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Pressure Smokers!

Emson Pressure Smoker

I’m SO excited I can hardly contain myself – guess what I just bought? A pressure smoker! I’ve been “lusting” after these for a year, but in specialty catalogs at regular prices, they can be a bit pricey. Mentioned on a discussion forum that I longed for one, and the very next morning, someone posted to tell me it was featured on Amazon Daily Deals for that day. I doubted I’d ever be able to beat that kind of discount again, so I immediately pounced! We got one for Dad for Father’s Day, too. And apparently I wasn’t the only one, the pressure smoker rocketed up to #1 in both the Smokers and Kitchen & Dining categories on Amazon. (I got the pressure smoker, and paid for the 4 year Square Trade kitchen appliance warranty, too – always get an extended warranty for electric pressure cookers if you can get one.)

The pressure smoker is a combination smoker and pressure cooker – you can hot smoke ribs, sausages, turkey legs, brisket, pork shoulder, bacon, etc. (the pressure cooker will cook them in a fraction of the time and make even the toughest cuts tender) and you can also cold smoke nuts, cheese and fish. I can’t wait to review it and share my new recipes!

Unfortunately, the special deal on the pressure smoker only lasted a day and its over, but there are several Third Party Vendors on Amazon Selling the Emson Pressure Smoker for a pretty good price (well below the MSRP) that’s almost as good as the deal I got (and probably the best deal anyone’s going to get going into Father’s Day). I promise to keep monitoring the daily deals and prices and I’ll post here if the pressure smoker should show up in the Daily Deals again.

Well, the pressure smokers arrived really quickly. I ordered mine Saturday, and our Father’s Day present later that same night, and they both shipped from Phoenix, Arizona and both arrived here in California on Monday. Someone I know on the East Coast ordered theirs the same day and got it on Monday as well, so Amazon seems to be shipping the smokers from multiple locations. Got mine right in time for a terrible heat wave, and then I caught what appears to have been a mild case of the flu, and I didn’t want to tackle a new appliance until I was feeling better. I’ll write up a proper review once I’ve done enough different recipes, but that’ll take a while, so I’ll give you some general impressions and information to go on in the meantime.

How the Emson Pressure Smoker Works. The Emson pressure smoker is basically constructed like a regular electric pressure cooker (if you already have an electric pressure cooker its going to be very familiar to use) with a few key differences. Inside the inner pot, there is a charring element that sticks out into the pot. The inner pot has a power connection on the other side of the charring element that in turn connects to the machine’s power supply. There are two red dots, one on the inner pot and the other on the lip of the machine to show you how to align the pot up correctly so the power supply to the charring element is properly engaged, but at least on my unit, they were off by about an 1/8 of an inch, and in any case I found it easier to hold the inner pot with the power supply plug facing me, the outer pot on the counter with the corresponding receptacle on the side facing me, and to just guide the inner pot down into the machine visually. If you have the machine plugged in, the pressure smoker will beep when you’ve properly inserted the inner pot into place.

You insert the charring element through both holes in the Charring Cup, place a few small wood chips (meaning 3 – 5, it uses very few wood chips) in the charring cup, propped on top of the charring element, put the lid on the charring cup, place your superstack rack inside the pot, adjust the racks as needed, and layer in the food. The rack completely disassembles, so you can adjust the height of the racks, the number of racks, and it makes it much easier to clean. (Based on the Amazon reviews I read, I did two additional things: I wrapped a small amount of tin foil around the Charring Cup Lid and I wrapped some more tin foil around the leg of the Charring Cup, since one or two users mentioned the leg had scratched the inner pot, wrapping it in tin foil should prevent that problem.)

If you are cold smoking, no water is needed. If you are hot smoking, or doing a combination of cold and hot smoking, you add a little water. Lock the lid on top of the machine. If you are hot smoking, you need to place the weighted knob on top of the valve stem, if you aren’t, it isn’t necessary. You punch a button on the front control panel to indicate if you want to hot or cold smoke and then select the number of minutes with an up and down control pad, and then hit start. If you want to both cold and hot smoke, select cold smoke, then the number of minutes, then press the button for hot smoke, then select the minutes, and hit start. Its that easy. If you are doing multiple steps, you’ll know you’ve programmed the pressure smoker correctly, and which step the machine is on according to the lights: if the machine is currently cold smoking, the cold smoking light will be solid red and the machine will display the number of minutes remaining, and the “hot smoking” button will be flashing red to show that that mode is pending.

