Smoking in a pot on the stove - advice
I've found a lovely recipe for tomato pasta sauce, where you halve roma tomatoes, put them in a chinese steamer, and put them in a pot which has a handful of wood shavings in it. Then you put on the lid and smoke the tomatoes for 15 minutes before making the sauce.
Now, I've experimented in the past with smoked fish, where the wood shavings were replaced by a handful of uncooked rice and some jasmine tea. While the fish tasted great, it ruined the pot - the rice and tea formed a rock-hard black layer that I couldn't scrub or soak off.
Now, has anyone done this with wood shavings as described above? I'd love to give it a try, but I worry that it will scorch/burn the bottom of my pot. Or do wood shavings smoke more cleanly than uncooked rice?
Perhaps I should line the pot with aluminium... although my boyfriend's worried it would give off toxins if the heat got really high.
I'm not a fan of stove top smoking. My kitchen is in the center of the house and I don't own a commercial kitchen ventilation system (just a pretty good exhaust fan) so I wouldn't try it personally. However, there are stove top smokers available commercially. I think I'd go for one of those before risking damage to my cookware.
I use a large iron wok. Line wok in a piece of foil large enough to enclose whatever it is you're smoking. Put wood chips (or rice & tea) on the bottom with a rack on top. Put food on rack, enclose in foil crimping tightly and smoke. This has always worked well for me with either wood chips or tea.
I got a stove-top smoker (Demeyere) for recipes like that. I use wood chips in it, and they do stain the pot, but don't form an indestructible mass like tea and rice do. Why don't you line a pot or wok with heavy-duty aluminum foil? Once the smoking starts, you turn down the heat anyway.