Would this put a crust onto meat like an outdoor smoker, or is that just crazy talk for such a short smoking time?
625310
It is really how close you put the meat to the pot inside. And you can smoke longer than recommended.
625311
No crust by this smoker/pressure cooker. When I cook ribs, I fully cook in the smoker to get smoky flavor and then toss on my grill to get quick crust put on.
625312
no crust.. after cooking you have to put on the grill or oven for this to occur
625313
It will not put any bark on your meats. However, it states that meat can be browned in the bottom of the pot, though I have never used this function.
625314
This unit does not put a crust on the product. A short time in the over though can accomplish this.
232597
It can be used as a smoker. As a matter of fact, I had so much trouble maintaining proper temperature with my offset smoker that I gave it away and use my pit barrel instead. For more information try http://www.pitbarrelcooker.com
1014638
I didn't find that to be the case. It will, however, smoke when it gets hot for a few days after you apply it.
388652
Not me. It is best to have the smoke surround the meat. Looking back, I wouldn't purchase it, if the choice came up. There is no phone support available.
1621387
The problem to be avoided is melting the sensor cord, which is teflon-coated. If any part of your smoker is more than, say, 500 degrees, and the cord touches it, your sensor is smoked. (No part of a conventional oven ever gets much hotter than the temp setting, except of course for the burners/heating coils.)
961396
If you foil the rack the smoke doesn't surrounded the food as well and the temperature above the foiled rack may be affected. The drippings from that rack may also make a mess for you.
1636892
I would say yes as you can smoke food in an ordinary kitchen electric oven.
2038840
Absolutely. In fact, it puts out so much smoke it works very well outside. If you want to stay low to the ground when it's warm out there are some online tricks to cooling the smoke as it comes out.
175841
Although I haven't used it in the oven, I can see no reason why it shouldn't work quite well in the oven. After all, a smoker or grill is no different than an oven except that they are used outside.
1232680
Jason, I've had a hard time getting it up to the desired smoking temp when it's cool & windy or just cool. I think one of the problems is that they only recommending using 12 or so starter coals. Yesterday I increased this number to 20 or so and that seemed to work better. I'll keep fooling with it and could see using up to half the coals in the chimney starter. And I've found that I need to have the top holes open more than the 5/16 they recommend. I'd say open them all the way up and then throttle them down. I also think it makes a big difference and significantly slows down the process if the meat isn't close to room temp to start. But I'll tell you, the more I use the device the more comfortable I feel with it. I'm having a retirement get together this coming Sat so started preparing for that this weekend. Using a rib rack I smoked 6 full racks of ribs on Sat and 6 more on Sun. I'd never have dreamed that 6 racks of ribs would fit on the Weber but they did. I baby sat the Sat batch pretty closely but once the Sunday batch was up to speed I only looked at about once/hour to stir the coals, add water & wood. We ate one last evening and it was good but will put the rest in the oven for 2 or 3 hours to get them more tender before serving. I hope that this (long) answer is of some help and encouragement. Dave McCartney, Marion, OH dkmcpa@yahoo.com
387150
No,this has no heat control so it will burn the crust ,I would not buy this item
1019940
It doesn't smoke as well inside the oven. You would need to turn on the oven on high enough to burn the wood chips. And then you have to turn the oven down once the wood is done burning. The smoke should be contained enough in the smoker as to not mess up your oven. Instruction said you can use open campfire so I don't see why not.
1560953
While I am certainly not an expert smoker (only been doing it 2 years) I have smoked ribs, chicken, pork loins and made the BEST beef and venison jerky in mine. The smoker itself is awesome and I see no reason why it wouldn't do right by you for sausage.
2043851
The chicken breasts we cooked this summer came out great. Marinated overnight, lots of garlic and ginger. I suspect that it would also work as a smoker, using low heat, and using thoroughly soaked wood chips. Haven't tried that, but it would be interesting.
1253463
I find it works best using chips in combination with some small chunks. The smoke seems to last longer that way.
1954251
Don't see why not as long as you make sure its burning well before taking it outside.
238685
Two different ways of cooking buddy. There is no way to sear your meat with a smoker but your meats will come out just out of this world