Pressurized smoker?

[reichl]

So I am at the bar the other night and I am talking to this guy who is going to start smoking meat for a bar down the road.  He says that the bar purchased a pressure smoker.  At first I figured this guy doesn't really know what he is talking about, but then another guy at the bar says that he used to work at Smoking Antler's (an out of business bbq place) and they used a pressure smoker also.  They both raved about how good these pressure smokers are.  Based on my google search it seems that they are electric.  Electric doesn't taste as good as charcoal or wood heated bbq in my experience, but I would assume that the extra pressure cooks the meat faster and leaves it more tender.  Does anyone have experience with a pressure smoker?

 

[richoso1]

This link may help understanding the operation   http://www.smokaroma.com/bbq_boss.asp

It does seem as if it is geared towards cmmercial use.

 

[rio_grande]

They have those at the site I work at. I dont know anything about them but I know the ribs at the resteraunt there are pathetic. No flavor what so ever.

 

[jgatty]

I worked at a Bennigans in the early 80's that did a test for babyback ribs on the menu.  They had this little pressure smoking device that would do about 12 racks at a time, and I will say that they were damn good baby backs.  Not as good as a top 3 or 4 team at a cook off, but a lot better than the average team using dry smoke.  Pretty expensive equipment and not going to win (probably not eligible) for any cook offs, but consistent for tasty baby backs.  Don't think I would try spare ribs as I think they would be too fatty from that treatment.

John