Fri 23 Dec 2016
STOVE TOP SMOKING….If you’re like me, over the years you’ve become a collector of various cooking gadgets and equipment to the point where you simply don’t have room for one more thing! Yet, you are enamored with the thought of doing stove top smoking & cooking when the weather isn’t cooperating or you simply prefer to be in the house rather than take food and gadgets outside.
Well, I have got just the solution for you!
Stove top smoking can be as easy as locating a deep pot with lid, metal steamer insert, aluminum foil from your kitchen, and tools you likely already own.
Now when I say deep pot I’m talking about a lobster pot, large sauce pot, or even a Dutch oven. Anything that has capacity to hold a suitable number of food items on a steamer insert will do.
Once you have your pot and food item that you want to smoke, here are the STEPS FOR STOVE TOP SMOKING:
- Put a piece of foil at the bottom of the pot so it touches both sides
- Sprinkle a ¼ cup of unsoaked wood chips on the foil (you can use any of our wood chip sizes but I prefer the Minuto® Wood Chip sizes)
- Place a second piece of foil or disposable foil pie plate on the chips followed by your steamer insert (this will keep drippings from falling on the chips)
- Place the food items (chicken, fish, pork, beef, vegetables, fruit, etc.) on the steamer being careful not to crowd so the smoke can circulate around the food
- Depending on the extra room in your pot, if there is a lot of surface above the foods, go ahead and tent the steamer insert with foil so the smoke vapor has less area it needs to travel
- Put the lid on the pot and seal the rim with foil to ensure none of the smoke vapor can escape
- Turn the heat under the pot to high and allow to begin the smoking for 5-8 minutes
- Reduce the heat to medium and cook small food items like chicken, fish, vegetables, or fruit for 10-15 minutes and large food items like pork tenderloin, beef short ribs, etc. for 30-40 minutes
- Shut off the heat and allow the food to rest in the residual smoke vapor for 10 minutes
- Remove the lid and foil tent if one was used
If you have done smaller cuts of poultry, fish, or meat, these may well be cooked through (175° F for dark meat 165° F for white meat), otherwise, if cooking is still required, transfer the food to an oven safe dish or sheet pan and finish cooking in the oven.
There you have it! A simple in-house, smoking technique using tools you likely already have in the kitchen! Just think, you stayed warm, dry, and comfortable in your own house while the Grande Sapore®, Minuto®, or Piccolo® Wood Chips did their wood-fired magic.
As always, we would love to see your take on the homemade stove top smoker so send along pictures or link with us on social media.