Today we used the Broaster Smokaroma to smoke Chicken Wings. This process only took 45 Mins, and the Smoke flavor was strong and distinctive. Using only 2oz of wood chips this smoker is incredibly efficient in both energy usage and wood chip consumption.
The Smokaroma Pressure Smoker combines the modern scientific method of pressure cooking with pressure smoking to create deliciously juicy, smoked foods. Traditional pits require constant attention, such as turning the food and basting, while the Smokaroma Pressure Smoker eliminates the need for constant labor, while producing flavorful results in much shorter time. Hot or “cold” smoke food products, including all types of meats, poultry, vegetables, cheese and sea foods. Compared to the traditional dry method of smoking, pressure smoking locks in the juices and can reduce product shrinkage by 40%, resulting in a moist and flavorful product. This compact, electric smoker occupies a small footprint and its casters provide additional mobility. With the optional water baffle, a vent hood is not needed to operate, as the unit is completely self-contained. The unit is also economical; once the proper pressure is reached, the unit idles and the product smokes on its own.