An inexpensive stovetop smoker can smoke fish steaks in 20 minutes, turn corn on the cob into something amazing, and turn tomatoes into a deliciously smoky soup (pictured). Smoked Roma tomatoes also add a wonderful dimension to dishes like vegetarian chili—pikawicca smokes tomato halves, then dries them in the oven and freezes for later use. But pikawicca’s best stovetop smoker dish ever was a standing rib roast, smoked for an hour with mesquite chips before finishing in the oven. And letsindulge likes the stovetop smoker for bone-in chicken breasts, shrimp in the shell, and smoked sea salt. But how do you do all of that, without filling the house with smoke?
Begin with the smoker slightly open, on high heat, andabien says. The second you start to see smoke, close the lid and reduce the heat to medium. You should get almost no smoke in the kitchen that way, andabien says. (You should also line the bottom tray with foil, since you can end up with some seriously “burnt-on gunk.”) Finally, don’t use too many wood chips, warns pikawicca; just a few will do.
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