Now unlike regular pressure cookers, if you are hot smoking, the built-in timer starts counting down immediately, not after it comes to pressure, so if you’re developing your own recipes, you need to take that into account (this may explain in part why the cooking times are longer than regular pressure cookers). If you are cold smoking, you can remove the lid anytime you need to, if you are hot smoking (that is, the unit is under pressure), you will need to lift the weighted knob to release pressure so the unit will unlock the lid. The Emson user manual doesn’t indicate if the machine will depressurize naturally, and since Lorna Sass recommends using natural pressure release for whole roasts, among other things, I’ll investigate this and get back to you. When you are finished smoking, you’re supposed to soak the chips in water before discarding them, an old tin can would work well for this purpose.

Smoked Hot Dogs. For my initial trial runs I tried two things, neither of which are in the Emson pressure smoker manual, but I wanted to go for it anyway since Memorial Day and Father’s Day are right around the corner, and my Dad loves both: smoked hot dogs and smoked corn.
Pressure Smoked Hot Dogs

For my first trial run, I used a 14 oz. package of Nathan’s Beef Franks (there are 8 hot dogs per package, so they’re 1.75 ounces each). I was easily able to fit all 8 in the 5 quart model, if I needed to, I could probably have fit another 4 – 8 franks in there with no problem. I added a ½ cup of water, and 4 small hickory chips. I cold smoked them for fifteen minutes, hot smoked them for an additional 5 minutes, and used quick pressure release. Couldn’t have been easier.

Operational Observations: I read every single review on Amazon before buying this pressure smoker, so I’m pretty familiar with the observations and complaints made by others regarding the machine. There were some remarks about the smell of smoke, and the user’s manual confirms that when cold smoking (and presumably when opening the pot after hot smoking), there will be some release of smoke smell. I found this to be extremely minor, and it was confined to the kitchen (which was not well ventilated). My father and I actually enjoyed the aroma, mother did at first, but after a while (we smoked several dishes in a row) grew tired of it, so we opened a window and the smell dissipated. A couple of wood chips just aren’t going to produce a particularly strong smell, though the stronger the wood’s aroma/taste in general, the stronger any lingering aroma will be.

Pressure Smoked Beef Franks

Observations: I’d pressure cooked hot dogs before, so I knew I would like the cooking method in general: briefly pressure cooking beef franks – or more accurately, pressure steaming them – is a great way to get your hot dogs piping hot, evenly cooked, and to do so without having to babysit them on the stove, or to heat up boiling water on the stove. (In the summer, pressure cooking is a great way to cook hot dogs and corn without heating up your kitchen like a steam sauna.) I’ve also found the pressure cooker is also an excellent mechanism for rendering fat out of meat, which comes in handy. My father loves Nathan’s, but they’ve got quite a high fat content, and judging by the amount of fat that fell into the cooking liquid, the hot dogs lost some of their fat content, and dad never missed it.



Smoked Beef Hot Dog
In retrospect, I would probably lightly prick each beef frank a couple of times with a fork to allow hot air and fat to escape more easily, because there was some minor splittage, but the franks were all intact and they had a deeper, richer color to them. We ate them with a minimum of condiments so as not to distract from the smoked flavor: mom had hers plain, dad had a little mayo and some fresh sweet onion, and I had just a light smear of mustard. They were delicious. We really liked them and the three of us ate all of the franks. The general consensus was that the smoke level was just about right, we liked the smoked hot dogs better than the originals, though next time I think I’ll increase the cold smoking time by a few minutes and reduce the hot smoking time to 2 – 3 minutes. It was a very successful first attempt. We loved the food, we ate up everything, and we intend to make smoked hot dogs again. (I should have a full recipe, with demonstration pictures, for you shortly.)


