Pressure Smoking with Smokaroma Takes the “Slow” Out of “Slow and Low”

Great barbeque doesn’t have to be something that takes you all day to make. You don’t have to burn through a cord of wood to achieve incredibly tender and juicy smoked meats you can add to your menu and serve to your customers.

Traditionally, smoked BBQ was something that required a lot of outdoor space, a lot of wood, and a lot of time. A Smokaroma pressure smoker fixes all three of these issues.

A pressure smoker provides a lot of punch in a very small footprint.

Smokaroma can cook up to 45lbs of fresh, fall off the bone ribs in as little as 1 hour

Fixing the Problems with a Traditional Smoker

A pressure smoker provides a lot of punch in a very small footprint. Measuring at only 27” wide by 34” deep this unit requires very little space in your kitchen. Since it contains the smoke and uses pressure to impart the flavor into your products, it doesn’t require a commercial hood or need to be operated outside, making it perfect for adding a quality BBQ program to any environment (c-store, deli, pizza place). The unit even comes on casters to make moving it around quick and easy.

A Smokaroma unit only requires 2 ounces of wood chips per cook cycle, so there’s no need to have stacks and stacks of wood to keep your traditional smoker happy. Not only that, but you can use any type of wood chip:

  • Mesquite
  • Hickory
  • Pecan
  • Cherry
  • Applewood
  • And more!

With a Smokaroma pressure smoker you can produce up to 45lbs of fresh bone-in ribs in as little as 1 hour, but it goes way beyond that. These workhorse units can provide the same time savings on meat, poultry, vegetables, cheeses, and seafood. The ability to do hot or cold smoking further enhances the capabilities of the Smokaroma.

As if all that weren’t enough, pressure smoking reduces product shrinkage by as much as 40% because the pressure locks in the natural juices and saves labor as no one is needed to tend to a fire, or constantly move product around.

The question isn’t if you should add smoked items to your menu, the Smokaroma will have you asking why you waited so long.

Watch the Video Below to See How the Smokaroma Works

Pressure Smoker – Beloit Wisconsin |Ventless Smoker | Broaster Company

Ready for a No-Obligation Conversation About How Easy it is to Expand Your Menu Offerings with a Smokaoma?

If you’re ready to talk about how your food service business could benefit from adding additional items to your menu, Taylor Freezers of California is here to help. Since 1965, we’ve been helping food service operations like yours expand their offerings and grow with the gold-standard brand in hot and cold food and beverages.

We have five convenient showroom demo kitchens in California and Nevada, ready to serve you. Contact us today for a no-obligation conversation or stop by a demo kitchen today. 800-927-7704