On Tue, 24 Feb 2009 22:34:45 GMT, l, not -l wrote:

> On 24-Feb-2009, Lou Decruss > 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
>
> I get a very mild smell of the smoke pretty much throughout the house
> (1400sft); but, not enough to be unpleasant, about the level of intensity a
> baking cake would give off. There is a smoke detector in the room adjacent
> to the kitchen that has never gone off while the smoker is in use, though it
> always goes off when something spills-over in the oven.
>
> I would liken it to the same smell I get when a neighbor fires up a smoker
> in their yard in spring, when I have windows open.

i was wondering about the smoke detector thing, too. thanks for this and
your other response, l.

your pal,
blake