On Tue, 24 Feb 2009 20:12:20 GMT, "l, not -l" > wrote:

>
>On 24-Feb-2009, blake murphy > wrote:
>
>> i'd be interesting in hearing what other uses you put the stove-top smoker
>> to, l.
>>
>> your pal,
>> blake
>
>Just about anything that will fit in it, and a few things that don't fit
>well; I am cooking for two, so don't need large quantities. Over the past
>few months, I have used it with a slab of St. Louis style ribs (hickory),
>small pork shoulder (mesquite) for carnitas, Boston Butt sliced into steaks
>(hickory), flank steak (mesquite) for fajitas, brisket (hickory), boneless
>country-style pork ribs (applewood). I have done chicken quarter before,
>quite a long time ago, as well as spatchcocked Cornish hens.
>
>For items requiring long cooking times, I do the initial smoking on the
>stovetop (20-30 minutes), then move the whole smoker into the oven and
>finish cooking for however long is necessary.

How much smoke/smell gets into the room air?

Lou