SMOKER Indoor Pressure Smoker & Cooker 1,000 WATTS • 5 QT. CAPACITY GOURMET SMOKER/COOKER INSTRUCTIONS & RECIPES BOOK www.emsonsmoker.com www.emsoninc.com Customer Service: 1-800-423-4248 EMSON® SMOKER 5 QT. ITEM NO. 8303 Distributed By EMSON® NY, NY, 10001 ©Copyright 2011 EMSON® All Rights Reserved. Printed In China.
Table of Contents Introduction ................................................................................................................. 4 Description of Operation .......................................................................................... 5 Control Panel ............................................................................................................... 5 Up-Down/Time Button ..............................................................................
Table of Contents Pork Tenderloin ........................................................................................... 14 Beef Roast .................................................................................................... 14 Whole Chicken ............................................................................................ 15 Chicken Pieces ............................................................................................ 15 Chicken Breast ...............................
SMOKER Indoor Pressure Smoker & Cooker GOURMET SMOKER/COOKER INSTRUCTIONS & RECIPES Introduction Your Emson Smoker Gourmet Smoker/Cooker is the most up-to-date, and state-ofthe-art cooking machine introduced since the invention of the pressure cooker. It is the most modern method of preparing delicious smoked barbeque foods in the home kitchen. This opens a new realm of lower calorie f lavorful foods, because smoke gives f lavor and not calories.
Description of Operation The Emson Smoker Gourmet Smoker/Cooker combines the modern scientifi c method of pressure baking with pressure smoking to get that “old-fashioned” smoke fl avor. It does this economically, automatically, and in a fraction of the time taken to prepare barbeque by ordinary methods. In operation as a barbeque appliance, place a small amount of wood (hickory or other woods) in the smoke generator cup.
relatively little heat. The button will alternate the lights from hot smoke to “COLD SMOKE” by pushing the button more than once. “HOT SMOKE”: Press the “HOT/COLD” button until the light is lit beside the words “HOT SMOKE.” The unit is now in the “HOT SMOKE” mode. In the hot smoke mode, both the main element and the charring element are energized at the same time. You may now enter the desired time of cooking by pressing the “UPDOWN” button.
You may now enter the desired time of cooking by pressing the “UP-DOWN” button. This allows the unit to continually release steam and not build pressure; thus allowing you to steam foods such as vegetables and rice. “DELAY”: Press the button until the light is lit beside the word “DELAY.” This feature allows you to enter a delay time for any mode except browning or warm. You may now enter the desired time of delay by pressing the “UP-DOWN” button.
Important Safeguards When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions before use. 2. Use 120 Volt AC power only. 3. To protect against electric shock, do not immerse cords, plugs, inner or outer pots in water or any other liquid. Ne Pas Immerger. 4. Release pressure slowly for about 30 seconds by lifting weight but not removing it.
Before Using Check to make sure everything ordered is included. Save the box and packaging material in case needed. Remove the lid/cover and inner cooking pot from the main appliance housing. Wash the inside of the inner cooking pot with hot soapy water using a clean dishcloth. Rinse and dry. Do not place in dishwasher, or immerse in water. On the outside of the cooking pot insert you will see an electrical connection to the charring element, keep this dry.
Charring Cup Shown in Place View Showing Chips in Cup View Showing Lid in Place If used to smoke food, slide the charring cup onto the end of the charring element. The charring cup has two holes, one front and one rear. Ensure the charring element bar passes through both of the holes. Place desired amount of wood chips into the charring cup. When placing wood chips in the charring cup, be sure the wood chips are resting against the charring element (bar) which runs through the charring cup.
2. Place the top on the cooker and latch. 3. Place the weighted knob on the valve stem. 4. Press the “Cold Smoke” button until its light is lit. 5. Set the desired pressu re time with the “UP” or “DOWN” button in the time display window. 6. Press the “Start / Stop” button once, and the “Start” light will light. Pressure Mode (Uses cooker as a pressure cooker. There will be no smoke.) 1. Place product to be cooked into the food basket in cooking pot insert, add water. 2.
CAUTION: Make sure that any embers are completely soaked and dead before discarding or they may ignite and cause a f ire. 4. Scr ub the char ring cup and char ring cup lid with an abrasive cleaning pad to remove any food and grease accumulation. Do not worry about removing all of the smoke residue. Rinse and dry. 5. Dump fat and grease. An easy way to dispose of the fat and grease is to put it in a plastic bag and seal the bag. The bag may then be put into the garbage bin.
Recipes PLEASE NOTE: To order wood chips and spice rubs go to www.emsonsmoker.com PORK SPARERIBS - Select complete slab of ribs weighing no more than 4 lbs. Generally, the smaller the weight of the complete slab the more tender the ribs will be. Maximum amount: 4 lbs Spareribs (Approximately 1 Slab) Cut spareribs into individual bones. Sprinkle liberally with Red Rub® spice and rub well into meat. Slide the charring cup onto the end of the charring element. Place 3 to 5 wood chips into charring cup.
