This is the indoor pressure smoker that cooks barbecue brisket in only one hour-five times faster than traditional methods. Combining a pressure cooker and smoker in one appliance, the device increases the internal pressure by 15 psi, cooking food up to 70% faster while causing wood chips to release their fragrant, flavor-enhancing smoke. The internal chamber requires only three to five wood chips (not included) to impart authentic barbecue smoke flavor onto food and all of the hot smoke is contained inside the vessel until the pressure is released. An adjustable four-level rack holds up to 6 lbs. of food-from sausages and ribs to a whole chicken. The pressure smoker also cold smokes cheese or fish, it can sear food prior to pressure smoking, and allows use as a traditional pressure cooker. With a digital timer. Plugs into AC. 6 1/2-qt. Pressure Smoker. Smokes up to 6 lbs. of food at once. 13 1/4" Diam. x 12 1/2" H. (11 3/4 lbs.)
The Only 6 1/2-Quart Indoor Pressure Smoker comes with The Hammacher Schlemmer Lifetime Guarantee at no additional charge. If this product ever disappoints you, for any reason, you may return your Hammacher Schlemmer purchase for exchange, credit, or refund.Should you have any questions, we are available 24 hours a day, seven days a week. Please call 1-800-321-1484 to speak with a product specialist or email us at firstname.lastname@example.org to receive a response within one hour.
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May we recommend:
(based on 24 reviews)
of respondents would recommend this to a friend.
Reviewed by 24 customers
Displaying reviews 1-10
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Arguably My Favorite Kitchen Toy
from Cape Coral, FL
I am by no stretch of the imagination a cook. But this thing makes me look good. Smoked Salmon in 25 mins. (yes Minutes) great ribs, smoked cheese, on and on and on. The recipe book is very good and the recipes are very SIMPLE (good for a retired engineer) and repeatable. Is it basically just like your Mom's pressure cooker only it has a little smoke cup and it's electric. It is important that you keep it well cleaned or it will leak and without the steam pressure many recipes don't work. I suggest cleaning the top and gasket extra well after each use AND running water around the top gasket prior to use to make it seal better. Enjoy.
Bottom Line Yes, I would recommend this to a friend
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from Kensington, CT
I gave it as a gift to a difficult to please person. It was very well received. Used it twice... results were unbelievably great. Can't wait to use it again.
A bit of a rough start
from Vail, Co.
Started using right away on arrival using the enclosed recepie for ribs but used my own rub that I got out of "Smoke and Spice" ; Jamison & Jamison @ Harvard common Press, and re-learned the lesson about hot surfaces and sugar as my gotorib rub calls for carnuba. Had to soak the chip cup in hot viniger for several minutes to get the lid off.Next was the potato salad recepie suplied by Emson. Follwed the instructions but ran into a snag. When I removed the basket one of the stacker welds had failed.I called H&S and spoke to Latrice @ customer services and I am here to tel you that she got this resolved to my COMPLETE SATISFACTION as a replacement shall arrive soon. NOW THAT'S CUSTOMER SERVICE !
(1 of 1 customers found this review helpful)
from Ada, OK
See all my reviews
I have smoked jalapeno peppers, potatoes and ribs, ALL were fantastic. Really needs a better cookbook.
Great for pulled pork
By Too old to waste time.
from Morrison, Il
Delivered right on time
excellent first experience
need more instructions about browning mode, when to brown, before or after.can you add the 1/2 cup of water to the oil if you brown first?
Hammacher Schlemmer Response: Thank you for your feedback. In the “Brown” mode, leave the top off the cooker and place a small amount of oil in the bottom of the cooking pot insert.The oil will get quite hot.The cooker must always be attended.The unit will stop cooking after 20 minutes.You may use the “Brown” mode before the “Pressure” mode to get a brown appearance.
from GARY IN
I LOVE BEING ABLE TO USE THE SMOKER INDOORS FAST AND EASY.
(3 of 3 customers found this review helpful)
It Lives Up to the Claims
By Big Al
Use on cold smoke for 10 min to give flavor to Polish Sausage, fully cooked ham etc, then heat in skillet etc. Don't overdo the wood chips or it becomes too strong flavored (I like strong flavors but...) Potato salad recipe is like making it with baked potatoes - mushy. If you are going to make a second recipe be sure the gasket is re-seated or you get a puddle.
(2 of 2 customers found this review helpful)
Outdoor is Better
from Houston, TX
This smoker is just what it says; it is a smoker. Unless you have a super vent system, I recommend using this outdoors. The amount of smoke it emits prior to sealing tends to permeate the entire house. While the food tastes "Smoky" There is no charring on the outside like over a open fire. After I smoke my steak using this unit, I put it under the broiler for a few minutes. If someone made this with a grilling element above and below the meat, I would trade this one for it.
Fantastic, and FAST
from San Antonio, TX
We're Texans who are used to the long, slow smoke method, but we're grandparents who are still working. This is fast, produces GREAT smoked meat, fish, poultry, and very importantly, allows us total control of the ingredients in our food. If you buy products already smoked, there are often things in there you're better off without. You will want to experiment with different wood chips on different meats. We're partial to alder wood for salmon, and mesquite for beef, chicken or pork. Bought this for myself, but my husband has become the "expert" which is GREAT for me!
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