Emerilware 5-in-1 Pre-Seasoned Cast Iron Smoker |  | Brand: Emerilware
Category: Kitchen
This item is no longer available
Rating:  12 reviews
Sales Rank: 70705
Color: Black
Shipping Weight (lbs): 27.2
Dimensions (in): 21.7 x 11.3 x 6.2
MPN: EC 8629
Model: EC8629
UPC: 011644801397
EAN: 0011644801397
ASIN: B000VPTMCQ
Release Date: September 7, 2007
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| Features:
| • | 5-in-1 heavy, pre-seasoned cast-iron cooker smokes, roasts, deep-fries, grills, and broils | | • | Cast-iron lid reverses to become grill; rack and drip pan made of stainless steel | | • | Suitable for stovetop, oven, campfire, or barbecue grill | | • | Includes laminated recipe cards and 4 wood chip flavors: cherry, alder, hickory, mesquite | | • | Internally measures 13-1/2 by 9 by 3 inches; wash by hand; lifetime warranty |
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Product Description
BAM! - Your stovetop is now a wood smoker! Emeril's 5-in-1 Cast Iron Smoker brings wood-smoked flavors and aromas right to your stovetop. Emerilware has improved on this cast iron favorite by adding a 5th function: the fry function. The Emerilware 5-in-
Amazon.com Review
Now you can get the flavor and fragrance of wood-smoked fish and meats in your kitchen without filling your room with smoke. Chef Emeril's 5-in-1 cast-iron cooker turns out succulent, flavorful food in any of five methods: smoking, roasting, deep-frying, grilling, and broiling. The heavy, pre-seasoned base and lid are so durable they are suitable for the stovetop, oven, campfire, or barbecue grill. Flip the lid over and it becomes a grill itself. A stainless-steel rack and drip pan are included, as are 16 laminated recipe cards and four containers of flavored wood chips: alder, cherry, hickory, and mesquite. The cast-iron smoker has internal measurements of 13-1/2 by 9 by 3 inches, enough to hold a large salmon filet or multiple pieces of chicken, lamb or pork chops, tenderloin, you-name-it. Veggie lovers can make kabobs on the lid grill. After use, wash and dry by hand. Tips are included for some extra cast-iron cookware seasoning. Emerilware cast iron is covered by a lifetime warranty. --Ann Bieri
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| Customer Reviews:
Showing reviews 1-5 of 12
First Impression. Got it Yesterday and are putting it to work. July 2, 2009
W. Cothran (Georgia)
Well,
I recieved the 5-1 Yesterday. (Kudos to Amazon for fast shipping). I am going to write 2 opinions. One as a first impression and later after the final outcome. This should be interesting.
Ok...First. It is Heavy! I don't think that is a bad thing. I associate heavy with durability. The components were 100% intact. The instructions could have been a little better, but adequate. You get some recipes by Emeril, but they don't really tell you if you should use the oven or use the top. I presume it is your choice.
Here's the big "Snafu" I encountered. After splitting a whole Chicken down the middle and preparing my wet-rub, I place the wood chips, chicken in the 5-1 and put it in the oven and.........THE RACK BOWED LIKE A REED IN THE WIND DUE TO THE WEIGHT!....Yikes. No one writing a review mentioned this. I have "fixed" it by taking the largest cookie sheet I could find and placed it in the oven and put the 5-1 on top of it. This really evened out the weight nicely!....Whew. It still has a little dip, but no big deal. I suppose I could put a second cookie sheet down if necessary.
I was going to complain a little about the size, but this thing is aready quite heavy and I think making it bigger would make it too heavy for a lot of people to use. So I will have to say it is sized correctly. It is plenty large enough to cut and section meats to fit in the cooker.
With that said, I am really jacked up about this product and I am most eager to see how this cooks the chicken. I am going to give this a 4-star right now only because of the lack of clarity on the instructions. If the food comes out as well as I think, I will have to bump it up to 5 stars. I will write my second review in a day or two.
Xmas gift for my sister January 6, 2009
Lynn Chasson (Italy)
I bought this as a Christmas gift for my sister and she says she's used it a couple of times so far and it's great. My brother-in-law is looking forward to using it for bbq ribs!