Corn on the Cob in the Pressure Smoker

Smoked Corn on the Cob (Sweet Corn). The next thing I smoked was corn on the cob. Those of you who have read my blog before will probably know that I make Pressure Cooked Corn on the Cob, so sweet corn was one of the first things I wanted to smoke. I hadn’t ever smoked corn, however, so I did some research, and I couldn’t find any consensus: some smoked their corn husk on, some off, some basted, some not, and the length of time varied wildly. Even the most conservative time estimate for those large smokers seemed excessive, I was concerned about how much extra room the husk would take up in the pressure smoker, or whether the husks might present a fire hazard, so I decided to remove the husks and silks. I recommend you choose small ears of corn, preferably those with the smallest diameter: you won’t lose much in the way of corn kernels, and you’ll be able to do more ears at one time. I was able to fit about five small ears in the 5 Quart Emson Pressure Smoker; no doubt you could fit more in the 7 Quart Model.

Pressure Smoked Corn on the Cob (Sweet Corn)

My first attempt at smoked corn on the cob was not as successful as it should have been, but that was because of human error, not Emson’s fault. I had no idea how quickly the wood chips would be used up, and didn’t check first, and added the corn to the pressure smoker right after smoking the beef franks, without adding new chips. Turns out, the chips were too spent to produce a good amount of smoke and color. I cold smoked the corn for 15 minutes, then hot smoked it for an additional 5 minutes. The corn was well cooked in my opinion, but the smoke taste was very light, the sweetness of the corn was far more pronounced than the smoke flavor. I also found out (see picture) that any food put on the racks too close to the lid of the charring cup would be on the receiving end of some extra heat and smoke. So either make sure that there is enough space between the rack above and the charring cup, or arrange the food so as little as possible is immediately above the charring cup.

Pressure Smoked Sweet Corn

My second experiment with pressure smoked corn was to cold smoke it for 30 minutes and then hot smoke for an additional 5 minutes. This produced a really good smoked flavor and aroma (in fact, the smoked corn cobs still had the smoke aroma for hours after the corn itself had been eaten, and the smoke aroma might have lasted longer than that, the trash was taken out at that point). As you can see from this photo, the corn took on a darker golden appearance, and the ear above the charring cup got a darker color in that spot as well. The taste wasn’t noticeably different in that spot, the color was just more intense (likely from proximity to the heat). You can always avoid this additional coloration by arranging the ears so none of the corn is immediately above the charring cup. The smoke taste was delicious, and had completely masked the “sweet” notes from the extra sweet corn.

Pressure Smoked Corn on the Cob

For my third experiment, I cold smoked the corn ears for 25 instead of 30 minutes, and I hot smoked them (under pressure) for 5 minutes. This time, there was still a good smoked flavor, but you could still taste some of the natural sugar taste. It was definitely a more balanced flavor. The corn cobs also didn’t smell as strongly of smoke, so that’s probably a good indication how deeply and strongly the smoke flavor and aroma are permeating the ears of corn. (Its actually quite remarkable how just a couple of wood chips can produce such a strong smoky flavor, and the difference five minutes of cold smoking one way or another can make.) I think this is the recipe I’m going to go with. I could try cold smoking the corn for longer to get a really deep, strong smoke flavor, but that would require adding more wood chips and the longer you smoke the ears, the more smoke flavor, and the less corn flavor. This was a quite tasty balance.

Pressure Smoked Rib Eye Steaks

Smoked Rib Eye Steaks. My next experiment was smoking rib eye steaks, another project that isn’t in the Emson user’s manual. This requires a little explanation. When you hot smoke food, the smoker actually cooks under pressure, just as a regular pressure cooker would. While pressure cookers are awesome, and cook many cuts of meat fantastically, quick cooking cuts of meat, and cuts of meat like steaks where you’d want to cook them to medium rare, are not amongst them. Rib eye steaks should be pan fried or grilled. That means to add the smoke to them, you should cold smoke them, then cook them as you normally would. Now normally I dry brine steaks with coarse kosher salt at least 24 hours before I cook them, this gives the salt time to permeate the meat, seasoning it, but it also helps denature the proteins (which makes the cooked meat softer) and it helps the steak retain its moisture during cooking. But someone really wanted their steak that night, so I skipped brining this one time.

