Stovetop Smoker

Piobaire · Jan 15, 2009

So my wife got a gift card for Amazon. One of the things she bought was this:

http://www.cameronscookware.com/Stovetop Smoker.aspx

We've used it several times now. Chicken, ribs, potatoes and corn. I plan on trying a brisket this weekend. Anyone else try these? Kwilk? Manton? I highly recommend them.

kwilkinson · Jan 15, 2009

Never used an actual smoker. Always just had to make my own out of the hotel pans. Looks nice, though!

Piobaire · Jan 15, 2009

Originally Posted by kwilkinson

Never used an actual smoker. Always just had to make my own out of the hotel pans. Looks nice, though!

Very easy to use too. I did a rack of baby backs and potatoes. Just put a dry rub on the ribs, of my own recipe (mainly 3 parts brown sugar to 1 part kosher salt, then other stuff, like cummin) and rolled halved potatoes in olive oil, with kosher salt and stuck garlic gloves into them.

Thomas · Jan 15, 2009

Would a brisket fit in one of those? Looks rather...puny.

Then again, I have a smoker/grill that fits three full briskets easily - four if I crowd them. But to cook two steaks it smacks of overkill.

VKK3450 · Jan 15, 2009

silly question, but doesnt it smoke up the house?

K

Spatlese · Jan 15, 2009

Originally Posted by VKK3450

silly question, but doesnt it smoke up the house?

K

Not a silly question imo, I had the same one.

globetrotter · Jan 15, 2009

when I lived in a house, I had a large smoker and loved it. I'd do a real bar-b-q maybe 4 or 5 times a year and invite people over. I am wondering really what kind of results you get from a stovetop smoker - how long can you run it? doens't smoke get out, even when you open it? how much can you fit in?

but I'd love to be able to smoke meat now, in my apartment.

pscolari · Jan 15, 2009

Did you buy it in response to this recent review in the NYT?

http://themoment.blogs.nytimes.com/2...city-smoke-in/

Piobaire · Jan 15, 2009

To answer the questions:

The fit is not limited by the pan lid. For instance, you can take a whole chicken and just wrap foil over it, pinching the foil tightly around the flange. I also pinched the flange with pliers, making the slide on lid fit tightly. Between that and having your vent fan on low, you just get some light wood burning scent in the house (about the same as having a nice fire in your fireplace going) and no smoke. It'll fit a 5 lbs brisket easily. Two racks of baby backs fit in no problem. I have had it going for a couple of hours for the ribs, I plan to do the brisket four hours smoking, then put some beer in the bottom, wrap with foil, and braise for two hours in the oven.

Tarmac · Jan 15, 2009

the amount of smoke produced when I use my traditional smoker is huge, my neighbors sometimes complain. Do you really get enough smoke flavor out of that?

globetrotter · Jan 15, 2009

Originally Posted by Tarmac

the amount of smoke produced when I use my traditional smoker is huge, my neighbors sometimes complain. Do you really get enough smoke flavor out of that?

I've had people run into my backyard, thinking that there was a fire, yeah, those smoker really can put out a lot of smoke.

Piobaire · Jan 15, 2009

Originally Posted by Tarmac

the amount of smoke produced when I use my traditional smoker is huge, my neighbors sometimes complain. Do you really get enough smoke flavor out of that?

You do. For a chicken, for instance, you put about 1.5 table spoons of finely ground wood on the bottom, and it smokes it nicely. Keep in mind, this is a direct heat method, not a cold smoke or indirect. So a chicken doesn't take six hours, just the standard time at what would equal a 350 oven. It's a small space and the smoke is highly contained, so less smoke made, but much longer contact with the item.

acidboy · Jan 16, 2009

but can you do the same thing with a large enough covered pan, with a rack inside to put over the wood?

Piobaire · Jan 16, 2009

Originally Posted by acidicboy

but can you do the same thing with a large enough covered pan, with a rack inside to put over the wood?

Here's what you get: an exterior pan. An interior drip tray. A rack. The lid.

You put the wood between the exterior pan and the interior drip tray, or your cooking item will effectively dowse the wood. Also, the burning wood leaves rather permanent stains on the bottom of the pan and the top of the drip tray. So, if you want to ruin a couple of expensive items vs. buying a $45 stainless steel item designed for this use, sure. Or if you have some crappy pans you don't care about, again, probably. I didn't think it was that egregious a purchase though. YMMV.

Tarmac · Jan 16, 2009

This is interesting, I guess it would work. Most of the smoke flavor, even in 18-hr ribs, is absorbed in the first 45 minutes.

I usually hot smoke anyway, that is, indirect heat but still about 250 degrees

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