Has anyone ever heard of a cooker called Smokearama, and what can you tell me about it.

Any information would be helpfull.

I have one RDB,
Its an electric pressure smoker. Used by restaurants to quickly smoke ribs, chicken, and such.
It looks alot like a pressure fryer. Its about 2' tall, its square, but the cooking chamber is round. The lid screws on then gets about a dozen clamps put on it for safety. There's a small element in a recession in the cylinder that is used to heat a tray that you put wood chips in.
Overall its a pretty ingenious idea. Its good for high volume operations that require little prep time. Have I ever turned out ribs in it that compare to my CS or an off set? No, not really.
But one thing you can do is get up at a normal time (7 or 8:00)on Thanksgiving morning, and smoke a whole turkey from the raw stage, and have it done by Noon!
All that said they cost in the $3,000.00 - $,4,000.00 range. I came to have mine by rights of salvage when we were cleaning out an old supermarket.

Do you me Smokaroma? This was talked about earlier this week in another forum, here's a link with some info.

The idea of "quick" barbeque, under pressure...

yuck!

Smokearoma

RDB,
There is a place in NC that uses them to cook everything, that they call smoked. The food is just OK. You being in the Carolina's, you may have to deal with a feller by the name of Jim Strawn to get one. He is a beligerant old man that I would personally snatch bald-headed if he were to EVER call me or darken my door step again. So just be fore warned.
Best wishes!
Zeb

I clicked on your link Smokin' Geesh the new models have alot less clamps on them.
There is no crisping in the Smokarama either. You would have to finish it off on a char-broiler. I think Smokarama users in resaurants rely alot on saucing their ribs.
But it does have its place. It can turn out decent food. Its just not fun. I mean who wants to sit around and drink beer while they watch the pressure blow off the cooker. It sounds like you are letting air out of your tires at a high rate of speed.

Thanks to all who responded. I was talking to a friend the other day and they mentioned owing a restaurant at one time and using a Smokearoma to cook BBQ. I had never heard of one. Anyway, this friend called and said they were going to sell it and wanted to know if I was interested. And since I had never heard of the brand name I knew this would be the best place to ask. When I retire in a year I want to cook and sell BBQ and don�t know if the Smokearoma would be helpful in a catering business. I now own a Cookshack model 55 and 150 and have cooked BBQ pork for as many as 600 people with these two units and it turns out great every time.

Roger,

RDB,
In MHO, stick to the real deal. The CS's are so much more versitile. Now if you can get the Smokarama for the right price, go for it. Why not have as many weapons in the arsenal as possible.

GeiyserQ,
My thoughts exactly. If the price is right , maybe.

Thanks to all.............RDB

RDB

I have a Smokearoma that I got several years ago when a local meat market went out of business. The reason that they purchased it was they could take meat that had expired. Cook it and sell it cooked, because it was cooked under pressure. If you could get it at a good price I would buy it.

The smokearoma does a good quick job, produces very tender meat, and does one thing that your water smokers cann`t and that is put the smoke flavor clean to the bone. If you could get it at the right price it would be a very help full tool for you.

Smokearoma also has one of the best dry BBQ sauce mixes that you have ever had. Going into business like you are thing of I would shroug of some of the advice from these pureist and think of what is best for you.

If you would like to talk pm me your phone #

Charlie

Well, we certainly understand the concepts of different methods of cooking barbecue.

Call me a purist, but pressure cooking barbecue is like boiling barbecue ...it's just not going to taste right.

Doesn't mean that the national chains that boil their ribs don't sell a lot, just that the public doesn't know the difference.

Since we're a Q forum, I think I prefer the real method, to an artifical method of smoking.

I'm not sure I agree with the concept of selling meat to anyone that has expired. Expired doesn't mean you can still sell it if you pressure cook it, it means you can't sell it past that date. The USFDA has some pretty set guidelines about that stuff.

I think instead, you should consider what you're selling/marketing to the public. If you want to pressure cook something, that's fine, but don't call it barbecue. They'll ask where the smoker is and you'll point to the pressure cooker.

FYI: There are three used ones on Ebay right now. Search for Smokaroma.

LOL

Peoples,

One thing i really like to due with my Smokearoma is potatos. Depending on the size you can get around 12 to fifteen lbs in it. Go real light on the chips because potatos really take the smoke.

In about 50 minutes you have a whole bunch of smoked potatos for hash browns and or potato salad. I some times mix smoked potatos and boiled to lessen the smoke flavor.

Charlie

I'm working on a prototype of a cooker I call the "Amoraekoms. " Rather than pressure, it works by cooking in a vacuum. It's designed to signigicantly lengthen cooking times so you can enjoy the process even more!!

JonE, Clever idea. When can I get one?

EZ

jon,

lmao

As soon as you discover how to create smoke in a vacuum, you let me know.