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pressure smoker?!?!?

post #1 of 13
Thread Starter 

I was watchin diners, drive ins, and dives and the guy uses a "pressure smoker".  I never heard of one.  I did an internet search and found this:  http://www.hammacher.com/product/79504  Has anyone every seen one of these/used one of these?

post #2 of 13

Nope never heard of that

post #3 of 13

I haven't heard of it

post #4 of 13

They produce very mushy sub-standard BBQ. A local vendor here has one and was bragging how he can cook pork butt and brisket in 2 hrs., but the end result was a pile of mushy meat that you had to drown in BBQ sauce to flavor. Oh... and the "smoke" flavor comes from liquid smoke.... PDT_Armataz_01_27.gif

 

But like I said he was very proud of his thousands of dollars investment.

post #5 of 13

Short cuts rarely ever work.

post #6 of 13

My good buddy just bought  a Smokaroma at an equipment auction on last week.  It is a BAR-B-Q BOSS as seen here: http://www.smokaroma.com/index.php?option=com_content&view=article&id=47&Itemid=54
 

We have not hooked it up yet, need a different plug for the 220v hookup.  It actually does not use liquid smoke, but burns wood chips.  After we try it out I will report back.

post #7 of 13

Those have been on QVripoffC

 

Hurry very limited

 

moon.gif

post #8 of 13

I am currious why it would cook faster in a high pressure enviroment,  normal pressure cookers make sense as they permit the water to get up to 250 instead of 212 so it is clear that the higher temp will cook faster, similar to why frying cooks faster than boiling.

 

But as it would be dependant on convection and radiation like in an oven I am not sure why it would work better.  I guess I could see it speeding up the breakdown of connective tissues as the water in the meat will get up to an elevated temp so the meat will be hotter.  If so it is kind of the opposite of sous vide cooking.

 

I suspect there are some dishes that this could be good for, but it would be an entirely different kind of cooking than low temperature smoking.

post #9 of 13
Quote:
Originally Posted by alelover View Post

Short cuts rarely ever work.

Ever !

post #10 of 13

it is physics... change in pressure = change in temp...... not sure why you would want to rush bbq.... it is art  not just science
 

post #11 of 13
Quote:
Originally Posted by grossy71 View Post

it is physics... change in pressure = change in temp...... not sure why you would want to rush bbq.... it is art  not just science
 

The thing is these are not that high pressure and certainly not heating through compression and PV=NRT.

 

The most significant change this will have is on the boiling point of water.  Sure you will get something from the higher pressure meaning better heating through convection.

post #12 of 13

never said it was only cooking by pressure.... and since this is not a physics forum simple is best... any change or increase in pressure will increase the temp no matter how slight. Increased temp will increase the pressure and vise versa... so if it is pressurized as the pressure increases the temp will increase resulting in faster cooking... not always better when smoking
 

post #13 of 13
Quote:
Originally Posted by grossy71 View Post

never said it was only cooking by pressure.... and since this is not a physics forum simple is best... any change or increase in pressure will increase the temp no matter how slight. Increased temp will increase the pressure and vise versa... so if it is pressurized as the pressure increases the temp will increase resulting in faster cooking... not always better when smoking
 

The thing is that we are talking about cooking until tender not a certain temperature is reached, you could get that effect by putting it in a hotter environment and increased convection, so say a 400 degree f convection oven.  The pressure is intended to do something different that just make it a hotter environment.  This is all about cooking, not some abstract physics question.

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