Can the $150 Caiman Pressure Smoker Make Great Barbecue Indoors? — The Kitchen Gadget Test Show

– 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. Today’s video was brought
to you by our sponsor, American Express, with
the Pay It Plan It feature giving you choices for how to
make payments big or small.

100 comments on “Can the $150 Caiman Pressure Smoker Make Great Barbecue Indoors? — The Kitchen Gadget Test Show”

  1. Karsten Von Fjellheim says:

    Less water, x3 the time and finish with a blowtorch, then maybe it would work

  2. Robert Pirlot says:

    She works in our industry and does not know about Pressure Smokers but they make Industrial versions of this. I Never heard of a home version.

  3. hillhead11 says:

    3-5 chips?! Enjoy your steamed brisket

  4. Adam Callahan says:

    50 mins Brisket?🤔🤔🤔

  5. Steven J.L. Austin says:

    Why don't you ever READ the manuals prior to reviewing a product?

    You put way more brisket into the unit than the manufacturer recommends:

    1. "Never fill the pressure cooker more than half full with food" (maximum of 2 pounds)

    You put in a 6-8 pound slab of brisket. WTH?

    2. "Tougher cuts of meat are better suited for the pressure cooker

    because cooking under pressure breaks the fibers down for

    tender results."

    Brisket is suited for the pressure cooker function, not smoking.

    Are you guys at EATER just lazy, or do you simply lack the respect for both the product and your viewing audience?

  6. Max G says:

    You knew that the brisket had so much moisture in it and you’re cooking it in a sealed environment so don’t be “disappointed”, you should have compensated by using less water and cooking it for longer.

  7. Jessie Ortiz says:

    Take it out of the pressure cooker and throw it on the grill for 1 min get good char marks

  8. HF-SDR-Radio- Utility Radio Winradio Excalibur Pro says:

    Esther Rocks the hand gestures

  9. Are Gup says:

    Try my Dominican style pizza using the mofongo base for the foundation delicious 🤤

  10. Petey McEnroe says:

    So it makes beef broth? 😂😂😂

  11. Cylie Myrus says:

    Esther, love meeeeeeeeeee

  12. wpl says:

    A couple of ideas. Ribs. Smoke them in pressure cooker and then finish them on barbecue with sauce. Brisket, less water and more time. Also, this would be a great way to make smoked lox. Make regular lox and then cold smoke in pressure cooker.

  13. Dave McBroom says:

    bark comes from sugar

  14. snilrach says:

    Not enough rub!

  15. snilrach says:

    You gotta smoke the brisket much longer than that.

  16. Jesse Park says:

    I would like to see it cold smoke tbh see how it does with a piece of fish

  17. mitchell maule says:


  18. jacker372 says:

    You might as well use liquid smoke and a 20-30$ rice cooker

  19. Jan Verschueren says:

    6:17 That's the sort of thing with using pressure cookers… the manufacturer recommends a minimum water level, but with foods which will release a lot of moisture, there is no need to go there.

    When I make flat beans, I just slice them on the mandoline, wash and drain them thoroughly, sweat half a large onion (for 500gr of beans) in the pressure cooker, dump the sliced beans on top and pressurize with salt, pepper and a good dash of vinegar.
    Red cabbage, same thing: layer of cabbage (1/4 cabbage, washed, drained), two apples (washed and sliced; no need to peel), 75 grams of sugar and another layer of cabbage (again: 1/4 cabbage; in a standard, 4L pressure cooker it takes two batches to process a red cabbage).
    Note: allow to cool or stick the whole thing under a running, cold water tap until the pressure equalizes before opening. DO NOT attemp to let off the steam when cooking red cabbage this way (unless you want to clean red cabbage off your ceiling, of course).

  20. sang tran says:


  21. Sang Nguyen says:

    I definitely think this can be really good. Just broil or grill it real quick afterward. Kind of like how you have to deal with Sous vide.

  22. Meryl Simmons says:

    You should compare toasters, have you seen the balmudo toaster from Japan?

