Kitchen Tips: Using the Stovetop Smoker
Using the Stovetop Smoker
To prepare the smoker, line the drip pan with aluminum foil, which will make clean-up a breeze.
Place no more than 2 tablespoons of smoking dust powder (only the dust will work in the stovetop smoker) in the bottom of the smoker. DO NOT MOISTEN THE DUST!
Place the rack on top of lined drip pan and place items to be smoked on rack.
Insert probe thermometer into meat.
Cover with lid and place on the stovetop on high heat until you see wisps of smoke.
Turn heat down to low and start timing.
The smoker cooks slower on electric stove-tops. When using an electric stove-top the cooking time will need to be increased by 5 minutes. The stovetop smoker does not work on electric smooth-top stoves.
|
type of meat |
minutes smoking |
minutes resting |
|
chicken breast |
20 |
10-20 |
|
pork chops thick |
20 |
10-20 |
|
pork chops thin |
10 |
10 |
|
flank steak |
10-15 |
10-15 |
|
strip steaks |
10 rare/20 well |
10-20 |
|
pork tenderloin |
20 |
10-20 |
|
salmon fillets |
10 |
10 |
|
shrimp |
2 |
5 |
|
meat |
smoking time |
Temperature |
smoking time |
|
picnic or butt roast |
10 |
300° |
4 hours |
|
pork ribs |
10 |
250° |
2 hours |
|
beef ribs |
10 |
350° |
2 hours |
Wood flavor - use for:
- Alder (mild) - seafood, poultry
- Apple (fruity, sweet) - pork, poultry, fish, lamb, game
- Cherry (rich and fruity) - duck, poultry, game
- Corncob (slightly sweet) - poultry, pork, shellfish, vegetables
- Hickory (strong, hearty) - bacon, pork ribs, turkey, chicken, fish, beef
- Maple (mildly smoky and sweet) - poultry, ham, game meats, cheese, vegetables
- Mesquite (Southwestern) - chile peppers, tomatoes, onions (for a smoky salsa), meats, fish, poultry. (Be careful - it can turn bitter during long cooking.)
- Oak (slightly milder than hickory) - beef, cheese, vegetables, fish, shellfish, poultry, lamb, pork
- Oak, Bourbon-Soaked – beef, pork, poultry
- Pecan (mellow) - cheese, vegetables, fish, pork, game, lamb
