Tower T16008 One Pot Express Electric Pressure Cooker with Smoker, 1000 W, 6 L - Silver £69.99 Dispatched from and sold by Electrical Emporium @ Amazon - HotUKDeals
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Tower T16008 One Pot Express Electric Pressure Cooker with Smoker, 1000 W, 6 L - Silver £69.99 Dispatched from and sold by Electrical Emporium @ Amazon

£69.99 @ Amazon Marketplace
A great pressure cooker with the added bonus of a hot and cold smoker. Nearly got this a week ago for £89.99. Seems to be that price everywhere. Only 10 left. Read More
shiglet Avatar
2m, 1w agoFound 2 months, 1 week ago
A great pressure cooker with the added bonus of a hot and cold smoker. Nearly got this a week ago for £89.99. Seems to be that price everywhere. Only 10 left.
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shiglet Avatar
2m, 1w agoFound 2 months, 1 week ago
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#1
Intrigued, but would mainly use it as a smoker I think.
#2
click on the 1100 W model and get it for £65 ;)
#3
scratch that.. they are slightly different models the 1100 W doesn't seem to have the smoker racks.. :(
#4
Is the smoker merely the racks? How does it work?
1 Like #5
tek-monkey
Is the smoker merely the racks? How does it work?

The smoker models will have a smoke/char pot to hold woodchips, smoker racks and a hot and cold smoker cook setting. You fill the char pot with woodchips and put it into the bottom of the pressure cooker, add the rack and the food to be cooked. Pour half a cup of water to the side of the smoker char pot, put the lid on and set the buttons to cook.
#6
I'm rather tempted by this, not sure on the reviews though as they seem to be for all 3 models and its hard to pick out who is reviewing what.
1 Like #7
You can buy all sorts of different wood chips from tesco for £3.50 which I imagine will last for ages because all the recipes I've seen require 3-6 wood chips. Smoking cheese takes 10 minutes. Smoking ribs takes an hour. The reviews I've managed to work out for this model are good most people are just kicking off about the bad instructions you get with it.
#8
shiglet
You can buy all sorts of different wood chips from tesco for £3.50 which I imagine will last for ages because all the recipes I've seen require 3-6 wood chips. Smoking cheese takes 10 minutes. Smoking ribs takes an hour. The reviews I've managed to work out for this model are good most people are just kicking off about the bad instructions you get with it.

I have some wood chips already, I have a charcoal smoker but I've never really had time to master it. Difficult maintaining the temperature, whereas with this I guess its a lot easier!
#9
Did anyone else buy one? Tried it out today, wanted to cold smoke a cheese. The element gets warm but nowhere near warm enough to get the chips going, said it should take 20 mins but after 30 there still wasn't any smoke :(
#10
tek-monkey
I'm rather tempted by this, not sure on the reviews though as they seem to be for all 3 models and its hard to pick out who is reviewing what.

You can choose to only see the reviews of a particular model. You need to select to see all the reviews and then you get the chance to filter the reviews. One of the filters is which format/model you want to read the reviews of.
#11
Placed a replacement request with amazon, new one here Monday. Will try again then!
#12
OK, was definitely a faulty unit. The new one smokes, a LOT. Put a small block of cheese in on cold smoke for 10 mins, when I returned it was melted halfway through the rack! Largish block for 10 mins seems about right, got a few in the fridge to try tonight.

Next to try is hot smoking, although the cold smoking got quite warm!
1 Like #13
Also got one. Still experimenting. Definitely smokes. Have it set near window and vent as kitchen does have a nice smoked smell.

Plan to try some beef ribs.
#14
abulkasam
Also got one. Still experimenting. Definitely smokes. Have it set near window and vent as kitchen does have a nice smoked smell.
Plan to try some beef ribs.

Any luck with the ribs? Gonna try a gammon tonight I think, no idea how long to cook for though!
1 Like #15
tek-monkey
abulkasam
Also got one. Still experimenting. Definitely smokes. Have it set near window and vent as kitchen does have a nice smoked smell.
Plan to try some beef ribs.
Any luck with the ribs? Gonna try a gammon tonight I think, no idea how long to cook for though!


I think it got over smoked/too high a temperature.

Might need to do smaller rib amounts or with bone in.

The one interesting issue is that if you do cold smoke, it should keep the temp low, but if you end up adding moisture/liquid, that ends up increasing the temperature to high - so it may or may not work for the low and slow approach.



If anyone has found a fool proof method, for different cuts, that would be great, otherwise should get there from experimentation.



I did make old hen curry in the normal pot (not the smoker pot). and that came out amazing, as the hard chicken went so so tender, and it just took 53 minutes. I did 20 minutes first, opened (once the pressure went down quickly), a further 20 minutes. checked again. After 40, it was nearly done, so added cabbage at this point. And it was done after a further 13 minutes.

This curry can take 3 hours and not be tender, so this was a massive result.


I will try either lamb or beef ribs or whole smoked chicken next i think.
#16
abulkasam
tek-monkey
abulkasam
Also got one. Still experimenting. Definitely smokes. Have it set near window and vent as kitchen does have a nice smoked smell.
Plan to try some beef ribs.
Any luck with the ribs? Gonna try a gammon tonight I think, no idea how long to cook for though!
I think it got over smoked/too high a temperature.
Might need to do smaller rib amounts or with bone in.
The one interesting issue is that if you do cold smoke, it should keep the temp low, but if you end up adding moisture/liquid, that ends up increasing the temperature to high - so it may or may not work for the low and slow approach.
If anyone has found a fool proof method, for different cuts, that would be great, otherwise should get there from experimentation.
I did make old hen curry in the normal pot (not the smoker pot). and that came out amazing, as the hard chicken went so so tender, and it just took 53 minutes. I did 20 minutes first, opened (once the pressure went down quickly), a further 20 minutes. checked again. After 40, it was nearly done, so added cabbage at this point. And it was done after a further 13 minutes.
This curry can take 3 hours and not be tender, so this was a massive result.
I will try either lamb or beef ribs or whole smoked chicken next i think.

I'm yet to try the actual pressure cooker bit, really must give it a go.
I didn't have much success with cold smoking, it still melted the cheese after 10 minutes. I suppose it was a softish cheddar though, maybe I need something more waxy.
1 Like #17
Try adding a tray full of ice at the bottom. That should help to keep it cool.
And you will need to sacrifice one near the heating element. So maybe leave that clear or put something else say a potato?

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