When Kyle Riggen started designing his K-Rigg Pressure Smoker in 2017, he’d never built a smoker of any sort and had little experience cooking barbecue. He had, however, run out of patience with his electric smoker and its four-hour cook time for chicken wings. It was hardly the first time a cook wondered how he could speed up the process of smoking meat, but Riggen might have been the first guy allergic to wood smoke to try solving the problem. Pressure cooking at home is usually done on a stovetop with a specially designed pot. They’re commonly used for chili, stews, stocks, and other dishes that contain a lot of water. Cooking under pressure allows water’s heat level to rise above its unpressurized boiling point…View Original PostThe post The K-Rigg Pressure Smoker Cooks a Ten-Pound Brisket in Two Hours appeared first on Texas Monthly.