Re: [CH] StoveTop Smoker?
Chad A Gard (gard@indy.net)
Mon, 15 Apr 2002 21:56:21 -0500
>
>can you describe the aforementioned "stovetop smoker"?
>i've never seen such a kitchen item offered for sale, here in the cold,
>wet, wilds of the Pacific NorthWest so there may be other CH'ers
>who have some curiosity as well.
Sure, I can describe it. I really think one could make one quite
effectively if you can't find one, too. It's a pretty simple device,
but they do seem difficult to find. FWIW, Emeril used on on one of
his shows - he made sausage with it.
My stovetop smoker is about 12" wide and 18" long, made of stainless
steel. It's essentially a rectangular roasing pan with a
tight-fitting slide-on lid. Like most roasting pans, there are
grooves. You put about 2 Tbsp of sawdust on the bottom of the pan.
On top of the sawdust, inside of the pan, is a stainless steel plate.
It fits inside to about 1/4" of the walls of the bottom pan. It's
really more of a shallow bowl, I guess, as it's about 3/8" deep. It
basically a drip pan, and I beleive that's what it was called in the
instructions ('cept, of course, I'm a guy and therefore didn't really
read the instructions).
On dop of the drip pan is a little rack with a non-stick coating.
The food you're smoking goes on top of this.
You then put the lid on, leaving it open about 1/2". Place it on a
burner set to a medium-low to medium heat. Watch for smoke wafting
out the 1/2" opening. then close the lid until the food is done.
If you are smoking something larger, like a pork loin (one of my
favorites), you'll need to make a sort of "dome" out of aluminum foil.
>Brand name?
Mine is a Camerons. There is at least one other brand (the one
Emeril used), but they're identical except the name stamped in the
lid.
>does it fill the kitchen with smoke?
No. It's a really small chamber, so there's not that much smoke to
begin with, and it's all sealed, so only a tiny bit of smoke is
released.
> expensive?
I think mine was $35, and that was from a gourmet store. If you find
one in a discount store (good luck...), it should be cheaper.
>recommended usage tips?
the stovetop smoker excels on small things that wouldn't be practical
for a more traditional smoker. For example, I live alone, and
smoking large cuts of meat would be a waste. But, I can smoke pork
chops, chicken breasts, etc., and frequently do. You can also smoke
hamburger patties, which taste quite nifty smoked, with a little
cheddar and Jim's finishing sauce...
I wouldn't suggest anything that needs to be cold smoked - ie, making
bacon from pork bellies or a brisket or something like that. Because
the food is directly over the heat source, and not very far from it,
you're pretty much limited to hot smoking.
Do remember to leave the lid cracked open until you see the smoke
wafting out. Otherwise you won't get any smoke, 'cause there won't
be enough oxygen to start combustion. Speaking of of oxygen, don't
just jump the charred bits of sawdust in the trash as soon as you're
done. they have a tendency to re-ignite when provided oxygen.
Instead, wait an hour or two, or wash them down the drain.
>temp control?
Well, the knob on the stove...
>price?
See above
> chipotles?!
I think it's a little too hot for chipotles, and they'd likely cook
rather than smoke. But I've not tried...
--
Chad Gard, KB9WXQ
INCHASE: http://www.inchase.org Co-founder
SCOA: http://www.stormchasersofamerica.org Member #3
INSWA: http://www.insw.org Unit #21