Reddit reviews Emson 8303 Indoor Pressure Smoker, 13.20" L X 12.60" H x 13.20" W, Silver
We found 9 Reddit comments about Emson 8303 Indoor Pressure Smoker, 13.20" L X 12.60" H x 13.20" W, Silver. Here are the top ones, ranked by their Reddit score.
Cooks up to 4-pound of food at once, cold smoke cheesesSafe for indoor use, cooking times reduced by 50-percentDigital settings for ease of useSears, cooks and cold smokes
Interesting - I'd never heard of a pressure smoker before. Found a few online for others who are interested:
https://www.amazon.com/Emson-Smoker-Indoor-Pressure-Smoker/dp/B005G6TQE4
https://www.amazon.co.uk/Tower-T16008-Digital-Pressure-Stainless/dp/B00SX8SGDO
Have you thought about looking into a pressure smoker? My dad has one in his apartment and he likes it a lot.
http://www.amazon.com/Emson-Electric-Indoor-Pressure-Smoker/dp/B009SBY1RU/ref=cm_cr_pr_product_top
There's also a cheaper 5 QT version:
http://www.amazon.com/Emson-Electric-Smoker-Pressure-Smoker-Cook/dp/B005G6TQE4
Well, if you can afford it (or you can team up with other family members like I did), I got my dad a counter top pressure smoker. Although since I haven't even wrapped it yet, much less has he opened & used it...I can't give you a review of it..
I can't speak to whether or not these things work, but this is probably your only legitimate option.
You should get a pressure smoker! I wish I had known about them when I bought my pressure cooker. It works as either one, and can even do cold smoking for things like salmon, jerky or cheese. And it is designed to be used inside so you don't have to go outside in shit weather.
I bought one of these little pieces of junk a few years ago. I saw it at Walmart and figured for the price, it'd be worth a try. I've only ever used it as a cold smoker because combining pressure cooking with smoke isn't exactly 'smoking'. However because of its small size, it's easy to get a good smoke on single portions.
> Are there any special procedures for storage?
For the cooked meat? Nope. If I plan on eating it within a day or two, I'll just throw it in a tupperware container and put it in the fridge. It's important though that you remember it's cold before you sear it. Meaning, either you'll need to leave it on a little longer or wait for it to warm up to room temperature (as you would with many types of raw meat). This is one of the advantages of using a cast iron or a grill over a torch.
I always remove the meat from the bag, dry it, then either re-bag it or pop it in a tupperware. My biggest concern is always things like botulism from the garlic, so I try and dispose of the leftover liquid and spices asap. You also don't want all of the extracted liquid solidifying inside the bag anyways. See all the liquid here? Most of that is fat. The last thing I want to do is pull a piece of meat out of that mess, scrape it off and then cook it.
> Searing off the fat cap sounds messy.
Meh. It's the same as searing off pork belly or any other really fatty piece of meat. You just hold it with tongs for 20-30sec and it'll cook up nicely.
I've used one of those stainless steel stove-top smokers inside a couple of times. I now use it on the patio with a hotplate. You definitely need a LOT of air flow to not smoke up your house.
If you can afford it, there is also the pressure smoker:
http://www.amazon.com/Electric-Smoker-Pressure-Smoker-Cook-Brisket/dp/B005G6TQE4
I don't think it's exactly what you're looking for, but I've had an electric pressure smoker on my private "maybe" wishlist for a really long time.
Also, the last time my gas bottle emptied while I was grilling (outside), I used the broiler as a desperate plan B, and it did a pretty decent job. Have you tried that and found it wanting?
You are going to smoke up your entire apartment with one of those without a industrial hood.
Haven't tried one but this might be a better option ...
http://www.amazon.com/Emson-Electric-Smoker-Pressure-Smoker-Cook/dp/B005G6TQE4