Emson Electric 5Qt Smoker- The Only Indoor Pressure Smoker-Cook Your BBQ Brisket, Pressure Smoke Cold Cheese Or Fish
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- Cooks up to 4-pound of food at once, cold smoke cheeses
- Safe for indoor use, cooking times reduced by 50-percent
- Digital settings for ease of use
- Sears, cooks and cold smokes
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|Shipping||—||FREE Shipping||FREE Shipping||$37.00||FREE Shipping||FREE Shipping|
|Sold By||—||River Colony Trading||Amazon.com||Old Smokey Products Company||Amazon.com||Amazon.com|
|Item Dimensions||13.2 x 13.2 x 12.6 in||15 x 11 x 3.5 in||16.5 x 18.1 x 32.5 in||17.5 x 17.5 x 29 in||19.13 x 25.39 x 31.49 in||19.91 x 22.49 x 37.79 in|
|Item Weight||10.7 lbs||—||50.2 lbs||23 lbs||17.58 lbs||47 lbs|
|Material Type||Stainless Steel||stainless_steel||Stainless Steel||Steel||Steel||Steel|
Enjoy authentic smoked barbecue flavor whenever the craving strikes. In sleek stainless steel, this indoor pressure cooker transforms your favorite cuts of meat into restaurant-quality barbecue. Both a pressure cooker and smoker in one appliance, you'll cut down on time, and enjoy your gourmet barbecue creations that much faster. The Emson smoker's internal pressure increases by 15 psi, cooking food up to 70 percent faster. What's more, the internal chamber requires only three to five wood chips (not included) to infuse authentic barbecue smoke flavor into all your foods. The Emson pressure cooker is perfect for sausages, ribs, beef, pork, and chicken. There's even a cold-smoke feature for cheese and fish. Designed to be used indoors, the Emson Pressure Smoker is an exceptional value in kitchen appliances.
- 5-quart capacity
- Cook up to four pounds of food at once
- Sears, cooks, and smokes
- Safe for indoor use
- Power: 1,000 watts
- Dimensions: 11.50"L x 11.50"W x 12.85"H
Top customer reviews
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On the first day I smoked 8 pounds of food. First, I tried turkey thighs: I 'hot smoked' for 40 minutes, using 3 chips of pecan wood: the thighs came out perfectly, with the meat fully smoked and falling off the bone. I was sad that I could only fit two turkey thighs inside, but I was able to quickly refresh the cooker and smoke two more. Same wonderful results.
Next, pork spare ribs. I cut the ribs up (as recommended), and my wife seasoned them. I managed to get close to four pounds into the pot using the racks, including 'doubling up' on the top rack. I used mesquite chips (3), and set the timer for 50 minutes. Again, the meat was falling off the bone (and 'doubling up' on the top rack did not make a difference). Since they were not 'browned' (since it is a pressure cooker), we put the ribs on a cookie sheet and then under the oven broiler for 10 minutes. My wife (who is the rib eater in the family) was extremely happy, and declared that I no longer would have to fool with the full-sized propane smoker (where we would smoke/cook the ribs, on low heat, for some 9 hours). A saving of 8 hours.
Cheese: one uses the 'cold smoke' setting. I did my first batch for 10 minutes, which slightly melted the cheddar cheese I was using. For my other batches I cold-smoked for 8 minutes, which seems to be perfect. My favorite smoked cheese thus far is gouda cheese using three 'Jack Daniels' wood chips (made from the barrells that Jack uses for making whiskey). I will no longer be a slave to purchasing the over-priced smoked cheese one finds at stores.
I have all sorts of plans for future smoking. For instance, I will soon be 'cold smoking' hamburger patties using the Jack Daniels chips, then grilling.
One oddity: it is a pressure cooker. On my very first batch some steam hissed out of the small weight (or release valve, whatever it is called). Then, silence. On subsequent batches it no longer hissed. Yet, it obviously was pressure-cooking the meat.
Second: in the instructions you are told that, when inserting the outer pan into the base unit, to 'line up' the red arrows and then press down, so that the electrical contacts meet. I spent a few fruitless minutes trying to get the outer pan to fit into the lower, using the red arrows. I then noted that the 'red arrow' on the outer pan was crudely 'painted on', while the arrow on the unit itself was not (i.e., it had been incorporated into the lower unit). Hence, I concluded that the worker painting on the red arrow did not do his or her job well that day. I now know that, on my particular unit, the outer red arrow should be slightly to the left of the unit's arrow. I have had no problem since.
Cleaning is easy. I find it easier to clean than my regular pressure cookers.
I will update if the unit fails, as some other reviews have indicated is a possibility.
I will finally note that I am so pleased with this Emson smoker that I looked up the larger capacity, seven-quart smoker. I found that the larger unit seems to get more unfavorable reviews than this smaller one. Nevertheless, I plan on, someday, getting the larger smoker.
Edited to add: I 'cold smoked' four hamburger patties for 10 minutes, using the Jack Daniels chips (3). Then I grilled them up. Result was very, very good. Really made a difference to my hamburger. I also just smoked some chicken breasts (two large ones, for 30 minutes, 3 applewood chips) and some of the best chicken I've made, by any method.
ISSUES: When putting the inner pot inside the heating unit MAKE SURE YOU LINE IT UP WITH THE RED ARROWS! I just sat the pot inside and spent 20 minutes trying to get it back out because the heating element was not in the groove! I ended up loosening the interior nut on the charring element and it slipped right out.
When securing the lid, have the base and the lid handles lined up, place the lid on lightly until it settles evenly and then twist slightly. You will notice the left handle had a spring loaded piece that will disappear inside of the unit when it is locked.
Some have mentioned wrapping the charring cup in aluminum foil. The charring cup has holes around the sides where the smoke will vent, so I did not wrap it. It does get blackened with burned wood chips, but that is the nature of the beast in my opinion. I found that placing the charring cup and lid in a plastic quart bag for storage cuts down on the smoked scent.
When I first used the unit, smoke came from a vent hold in the lid handle, off to the left. I place the unit on a pizza tray under the stove vent and the smoke stopped drifting out as condensation increased in it. My home did not smell like smoke at any time after that and I used it to smoke several more dishes.
Overall, I am very pleased to have bought this pressure cooker/smoker. It is the same brand as my pressure cooker, which I used several times a week. I expect good things and was glad to see the 2 year warranty card.
It works quick and easily 40 minutes for most cooking.
I used a 1/2 to full pot of wood chips.
It will make any peace of good meat taste better.
If your recipe is a good one your meat will taste as good as a grill.
Keep in mind you will not get the charring or grill marks.
You will not also get the burnt meat from flair ups.
If you want to set and forget this is it.
You could put under a broiler after to brown more if you like that.
The meats all a very tender after cooking for only 40 minutes.
meats fall off just like my Brinkman coal cooker but not 10 to 12 hours later.
great for winter times when weather will not let you cook outside.
Very mild smoke odors in house.
I found clean up very easy except for the wood chip box.