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The Cajun Express Smoker is a pressure cooker with smoke. Moisture is introduced into the double walled, sealed smoke box via a patented hydration system. Wood chips create smoke within the high pressure, humid environment cooking meats quickly while imparting smoke flavor and retaining moisture.
We haven’t tested Cajun Express yet. However our science consultant, Dr, Blonder, observes, ” Very odd. Small capacity, and from the video it appears the water bucket doubles as the pressure relief valve, so the pressure cannot be very high. Cooking pretty hot, as well. There are electric pressure cooker smokers which kind of work and make the same claims. Tender meat, with a slight boiled flavor.”
R&V Works claims their Cajun Express can pressure cook/smoke BBQ baby back ribs in 35 to 40 minutes, a 3 to 4 pound chicken in 30 minutes and a 9 pound brisket in 2 hours. It has two pull out 17″ x 13.5″ stainless steel grates. The thick door clamps shut with a heavy duty latch and an adjustable hinge ensures the door seals effectively. A side shelf is removable.
R&V’s Cajun Express is not as popular as their Cajun Fryers, but the relatively small number of owners love it. The video below is a bit salesy, but gives you an up-close look at this unusual device.
Manufacturer:
R&V Works is often referred to by the name of their most popular product, their Cajun Fryers. In addition to these fryers, they manufacture a gas grill and very unique smoker.
Published On: 11/21/2014 Last Modified: 2/23/2021
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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