Take a look at this one. Built with steel plate, painted black, and propane powered, you would think this was just another grill or smoker. This smoker is surprisingly different. This is a high speed smoker that promises a full smoked brisket in 2 hours and a rack of barbecue ribs in as little as 35 minutes. What this is, in essence is a box inside a box with an airtight door. Between the two is a water chamber. A gas burner heats the water, in turn, heating the cooking chamber with radiant heat and a wood chunk box to produce smoke. The way the plumbing is arranged, as the water heats it draws away from the cooking chamber creating a vacuum, or at least low pressure zone. This expands the meat allowing seasonings and smoke to be absorbed quickly. With a cooking temperature much higher than a traditional smoker (around 350 degrees F.), the food cooks much faster.
The question is, what do you think? Can a low pressure, gas powered smoker produce the same quality of barbecue as the more traditional style?
Made by R & V Works, but you can find it for sale (around $1,000USD) at The Deep Fryer Depot.
Image: R & V Works
Comments
I’m pretty skeptical. It’s been my experience that shortcuts in cooking just don’t produce the same product. But, I could be wrong.
I have a new Cajun Express Smoker!!! It is like a new toy! I cooked baby back ribs tonight in 35 minutes at 350!!! They tasted a Amazing!!!! Two nights ago I cooked two whole chickens in the same amount of time for a couple of friends and amazed them and myself again!!! Never had smoked chickens so juicy and full of flavor!!!!! I highly recommend this smoker!!!!!!
I have cooked on The Cajun Express Smoker since march.
I have cooked for many people and all are impressed , but
one in particular wrote an article “Outdoor Cooking has Gone Super Sonic” . You’ve got to read this article.
This unit will blow you away. Its a must have item
I have had an occasion to eat brisket cooked on this amazing cooker. The brisket was so tender and juicy it was wonderful. I owned a restaurant for 13 years and wish this product had been on the market during that time. Cooking time is minimal and the result is terrific.