What’s more iconic than the stove-top smoker? The answer might be nothing. This simple but ingenious device has been around for many years and still, they are popular among US people. The great thing about this product is that you can get the smoking flavor of barbecue without having to do any actual grilling. The flavor of smoke you get from your saw can be customized by using different types of wood.
The stovetop smoker that is most widely distributed around the world is manufactured in South Africa and sold by CM International based out in Colorado Springs. Typically, smokers come in a few different sizes. The most basic type of smoker is a rectangular metal box with a flat sliding lid. The drip pan and rack inside of it make it easy to catch any dripping juices or fat from your meal as well as keep things organized on top for you. The size of this device makes it easy to store and transport. Camerons offers a variety of smoking chips (sawdust) for your smoker. You can find apple, pecan, oak, mesquite, maple, corn cob, cherry, hickory, or alder.
The Camerons smoker is a great choice for cooking thin foods, like shrimp or chicken breasts. It has an extra shallow depth which makes it easier to cook these delicate meats with consistent heat all throughout their thickness.
It’s really important to have the right equipment for smoking meat. If you’re going with a large cut of bird, like a beer can chicken, or turkey; then it makes sense that an 8-quart stove-top smoker (by VillaWare) will be necessary.
If you’re really going to do a lot of smoking of large cuts of meat, like a beer-can chicken or a whole turkey, it makes sense to invest in a taller stove-top smoker, like the eight-quart smoker with a domed lid recently introduced by VillaWare. However, there are ways around this by using Camerons’ model.
Choosing A Stove-Top Smoker: Buying Guide
- • Invest in a smoker that will last – choose a model with a tight-fitting lid and a sturdy metal body.
- • When buying a smoker, make sure it comes with the necessary accessories for cooking. These include a drip pan and wire food rack.
- • Make sure you have all the right wood for smoking. If your manufacturer doesn’t offer a selection, look in their booklet and find out how to get more.
Cooking in a Stove-Top Smoker: Tips for Beginners
- • The beauty of smoking on the stovetop is that you don’t need to soak your sawdust before lighting up.
- • It’s important to line the smoker with aluminum foil before adding sawdust. This will prevent any messes from happening and make cleanup easier.
- • The pellets from BBQr’s Delight will give your meat a tasty and tender taste. You can use six to eight of this per tablespoon of sawdust for indoor smoking, which is perfect if you want an authentic experience without all the hassle.
- • If you’re cooking indoors, run your stovetop exhaust fan on high and open any kitchen window to assist with circulation. If you disconnect the smoke detector while smoking, make certain that it’s reconnected when you finish cooking.
- • When you are finished with your smoker, make sure the sawdust is entirely cool. Douse it with water and leave it at room temperature for an hour to avoid any sparks coming up from within.
- • When you use your smoker, it’s inevitable that the top of them will warp slightly. This doesn’t affect how well they work but can allow some smoke to escape if not sealed properly so place a heavy object like a filled kettle on top when closing the lid until next time.
Using a Stove-Top Smoker
- • When using an indoor smoker, you’ll need to fill it with the appropriate amount of hardwood sawdust. You can do this by placing tablespoons directly onto the bottom. Next, place the drip pan on top of the sawdust. Put the wire rack on top of your pan and lay down some food. Press down on the lid until it clicks shut.
- • Check that the smoker is set over a medium-hot burner. You’ll likely smell and see wisps of smoke after just minutes. Close the lid and reduce heat to medium. After you smoke the food for a suggested amount of time, it’s ready to eat.