Release pressure by removing the weighted knob with fingers holding the plastic part of the knob only, and pull up sharply to remove. Remove top after “Pressure Safety Lock Valve” has exhausted pressure. Remove top carefully. Tilt it away from you so trapped steam can escape. Do not allow hot water from steam to drop on your foot or any other parts of the body. PORK TENDERLOIN - Select tenderloin weighing no more than 2 pounds Maximum amount: 2 pounds Remove silver (silver is the white skin which is tough).
WHOLE CHICKEN - Select chicken 3.75 to 4 pounds, but weighing no more than 4 lbs. Maximum amount: 4 pounds Sprinkle liberally with Red Rub® spice and rub well into meat. Slide the charring cup onto the end of the charring element. Place 3 to 5 wood chips into charring cup. Place cover over charring cup. Pour ½-cup of water into bottom of the cooking pot. Put the Super Stack Rack™ into the cooking pot insert. Place the chicken on this rack. Place top on cooker and latch. Place weighted knob on valve stem.
chips into charring cup. Place cover over charring cup. Pour ½-cup of water into bottom of the cooking pot. Put the Super Stack Rack™ into the cooking pot insert. Place four breasts onto the bottom rack. Place another rack on top of the bottom rack and put four more breasts onto this rack. Then put the remaining four breasts on the top rack. Place top on cooker and latch. Place weighted knob on valve stem. Time hot smoke cooking for 30 minutes. Press Start to begin cooking.
Release pressure by removing the weighted knob with fingers holding the plastic part of the knob only, and pull up sharply to remove. Remove top after “Pressure Safety Lock Valve” has exhausted pressure. Remove top carefully. Tilt it away from you so trapped steam can escape. Do not allow hot water from steam to drop on your foot or any other parts of the body. SMOKED TURKEY BREAST (Rolled and Tied) Maximum amount: 4 pounds or 1 Breast Have butcher debone, roll and tie breast.
SMOKED SALMON PATE - Makes about 16 ounces Make Salmon Pate from salmon fillets previously smoked in above recipe for “Salmon Fillets or Steaks”. 2/3 Cup Heavy Cream (Whipping) 1 Cup of flaked Smoked Salmon (Approximately 2 six-ounce fillets) 1/2 Pkg. of Softened Cream Cheese (4 ounces) 2 Cloves of Garlic 1 Tsp Red Rub® Blend cream, garlic and Red Rub® spice in blender or food processor. Add salmon and puree. Add cream and blend until smooth. Serve cold.
into a log. Roll in parsley, pecan and Red Rub® spice until log is evenly coated. The Salmon and cheese mixture may also be shaped into a ball. Chill mixture for several hours. Serve with assorted crackers. SMOKED SALMON SPIRAL ROLL UPS The Smoked Salmon Cheese Log Recipe makes 6 rolled logs from 8” tortilla wraps. Approximately 24 roll ups may be cut from each log. Make “Smoked Salmon Cheese” Log recipe (above) but omit pecans.
cooker and latch. Place weighted knob on valve stem. Time cold smoke cooking for 10 minutes. (See “Note:” in “Cold Smoke” Instructions). Time hot smoke cooking for 15 minutes. Press Start to begin cooking. Release pressure by removing the weighted knob with fingers holding the plastic part of the knob only, and pull up sharply to remove. Remove top after “Pressure Safety Lock Valve” has exhausted pressure. Remove top carefully. Tilt it away from you so trapped steam can escape.
Release pressure by removing the weighted knob with fingers holding the plastic part of the knob only, and pull up sharply to remove. Remove top after “Pressure Safety Lock Valve” has exhausted pressure. Remove top carefully. Tilt it away from you so trapped steam can escape. Do not allow hot water from steam to drop on your foot or any other parts of the body.
mixture with grated cheese and bake in a preheated over at 375°F for 20 minutes or until the cheese melts and forms a golden crust. There are many variations to this by using your favorite cheese: American, Swiss, Mozzarella, Feta or Blue Cheese. SMOKED ONIONS Maximum amount: 3 large onions 3 Large Onions (14 oz) 3 Tbsp Butter Red Rub® Ranch Dressing as a Dip Cut onions into a flower style. Sprinkle Red Rub® spice liberally on top of each onion.
Rack™ from cooking pot insert. SHRIMP RISOTTO Maximum amount: 1 recipe as shown below. 1 cup Risotto (Arborio) rice 15 medium shrimp cleaned and shelled. Cut each shrimp into 3 pieces. 2 tablespoons of Olive oil 2 tablespoons of butter or margarine ½ cup of chopped onions ½ cup of chopped celery ½ cup of chopped mushrooms 3 cups of chicken broth (may be made from 3 cubes of Knorr’s bullion) Place the onions, celery and mushrooms on the bottom of the pot.
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