  23. Colin M says:

    maybe next time wear a chef's coat

  24. Jarod Peer says:

    What brisket needs is a real smoker…

  25. chris and mat bros says:

    My cupboards aren't even big enough to put that into.

  26. f00zh says:

    ghetto bbq smoker

  27. Zuke says:

    Esther is back! 🙂

  28. Movie Games says:

    They don't make these things big enough. I would need like 3 to feed my family.

  29. MrChadwke says:

    You need one of those torches to brown'em up, like sous vide.

  30. Pinky Pie says:

    I know it’s not exactly “food” but I’d love to see your comparison of the kitchen aid syphon brewer vs a regular coffee brewer.

  31. red says:

    you should pop it in the oven after to get that bark going

  32. Vaibhav Shewale says:

    why she colored her hair???

  33. Mark Moffatt says:

    I’m vegetarian why I am watching this? Ahh duckkk

  34. Mark Hatten says:

    Hey Guys

  35. Mark Hatten says:

    I need a valve to let some pressure off

  36. Mark Hatten says:

    you messed the brisket up too much water

  37. Mechjoc says:

    I had one of these a couple years back, might not have been the same brand but similar machine. It was great for smoking ribs in 45 minutes and doing similar tasks. But after a few months, just outside of the warrenty, it stopped smoking. Dunno what caused it, but I'm always careful with my electronics. Might have just been a bum unit, but was nice while it lasted.

  38. Rick On The Mound says:

    Ugh! It's pronounced button not butt in.

  39. Nathan C says:

    Wonder if you could use a heat gun to put a bit of char on the outside of the meat. Besides normal stuff they are intended for, they can do smores and hot dogs easily and quickly. Best to get one with an adjustable temp dial. Got mine from Grizzly.

  40. Blunt Sessions says:

    I don't all know why I love Asian women but I do lol who is she

  41. Gunner 249 says:

    Let's see for $30 bucks you can do a mean brisket in a trash can from Lowes… and that includes the meat.

  42. graveyardrumblers says:

    No… This is wrong lol

  43. Alf says:

    Love how you guys are hiding the fact that the videos are sponsored until the very end. As well as the fact you do not properly disclose any relation ships that staff/producers/sponsors have with the product being tested.

    While not as egregious as when people deliberately manipulate scientific studies. You still need to properly follow disclosure or you risk losing all credibility.

  44. kristhoper luke mcfadden says:

    How dare you cut the brisket that way

  45. dukky fuzz says:

    Great job

  46. Vu Nguyen says:

    I can watch you all day.

  47. dacs67 says:

    Brisket does not fall apart shesss I wish hipsters would stop with food videos.

  48. Anonymous youtuber says:

    Where's the guys $99999999 Napkin at ? 😂😂😂

  49. TOPxRAMN says:

    This ain't it Chief.

  50. Fu Chen says:

    This looks like a great product!

  51. Ali Shaikh says:

    lmao 50 mins on the brisket…. Even Sous Vide I leave it in there for 8-12 hours

  52. West Kai says:

    There's this riddem at 3:08 and it sounds it is from phineas and ferb

  53. Keran Breeden says:

    Is there a cookbook for this product? I've never used a pressure cooker or a smoker

  54. Keran Breeden says:

    The top rack only worked great for me for pork chops

  55. Arif says:

    Smoked steamed brisket; a dimsum fusion dish

  56. Fred86 says:

    This would probably make a good kalua pork

  57. Andy Raman says:

    Esther Choi rocks

  58. Kucik Kucik says:

    Put a full jar of water, let the briskets swimming around like a fish..

  59. gungriffin k says:

    She admits that she made an error in execution on video and still publishes it. Your concept for the content is so close, but it seems like you don't give a damn. Thumbs down…

  60. August West says:

    Love your hair. Great review. Thanks

  61. Trevor Mangus says:

    Didn’t even remove the membrane or silverskin from the ribs

  62. DROP says:

    sorry, but those ribs look like the crappy ones you get at crappy BBQ place and I'd stick with a good outdoor smoker for the brisket or just go to Texas and get the best barbecue on the planet.

