Standard Features
- Fast and productive – cooking up to 45 pounds of fresh bone-in ribs per load in under and hour*.
- Safe – Normal operating pressure is 12 psi. Exhaust will occur between 14 to 15 psi and pressure release valve will release pressure if it exceeds 16 to 17 psi.
- Cost effective – Pressure smoking reduces shrinkage up to 40% over other methods.
- Labor efficient – Fast and easy operation increases productivity. No watching, basting or turning required. Auto shut-off after cook cycle is complete.
- Compact – Requires minimum space in kitchen and casters are standard, making unit portable. No vent hood required to operate.
- Versatile – Smokes all types of meats, poultry, vegetables, cheese and seafoods.
- Dual Usage – Ability to hot smoke or "cold" smoke food products. In hot smoke mode, the main elements will provide heat along with the charring element. In "cold" smoke mode, only the charring element will heat.
- Customizable – Any type of wood chips can be used; mesquite, hickory, pecan, cherry, etc. and only 2 ounces are used per cook cycle.
From The Manufacturer
Smokaroma® Pressure Smoker, 31.5"W x 31.5"D x 35.5"H, smokes all types of meats, poultry, vegetables, and more under 12 psi, using 2 ounces of wood chips per cook cycle, NSF, cULus
Images are for reference. Color, configuration, dimensions and what's included vary by model. See the spec sheet to confirm the exact details.
