Is it possible to make smoked meats in a slow cooker?

Multicooker Unit USP-1210S

The capacious multicooker Unit USP-1210S with a non-stick coating of a 6-liter bowl has a graphic display, thermal type of heating, keep warm functions, cooking and operating mode indicators and a delayed start function.

The model has 12 operating modes, including hot and cold smoking modes.

Case material – stainless steel/plastic, weight – 7 kg.

Unit USP-1210S

pros

• Availability of smoking function
• High quality model
• Cooks quickly
• Ease of use

Minuses

• Incorrect instruction

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Features of the multi-cooker smokehouse

A multicooker with smoking has design features that distinguish it from devices such as a do-it-yourself smokehouse made from bix.

Types of heating elements

Such devices are heated in different ways:

• Tubular electric heater - heating element. The most common and cheapest devices, but less economical than other types of smokehouses.
• Induction heating. More expensive than devices with heating elements, but more economical and safer.
• 3-D heating In these multicookers, the bowl of food is heated not only from below, but also from the sides. This heats the container more evenly, faster and makes the device more economical.

Types of heating elements for multi-cookers-smokers

Bowl selection

Some manufacturers equip their devices with an additional smoking bowl. This is due to the fact that when cooking smoked meats, the walls of the cup acquire a smoke smell that is difficult to wash off.

If there is no additional capacity, it is advisable to purchase it separately. There is no need to look for a non-stick pan. It is enough if it is made of food grade stainless steel.

Advice! In addition to the additional container, it is advisable to have another sealing ring.

Multicooker smokehouse bowl

Types of smoking in multicookers

Most models are capable of processing products in different ways:

• Hot smoking. Produced at a temperature of 100-150 °C. The processing time is 0.5-2 hours, the products do not require pre-treatment, but the shelf life of the finished products is several days. If you add 0.5 cups of water to the bottom of the steamer, the products are additionally steamed, which makes them softer.
• Cold smoking. Produced at a temperature of 30 °C. Before processing, meat and fish must be salted or marinated. The smoking process takes up to 12 hours, the storage period is several months.
• Combined mode. Combines hot and cold processing methods.

Reference! When processing there is increased air pressure inside the device. This speeds up the cooking process.

Advantages and disadvantages

These smokehouses have advantages over conventional smokehouses:

• Multifunctionality. In addition to smoking, they are capable of preparing food in other ways.
• Easy to use. In a multicooker, the entire smoking process occurs automatically. You just need to place the wood chips and products inside and select the processing mode.
• Dimensions and storage. This device is the same size as a regular multicooker, and during the period between smoking snacks, it does not hide in the pantry, but acts as a regular multicooker.

In addition to the advantages, this smokehouse has disadvantages:

• a small number of products in one processing cycle;
• smell of smoke when working;
• When processed cold, the products do not dry out, and when processed hot, the device does not create a golden brown crust, as does a smokehouse for home smoking on gas.

Multicooker MARTA MT-4324 NS black pearl

The compact and stylish multicooker MARTA MT-4324 NS black pearl with a 3-liter bowl and touch controls is made of stainless steel.

The model has more than 20 cooking modes, including smoking mode, cooking jellied meat and jam, which is rarely found in inexpensive multicookers.

MARTA MT-4324 NS black pearl

pros

• Optimal price
• Ease of use
• Compact size
• Availability of smoking function

Minuses

• Small bowl volume

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Multicooker Polaris PMC 0529ADS

The convenient and beautiful multicooker Polaris PMC 0529ADS has a 5-liter bowl with handles with a ceramic coating.

The model is equipped with the following functionality:

• cooking time adjustment;
• 3D heating;
• delayed start;
• keeping warm;
• inner cover;
• electronic control;
• display;
• temperature adjustment;
• hot and cold smoking programs.
• Equipment:
• multicooker included;
• tablespoon;
• cups for making yogurt;
• measuring cup;
• flat spoon;
• smoking kit;
• book of recipes.

Polaris PMC 0529ADS

pros

• Large selection of cooking programs
• Availability of smoking function
• Capacity bowl
• Beautiful design
• Ease of use

Minuses

• Fixed cover

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Multicooker Endever Vita-95

The lightweight (only 3.1 kg) multicooker Endever Vita-95 has a 5-liter bowl, electronic control, timer and overheating protection.

