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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Old Smokey Electric Smoker
|Shipping||—||$10.13||FREE Shipping||FREE Shipping||FREE Shipping||$37.00|
|Sold By||—||Golda's Kitchen Canada||Electronic Express||Amazon.com||River Colony Trading||Old Smokey Products Company|
|Item Dimensions||13.2 x 13.2 x 12.6 in||11 x 15 x 3.5 in||20.5 x 20.9 x 26.6 in||18.1 x 16.5 x 32.5 in||7 x 11 x 3.5 in||17.5 x 17.5 x 29 in|
|Item Weight||10.7 lbs||—||30.6 lbs||50.2 lbs||—||23 lbs|
|Material Type||Stainless Steel||stainless_steel||Steel||Stainless Steel||Stainless Steel||Steel|
|Power Source||electric||wood_pellet||electric||electric||electric, wood||electric|
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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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.
Since she included the smoker on her list, I assumed she really wanted it. When she opened the box, she told me she included the item on her list because she couldn't think of anything else. Okay, adjust my thinking from "I know she will love it" to "At least I get points for giving her something she asked for." After some discussion, she decided to try the smoker and if she did not like its results she would send it back. Returning it would be a better result than most of kitchen appliance gifts to her, as 90% of those have ended up stored in a cabinet never to see the light of day.
It has been a week since she opened the smoker (obviously, she did not return it). She has used the product every day, smoking a wide array of items - fish, chicken steak, tomatoes, potatoes, cheese. You name it, she has tried it or is planning on trying it. It has become one of the four appliances on the kitchen counter for constant use, joining the stand-up mixer, Vitamix blender and the food processor.
The product does a great job of infusing smoke flavor into foods. Sunday, we experimented with cold smoking a steak before grilling it. The steak had a nice smoke flavor element I had never been able to achieve with a smoker box in a gas grill or with charcoal. Same thing with salmon. She prepared salmon using the suggested two-step process of cold smoking for 10 minutes then hot smoking to cook the fish. Again, a nice smokey flavor I had never been able to achieve using wood planks on a grill.
A few nits, comment sand suggestions.
* If you don't have a powerful range hood, you will need to use it outside. Amazing how much smoke 3 chips can yield.
* Not many recipes for using the product. You can adapt many of the smoker recipes.
* Cut the number of chips suggested by half. 5 chips will produce a smokiness that overwhelms the food.
* For BBQ enthusiasts - yes, it is not really smoking. So what. It is effective.
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.