Smokaroma

Pressure Smoker

Revolutionary Pressure + Smoke Technology

The Smokaroma Pressure Smoker brings together the best of pressure cooking and pressure smoking to produce incredibly tender, flavorful smoked foods—without the constant labor traditional pit smoking requires. Hot or “cold” smoke food products, including all types of meats, poultry, vegetables, cheese and sea foods.

The unit is also economical; once the proper pressure is reached, the unit idles and the product smokes on its own.

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Fast and productive – cooking up to 45 pounds of fresh bone-in ribs per load in under an 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.

Maximum Capacity:
- Up to 18 racks of ribs/load or
- Up to 12 heads of 8 piece cut chickens/load or
- Up to 32 lb. beef/load
Cooking Time: as little as 45 minutes

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.

Weight: 200 lbs
Dimensions: 31.5″ x 31.5″ x 35.5″
Pressure Range: 12-15 PSI

Spec Sheet Smokaroma
Equipment Manual
Technical Support

Warranty