Smoking meats with a traditional smoker can be a lengthy, time-consuming process. By using a pressure smoker, however, you’ll be able to make savory ribs, chicken, and brisket in a fraction of the time without sacrificing flavor! Cook three pounds of chicken in only thirty minutes, compared to three hours when done the conventional way. You can even make a five pound rack of pork ribs in an hour rather than seven.A pressure smoker uses an innovative pressure regulator that varies the PSI inside its sealed cooking chamber. This technique breaks down the meat’s connective tissue much faster, resulting in tender, fall-off-the-bone meats. Simply set your pressure cooker smoker up outside on your restaurant’s patio, and you’ll be able to offer enticing meat entrees without having to start the cooking process early in the morning.