Can the 150 Caiman Pressure Smoker Make Great Barbecue Indoors? The Kitchen Gadget Test Show
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Date: 2020-05-20
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Comments and reviews: 10
Jan
6: 17 That's the sort of thing with using pressure cookers. the manufacturer recommends a minimum water level, but with foods which will release a lot of moisture, there is no need to go there. When I make flat beans, I just slice them on the mandoline, wash and drain them thoroughly, sweat half a large onion (for 500gr of beans) in the pressure cooker, dump the sliced beans on top and pressurize with salt, pepper and a good dash of vinegar. Red cabbage, same thing: layer of cabbage (1/4 cabbage, washed, drained, two apples (washed and sliced; no need to peel, 75 grams of sugar and another layer of cabbage (again: 1/4 cabbage; in a standard, 4L pressure cooker it takes two batches to process a red cabbage. Note: allow to cool or stick the whole thing under a running, cold water tap until the pressure equalizes before opening. DO NOT attemp to let off the steam when cooking red cabbage this way (unless you want to clean red cabbage off your ceiling, of course.
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6: 17 That's the sort of thing with using pressure cookers. the manufacturer recommends a minimum water level, but with foods which will release a lot of moisture, there is no need to go there. When I make flat beans, I just slice them on the mandoline, wash and drain them thoroughly, sweat half a large onion (for 500gr of beans) in the pressure cooker, dump the sliced beans on top and pressurize with salt, pepper and a good dash of vinegar. Red cabbage, same thing: layer of cabbage (1/4 cabbage, washed, drained, two apples (washed and sliced; no need to peel, 75 grams of sugar and another layer of cabbage (again: 1/4 cabbage; in a standard, 4L pressure cooker it takes two batches to process a red cabbage. Note: allow to cool or stick the whole thing under a running, cold water tap until the pressure equalizes before opening. DO NOT attemp to let off the steam when cooking red cabbage this way (unless you want to clean red cabbage off your ceiling, of course.
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Steven
Why don't you ever READ the manuals prior to reviewing a product? You put way more brisket into the unit than the manufacturer recommends: 1. Never fill the pressure cooker more than half full with food (maximum of 2 pounds)You put in a 6-8 pound slab of brisket. WTH? 2. Tougher cuts of meat are better suited for the pressure cookerbecause cooking under pressure breaks the fibers down fortender results. Brisket is suited for the pressure cooker function, not smoking. Are you guys at EATER just lazy, or do you simply lack the respect for both the product and your viewing audience?
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Why don't you ever READ the manuals prior to reviewing a product? You put way more brisket into the unit than the manufacturer recommends: 1. Never fill the pressure cooker more than half full with food (maximum of 2 pounds)You put in a 6-8 pound slab of brisket. WTH? 2. Tougher cuts of meat are better suited for the pressure cookerbecause cooking under pressure breaks the fibers down fortender results. Brisket is suited for the pressure cooker function, not smoking. Are you guys at EATER just lazy, or do you simply lack the respect for both the product and your viewing audience?
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UNGA
I bought this unit, Gourmia makes it. 84 on Amazon. It smokes very well. It fills your kitchen with smoke smell. Hot or cold smoking. It over smoked everything so I cut the time in half. I won't do cheese again. Taste was too strong. Maybe at 5 min it would be ok. Did ribs. Turned out good. The gourmia manual is useless. Comes with silicone cup but no explanation. It fits on the bottom plug for when you wash it. Pot is not submersible. Use it only for smoking and my instant pot for all else.
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I bought this unit, Gourmia makes it. 84 on Amazon. It smokes very well. It fills your kitchen with smoke smell. Hot or cold smoking. It over smoked everything so I cut the time in half. I won't do cheese again. Taste was too strong. Maybe at 5 min it would be ok. Did ribs. Turned out good. The gourmia manual is useless. Comes with silicone cup but no explanation. It fits on the bottom plug for when you wash it. Pot is not submersible. Use it only for smoking and my instant pot for all else.