Rib Eye Steaks in the Emson Pressure Smoker

The rib eye steaks I used were bone-in (cooking meat with the bones adds flavor), of normal thickness (approximately ¾” thick), and were about a pound each. I was able to fit two within the 5 Quart Emson Pressure Smoker, you could probably fit a third in the 7 Quart Model. Since these were big steaks, in order to fit them into the pressure smoker in such a way that there was air space around each edge (to allow smoke to settle on all exposed surfaces), and to keep the meat from getting too close to the charring cup, I did remove the bones from each steak. (I still smoked the bones, and then cooked them with the meat.) As it turned out, this was fortuitous, since we’ve never seen the dog go so crazy as she did over the smell of these smoked steaks. She just stood there, sniffing the air, licking her chops over and over again, never stopping, with pleading eyes, and so we gave her one smoked/cooked bone. I don’t think I’ve seen her enjoy any bone so much as she did that smoked steak bone. She was in Nirvana.

Cold Smoked Rib Eye Steak

I cold smoked the two steaks using four Hickory chips (approx. 1″ x 1″) for 30 minutes. I then lightly patted the steak exteriors dry and pan fried the steaks.

Observations. My first recommendation would be to start with cold steaks. We smoked ours straight after returning from the grocery store, and between the time they were in the shopping cart, and the time it took us to return home and unload the groceries, they had warmed up considerably. The term “cold smoking” is a bit of a misnomer in this case, because there is some heat generated by the burning of the wood chips in the charring cup, as you can see from the photo. There were actually “grill” marks from the superstack rack on one side of the steaks, and there was some shrinkage of the fat around the edges from the heat. Starting with a cold steak could eliminate problems with premature cooking. The steaks had definitely taken on a deeper color because of the cold smoking.

Cooking the Smoked Steak

After cold smoking the steaks, I gently patted them dry (moisture on the surface could keep the steaks from browning properly), sprinkled a pinch of baking soda on each side of the steaks, and pan fried them over medium high heat. The smoke already gives the steaks a darker color, but the baking soda does two things to improve the steak: they give it an even richer color, and more importantly, they make the surface of the meat more alkaline, and reducing the alkalinity enables the Maillard reaction (which produces not only a rich brown color but also creates hundreds of flavor compounds) to take place at lower temperatures, thereby increasing the total number of flavor compounds that are created during the cooking process. After consulting my copy of The Flavor Bible to select spices that would work with my side dish, a few minutes before they were finished, I added cracked rosemary, fennel seed, a little celery seed, salt and coarsely ground black pepper to each side of the steaks. Let rest for 5 – 10 minutes before serving.

Smoked Rib Eye Steak

I served the smoked steak with my rosemary garlic mashed potatoes (recipe to follow) and a green salad with a light vinaigrette. Initially, all my taste testers, the self dubbed “Guinea Pigs”, thought the smoke level was perfect, and we were really enjoying the smoked steaks. As we progressed, the level of smoke grew increasingly strong. This wasn’t because the steaks were unevenly smoked. Perhaps we just ate too much of a good thing (it was delicious, after all, and the steaks were quite big) or perhaps its cumulative: maybe the smoke flavor and aroma lingers in the mouth and nose even after each bite is consumed. I’ll have to research that. When I prepared the leftover steaks several days later, I started with cold steaks directly from the refrigerator, and I cut the cold smoking back to 20 minutes. This was much better: there was no curling of the meat because the fat cooks faster than the meat, and no “smoke fatigue” before the steaks had been finished.

Beef Back Ribs

Smoked Beef Back Ribs. I was more than a little surprised when I went through the Emson pressure smoker user’s manual and there were two pork rib recipes and a whopping five salmon recipes, but no beef rib recipes. That is, until I actually tried it. That’s not to say you can’t make delicious beef ribs in the pressure smoker, because you can, but the problem with beef back ribs is that they’re long and curved, which makes them hard to fit in the machine. You’d either have to use the smaller end ribs, have your butcher cut the rib rack in half width wise (and then cut the individual ribs apart yourself), or use beef short ribs instead. With the rack, I was able to fit five of the smaller end ribs in my Emson 5 Quart Smoker for my first round, and only three of the larger ribs in the second round. (Actually, now that I think of it, in my next attempt, I’ll leave the superstack rack out altogether, and stack the ribs in standing upright, or leaning against the sides of the pot. I can probably fit a few more in that way.) This was the 1st time I wished I had the 7 Quart Model.

