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Stovetop Smoker Issues

amysuehere Jun 26, 2006 01:08 PM

Finally broke down and purchased one. Tried drummies as my first effort and it ended up "steaming" them more than smoking them. Am I doing something wrong or is that just what it does?

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  1. BackyardChef RE: amysuehere Jun 26, 2006 02:05 PM

    It is a very moist environment in the stovetop smoker. I've actually stopped adding liquid in the bottom to reduce the steaming factor. Over time, I've been using it for adding smoke up front and finishing things over a different heat source.

    4 Replies
    1. re: BackyardChef
      rumdrinks RE: BackyardChef Jun 26, 2006 05:49 PM

      adding liquid? i have never added liquid.

      I am a big fan of my stovetop smoker. i just got a book called "Smokin'" and I have yet to use it - specifically for the stovetop smoker.

      1. re: rumdrinks
        BackyardChef RE: rumdrinks Jun 26, 2006 06:32 PM

        The instructions that came w/ the stovetop smoker and sawdust said to add liquid. I did that at first and stopped. I also mostly don't use sawdust anymore, but instead use chips as another poster said. The last few times I started the chips w/ my torch and let them burn a bit before lighting the burner and closing the cover. Worked great. I've seen that book, too. It looks ok enough, but I never felt the need to buy it. The last thing I did on the stovetop was smoked mozzarella over cabernet cask chips, which was amazing.

        1. re: BackyardChef
          amysuehere RE: BackyardChef Jun 26, 2006 09:16 PM

          I want to try to smoke some mozzarella! Doesn't it melt though? (Am I stating the obvious?)

          1. re: amysuehere
            BackyardChef RE: amysuehere Jun 27, 2006 01:03 PM

            I had only a little melting. The last time was the best, I put a small pile of wood chips in foil and lit them with my kitchen torch. Once they were lit and smoldering pretty good, I closed the lid and lit a burner on the lowest setting, but only to keep it smoking. It took almost no time and had a wonderful flavor. Keep checking your heat and the cheese-- take a sample and when you have the smoke level you like, you're done.

            Not as easy as cold smoking in my pit, but it's a decent substitute.

    2. b
      BabyLitigator RE: amysuehere Jun 26, 2006 04:51 PM

      I only use wood chips (no liquid at all), and it stays reasonably dry.

      1. e
        ESNY RE: amysuehere Jun 26, 2006 06:24 PM

        Stop using it. Ive had one for about a year and haven't used it in about 11 months until last night. I made some ribs but smoking it for about 30 minutes and then finishing it in a low oven. The only thing that tastes smoked was the air in my apartment. I'm pretty certain I will never use the smoker again. I'll just wait till I move to the burbs or else go to a restaurant for smoked foods.

        1. s
          stlSarah RE: amysuehere Jun 28, 2006 03:59 AM

          The only stove top smoking I have done was in a dutch oven lined in double foil with a tuna can ring under a chicken- sugar and tea sprinkled around. I am sure the recipe came from a cooking mag- poss Cook's Illistrated. worked great- no extra equippment, easy clean up.

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