Re: [CH] StoveTop Smoker?

kb0pyo (kb0pyo@redred.com)
Mon, 15 Apr 2002 22:34:33 -0500 

Hi
	Out of lurk mode :-) you can buy them from The Sausage Maker,
http://www.sausagemaker.com
					Mark


Chad A Gard wrote:
> 
> >
> >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