I'll report back tomorrow, but I'm trying out a grill top smoker contraption that I learned about in the CIA (culinary institute of america-- the other CIA). Basically, take 2 disposable aluminum pans. Soak some wood chips and put in the bottom of one. Lay some sort of grate across the top of the wood chips and cover with the inverted 2nd pan. Place on grill grate and wen it starts to smoke heavily, put your meat on the grate and replace the lid.
I'm making chicken breasts (bone in) & thighs for dh & I; legs for the kids. So there will be a good variety of opinions, I'm sure.
__________________ It all starts with the mind, but the thoughts, the intention aren't enough. Action needs to come next. Dream it, believe it, plan it, execute it, celebrate it. - Wendy
I love my stovetop smoker so far. I've been playing around mostly with chicken breasts, but I also made some salmon (delicious). It takes a few tries to get the seasoning and wood chip amounts just right. But so far all versions have been delicious.
I've been using a stove top smoker for about 5 years now and I love it. I'm not a huge fan of the taste of meat so the smoked flavor totally changes it.
I also love to smoke leeks and vadalia onions. I'll split them out into an ice cube tray, freeze them, then throw the cubes in a freezer bag and put them back in the freezer. They're awesome in omelets or just about anything.
Just got a little one of these ... smoking some chicken right now!! Mine is leaking a bit too, like Tina's. But I have the fan on and it's pretty well confined to the kitchen. Ah ...
__________________
Life's a Journey ... Enjoy the Ride!
I got one of these a few years ago and usually smoke something every weekend.
well hey .. since you're a lover of smokin' .. feel free to smoke up whatever and fling it my way!
I really want to get one after seeing this thread a few days ago .. I keep debatting between the Emerilware one, and the Cameron one .. bit price difference, and overall about the same rating ..
Since spammers were nice enough to bump an old thread I'll chime in. I got an electric smoker for outside and it is awesome. I highly recommend it to anyone who has dreams of the smoky flavor of brisket, chicken and ribs but doesn't have the time nor the talent to work with woods.
Because it's electric it keeps the heat at a constant temperature and the wood chips are dirt cheap and comes in a wider variety than you find in logs. At least I've never seen Apple or Cherry logs around here but the chips I've used to add a really good flavor to pork.
The spam has been deleted by the mods so most of you just see an old posts that have been moved to the top.
__________________
Past performance is not indicative of future success.
Never argue with an idiot. They drag you down to their level and beat you with experience.
I was thinking about getting a new fangled electric one, but more for the added capassity. I kinda like getting up early spending 8-10 hours on some ribs or brisket. And while thats going I always use the smoke for some chicken or fish on the side.
I was thinking about getting a new fangled electric one, but more for the added capassity. I kinda like getting up early spending 8-10 hours on some ribs or brisket. And while thats going I always use the smoke for some chicken or fish on the side.
The added capacity is nice. Over the weekend we did 2 racks of ribs and some sausage without an issue. The biggest thing is that you save so much time on the fire. All you have to do is remember to add more wood chips about every 4 hours and you are good to go.
To me the skill is knowing the recipe, the time and the temp.
__________________
Past performance is not indicative of future success.
Never argue with an idiot. They drag you down to their level and beat you with experience.
Linear Mode