Smoked Beef Back Ribs

Observations. For my first experiment with smoking beef back ribs, I put as many of the smallest ribs I could fit in the pressure smoker, without seasoning (I wanted to gauge the smoke level of the meat without spices), added ½ cup of cold water, 4 hickory chips, and hot smoked them for 20 minutes. Sorry I don’t have an actual picture for you, it was getting dark, and I was getting tired, and I forget to take pictures. For my taste, the smoke taste was a little wanting, and there was a little too much fat. If you like your ribs to have a little “tooth” they would probably have been perfectly cooked, for my taste, I decided to pressure cook them longer next attempt.

For my next attempt, I pre-seasoned the ribs with kosher salt, coarsely ground pepper, garlic powder, onion powder, paprika, ground cumin and coriander. I placed the three ribs I could fit in the smoker, added ½ cup of water, four hickory wood chips, and hot smoked them for 30 minutes.

Beef Back Ribs in the Pressure Smoker

After the ribs pressure smoked, I allowed pressure to release naturally. For those who aren’t familiar with Lorna Sass, the Queen of Pressure Cooking, let me quote her third key to success for pressure cooking meat from her fabulous cookbook, Pressure Perfect: “The third and final key to success is understanding the effect of the pressure release on texture and tenderness. When you use the quick-release and the pressure drops almost immediately from 15 pounds per square inch to zero, the meat fibers compress, toughen, and become stringy and dry. Though the meat relaxes somewhat after a resting period, it is never as tasty and tender as when the pressure comes down naturally.”

After pressure released, I placed the ribs on aluminum foil, then cooked them in a 400° F oven for 15 minutes just to give them a darker brown color and give them a little crust (pressure cooking will cook meat, but it will not brown it or give it a crust like an oven or frying pan would).

Pressure Smoked Beef Back Ribs

Observations. I wasn’t sure how the spice crust would hold up inside the moist interior of the Emson smoker, and sure enough the “crust” was moist, but it had adhered to the meat, so that was good news. The additional ten minutes of cooking under pressure (hot smoking) had imparted a better smoke flavor, tenderized the meat a little more, and rendered more of the fat (pressure cookers are GREAT at rendering fat out of meat). Because the crust was moist and wouldn’t have been particularly attractive “as is”, I cooked the ribs in the oven as mentioned above. That crisped up the crust, gave the ribs a nice brown color, and rendered even more fat out of the ribs. I need to perfect the rub recipe, it was reasonably good, but it didn’t wow me, and in future I’ll place the ribs on a rack so the rendered fat falls away from them, but so far, so good. I want to experiment with other wood chips, see if I like something other than hickory better.

25 Responses to Pressure Cooking Recipes & Reviews

  • YUM!! These look so great – pinned them on YG!

  • Ron Baughman says:

    Great looking fries. Still having problems with the Pinterest link, but went ahead and pinned this one to my own board. Happy Cooking :smile:

  • Hi Ron, thanks for letting me know about the problem with the “Follow on Pinterest” option to the left. I believe I have resolved the problem, and I believe I’ve heard back from you that you’ve been able to now follow. Thank you for your interest, and try the fries, they’re pretty darn good! ;D

  • Ron Baughman says:

    I will. My spouse loves potatoes. And those made her mouth water. :) Also pinned it. Great job!

  • Mark Preston says:

    If you are the original poster about Sanborn’s Enchiladas Suizas recipe at eGullet, I have provided an addendum to the post at the bottom of: http://dangermencooking.blogspot.com/2009/08/enchiladas-suizas.html

    • Yes, that was me! That was so kind of you to post the addendum on your blog to address my questions. Given that I live in Los Angeles, you’re right, my chances of getting “fresh, warm, right out of the cow” milk to ferment are pretty low, but I had already consulted my father again after the eGullet discussion, and he’s now saying well yes, maybe the enchiladas suizas did have tomatillo in them after all.

      So after reviewing your recipe (I was especially intrigued by your use of sesame and pumpkin seeds), I made sure I had all the ingredients stocked up in my pantry. I probably won’t get to it until after the holidays, but I’m definitely looking forward to making your recipe, and dad is definitely looking forward to eating it!

  • I added a link to your site in my post on pressure cooker resources. Thanks for leaving me a comment during my pressure cooker week.