  63. enzo christi says:

  64. Michael 53 says:


  65. Lily Poon says:

    Why is munchies so much better

  66. Stephanie Martinez says:

    Bruh thats why u have a grill

  67. Frank _ says:

    Pressure makes people make wrong life choices, like smoking.

  68. Joelles says:

    Can you review the product . “braver ? “
    It seems so good . But it’s expensive I don’t want to buy it and it doesn’t work

  69. Todd Young says:

    Honest question here. If you use it for several smoking cooks in a row, with the normal clean, is there residual smoke flavor coming through on a later recipe you want light and fresh?

  70. cowboy6591 says:

    I would get my searzall out and sear both of those meats to a dark burgundy color, as for the water soaked pieces? DOGGY FOOD !!

  71. Apprehensive Still says:

    Just imagine this show hosted by a really nice looking blonde with an Italian accent, oh my god, this would have been just the best show ever….Cooking gadget and Italian accent go hand in hand…

  72. Hels Hels says:

    I just wished this girl would do some research before each of these products. It's like she just shows up on set and skims the manual and starts filming.

  73. The Cycling Panda says:

    user error = not a fair review

  74. Shadow Lenahan says:

    more chips, SOAK your chips, less water and maybe use a more flavorful liquid?

  75. mickey oh says:

    i thought it was a kid at first lol

  76. SlipperyTube says:

    i know now why the Porsce Cayman is called that… it smokes cars…

  77. Bob Newhart says:

    You need a lot more seasonings on those meats

  78. A Weeks says:

    Oster Smoker Roaster Oven, 16-Quart, Red Smoke (CKSTROSMK18) cannot cut the time since it is not pressure cooker + smoker like this one but does good job and only $50, set it on 275F for one slab of rib in 2 hrs. I use timer, so I can leave it in my screened porch in the morning, have smoked rib for dinner.

  79. shadko02 says:        Looks like the same thing for under $80  at Amazon

  80. iluvnikon says:

    Don't enven think about trying to cold smoke anything soft like cheese. She said it is small but it is smaller than that. Bottom line it is not worth the money.

  81. Geoffrey Smart says:

    50 min for bisket??? What exactly did you expect?

  82. Jackson Catlett says:

    people hating on her when she openly admitted that she put in too much meat and liquid and needed to cook the brisket for longer …

  83. Laus Sørensen says:

    I absolutely love your channel. You clearly know exactly what you're doing which makes these tests reliable. And the videos are 100% clean of BS. Perfect job!

  84. Mahendra Fajar says:

    So she get the burn for amateur mistakes huh? Saving my time, thank you internet.

  85. Cat C. says:

    This looks identical to the Gourmia Pressure Smoker…are they actually the same product with diff labels? Did you try the slow cooker function?

  86. chloe38583 says:

    2bf that brisket had no chance howerver she tried, the cut was all wrong. You gotta try redeem yourselves. Gg

  87. Zee Devil says:

    Would’ve loved to see a cold smoked fish as well

  88. Margaret Oh says:

    I am getting an E1 error when I plug in my machine. Anybody know how to fix this?

  89. TimeSnake says:

    When you can't even follow the machine's instructions. How is she paid to do this?

  90. Dalmain J says:

    I think u contaminated that pepper…

  91. Dalmain J says:

    Dont put any water in it!

  92. Friendly Stranger says:

    I'm a simple man, I see a woman with two big pieces of meat in her hand, I click. Especially when they're Asian 😉

  93. Kyung Chung says:

    Thx for the video. ❤️

  94. Corey Nicholson says:

    Thank you for your honesty and hard work of letting us know what gadgets to buy and or pass up

  95. BR5491Z1Z says:

    what did you do to your arm ..that must of hurt ….peace out

  96. Sean H says:

    This is just sad tbh

  97. Sean H says:

    Can you imagine someone in marketing at Caiman watching this 🤣

  98. AICPA KLEE says:

    I have few pressure cookers, so instead of buying this, maybe I can find that wood chip chamber and add it to my existing pressure cooker. It may work. 🙂

  99. Dunn Deals says:

    Why is there all these episodes where she makes mistakes and blame it on the product 🤦🏻‍♂️

  100. Blake Renton says:


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