The kit includes:

• removable drip tray for condensate;
• removable pan;
• steamer container;
• soup ladle;
• cereal spoon;
• measuring cup 120 ml;
• spoon holder;
• book of recipes;
• warranty card;
• manual.

Endever Vita-95

pros

• Optimal price
• Large selection of modes
• Availability of smoking function
• Convenience and ease of use

Minuses

• Insufficient quality bowl

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Multicooker Vitesse VS-3020

The kitchen assistant ViTESSE VS-3005 in a metal case combines the functions of a multicooker, smokehouse and pressure cooker.

The model has 11 cooking programs and 2 smoking programs: cold and hot.

Included:

• multicooker;
• cooking bowl;
• smoking bowl;
• steaming rack;
• charring bowl;
• plastic covers for inner bowls (2 pcs.);
• spoon;
• ladle;
• silicone spatula;
• forceps;
• mitten and potholder;
• wood chips;
• manual;
• beaker;
• replaceable o-ring (2 pcs.);
• multi-tiered smoking grill.

Vitesse VS-3020

pros

• Quick cooking
• Availability of smoking function
• Availability of O-ring
• Optimal price
• Capacious bowl

Minuses

• Not very convenient steamer rack

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The difference between multicookers

A multicooker with a smoking function differs from analogue equipment that does not have this ability by additional components, including:

• a smoking bowl equipped with a built-in heating element;
• container for wood chips;
• the grid on which the products are placed;
• additional sealing ring on the lid to maximize smoke retention inside
• multicookers-smokehouses, without the slightest hint of its spread throughout the kitchen

The principle of operation of a multi-cooker smokehouse

Homemade multicookers with smoking are kitchen appliances similar to a pressure cooker. The heating element is located on the top, side or bottom of the bowl, depending on the model and brand of the manufacturer. Capping has no effect on the method. To generate smoke from the inside, use chips (shavings) of cherries, pears, apple trees and other mixtures of fruit trees. To start the process of smoking lard, seafood, fish or meat, you need a few spoons.

Manufacturers complete the devices with bags of sawdust weighing 500 g.

The device works according to the following principle:

• Sawdust is poured into a special tank;
• A heating element passes through the compartment with wood chips;
• After connecting the heating element, the process of smoldering the wood mixture and adding smoke to the products begins.

Interesting to know! The taste of the dish depends on the type of sawdust raw material.

The principle of operation of a multicooker with a smokehouse

A multi-cooker with smoking does not differ in appearance from conventional devices. The internal design is different. There is a small pin in the bowl, which is a heating element. A kind of pallet is installed on top, where wood chips are poured. As a result of heating, wood fuel begins to smolder. Smoke is produced. Products located on top are evenly enveloped by it. The smoke penetrates deep into the fibers. As a result, fornication is characterized by the presence of color, taste and smell like hot smoking. The heating element can be located either at the bottom or at the top. Models with a side-mounted heater are common.

What can you cook

A multicooker with a smokehouse is suitable for preparing the same dishes as a standard smoker.
The most favorite smoked foods are lard, fish and meat. Moreover, any meat is useful for cooking: pork, chicken, beef and other types. As for fish, the carcasses should be small, it is advisable to take species without bones. Cheeses, vegetables and sausages prepared in such a pressure cooker have their original taste. Rare products, for example, shrimp, can also be smoked.

Types of smoking in multicookers

Multicookers with a smoking function have cold and hot cooking modes.

It is possible to prepare smoked meats using a mixed method. The operating principle in these cases is different.

As for cold smoking, the result differs from the classic one. This is due to the fact that in any case the products can be heated due to the close location of the heating element. You cannot achieve such a result in a multicooker without a smoking function. But most devices with this function have both cooking modes, and sometimes combined.

Advantages and disadvantages

Smoking in a pressure cooker has a number of advantages, which is why such devices are popular:

1. Reduced cooking time. Thanks to the high pressure created inside the unit, dishes are prepared several times faster compared to standard smokehouses.
2. Multi-smoking requires a minimum of human intervention, since the process is fully automated. The owner is required to set the required mode and temperature.
3. Cooking is carried out indoors, and there is no unpleasant smell or burning, since the device is completely sealed. Leakage occurs when the lid is opened, but unpleasant consequences can be avoided if the device is placed under the hood.

One of the disadvantages is the high cost of the units, so the choice of a multicooker with a smoking function should be thoughtful and balanced. This will help you get a practical, functional and reliable unit for use with a long service life.

