- Hey, guys.
Welcome back to Kitchen Gadgets.
Today, we're testing the Caiman Pressure Cooker
that is also a smoker.
For those of you who don't have any outdoor space
or don't have a smoker, you can make barbecue at home.
Imagine that.
So, today we're gonna test two different types of cuts.
We're doing ribs and, of course,
the king of barbecue, brisket.
And we're gonna be testing this with some oak wood chips.
So, not only does this pressure cook and smoke,
you have all these different functions
like steam, slow cook.
You can also cold smoke, which is really awesome.
You can put a piece of fish in there.
You can also time it and you can pre-set it
to all that nice stuff
that all pressure cookers normally do.
Alright.
So, it looks like there's a lock and a unlock button,
of course, because you want this to be locked
when you're pressuring.
There's a classic pressure valve
that you can let out the pressure or steam,
and then when you lift it up, inside,
there's two racks so you can do a double layer.
Because this is quite small,
you can't really put a whole piece of meat in.
You would have to sort of cut it up and sort of layer it,
and this is because there is a coil in the middle
where you place your actual wood chips
so that it creates that smoke.
And then what you do is you add water
so that that acts as your moisture
so that your meat does not dry out.
So, if this works, this is the Insta Pot of smokers.
The price point is slightly higher at $168.
I know Insta Pots you can get it for like $99, $100,
but if it can smoke,
that's an added function that you can't get anywhere.
So, it's actually very worth it.
If it works, of course.
So, starting with the ribs,
I'm gonna use this as a guideline
just because I have to cut up the ribs
so that it fits on these two racks.
Today, we're just doing salt and pepper.
I know everyone has their favorite barbecue recipe,
but we really wanna test out the smoke
and that's the whole point of it.
So, we are going super old school with just salt and pepper.
Okay, so I'm just gonna add one and a half cups of water.
And this is just what the manual said,
so I'm just going with that.
So, I poured it in and it's literally right below the grate.
The meat is not touching any water.
Okay, perfect.
We are adding oak chips today.
The manual doesn't say anything about soaking the chips,
so we're just gonna add it straight in there.
And it only requires three to five chips,
which is not that much at all.
The little lid goes on and then we're just gonna...
And then we're gonna lock it.
Make sure that this is on pressure
and then we'll go into functionalities.
Okay, so we're gonna smoke today,
so smoke and you can see it cold or hot.
There's two functions.
We're doing hot.
You press smoke one more time
and then this is where you put your timer.
So, moving on to brisket.
I am super excited for this because if this works,
I have so many recipes that I wanna try.
Going back into this.
So, the one kind of annoying thing about this
is that you have to cut up the brisket.
I feel like brisket should be whole, but it's fine.
So, I know you barbecue fanatics are cringing right now
as I slice this piece of meat.
I kinda cringed a little too, but this is just how it works.
We wanna season heavily on the salt and pepper
because in traditional barbecue,
the bark is one of the most important things.
We wanna make sure that the pepper milds out
and can really mimic that super traditional barbecue flavor.
So, I'm gonna go ahead and season on all four sides,
and this is one of the positives
'cause you get bark on all sides.
Okay.
I have one little guy left and I do really want it to fit.
So, I'm just gonna cut this up to kinda maneuver it around
to make it fit, and it will.
So, brisket is in.
I'm a little bit concerned
just because some of the brisket is touching each other,
and honestly,
you want as much surface area as possible
for the smoke to circulate.
The lid goes on,
and one thing to mention is that this is not a dome,
which means that is has less surface area to circulate.
Just a minor concern.
The lid goes on.
Locking it.
Smoke.
I'm doing hot at 50 minutes, same as the ribs,
so we can take it out at the same time.
Okay, start.
Now that's it.
Guys, it's been 50 minutes and my barbecue is ready.
I thought about it during the 50 minutes
and I feel like it's not gonna be charred at all.
I feel like it's just gonna look gray, but you know what?
You never know, so let's check.
Alright, starting with the ribs,
I'm gonna let off the steam first and then we will open it.
There we go.
Oh, wow.
Okay, so it did get a little color.
It smells incredibly smoky.
Some of the meat has pulled away from the bone,
which means and indicates that it is tender.
Pepper looks gorgeous on the meat, and actually,
it's not gray, so I am pleasantly surprised.
There's still a little bit of water left in the bottom
and you can see some of the oil from the ribs.
These look good, okay.
Before I taste this, which I really want to right now,
but we're gonna get the brisket first
and then we'll taste together.
Brisket, now this is the real game changer.
If this works, incredible.
Okay, so not that beautiful dark bark,
but it smells really smoky
and there is a little bit of color.
You know what?
It's all about the flavor.
Looks like, to me, that it could've been cooked
a little bit longer, but we'll cut it up and see.
Actually, this is looking a little gray, as I predicted.
And, okay, so this is what happened.
The moisture from the brisket came out
and now the water and the fat level in this guy
is a little bit high.
So, what ended up happening
was these bottom pieces of brisket is now sitting in water.
So, that concerns me.
I'm a little bit disappointed.
Okay, now it's my favorite time, tasting.
I'm gonna start with the ribs,
which actually look very nice and (sniffs)
the smell is wonderful and smoky.
It's really smoky, and actually, the pepper,
I still get a bite, but it's nice.
It's pleasant, it's not too much.
Mmm, mmm, mmmm.
Not bad.
I would say, for not having a real smoker,
this is a really good product.
Listen, it's not the prettiest rib out there,
but the flavor's all there, it's tender, it's smoky.
Mhm, mmm.
I am really happy about that.
Moving on to brisket,
which I am a little bit more skeptical over
because it looks kind of gray.
Half of it was sitting in liquid.
So, I'll just start with the little piece over here.
It's definitely not tender enough.
The meat didn't break down.
Definitely could've used a little bit more time.
Yeah, it's a little dry.
It's definitely dry.
It needs to go a lot longer.
You can tell it's just...
It's really really tight,
which means that it just needs a little bit more time.
Traditionally, brisket, it just falls apart.
So, just sayin, but we gotta taste it.
And I'm gonna taste it, give it a fighting chance.
Definitely needs time, more time.
Tough piece of meat.
So, I think that with the brisket, there's a few things.
The ribs, we followed a recipe that was in the manual.
There was no recipe for a brisket,
but I think right off the bat, it needs more time.
And also, maybe just using the second rack
instead of using the two racks
just so that the bottom pieces aren't swimming in liquid.
You know what?
This is the first test we've done.
I think the second round we just go a little bit longer
and just on the second rack,
maybe a little less meat in there,
and we could have a good product, you know?
I think that it could have a fighting chance.
It does work.
We've done it with the ribs,
and this was a recipe given in the manual
and we know that it works.
Does it replace your outdoor smoker?
Maybe not quite so much,
but it is an indoor pressure cooking smoker,
which I've never heard of.
So, this is I think a really great product.
Tender, smoky ribs in less than 50 minutes
that taste like barbecue.
We got it here.
I'm sure you could do it with chicken, salmon,
whatever you wanna cook.
I think that the smoky aspect of it
is really coming through, and I think for that,
it is a really good product.
Mind you, this not only smokes, but it pressure cooks,
it steams, it slow cooks.
So, it does all the functions that you want
in any Insta Pot.
It just has that added attachment of smoking.
So, I just think that for $168, it is really worth it.
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