  • gator-mom says:

    Your recipes all sound great. I do not have a pressure cooker but would love to get one. My husbands great grandmother used to use one all the time. What brand name/model would you suggest? Also, I love your site. Did you build it yourself?

    • Hi Gator Mom, thanks for the kind words. I did (more or less) design the site template myself. I personally use the Cuisinart CPC-600 Electric Pressure Cooker – you can see my review for it here: Review of the Cuisinart Electric Pressure Cooker. I’ve used my machines (I own several of them) very heavily over the years, I still love them, and its got a three year manufacturer’s warranty, which I greatly appreciate. If you prefer to avoid a nonstick cooking insert, my sister recently purchased one of the Instant Pot 7 in 1 Electric Pressure Cookers. Its not only a pressure cooker, you can also make yogurt with it, and use it as a slow cooker, so its very versatile. I haven’t been able to test it myself, but so far, my sister really loves it.

      Feel free to ask if you have any questions. I’d be happy to help you figure out what is right for you. Buying a pressure cooker can be a daunting experience if you have never owned one and don’t know anything about them, but I’m here to answer any questions you may have.

  • gator-mom says:

    Thank you so much for the information. I do like the idea of a non-stick cooking insert, but I am going to start looking around and compare features, prices, etc. My husband said he would love to have one because he has a lot of his great grandmothers recipes that she used in her own pressure cooker way back when. We both love to cook. My mom was a caterer and my father in law is one of thirteen kids from the farm country in Ohio. Good home made everything! I learned a lot from all of them!

    Thanks for your help!

    • Oh wow, you still have great grandmother’s pressure cooker recipes? That’s great. You may need to experiment with the time under pressure, however. Great grandma had a stovetop pressure cooker, which generally reach 15 PSI, most electric pressure cookers don’t quite come up to that PSI, so you may need to add a few minutes to the cooking length. (And if you’re at altitude, 3,000 feet or above, you may need to make further adjustments.)

      Let me know if there are any further questions I can answer for you.

  • gator-mom says:

    Yes, great grandmother’s was a stovetop pressure cooker. I still remember how both the main dishes and the vegetables were to die for. Thank you so much for all of your help!

    • Chrislmill says:

      😀 I am so happy that I have found your site. My husband and I bought our very first pressure cooker a few weeks ago and I have had some difficulty finding recipes that I could understand. Your site is perfect for me. My cooker is the “Power Cooker” that I saw several times advertised on cable TV. It is easy to use and we have been happy with the results coming from it! Today I followed your directions for corn on the cob and we enjoyed them a lot. Congratulations on such a helpful and well written cooking site.

  • ePressureCooker
    ePressureCooker says:

    Thanks, Chrislmill! I put a lot of effort into writing clear instructions, and providing more detailed explanations for those who need/want it, so it makes me very happy to hear that you found my site helpful. I’m not familiar with your machine, but glad to hear that the recipe worked in your machine, too. Feel free to “Subscribe by Email” (in the left column above the “Vertical Menu”) so that you receive an email notice when I publish new recipes. :mrgreen:

  • Shluft says:

    Thanks a lot! Looking forward to share some of my recipes as well! Want to ad a forum may be?

  • ePressureCooker
    ePressureCooker says:

    I don’t know if there’s enough demand to justify a separate forum (I get many thousands of visits each month for each comment that’s left), and there are a number of potential copyright / liability issues I’d have to take under serious consideration before agreeing to do something like that, but if there’s enough interest expressed, I’d be willing to entertain the idea.

  • Enstar says:

    Very good looking site with detail information about food preparation. The stuff seems to be delicious. Thanks a lot!.

  • Alex says:

    Hello there,
    Maybe somebody can help me? In my lovely Emson smoker doesn’t work at charing (heating) element, therefore there is no smoke at all. Any idea where to find a replacement part?

