Emson Electric Smoker Review | Indoor Pressure Smoker | Kitchen
If you have ever wanted to smoke pork, fish and other food but did not want to wait hours for it to be done -- the Emson Electric Indoor Smoker may be your a...
The condensation collector snaps onto the the exterior of the machine, behind the left handle. I have uploaded a pic to to the Amazon product page. Search for item B005G6TQE4 on Amazon, then click the See Customer Images link under the product picture.
Mine just came in today and I think I'm really going to like it. Did some chicken legs that were just dripping with juice. One issue I have with is I have no idea where to attach the condensation collector. The book says nothing and I can't find anything online. I'm also thinking about putting burgers in this thing. Any idea suggestions for the times?
Solid machine. I used many times. Note::::the little cup that holds the smoking chips, line with tin foil for easier cleaning. You could actually line the entire cup with tin foil before hot smoking. You don't want to then turn around and cold smoke with a charred cup,,,yucky and very bitter..
what is the little metal cup that you removed initially after taking off the lid. I just purchased one and I do not see that little cup, unless it is the one that goes over the pressure vent inside the lid? email me at mas3013@gmail.com
@robbabcock1969 - The smoke cup sits above the water and the chips smolder in the cup due to a heating element. The infusion of smoke is great and the cup is big enough to add enough chips to really get a very intense smoke flavor if that is what you are looking for.
There is a smoke cup that is heated up by an electric element. between the drippings hitting the smoke cup and the wet pieces of wood -- it cause the wood chips to smoke. Works great!
So...you never mentioned the amount of smoke imparted to the meat. It's a cool looking machine but how does the water work while getting the wood to smoulder?
The condensation collector snaps onto the the exterior of the machine, behind the left handle. I have uploaded a pic to to the Amazon product page. Search for item B005G6TQE4 on Amazon, then click the See Customer Images link under the product picture.
ReplyDeleteGreat recommendation with the foil -- worked perfectly!!
ReplyDeleteNo time suggestion I just play with the settings and test it out.. not sure how burgers would come out -- perhaps to add some smoke to it.
ReplyDeleteMine just came in today and I think I'm really going to like it. Did some chicken legs that were just dripping with juice. One issue I have with is I have no idea where to attach the condensation collector. The book says nothing and I can't find anything online. I'm also thinking about putting burgers in this thing. Any idea suggestions for the times?
ReplyDeleteGreat tip -- thanks!!
ReplyDeleteSolid machine. I used many times. Note::::the little cup that holds the smoking chips, line with tin foil for easier cleaning. You could actually line the entire cup with tin foil before hot smoking. You don't want to then turn around and cold smoke with a charred cup,,,yucky and very bitter..
ReplyDeletewhat is the little metal cup that you removed initially after taking off the lid. I just purchased one and I do not see that little cup, unless it is the one that goes over the pressure vent inside the lid? email me at mas3013@gmail.com
ReplyDeleteThanks for the review, convinced me to buy one on sale
ReplyDelete@robbabcock1969 - The smoke cup sits above the water and the chips smolder in the cup due to a heating element. The infusion of smoke is great and the cup is big enough to add enough chips to really get a very intense smoke flavor if that is what you are looking for.
ReplyDeleteThere is a smoke cup that is heated up by an electric element. between the drippings hitting the smoke cup and the wet pieces of wood -- it cause the wood chips to smoke. Works great!
ReplyDeleteSo...you never mentioned the amount of smoke imparted to the meat. It's a cool looking machine but how does the water work while getting the wood to smoulder?
ReplyDelete