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Cajun Express Smoker
Posted on 10/22/14 at 9:10 am
Posted on 10/22/14 at 9:10 am
Anyone have one of these?
I won one and tried it out on a boston butt with amazing results.
Meat just fell off the bone as you can see in the second picture. Cooking time is as advertised but I did cover in foil and let it smoke a little longer at a lower heat. Cajun Express makes great products.
I won one and tried it out on a boston butt with amazing results.
Meat just fell off the bone as you can see in the second picture. Cooking time is as advertised but I did cover in foil and let it smoke a little longer at a lower heat. Cajun Express makes great products.
2
Posted on 10/22/14 at 9:13 am to Soda Popinski
Not familiar with them Cajun Express. IWEI but it looks more grilled than smoked to me i.e. no exterior bark, no smoke ring, etc. 
Posted on 10/22/14 at 9:21 am to wiltznucs
I would agree with that. It advertises itself as a pressure cooker to reduce cooking times. It runs at a higher temp then a traditional smoker. (350) There is a bucket on the back end that "belches" water (or whatever liquid you want to use) back into the cooking chamber so the meat doesn't dry out.
Gonna do some ribs this weekend.
Gonna do some ribs this weekend.
Posted on 10/22/14 at 9:23 am to Soda Popinski
quote:
I would agree with that. It advertises itself as a pressure cooker to reduce cooking times. It runs at a higher temp then a traditional smoker. (350) There is a bucket on the back end that "belches" water (or whatever liquid you want to use) back into the cooking chamber so the meat doesn't dry out.
Interesting, does the meat take on the smokey flavor?
Posted on 10/22/14 at 9:28 am to wiltznucs
quote:
Interesting, does the meat take on the smokey flavor?
I find it did. There is a place to put wood chips at the bottom. I only had hickory chips at the house and used those. smoke doesn't come out of the chamber though. It is pressure sealed. Only the liquid "belches" to let the pressure out while the moisture is injected back into the chamber. I only opened the door once to wrap the shoulder and add chips. I will try and find a picture of the back. If not I will take a picture and post here. Here is the website though.
Cajun Express
Posted on 10/22/14 at 9:29 am to Soda Popinski
that looks damn good
This post was edited on 10/27/14 at 9:58 am
Posted on 10/22/14 at 11:19 am to Soda Popinski
quote:
There is a bucket on the back end that "belches" water (or whatever liquid you want to use) back into the cooking chamber so the meat doesn't dry out.
Would be willing to bet it doesn't add anything to the meat to make it more moist.
Posted on 10/22/14 at 12:03 pm to RedHawk
quote:
quote:
There is a bucket on the back end that "belches" water (or whatever liquid you want to use) back into the cooking chamber so the meat doesn't dry out.
Would be willing to bet it doesn't add anything to the meat to make it more moist.
It basically sevres to steam the meat I would assume. No way to get bark. Also the grill marks seems to indicate that the butt is exposed to direct heat. Whatever is shielding the butt from the direct flames does not appear to be all that thick or insulated.
I have turbo cooked butts at 350-375 on a BGE indirect and never had grill marks like that.
ETA - Just saw the price on those things. Was much higher than expected. IF I was going to spend $1000 or more on a water smoker I would get a Backwoods Smoker - Chubby
Backwoods Smoker - Chubby
This post was edited on 10/22/14 at 12:10 pm
Posted on 10/22/14 at 12:33 pm to NOFOX
quote:
IF I was going to spend $1000 or more on a water smoker I would get a Backwoods Smoker
Amazingly I won this on a $5 raffle ticket.
It seems to be pretty well insulated from the flame. I will check out the plate that separates it though, good point. The rack the meat sits on is stainless, once the cooker gets rolling to 350 (and the rack heats up) wouldn't it cause the grill marks? The flame is directly below the cooking surface - the chamber itself is small - nowhere to put that meat for indirect.
Still - i'm not nitpicking the smoker - it performed awesome - shoulder came out tender and tasted great.
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