Just like Emeril September 19, 2008
Lane G. Floria (Michigan)
1 out of 1 found this review helpful
Overall, I'm happy with the Emerilware smoker. It doesn't seem to be quite as big as I thought it would be, after seeing the one in the cooking show. But, it worked fine for a couple of good sized salmon fillets. And, there are other ways besides smoking that you can use the cooker. Overall, it's a nice heavy cooker with a lot of uses.
 Clarifications and suggestions May 29, 2008
Ardbeg (Alabama)
11 out of 11 found this review helpful
This review is intended to clear up a couple areas of confusion for the 4-in-1 smoker and the 5-in-1 smokers. First off, they are the same thing. I've laid them out new, side-by-side, in the store, and there is no visible difference. I bought the former because they were putting it on clearance in favor of the latter.
The "fifth" feature on the new version is deep fryer. It doesn't include any new equipment in support of that feature. I didn't flip through the new recipe cards, but I suspect they've added a new recipe or two from Emeril that uses frying. Even without his help, I dare say you could fry in either one (though I probably wouldn't, dumping oil out of a shallow 30 pound iron pan ain't easy).
Some seem to believe the new one is bigger. It isn't. Amazon lists the box size as the "Product Dimensions." The ovens themselves are both 13-1/2 by 9 by 3 inches inside (it's actually about 5 inches tall, an extra inch of usable space coming from the lid, an inch of space used up by the pan and rack). I can see why you might want it bigger, especially if you want to smoke a big bird. But the thing already weighs a ton, for most purposes this is on the high end of the size-weight trade-off. If you really must smoke that turkey whole, you could leave the lid off and tent the thing with tin foil if you were very meticulous about folding your sheets together. Alternatively, for those special occasions, I recommend using a nice giant oval enameled cast iron roaster and placing the tray and rack from this unit (or similar) inside it (though an oven that size will cost you 2-4 times what this thing does).
Some have suggested the new version is pre-seasoned but not the old. I can't say for certain that the new version doesn't have a better treatment. But it wasn't visible, and my appraisal is that the old one was seasoned as well (it had a deep black sheen out of the box, not the dull grayish color unseasoned iron usually has). That said, I always season unenameled iron before a first use just to be safe, so while pre-seasoning is nice it's not worth paying too much for. If you are going to own this piece, you'll have to learn to do it eventually for occasional maintenance. Google will show you the way. My only tip you might not see in some guides is to place the pieces face down on the oven rack so that any excess oil drips out rather than pooling and hardening inside.
As for how the product actually works, I'd say rather well. It is well constructed and has superior performance to the steel smokers on the market (which are also generally smaller, though they do have the advantage of being easier to store). But because it is cast iron, the lid is also a useful broiling/grilling pan and it makes a nice large-shallow Dutch oven for certain purposes. I'm imagining simultaneously browning and braising 3 large pork loins at once (the marketing guys reading this are doubtless already drawing up plans to for a "new" 6-in-1 or 7-in-1 smoker).
Finally, though you may have seen this used on Iron Chef, don't expect the real smoked rib experience in 60 minutes. While the enclosed container allows more efficient retention of smoke than an open chimney smoker, the smoke penetrates some meats more quickly than others; most seafood great, thick chicken breasts less so. And for some dishes, part of the virtue of smoking is that it tenderizes with long, low-temp cooking. But if you were willing to monitor it and add occasional new chips (and give them a bit of extra heat to get them going), you could probably get an amazing result with this by smoking spareribs for 6-10 hours in an oven at 200 degrees or so. I haven't had the time or inclination to do that yet, but football season is coming, and that might be a good use of commercial breaks.
 BEWARE---THIS SMOKER IS NOT THE SIZE THEY ADVERTISE IT TO BE May 25, 2008
Alex Ibanez (Texas, USA)
11 out of 13 found this review helpful
I had to return mine. The size that is advertised, or was advertised when I bought mine was the size of the outer deminsions of the box that it came in with all of the thick styrofoam packing inside the box. The actual smoker was too small. I was very disappointed because it was a very nice, top quality smoker but way too small. I still have not been able to find one that is a decent size.
Alex
Showing reviews 1-5 of 12
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