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Mike
This isn't a review, it's a here's what happens when you follow instructions vs freestyle it. I think it would have been better to include a comparison vs other ways to smoke meat: traditional smoking, or cooking in the oven low+slow and then using a smoking gun (which I've seen a lot of reviews saying works really well even as a compromise and seems like a better, less expensive, less huge option for someone that is in a smaller space and doesn't need to smoke all the time.
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This isn't a review, it's a here's what happens when you follow instructions vs freestyle it. I think it would have been better to include a comparison vs other ways to smoke meat: traditional smoking, or cooking in the oven low+slow and then using a smoking gun (which I've seen a lot of reviews saying works really well even as a compromise and seems like a better, less expensive, less huge option for someone that is in a smaller space and doesn't need to smoke all the time.
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Alf
Love how you guys are hiding the fact that the videos are sponsored until the very end. As well as the fact you do not properly disclose any relation ships that staff/producers/sponsors have with the product being tested. While not as egregious as when people deliberately manipulate scientific studies. You still need to properly follow disclosure or you risk losing all credibility.
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Love how you guys are hiding the fact that the videos are sponsored until the very end. As well as the fact you do not properly disclose any relation ships that staff/producers/sponsors have with the product being tested. While not as egregious as when people deliberately manipulate scientific studies. You still need to properly follow disclosure or you risk losing all credibility.
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Mechjoc
I had one of these a couple years back, might not have been the same brand but similar machine. It was great for smoking ribs in 45 minutes and doing similar tasks. But after a few months, just outside of the warrenty, it stopped smoking. Dunno what caused it, but I'm always careful with my electronics. Might have just been a bum unit, but was nice while it lasted.
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I had one of these a couple years back, might not have been the same brand but similar machine. It was great for smoking ribs in 45 minutes and doing similar tasks. But after a few months, just outside of the warrenty, it stopped smoking. Dunno what caused it, but I'm always careful with my electronics. Might have just been a bum unit, but was nice while it lasted.
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Bill
Put the brisket back for more time. It did not look right. I think either one you need to brown under the broiler after you do this. It's interesting, but I think you could get better results in your oven, just nor as quick, but some people par boil ribs first too. The moral is this is not a smoker. I like your style though.
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Put the brisket back for more time. It did not look right. I think either one you need to brown under the broiler after you do this. It's interesting, but I think you could get better results in your oven, just nor as quick, but some people par boil ribs first too. The moral is this is not a smoker. I like your style though.
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idkid
I'd be interested, but a few questions that were not talked about. 1) is there a temperature control? or is it just a 'smoke function? 2) for the pressure cooking function is it possible to sear in it or again just pressurizing[sp] 3) what's the psi? I could probably find these answers myself but just throwing them out there.
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I'd be interested, but a few questions that were not talked about. 1) is there a temperature control? or is it just a 'smoke function? 2) for the pressure cooking function is it possible to sear in it or again just pressurizing[sp] 3) what's the psi? I could probably find these answers myself but just throwing them out there.
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Jordan
This was the most disappointing video I've seen from eater in a while. Idk who lead this and made the call to do brisket for 50min since there was a recipe for ribs that took the same time for less weight. Either this team is getting lazy or something with logic like cooking way more meat for the same time.
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This was the most disappointing video I've seen from eater in a while. Idk who lead this and made the call to do brisket for 50min since there was a recipe for ribs that took the same time for less weight. Either this team is getting lazy or something with logic like cooking way more meat for the same time.
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Guest
Oster Smoker Roaster Oven, 16-Quart, Red Smoke (CKSTROSMK18) cannot cut the time since it is not pressure cooker + smoker like this one but does good job and only 50, set it on 275F for one slab of rib in 2 hrs. I use timer, so I can leave it in my screened porch in the morning, have smoked rib for dinner.
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Oster Smoker Roaster Oven, 16-Quart, Red Smoke (CKSTROSMK18) cannot cut the time since it is not pressure cooker + smoker like this one but does good job and only 50, set it on 275F for one slab of rib in 2 hrs. I use timer, so I can leave it in my screened porch in the morning, have smoked rib for dinner.
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