp id down under the heater core bar...and the rack sits inside the foil..the foil is about as high around the sides as the first rack. I smoked some pink salt today. Had about 2/3 cup of salt split between 2 racks and ran 4 runs of smoking at 25-30 min each. Filled the cups with chips. I used alder wood. On the 2nd run I noticed something today that I had not given proper thought to before.... when I removed the lid there was a good little amount of liquid in the lid, instead of wiping it off, I poured it into a cup and kept from the next 3 as well..so now I have a bit of liquid smoke to use in something. But now when I am doing spices or salts I will be sure to watch for any condensation and save that liquid.

                                                                                            1. re: Magycmyste

                                                                                              Check out my post on the smoked flour above with all the pics..I took one so you could also see how I line the bottom of the pot

                                                                                              1. re: KCLADI

                                                                                                Thanks so much! That's very helpful.

                                                                                                And your flour looks great! Thanks for the step by step pictures. I'd love to hear how it turns out in recipes. Smoked flour seems like it'd be delicious in savory recipes, like roux, or breads, but I'm kind of curious how it might work in sweeter recipes as well, and whether the smoked flavor would enhance or detract from it. I have some smoked sea salt that I bought awhile back that I used to sprinkle on ice cream. It gave it this gorgeous complexity in flavor and texture.

                                                                                                The gears in my head are turning... :)

                                                                                                1. re: Magycmyste

                                                                                                  I plan to make choc. chip cookies..and I think it will give a depth of flavor that will make one say hmm...what is that taste in there. Sweet/Savory is a combo I really like. I think first I am going to make pancakes... and soft pretzels... I am already needing more than what I have. There are TONS of ways to use it..in breakfast gravy, biscuits, dumplings, noodles, pot pie crusts, beer bread, cornbread....endless options

                                                                                                  1. re: KCLADI

                                                                                                    Hmm, smoked flour in pancakes sounds good.

                                                                                                    What's beer bread, got a recipe?

                                                                                                    Smoked flour in corn bread sounds good too.

                                                                                                    BTW, do you plan to check this thread for a while? As in, for several months?

                                                                                                    Because if so, I might ask for suggestions for one of these recipes, and how I should go about doing it.

                                                                                                    1. re: nuraman00

                                                                                                      Yes I will be checking this when posts are added. Here is the beer bread recipe...super easy and at the bottom I have added some flavor add in options for you to consider. This is an easy recipe and great for a quick home made bread. The pic is a loaf I made, the chicken was in my gas smoker before.

                                                                                                      Beer Bread Recipe
                                                                                                      BEER BREAD

                                                                                                      3 c. flour
                                                                                                      1 3/4 tbsp. baking powder
                                                                                                      1 tsp. salt, vary to taste
                                                                                                      1 (12 oz.) can beer
                                                                                                      1/4 c. butter (optional or vary to taste)
                                                                                                      3 tbsp melted butter

                                                                                                      Mix flour, baking powder, salt and sugar. Add beef and mix.
                                                                                                      Stir just enough to make lumpy.
                                                                                                      Pour into a greased loaf pan.
                                                                                                      Pour melted butter on top.
                                                                                                      Bake at 375 degrees for 40 minutes.
                                                                                                      Makes one loaf.

                                                                                                      For a bit sweeter bread you can add 2 tbsp. sugar, I don’t.
                                                                                                      Optional Add ins—
                                                                                                      Grated cheese & green chilis or chopped jalapeno
                                                                                                      Italian Seasoning w/ Italian cheese blend
                                                                                                      Rosemary and lemon zest
                                                                                                      Chili powder with onion
                                                                                                      Chopped Garlic and Thyme
                                                                                                      Or any other herb or spice combo you like.

                                                                                                      1. re: KCLADI

                                                                                                        Would you use light beer, or a dark beer? How does it impact the taste? Or is it something more for use when baking? Would a dark beer (porter, stout) provide a roasted taste?

                                                                                                        How does the beer bread taste without the smoked flour? Just so I have something to compare it to, for if/when make it, I use the smoked four.

