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in defense of the stovetop smoker

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in defense of the stovetop smoker

rumdrinks | Feb 27, 2006 11:30 AM

Frequently the Cameron stovetop smoker gets poor reviews. But I just wanted to say that for those of you without the real estate for a big time outdoor hot/cold smoker, and those of you petrified even so about smoking something for 12 + hours, the stovetop smoker really comes through in a pinch. Those of you that per

I am just lunching on leftovers from this weekend - country ribs which had been rubbed with Lawry's BBQ rub and wrapped in plastic for 8 hours. They were smoked for a little over an hour on medium heat, using 2 tablespoons of hickory chips, finished in an oven at 350 with Sweet Lucy's BBQ sauce (don't hate me cuz I use pre-made stuff) for about 15 min, and the smokiness is really really really good.

I've only smoked ribs (various cuts) and chicken, my attempt at smoking potatoes wasn't horrible (smoked fingerlings took longer than I had expected so instead of making pureed smoked potatoes, I ended up finishing them in the oven with olive oil, S&P, a touch of garlic, and they were extraordinary). I've recently purchased 'Smokin'" a cookbook especially for the stovetop smoker (found on Amazon). We'll see!

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