- Jun 11, 2013
- 2,638
- 822
Ok time to test this pressure smoker! Pretty excited!
first batch I'm only using about 2 1/2 wood chips as I've read it gets really smokey with much more.
doing a few pound and a half pork tenderloins.
The unit calls for no more than 2 pounds of pork tenderloin at a time so I'm gonna half each of mine and do it in two batches.
first few pieces in and set to the recommended 40 minutes.
done in 40 minutes but over done. About 165-170 degrees. Kind of dry, but they have a real good smoke flavor to them.
By the way I'm using cherry chips.
second tenderloin halved and placed in pressure smoker. Gonna cut the time down from 40 minutes to 33 minutes and hope it's not as dry.
The second tenderloin pieces were not nearly as dry and I used 5 wood chips this time. Good smokey flavor but still around 160 degrees. Gonna have to cut a few more minutes off next time.
had a few chicken breasts marinating in Italian dressing all day to grill for salads. Said screw it I'm gonna pressure smoke em!
Chicken came out good! Not as smokey as the pork for some reason. Maybe because I marinated them??? Not sure.
I used 5 cherry chips on the chicken and the two breasts were about 168 degrees when I pulled them.
Important note: the chicken breast recipe in the book that came with the smoker called for them to cook for 30 minutes. I cut it to 20 minutes because the pork was all over done.
Chicken was good, and pork was better as far as smoke flavor. Chicken was about perfect temp whole pork was over done. Hit and miss I guess until I have done it enough times to learn the curve.
Overall I'd say this is a nice gadget to smoke something quick in your kitchen if you just don't have the time to do it the right way or maybe the weather isn't cooperating. I myself smoke through just about any weather but some do not and this is a decent alternative.
I paid $89 for this pressure smoker and I'd say it's worth the money. However I've seen it as high as $200 and at that price point I'm not sure id buy it. But for my money (amazon cards) id say it was well spent.
Overall this unit has a learning curve and I'm still learning it. It's pretty much that way with everything so i won't mark this unit down for that. I have nothing to compare it to so how do I even rate this pressure smoker???
I'll rate it by my personal satisfaction and thoughts on how good I think it can be once I learn the curve.
Smokey flavor: 8 (real good smoke flavor)
Size: 6 (could use more room to fit bigger cuts of meat)
Ease of use: 9 (couldn't be easier but it's gonna take time to figure out how long to cook everything since the book isn't correct)
If my math is correct that's about 76 percent and that's a decent passing grade. Biggest issue for me is capacity. Be nice to throw a 8 pound pork but in and cook it quick! Lol.
Overall I'd say it's a success and does what it claims fairly well. I haven't used the cold smoke feature yet so I'll update when I do.
Hope this helped anyone considering purchasing this unit.
Wasn't sure where to post this thread so I did it here cause I'm just blowing smoke...
The unit calls for no more than 2 pounds of pork tenderloin at a time so I'm gonna half each of mine and do it in two batches.
By the way I'm using cherry chips.
The second tenderloin pieces were not nearly as dry and I used 5 wood chips this time. Good smokey flavor but still around 160 degrees. Gonna have to cut a few more minutes off next time.
Chicken came out good! Not as smokey as the pork for some reason. Maybe because I marinated them??? Not sure.
I used 5 cherry chips on the chicken and the two breasts were about 168 degrees when I pulled them.
Important note: the chicken breast recipe in the book that came with the smoker called for them to cook for 30 minutes. I cut it to 20 minutes because the pork was all over done.
Chicken was good, and pork was better as far as smoke flavor. Chicken was about perfect temp whole pork was over done. Hit and miss I guess until I have done it enough times to learn the curve.
Overall I'd say this is a nice gadget to smoke something quick in your kitchen if you just don't have the time to do it the right way or maybe the weather isn't cooperating. I myself smoke through just about any weather but some do not and this is a decent alternative.
I paid $89 for this pressure smoker and I'd say it's worth the money. However I've seen it as high as $200 and at that price point I'm not sure id buy it. But for my money (amazon cards) id say it was well spent.
Overall this unit has a learning curve and I'm still learning it. It's pretty much that way with everything so i won't mark this unit down for that. I have nothing to compare it to so how do I even rate this pressure smoker???
I'll rate it by my personal satisfaction and thoughts on how good I think it can be once I learn the curve.
Smokey flavor: 8 (real good smoke flavor)
Size: 6 (could use more room to fit bigger cuts of meat)
Ease of use: 9 (couldn't be easier but it's gonna take time to figure out how long to cook everything since the book isn't correct)
If my math is correct that's about 76 percent and that's a decent passing grade. Biggest issue for me is capacity. Be nice to throw a 8 pound pork but in and cook it quick! Lol.
Overall I'd say it's a success and does what it claims fairly well. I haven't used the cold smoke feature yet so I'll update when I do.
Hope this helped anyone considering purchasing this unit.
Wasn't sure where to post this thread so I did it here cause I'm just blowing smoke...