                                                                                                        For the mix-ins, I'm thinking rosemary, lemon zest, and chopped jalapeno.

                                                                                                        But I wonder if that, especially combined with the smoked four, it will have too much flavor. Haha.

                                                                                                        1. re: nuraman00

                                                                                                          For plain beer bread I like a darker beer. The real purpose is that the beer provides the "yeast" for the bread to rise. I dont like beer, and the beer taste does not come through enough for me to notice it is beer. If I am making the bread with add ins..then depending on the add in I would vary the beer. In your note you mention rosemary, lemon & jalapeno. With that combo I would use a pale..something light...as lemon & rosemary are light flavors. So I would use a less hearty less full beer. I would also consider to use serrano pepper with those over jalapeno, think the flavors meld better. You are right in that there can be too much going on...That is where I think the right beer choice to go with the addins can avoid that. The smoked flour again I would not want with lemon & rosemary. Now Lime with oregano, cilantro, onion, the smoke flour would be good. It would be great for serving with a hearty meal or if making it in something that would be an appetizer--make crackers with cured salmon & cream cheese, flat bread with ham salad or pimento cheese, scones with some maple butter. Also when using the flour you dont use all smoked..use 1/2 smoked & 1/2 reg. It gives you a great creative outlet.

                                                                                                          1. re: nuraman00

                                                                                                            Have to share this.... since the recipes call for only 1/2 the flour to be smoked, I am using smoked water as the liquid for my tortillas. Someone in a FB group said he had smoked water....so of course I had to do that! Between the water & flour I think there will really be noticeable smokiness. I put about 3 cups of water in a stainless steel bowl sat on the 4th rack it fit perfectly with plenty of room around for smoke to rise. Filled completely full of chips then I set on cold smoke for 35 minutes. Once it was done I let it sit at least another 40 min to make sure as much smoke as possible had gone into the water as well as the condensation from the lid. Then I strained it through a coffee filter.

                                                                                                            1. re: KCLADI

                                                                                                              Ooh, that looks pretty! Let us know how it comes out!

                                                                                                              I'm making smoked jerk chicken breasts tonight, based on the chicken breasts recipe in the booklet. I rubbed them down with jerk seasoning last night. I was thinking of using some apple juice in the bottom of the smoker, but forgot to buy it, so now I'm thinking of using some coconut water or coffee as the smoking liquid instead. I think one of those would go well with the jerk seasoning.

                                                                                                                1. re: KCLADI

                                                                                                                  And I just realized I probably need to seriously adjust the recipe times. It's written for twelve chicken breasts, and I'm only planning to make two. I'm thinking, cold smoke for 20 minutes and hot smoke for about 5?

                                                                                                                  1. re: Magycmyste

                                                                                                                    Ok, reposting, as it looks like my first one didn't take. Too many pictures, maybe? I'll try posting, then editing with picture uploads.

                                                                                                                    So, I put one chicken breast on the third rack, and one on the top, leaving the second one off (Our chicken breast are pretty big, I think the two were about a pound together). I used two mesquite chips this time, and, put about half a cup of coffee mixed with coconut water in the bottom (because I'm indecisive, and if I have a choice, I'll use all my choices). I did the cold smoke for 20 minutes, then hot smoked for 5, but when we checked the meat, it was still almost entirely raw. So we hot smoked for another 10 minutes, and checked. I think it might have been done at this point, but we were a little wary of it then, so decided to hot smoke for another 5 minutes, just to be on the safe side.

                                                                                                                    They turned out the tiniest bit dry, so I think the last five minutes of hot smoking was unnecessary. I could taste the subtle coconut but not the coffee in the chicken, but... I think the jerk seasoning might have overpowered them both. It was very tasty, but it was hard to taste the infusion over the rub.I also felt the smoke flavor was lighter, which made sense, as we only used two chips - but we also used a lot less meat this time around.

                                                                                                                    If I were to do it again, I think I would go back up to three chips, and just hot smoke it for 15 minutes. I'm not sure whether it matters to me that the coconut and coffee flavors weren't very strong. I served it with tomato rice (although frankly, that was a spur of the moment thing I improvised, and that recipe is going to need some tweaking too).

