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 18 reviews)
of respondents would recommend this to a friend.
Reviewed by 18 customers
Displaying reviews 1-10
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(7 of 8 customers found this review helpful)
get the big one---seriously
By Craig the Haggis eater
Go ahead and get the larger 7 Qt version of this thing. You'll be happy you spent the extra $$$.This guy is so freaking simple to use, and the ribs that we have been making are actually better than the ones we stood in line for at a local BBQ competition. I'm not kidding. I did however ruin a batch of almonds and a whole block of sharp cheddar cheese attempting to "smoke" them. The smokiness was more akin to leaving them in a small unventilated room with 6 chain smokers puffing away for an evening. Or, perhaps a fire damaged sale. Never the less I am pleased with this device thus far as a meat/vege cooker. With both of us working long hours and a family of 5 its a winner.
Bottom Line Yes, I would recommend this to a friend
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(5 of 5 customers found this review helpful)
Cold smoker is Cool!
By Jan Co the cook
from Louisville, KY
This item is great for smoking everything I have tried (sea bass, cheese, salmon, ham). Being a pressure cooker, it is fast. BUT.... Less is more on this product: meaning, if the recipe says 10 minutes don't go over or it will be too strong in smokey flavor to eat. Also they should recommend which type of wood flavor is most popular with different meats & cheeses. Fish smokes better if has skin on it.
This thing work's great. I smoked ribs and chicken breast and everyone loved it. It smokes and steams the food as it is working. The only flaws that I have found is that it does not brown the meat as it cooks and that you have to cut the meat in small pieces.
(4 of 5 customers found this review helpful)
from Russellville, AR
Smokes food great. Too small however. Longer pork ribs can barely be fit. Short ribs and beef ribs will fit, but not many (about 8). Only cooks for two or three, but does a great job.
Bottom Line No, I would not recommend this to a friend
(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.
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!
(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.
Works well, but there are quality issues
from Brooklyn, NY
The product does a fine job of smoking meats, fish, and poultry. Cooking time is relatively rapid and clean-up is fairly easy. The only problem is the quality of construction. The grating that is used to hold the food items is flimsy, and there were minor scratches in the cooking pot's teflon coating on arrival (HS sent us a new one for free that was also scratched. We are awaiting a second replacement).
(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
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