    • Hi Alex, sorry to hear that. If your smoker is under a year old, its still under warranty. Either way I would urge you to contact the manufacturer to determine if the problem is a part that can be replaced, if you need it to be repaired, etc. Here’s their contact page: Emson Contact Info

  • Kathy says:

    I have an Instant Pot Pressure Cooker and I was wondering if it could use wood chips if I wrap them up I foil and just fork some holes in it and set it in the water and use the rack that came with the cooker. Do you know if you can use the chips I the oven, if I also wrap them I foil,


    • I wouldn’t advise doing this. Please don’t even consider trying it. It could be really dangerous. The Instant Pot isn’t designed for it, and for one thing, doing something like that would invalidate your warranty. For another, the Emson smoker is specifically designed to handle smoking wood chips, it has features the IP pot doesn’t. It has extra air holes to provide the chips with oxygen. Wood chips burn at much higher temperatures than 250 degrees, and the IP pot is not designed for that. Smoke can also damage electrical components, and whereas the Emson pressure smoker is presumably designed to avoid smoke contact with its electrical components, the folks at Instant Pot wouldn’t have designed their pot for that, or taken that possibility into consideration. You could easily fry your Instant Pot or it could even be physically damaged or explode thanks to the higher heat or smoke from the wood chips. Its not worth trying, there are too many downsides.

      If you can’t afford a pressure smoker, you might try adding a few drops of liquid smoke to your cooking liquid in the Instant Pot to see how much additional smoke flavor you can add without using wood chips.

  • Ruth says:

    Is there any difference in cooking time between the Cuisinart and the Instant Pot electric pressure cookers? I’m just wondering if the recipes designed for the Instant Pot can also be used for the Cuisinart, without changing the cooking times. Thanks.

    • Although I don’t have equipment to test and confirm this, I believe that there is a small difference (as in a couple of degrees, no more) in the temperature reached by the two machines (as in the Cuisinart performs slightly better). My theory is the difference is at the beginning of the cooking process, when all electric pressure cookers undergo a spike in pressure (and therefore in temperature) even above the stated pressure setting, and then the machine adjusts the heat source to bring the pressure back down to the operational pressure. It may be that the Cuisinart spikes to a slightly higher pressure or that it takes slightly longer to reduce down to the desired temperature/pressure. However, this is only apparent in recipes where precise timing or the temperature reached are essential, for example, the Hard Boiled Eggs recipe (where I have increased the time under pressure 1 minute for the InstantPot) and my Mashed Potatoes and Gravy recipe, where it appears the balance between temperature and the amount of protein necessary for the Maillard Reaction to take place in the gravy is crucial, and I have altered the recipe slightly for Instant Pot owners. In the few cases where I have observed a difference, I’ve provided alternate instructions, so no further adjustments should be required for recipes on this site (except for those who live at altitude). But in the vast majority of recipes, there simply isn’t going to be a material difference in performance that will affect the cooking times: in most cases, you should be able to use any electric pressure cooker recipe designed for a Cuisinart pressure cooker in an InstantPot (or vice versa) without having to make adjustments.

      In fact, when I have used any of the brands of electric pressure cookers I own to test regular recipes out of pressure cooker cookbooks (where the recipes are generally designed for 15 PSI stovetop pressure cookers), in the vast majority of cases, no adjustment in cooking time is necessary. Most dishes just aren’t that sensitive to the small differences in temperature, and the differences between brands may be smaller than we are led to believe. Pressure Cooker Perfection tested eight stovetop pressure cookers, and only one of them reached or exceeded 15 PSI (250° F), the other seven performed either slightly below that level or up to 20° F below the 15 PSI benchmark. They also tested the Cuisinart digital pressure cooker, which according to their numbers, exceeded the temperatures reached during testing of three of the stovetop models and performed just slightly below another.

  • Ruth says:

    Thanks for answering my question so quickly and so thoroughly! I really appreciate it. I also appreciate this site. 😀

    • Thanks for your kind words!

      Glad I could help: a lot of people think they can only use recipes designed for their specific pressure cooker, or that they can’t use stovetop pressure cooker recipes in a digital pressure cooker, or vice versa, without adjustments. In the vast majority of cases, it just isn’t so. Think of it like ovens: most people don’t take the brand or model of oven into account when they make a recipe, even though depending on how old it is, the make and brand, how long since its been serviced, the actual temperature could be a number of degrees higher or lower than the set temperature. Its only when the difference gets to 25 degrees or more that you need to make adjustments (or preferably, get it calibrated).

      And if you have any other questions, please feel free to ask. . .

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