                                                                                                                    1. re: Magycmyste

                                                                                                                      I hard a hard time tasting rubs, when I used the smoker, the first few times.

                                                                                                                      When I would smoke-then roast a whole chicken, I had to put a lot of rub, then smoke it just the right about (not too long) so I could taste both the smoke and the rub flavor.

                                                                                                                      If you're interested, look for my post on Feb 23, 2014 04:00 PM for more details on the timings. But it might not apply to you, since you used chicken breasts, instead of a whole chicken.

                                                                                                                      I only used chicken breasts once, it came out dry, I probably smoked it too much.

                                                                                                                      1. re: nuraman00

                                                                                                                        The rub I used was pretty strong flavored (I got it at the bulk spice section at HEB), although, I think it was a bit sweeter before the smoking than after. I think smoking may have overtaken some of the sweetness in it.

                                                                                                                        1. re: nuraman00

                                                                                                                          The rub I used was pretty strong in flavor (I got some jamaican jerk seasoning from the bulk spice section at HEB). I will say, the rub had a nice kick to it, but it was also a little sweeter before the cooking. I think the smoke flavor might have overpowered some of the sweetness in the rub, as well as the coffee and coconut flavoring. The pictures (which finally uploaded) should kind of show how much I used.

                                                                                                                        2. re: Magycmyste

                                                                                                                          Ok, posting the pictures from my phone wasn't working, so I uploaded them to dropbox - let's see if it'll work from my computer.

                                                                                                                          1. re: Magycmyste

                                                                                                                            Update on Smoked Flour Tortillas- Smoked flour tortillas...They were so wonderful! Made 2 different variations...Used the tortilla recipe with 1/2 Smoked and 1/2 AP flour. Then made with 3:1 AP to Smoked Flour. Used smoked water as the water in both. What we have determined is that the 50/50 mix is wonderful but you need to let the dough sit about an hour for the flour to fully hydrate. The 50/50 mix is very strong in smoke flavor, and is good to use with dip, chili verde (beef or pork) but was harder to roll, as it is a much stiffer dough. The 3:1 we let set about 25 minutes and it was a softer dough and rolled out well...and still had great smoke flavor. I Think the use of smoked water helped the smoke flavor to come though perfectly. This is definitely something I will be doing again. LOVE it.

                                                                                                                            1. re: KCLADI

                                                                                                                              Those look so nice!

                                                                                                                              I decided to make a smoked cheddar mac and cheese yesterday. I didn't quite feel like pulling out the crock pot again yesterday, and I recently got a Le Creuset dutch oven, so I used this recipe from the Black Iron Blog: http://blackirondude.blogspot.com/200...

                                                                                                                              I also added some garlic, cumin, and Italian herbs to it. It was DELISH. The smoke flavor was definitely there, but it didn't overpower everything, just melded in nicely as another flavor. I had been thinking of adding a little truffle butter into the Mac and cheese at the end, but forgot. Next time.

                                                                                                                              I filled the container with smaller chips this time, but all the way to the top. I did leave the cheddar in the smoker for a little while after, to let the smoke in the kitchen dissipate a little more. That might have been a mistake, as the cheddar halfway melted through the racks. I got it off pretty easily, but I think that happened in the "resting period" I gave it.

                                                                                                                              1. re: Magycmyste

                                                                                                                                looks tasty! Cheese is hard to do ...it would be nice if you could let it sit but it will melt for sure....But it does take the smoke well. I have found the white cheeses take it better than the yellows. Definitely do the water & flour...I am so loving the tortillas. I am going to do some cookies next with the flour. And maybe some sourdough smoked something....not sure what yet.

                                                                                                              1. re: KCLADI

                                                                                                                Ok, cold smoking flour now.

                                                                                                                Going to use it in beer bread later today.

                                                                                                                1. re: nuraman00

                                                                                                                  Here are the results.

                                                                                                                  Smoked flour is 1st pic.

                                                                                                                  I started off with two trays, a 1 cup tray, and a 2 cup tray (with 1 cup in it).

