Indoor Stove Top Smoker

We got one as a Christmas gift this year. Haven't tried it yet but from what I can tell, it's best

used as a method of flavoring food rather than a method of cooking.

I'll read the Times article tonight, give it a test in the next few days and report back.

 
And that reminds me, has anyone used the smoker bags in the oven? A gal who does a cooking segment

on local news was raving about these one day last week. She made a pork tenderloin in one. I guess it would be great for someone who doesn't have a grill or in the middle of the winter in snow country. I just wondered if anyone has had experience with them.

http://www.savu.fi/english/index.htm

 
I've used one of these, and here's a couple tips.

These are pretty easy to use. I have smoked nuts and cheese. You can make a "box" of aluminum foil to hold a block of cheese so that it won't melt and spread, then smoke. Cheap grocery store cheese comes out surprisingly good. I am thinking about smoking tomatoes, mushrooms, and all kinds of things; but haven't tried that yet. I did a tea smoked duck, and it came out quite good. I believe you must cook meat or fish first, then smoke. It was a couple years ago, but I think I remember steaming the duck before smoking.

When using this smoker, I line everything with aluminum foil. Makes the cleanup much easier. You also must make sure that your seal is tight to prevent the smoke from escaping.

 
I've got 3 of them

First saw it used on the old (in)famous Frugal Gourmet. We use it for many different things - smoked chicken breasts (my cat loves this), smoked ribs, smoked pork tenderloin, smoked tomatoes, smoked cheese, smoked mushrooms, smoked fish. I like them so much I keep one at our condo, one at our cabin in N. Michigan, and one at our place in Florida.

Check out www.cameronscookware.com

 
I have one of the flat, stove-top ones...

And I love it!!
We've used it to add smokey flavor to ribs and chicken, shrimp, and we love the way salmon turns out! I turn the heat (gas) way down so that the chips smolder, but the food doesn't really cook, then turn it off and let the smoke set in...
Too yummy for words! And yes...the different chips are fabulous! We love alder and cherry!!

 
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