Emeril's 4-in-1 Smoker Product Review
Tuesday July 25, 2006
I've tried other indoor smokers but wasn't impressed. I tackled this product test with a ho-hum attitude but was pleasantly surprised. It actually performed well. No indoor smoker will work as well as an outdoor slow method, but for home cooks, it's a convenient and relatively fast alternative. I'm on my fourth batch of my tender and succulent Mesquite Angel Chicken (it tastes even better than it looks in my photo). Hickory is not usually used with salmon, but it was awesome. Two of us ate 1-1/2 pounds of that hickory-smoked salmon in one sitting. Just couldn't stop eating it and didn't bother with any sides. The spareribs took a bit longer and were done in the oven as opposed to stove-top, still tender and flavorful. Put this smoker on your wish list for the holidays or your birthday. More details in my review.
• Emeril's 4-in-1 Smoker Product Review
Comments
This looks like it is a great product. I have never really tried “smoking” food because I did not have a smoker, much less an indoor smoker. I just may have to try this out.
Hi Frank! I was skeptical myself until I tried it. I’ve used the lid as a grill pan by itself, but haven’t tried the unit as a standard roaster yet (although I cannot imagine why it wouldn’t perform).
Once you use it as a smoker, you should always use the drip tray, even when not using as a smoker, because the char from the wood chips leaves a residue.
My family liked the salmon and chicken best, but the ribs were also good. I haven’t tried the alder chips yet, but will the next time I do salmon. Alder and salmon are a great match.
Please share your comments if you try it.
Peggy
About Home Cooking
Cooked great! Clean-up of cast iron with the grilling ridges was a bear, though. With 2 kids and my wife and I working opposite shifts, it was not worth the trouble it took to clean it. I think I scrubbbed it for 15 minutes.
Hi Mark! I didn’t have any problem cleaning the ridged grill lid. I cleaned it like I clean all my cast iron…with hot water, salt, and a stiff brush. I’ve used it at least a dozen times now, and each time it gets more seasoned and easier to clean.
What did you cook that made such a mess?
Peggy
Home Cooking
Cast iron should only be cleaned with hot water and something like a nylon scrubber. When camping, you can burn it clean. Were you trying to scrape off seasoning? If residue is left on, that is probably just the seasoning it is supposed to develop. Does anyone know how it works as a smoker?
I just bought this yesterday at Dillard’s for $24.99. I am an aficionado of cast iron and have many pieces, but I couldn’t resist this at the price.
To clean, as a previous user suggested, you can burn it clean. What I generally do is put it on the stove and put some water in to cover the mess. If necessary, I put in some bacon drippings (if you don’t save them, use cooking oil) and bring it to a boil. Then I take a stiff nylon brush (like the blue and white ones at the dollar store) and run it under hot water and get anything sticking off.
Put the pan or whatever back on the store and turn off the burner. When it’s cool, treat with a dab of bacon dripping or oil.
This is for burned on messes. If you just have stuff sticking, I hope you’ve already used broth, water, wine or beer to deglage the pan and get the good stuff that is already there.
Bon appetit.
Martha
Great tips, Martha! That was a bargain basement price, too. Nice!
Peggy
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