                                                                                                                  For the 1st two rounds, I rotated them. But then it became annoying to stir the 1 cup tray in between rounds, as some flour would spill.

                                                                                                                  So for the next two rounds, I dumped both cups into a 3 cup bowl.

                                                                                                                  Thoughts on the result, and the color?

                                                                                                                  The 2nd pic is the two beer breads. Left one has 2 cups smoked flour, 1 cup regular flour.

                                                                                                                  Right one is all regular flour.

                                                                                                                  The color is darker on the left one, so that's good that something is different. The left one also smells smoky.

                                                                                                                  3rd pic is the bread after it's done baking.

                                                                                                                  I'll comment on the taste of both, after I've tried them.

                                                                                                                  1. re: nuraman00

                                                                                                                    Looks good! Anxious to see what you think of the flavor if it gave a strong enough flavor for you. It is a pain to stir..but it makes a diff for sure

                                                                                                                    1. re: nuraman00

                                                                                                                      Here's what I thought of the beer breads:

                                                                                                                      * Beer bread without smoked flour: This had a cleaner taste. The lemon and jalapeno shined more.

                                                                                                                      * Beer bread with smoked flour: The smoke taste gave it a heavier feel. The lemon was mostly lost.

                                                                                                                      Overall though, I don't know if I liked them enough to make it again for sure. They were ok, but didn't quite hit the spot. Maybe the texture was off. Something about this also tasted too doughy or floury. I might make this for someone if someone asked me to, but not sure if I'd make it for myself.

                                                                                                        2. re: Magycmyste

                                                                                                          I line the entire bottom of the rack with foil. And sometimes the sides too.

                                                                                                          I also cover each rack layer in foil, when I use them.

                                                                                                      2. re: Magycmyste

                                                                                                        I've seen reviews on Amazon that complained about this. Fortunately, I read them all before I used my cooker, so I just wrapped some tinfoil around the foot of the charring unit, and that resolved the problem. No scratches. I just change the tinfoil whenever it gets dirty or greasy.

                                                                                                        1. re: ePressureCooker

                                                                                                          Do you mean you put the tinfoil in the charring cup too?

                                                                                                          If so, I wish I'd done that from the beginning. I haven't done that yet, just put the foil on the racks.

                                                                                                          1. re: nuraman00

                                                                                                            At the beginning, I put the tin foil both around the leg, and on the lid of the charring cup. The tin foil around the charring cup leg worked, no scratches, the tin foil around the lid of the charring cup was pretty useless, the heat and smoke still got inside the foil and made their mark, so I didn't repeat that part of the experiment. I'm resigned to having a charred black charring cup and lid, no matter how much I scrub them clean, just like you can never get a regular smoker pan 100% clean.

                                                                                                            1. re: ePressureCooker

                                                                                                              Quote: I'm resigned to having a charred black charring cup and lid, no matter how much I scrub them clean,


                                                                                                              Yeah, agree. At first I thought you had prevented this too, but now I see the black inside is the same for you too.

                                                                                                              1. re: nuraman00

                                                                                                                I also gave up quickly on a char cup that stays silver....it gets too hot and when doing a bunch in a day it is too hard to clean. But that is fine it wont affect the food. My large outdoor smoker has a charred wood bin and I line that with double layers of heavy foil...it is just going to happen. b

                                                                                                      3. OK.a dumb question for you owners......do you soak your chips first?.how long?..and how big are the chips?..i use some apple/alder that I have from my other smoke that is basically "fine" cut.....shavings. So far, they seem to work for the flavor, but are totally blackened and charred way and the "cup" thing is heavy with residue. I don't soak them ahead of time......should I?

                                                                                                        1 Reply
                                                                                                        1. re: FriedClamFanatic

                                                                                                          I have not soaked mine.... I may try to see if there is a difference....and the cup does char. I think the only think it may do is on the shavings that are pieces you may bet more/longer smoke. On the small rice grain pieces I dont think it would make as much diff. But the recipe book does not say soaked chips in the ones I have read.

