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Jun 20, 2012 04:07 PM

Recipes/techniques for stovetop smoker?

In a moment of frenzied kitchen gadget acquisitiveness, I bought a Camerons stainless steel stovetop smoker as a "gateway drug" that may ultimately lead to investment in a costly Big Green Egg. Any great recipes or techniques you can offer for this device (it's the large size, 15" x 11")? I love smoky flavors in fish/poultry/vegetables but have never attempted to replicate at home.

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  1. Make sure your kitchen is well ventilated.

    And, no disrespect intended, but a smoker is not an investment, it's merely a purchase.

    1. I have had the best luck with seafood. Salmon, trout, shrimp, scallops. The size and heat/moisture of the smoker work really well. Marinate them in whatever you want, and dry them off before you put them in. Experiment with different woods.

      My next project is going to be smoked eggplant for a dip.

      My one caution is not to over-fill the smoker. If you have a lot of meat in it then it can get too moist and steam, with sad results.

      For the first few things you make, aim for things that you would want to cook at 350 anyway, and that you have a good idea of the cook time for. Then you don't have to try anything too fancy while you get used to the flavors of the different woods and the effect it produces.