The Cook Is On (Experiment with pron)

[medic92]

So I picked up my Emson pressure smoker on Saturday. I finally have a chance to use it today.


Loaded the little smoke generator with apple chips
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Rubbed the pork loin down with this stuff
View attachment 164542


Put the loin in the pressure chamber
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Set it for hot smoke for 60 minutes
View attachment 164541


Now we wait...

 

[Twospot]

Can't wait to see the result and get a flavor report.

 

[Michigan BBQ Fan]

Excited to see how it turns out. Thanks for sharing. Happy Smokin'

 

[Big George's BBQ]

op2:

 

[sleebus.jones]

 

[Pig_Farmer]

Is the wait over? It's been an hour.

 

[medic92]

Is the wait over? It's been an hour.

It has to rest! And there are chores...endless chores...always chores...my wife is home with me 24/7. Oh, the chores.

 

[medic92]

Ok, so I smoked that pork loin for an hour. I should have done about 40 minutes because an hour took it to 175 degrees. So it was a touch dry and a little tough. No smoke ring at all and the appearance could have been nicer. It has a browning option I think I'd probably have to use the next time to get some crust on the outside.

The smoke flavor was absolutely perfect. I was really impressed that a little cup of wood chips put that much flavor in it.
There is a light smoke smell in the house which isn't at all unpleasant, but putting it under the stove vent would probably eliminate that completely. It's definitely less than you would get from a fireplace or woodburning stove.

Cleanup was ridiculously simple and took only a few minutes.



What was left of the chips in the smoker box
View attachment 164550


The finished product
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One slice
View attachment 164551


Overall, it was a great purchase for $10. If I had paid full retail ($299.99) I'd probably be pi$$ed. Although, with it's ability to be a pressure cooker, steamer and smoker it has some versatility.
It'll be great for my wife and I, but if you have a larger family you might struggle to stuff enough food in there to feed everyone.



Next will be trying the cold smoking option on some cheese and see how that goes.

 

[THoey1963]

Interesting...