                                                                                                        2. If anyone out there wants to buy one of the 5 quart Emson pressure smokers, they're on sale for a very limited time for $89 (limit 2 per buyer) on Woot:


                                                                                                          1 Reply
                                                                                                          1. Did anyone try to make a soup or stew in this smoker?

                                                                                                            2 Replies
                                                                                                            1. re: worapek

                                                                                                              You could, but personally, I haven't, and probably won't. The 5 quart model, which is what I have, is a little too small to make a decent sized soup or stew, and even if it wasn't, with that charring element sticking out into the pot, I'd be afraid of damaging it when stirring or prepping the ingredients. Admittedly, probably a remote possibility, but I don't think I'd want to risk it, especially given the small size.

                                                                                                              I am planning on making a smoked chicken and wild rice soup, where I'm going to cold smoke the chicken in the pressure smoker. Then I'm going to finish cooking the chicken in my electric pressure cooker, and make the soup in that.

                                                                                                              1. re: ePressureCooker

                                                                                                                I would not cook a soup in it...you could smoke the broth or water and use that to make a soup on the stove...I love using smoked water..it really infuses the smoked flavor.

                                                                                                            2. A few days ago, I dropped the lid to the pressure smoker, and part of the black pastic on the lid handle cracked.

                                                                                                              I then called and asked if I could get a replacement lid, or charring cup.

                                                                                                              They said for the lid, I would have to send the lid back, and they would replace the whole unit. There wasn't a way to get just the lid.

                                                                                                              For the charring cup, they took down my info and said they'd mail a new one to me.

                                                                                                              We'll see if they do this and how long it takes.

                                                                                                              If I get a new cup, I'm going to try lining it with aluminum foil every time now, to see see if I can keep it cleaner.

                                                                                                              For the lid, I think I'm going to get some super glue, and try putting some of the cracked pieces back together.

                                                                                                              It cracked into two main separate pieces, then some smaller shards. I think I can at least put the main pieces back, and make it a more complete handle.

                                                                                                              10 Replies
                                                                                                              1. re: nuraman00

                                                                                                                Oh nuraman, using a damaged lid sounds really dangerous. This is a pressure cooker, after all - something you don't want to mess with. I'd advise letting them replace it if I were you.

                                                                                                                1. re: ePressureCooker

                                                                                                                  It was the black part of the handle, that had cracked a little.

                                                                                                                  I was able to super glue the cracked pieces back.

                                                                                                                  The lid still fits snugly.

                                                                                                                  1. re: ePressureCooker

                                                                                                                    Ok, here's a pic of what the super glued lid looks like.


                                                                                                                    I read your post below just now (about the problems you had, and how you returned it), but after seeing my lid, do you think I still need it?

                                                                                                                    I have smoked with the new lid 2X, and didn't notice anything strange.

                                                                                                                    It's where the two cracks were on the left hand side.

                                                                                                                  2. re: nuraman00

                                                                                                                    oh wow that would be aggravating. If they will replace free I would let them.

                                                                                                                    1. re: nuraman00

                                                                                                                      I agree to let them replace it. Not something you want to be in doubt about and wonder if the glued lid works because if it doesn't it could be a disaster and at worst dangerous.

                                                                                                                      Because of the nature of pressure cookers is probably why they want to replace the entire unit. Use and pressure can slightly change the fit of the lid and the inside pot which is why just a new lid may not fit well on a used unit. As ePressureCooker said, it can be dangerous to use the damage lid.

                                                                                                                      1. re: nuraman00

                                                                                                                        Think of it this way - if they send you an entirely new unit, then you have replacement parts, spares, any time there's an issue. You've got built in back up. You've got an extra charring cup, an extra pot (could be VERY useful to have an extra pot if you want to do back to back jobs), an extra unit itself if the push pad control pad wears out over time.

                                                                                                                        This is a good thing - take them up on it!

                                                                                                                        1. re: ePressureCooker

                                                                                                                          I think I would have had to send the unit back, or at least the lid, if I wanted a replacement unit.

                                                                                                                          And I don't think the replacement unit would have been free. Didn't sound like it.

