I caught only the very last on TV of an Emeril show using a stovetop
smoker for chicken. The smoker he was using appeared to be no bigger
than perhaps a two-burner one, and the one positive comment I heard was
that it did a pretty good job. Advice please? I did google to see
what's out there, but since I know absolutely nothing about even BBQ-ing
even, I do not want to purchase something recklessly that I may use only
once a month or so.

I know nothing at all about smokers of any sort. Along with two
different "flavors" of ceramic blocks to add if I barbeque, I bought a
"Smokey Joe" a few months ago, just in case I can ever talk myself into
using it. I tossed out my "BBQ man" in '92, and shortly thereafter I
gave my near to new and expensive gas BBQ to my kids who'd just worn
theirs out. But I do think that a stovetop smoker may be a good idea
for me to try, and I like the idea of having that cooking going on
inside where all else can be prepared as well. So, what do any of you
who may have experienced, or know someone who has think, and what may be
recommended?

Picky ~JA~

JeanineAlyse in 29 Palms wrote:

> I caught only the very last on TV of an Emeril show using a stovetop
> smoker for chicken. The smoker he was using appeared to be no bigger
> than perhaps a two-burner one, and the one positive comment I heard was
> that it did a pretty good job. Advice please? I did google to see
> what's out there, but since I know absolutely nothing about even BBQ-ing
> even, I do not want to purchase something recklessly that I may use only
> once a month or so.
>
> I know nothing at all about smokers of any sort. Along with two
> different "flavors" of ceramic blocks to add if I barbeque, I bought a
> "Smokey Joe" a few months ago, just in case I can ever talk myself into
> using it. I tossed out my "BBQ man" in '92, and shortly thereafter I
> gave my near to new and expensive gas BBQ to my kids who'd just worn
> theirs out. But I do think that a stovetop smoker may be a good idea
> for me to try, and I like the idea of having that cooking going on
> inside where all else can be prepared as well. So, what do any of you
> who may have experienced, or know someone who has think, and what may be
> recommended?
>
> Picky ~JA~
>
I've never used one so I can't say first hand but I'd be leary if you
don't have a good exhaust that's vented outside. I just use my WSM. If
you want to "cold smoke" there's a unit out called the Lil' Chief
which does a good job of that. Here's and example of it:
http://www.sportchalet.com/product/i...oductId=978727

I've used it to do anything from smoking cheeses, "pre-smoking" a
roast or turkey, and to making jerky.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

In article >,
says...
> I caught only the very last on TV of an Emeril show using a stovetop
> smoker for chicken. The smoker he was using appeared to be no bigger
> than perhaps a two-burner one, and the one positive comment I heard was
> that it did a pretty good job. Advice please?
>
I have a small (single burner size) stovetop smoker from Cameron. No
need to worry about venting, it's pretty airtight and cooks food
amazingly fast. And indeed foods cooked therein do have a wonderful,
smoked flavor, depending on what type of wood chips you use. (The smoker
came with some wood shavings, but when I ran out of those I simply use
chips that you can buy anywhere.)

I don't use it all that much; I've smoked turkey legs and the occasional
breast, and pork chops. I did make some amazing smoked jalapeno peppers,
which are called chipotles, that I was very pleased with.

Be advised, however, that this is *not* barbecuing. If you want true
smoke BBQ flavor, I suggest a visit to alt.food.barbeque, where many
knowledgeable folk reside. They're more than happy to offer advice to
new BBQ aficionados, and will direct you to the BBQ faq which has lots of
info on smoking.


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

I have a Cameron stovetop smoker. It's great, but it takes some practice to
get the hang of using it. The most important thing to note is that it does
not cook food like a barbecue; instead, it is much more like a steamer. If
you want a crispy outside surface, you should smoke the item first for 20
minutes or so, and finish it on the barbecue, or under the broiler, or in
the oven.

Another issue with the Cameron is that the food can't be too thick if you
want to use the cover that comes with it. The distance between the rack and
the cover is only a couple of inches at most, so if you plan on smoking a
whole chicken, for instance, you will have to fashion an aluminum tent in
place of the normal cover; this is something of a pain.

The smoke smell is strong, but you don't use much sawdust, just a couple of
tablespoons, and it is pretty much burned up in about 20 minutes. The lid
keeps most of the smoke in. I live in an apartment, and have had no
complaints from neighbors.

The food tastes best if it is marinated or brined before smoking.