Smoking methods

A multicooker is a unique portable smokehouse that can be used in several modes:

• cold. The temperature inside the device does not rise above 25 °C. The product acquires the smell of smoking without heat treatment, only due to the smoldering of the mixture. Therefore, the dishes should be marinated or cooked beforehand;
• hot. The ingredients are processed at high temperatures under pressure. The capping process is divided into two stages: first under steam pressure, then smoldering wood chips;
• combined. The method involves alternate operation in both modes.

Hot smoking requires adding water to the bottom of the bowl. Additional steam treatment will make the product juicy and soft.

How the device works

The range of smoked products that can be prepared in such a slow cooker is wide - here you can find meat, river fish, and seafood. Users call the taste of the final result unique and note that the technique saved them from the need to travel somewhere in the countryside for such cooking.

A multicooker with a smokehouse option is a technique similar to a pressure cooker, in which special wood chips are used to produce smoke inside - a mixture of cherry, apple, pear and other fruit tree varieties. Typically, such chips are sold along with the unit - two tablespoons are enough to start the process, so the supplies usually last for a long time.

The very principle of operation of the multicooker is as follows:

• sawdust is loaded into a special compartment of the device;
• a heating element goes through the bowl with wood chips;
• when turned on, it creates the process of smoldering wood chips, which helps to smoke food.

The heating element can be located on the top, side or bottom of the multicooker. This does not affect smoking methods.

Advantages and disadvantages

Multi-cookers that cook with simmering are versatile appliances, but which one is worth buying? Consider the advantages and disadvantages of the devices. If you want to prepare aromatic smoked meats, consider the advantages of the device:

• multifunctionality - performs the function of a multicooker, pressure cooker and smokehouse;
• speed of the smoking process;
• ease and simplicity of the cooking process;
• minimal control;
• excellent taste of products;
• no smoke smell in the room;
• compactness - small in size compared to traditional smoking cabinets.

The main disadvantage of the hybrid technique is that the product only has an aroma without a pronounced crust.

A small number of servings are prepared at a time.

Process Features

Multi with additional smoking is the best device. But before use, it is worth considering the specifics of the process:

• the temperature is set automatically - just select the appropriate mode;
• lifting occurs under pressure very quickly;
• not all types of wood chips are suitable for use in a slow cooker;
• Do not use sawdust from coniferous trees. During smoldering, resin is released from the wood, and the product will acquire a bitter taste.
• To prepare wood chips, fruit wood waste is taken - apricot, cherry, apple;
• liquid smoke gives a characteristic aroma, but is a food chemical;
• It is better to smoke food with the hood on - this way odors will spread less.

When hot smoking, delicious odors are not released if the lid is closed.

After completing the process, you should rinse all elements well to eliminate the smell.

Interesting to know! Pork ribs are smoked in 50 minutes, chicken in 45 minutes, drumsticks and wings in 25-30 minutes, fish in 15 minutes.

How to smoke in a multicooker with a smoking function

The process of cooking in a multicooker with this function is no different from a regular smokehouse. When smoking, products are treated with thick smoke at a certain temperature from smoldering wood chips or sawdust of various types.

To place wood chips, there is a small separate compartment or a special nozzle, depending on the model, and an electric heater is also located there!

Chip compartment

Sawdust from fruit trees such as apple, pear, plum, etc. is perfect for cooking.

Smoking in a slow cooker can be hot or cold, it all depends on the temperature of the smoke.

Hot processing occurs in the range from 45 to 120 °C, and the cooking time depends on the consistency of the products.

Cold processing provides a range of 19 to 25 °C and this cooking process lasts much longer and can take up to several hours.

Technical parameters, selection criteria

When choosing a home multi-cooker-smokehouse, you should pay attention to the following characteristics:

• Frame. Budget models are made of thin aluminum coated with food-grade tin. Premium products are made of steel;
• Non-stick coating. The market offers units with ceramic, Teflon or marble coating. It is better to choose models with several protective layers;
• Power. Devices are available with ratings from 490 W to 1400 W. Consumers tend to average 800 W;
• Useful options. The presence of additional automatic programs will make the operation of the equipment comfortable;
• Pots. Some manufacturers produce models with two bowls: one is purely for seasoning, the other is for regular cooking;
• A heating element. There are devices with heating elements, with induction heating and 3D multi with uniform heating.

Equipping with modern technologies and a large set of functions makes the device more expensive.