                                                                                                                          1. re: nuraman00

                                                                                                                            Well, is your unit less than two years old? They do have a 2 year warranty. This thread is less than 2 years old.

                                                                                                                            If they were going to charge you, I don't think they would be asking for the broken part back. They may want to see the break for manufacturing quality control purposes, or maybe they just want to get the broken part out of your hands and a new one into them to keep you from doing damage to yourself or your kitchen and then turning around and suing them.

                                                                                                                            Call them back. Ask specifically. If you want to be a little clever about it, tell them that you thought you were going to be charged for it, but you were talking on Chowhound, and some of the people there encouraged you to try again. (That will clue them in to your issue is out in public and that it would be good PR to give it to you for free, if they weren't already inclined to do so.) The worst they can say is "no".

                                                                                                                            But a damaged lid could be very, very dangerous.

                                                                                                                            1. re: ePressureCooker

                                                                                                                              Can you give more details?

                                                                                                                              Yeah, it's coming up on two years in late September.

                                                                                                                              Did you have to send anything back? What did you tell them?

                                                                                                                              How long did it take to send the new one?

                                                                                                                              1. re: nuraman00

                                                                                                                                Well, mine failed two days after the 30 day return period. I've been using it a TON in anticipation that if it was going to fail, it would fail quickly, so I'd been pushing it, using it multiple times a day. What happened with it wouldn't be applicable to you, though. I think the control panel / electrical wiring was faulty from the start, but at first I thought it was me.

                                                                                                                                Sometimes I'd set it and it wouldn't start smoking. Nothing. So I'd open it up and re-do everything and then it would start fine. I'm a very experienced pressure cooker user, so I knew I wasn't doing anything wrong as far as the gasket or the pressure valve or anything, and I'd been cleaning the air hole every five uses per the instruction manual, so I thought perhaps I wasn't putting the charring cup on the charring element properly. Then two days after the 30 day return period, it just stopped working. Nothing. No charring at all. It didn't start "hot smoking" either. Power was coming through but the unit just wasn't starting.

                                                                                                                                That's what I told them. I called them Monday morning (the 16th) and my replacement arrived this Wednesday (the 25th), but I'm all the way across the country from the company, so it probably took longer for me than it would for someone on the East Coast. Not bad at all.

                                                                                                                                If you like, you can tell them that someone on Chowhound who worked in the legal field for 20 years (that's me) told you that the cracked lid might be dangerous, and that it would be in their interest from a product liability perspective to have you send back the broken lid (thereby ensuring that its out of circulation, and cannot be used) and send you either a new lid or a new unit for free. Because it is. If you use the lid and hurt yourself or damage your kitchen, you could conceivably sue them, so they have every incentive to avoid the problem now, rather than deal with lawyers later. Giving you a new unit for free is a cheaper and easier than any of the alternatives.

                                                                                                                                Give them a chance. They may surprise you. I had a really good experience, despite seeing some complaints in the comments on Amazon re getting replacement parts.

                                                                                                                                And when you get the new one, consider paying for a third party extended warranty on it. I bought a Squaretrade 4 year warranty for mine, so once the manufacturer warranty expires, or if they didn't replace it for some reason, I still have the extended warranty. ;D

                                                                                                                      2. Some of the apple wood chips I bought are too big.

                                                                                                                        How can I break them?

                                                                                                                        I tried a cleaver, barely makes a dent.

                                                                                                                        I tried cutting scissors. Same.

                                                                                                                        2 Replies
                                                                                                                        1. re: nuraman00

                                                                                                                          I had the same issue as well. The "chips" in the little containers are either pellets or practically sawdust, so they're too small. Regular chips are fine, but many pieces are too big.

                                                                                                                          Don't try your kitchen shears - the wood is simply too hard. I'd recommend a good pair of heavy duty gardening shears, the ones meant to be used on twigs and small branches.

                                                                                                                          1. re: ePressureCooker

                                                                                                                            Hmm, maybe I need to try this then, thanks.

                                                                                                                        2. In case anyone wants to go for it, this guy is selling one he received as a gift for $90 on Craigslist: