I love pressure cookers and have used them in cooking for about 40 years; I also formerly demonstrated several different brands in department and specialty cookware shops, so I was very eager to give the Emson pressure smoker a trial run. In the hot smoke function, which cooks and smokes food at the same time - probably the most-used function - simply put a few smoking chips into a cup, cover the cup, pour in 1/2 cup water, layer the seasoned food onto the stacking racks, seal the cooker, set the time, and press "Start." It really is that simple. So far, I've cooked pork tenderloin, chicken drumsticks, and, using the cold smoke function, a salmon fillet. To my knowledge, this is the only stovetop appliance that will cold smoke food. All the results were perfectly satisfactory. This could be fun, so my next projects will be smoked hardboiled eggs, and smoked cheese.
Details: I didn't have any chips, so I've used the finely chopped wood chips I purchased for a Cameron stovetop smoker. These worked fine, using about 1 tablespoon each time. I followed the suggested times in the instruction booklet, except for the salmon. I wanted smoked, lightly cooked salmon to place on a salad platter, and the instructed time would have produced a flakey fish suitable for mixing into pates.
Reality checks: While the pressure smoker does smoke food much faster than traditional outdoor smoking, the process is not nearly as fast as pressure cooking in a traditional pressure cooker. The Emson instructions say to cook chicken pieces for 30 minutes, which produced a slightly overcooked, but tasty dinner. A traditional pressure cooker takes ten minutes to cook chicken parts. It may be possible to match the faster results by a traditional cooking method in the Emson smoker, omitting the chips, but the residual smoke odor would discourage me from cooking any recipe other than smoked food.
More reality: The capacity of the cooker is limited to approximately the amount of food for three or four people even with the layering of the racks. But, the process is quick, so one could repeat the process for a bigger crowd. The smoke odor fills the room; it remained for over a day, even though I am able to leave a door open to outside and ran the kitchen exhaust fan directly above the cooker while I was using it. I washed the cooker and am storing it in the garage, but I still smell the smoke when I pass it, several days later. The safety instructions do not spell out clearly enough the risk of burning oneself. The user must pull off the pressure regulator to release the steam. This sends steam shooting out. I tried it first with a thick hot pad to protect my hand and quickly pulled back as the pad became saturated with steam. I used a silicone mitt to remove the regulator with good results. I still came away with my hair and clothes smelling like smoke.
All in all, it's a well-made product that delivers as promised.