Seriously though I had personally never heard of one until stuck waiting outside a borders skimming through the "please steal our books section". I saw this cookbook on smoking. So I thought why not, could make my food taste good. I come from the idea of if my food don't taste good, I don't eat it which is why I come up with so many recipes. Anyway I tested it out and it was one of those "where have you been all my life" moments.
Uh, a potential 'rain on the parade' question here. Aren't smoked foods associated with fairly high levels of carcinogens? I seem to have some vague recollection of something to that effect. Does anyone know if there is any validity to this? Have to get back to work or I'd Google it myself.
There can yes be issues with that depending on how you prepare it. A lot of the studies done though were with questionable materials and high levels of heat which isn't recommend for that style of cooking anyway.
Even if I saw a study (which I haven't yet) that says smoking my chicken could possibly be bad, I am going to have to choose it anyway
100% agree with Leigh. This thing is DA BOMB! I am having a caesar salad with unbelievably tasty smoked salmon (I recommend alder for the woodchips) for lunch.
It is GREAT, other than--and here's my first criticism--the friggin' lid pops and won't seal, smoke comes out from under the edge, and thank goodness (OK, maybe not) that my smoke detectors aren't ultra-responsive.
I'm going to go for the Emeril one next; it's a hundred bucks but it's heavy cast iron so shouldn't be an issue like the one I'm having, darn it... I did smoke a turkey breast and tilapia yesterday, so it's not as though it limited me, just stunk up my apt bldg.
Tina: glad to hear your review! I was thinking of getting this for dh for Father's Day (nothing like last minute) but the Emeril one is the only one I'm finding in local stores and I wasn't sure if I wanted to go $100 or not. Now I'll have to think some more. I also read a review that they may not be good on flat top electric stoves. Any thoughts?
It is GREAT, other than--and here's my first criticism--the friggin' lid pops and won't seal, smoke comes out from under the edge, and thank goodness (OK, maybe not) that my smoke detectors aren't ultra-responsive.
I'm going to go for the Emeril one next; it's a hundred bucks but it's heavy cast iron so shouldn't be an issue like the one I'm having, darn it... I did smoke a turkey breast and tilapia yesterday, so it's not as though it limited me, just stunk up my apt bldg.
Tina
So, which one did you get? So I don't get that one...
I got the one that I posted the amazon link for in post #10 (says find it here)... it's a cameron stainless steel one. Nice and light--TOO light. The emeril one is twice as much at least but I believe all clad makes it.
Brenda, I think you have to be VERY careful on a flat topped stove due to it scratching it up. You may want to actually go with the lighter weight one in that case... crap, I'm on the fence.
I got the one that I posted the amazon link for in post #10 (says find it here)... it's a cameron stainless steel one. Nice and light--TOO light. The emeril one is twice as much at least but I believe all clad makes it.
Brenda, I think you have to be VERY careful on a flat topped stove due to it scratching it up. You may want to actually go with the lighter weight one in that case... crap, I'm on the fence.
Smoked salmon on bread, im just saying, there are not many things to put on bread that tastes good AND is healthy, but thisone is.
I have to say karky, I have yet to meet a smoked salmon that I like. It just feels slimy and mealy in my mouth....All I want to do is spit it out and eat or drink something to kill the fishy taste.
Maybe it's because of my college roommates (decades ago, now) trying to get me to eat all those locks with bagels. I won't even open my lips for smoked salmon. Cook it properly, I love it!
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several styles of smoked salmon, I love them all. Lox is great but can understand why you might describe it as slimy. But dry, low temp smoked is, as they say, a different kettle of fish. You might find it on the market as Northwest style, or Indian style.
several styles of smoked salmon, I love them all. Lox is great but can understand why you might describe it as slimy. But dry, low temp smoked is, as they say, a different kettle of fish. You might find it on the market as Northwest style, or Indian style.
The salmon I smoked at home was just like regular cooked salmon (i.e., flaky and delicious) with a nice smoky undertone. Nothing slimy about it...
If anyone is interested, I can tell you how to make a top notch outdoor smoker for @ $40 or less. Extremely easy to make. Saw this a few weeks ago on the Food Channel show "Good Eats". BTW, apparently those who do a great deal of food smoking and pride themselves on it consider earthen or terra cotta smokers to be the best. Least that's what they claimed on the show.
If anyone is interested, I can tell you how to make a top notch outdoor smoker for @ $40 or less. Extremely easy to make. Saw this a few weeks ago on the Food Channel show "Good Eats". BTW, apparently those who do a great deal of food smoking and pride themselves on it consider earthen or terra cotta smokers to be the best. Least that's what they claimed on the show.
OHHH sure but you mock me cause I don't wanna spend $200 on a TRX!
make my own bug dope.....
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Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
Alrighty then, here're those homemade outdoor smoker instructions. Let's see, how to start?...okay, list of materials followed by explanation of item.
1. one BIG-ASS terra cotta plant pot
2. another BIG-ASS terra cotta pot, half-sphere or dome
shaped
3. three standard red bricks
4. one electric hot plate
5. one sturdy metal pie pan
6. one 18" diameter Weber type grill grate
7. one Weber type grill "lid" or "cover" thermometer
Explanations:
1. Just what it sounds like, one of 'yer basic red terra cotta plant pots with tapered sides, only giant size, like what you might plant a fig tree or ficus in. The opening diameter needs to be bigger than the grill grate and it's bottom smaller as it tapers down, so that when you put the grate in, it stops well short of the bottom. It MUST have one drainage hole in the bottom. This will be the "kettle" of the smoker.
2. This one should be one of those half-sphere or dome shaped pots that are used for hanging plants, same opening diameter as the first one and also with a single drainage hole in it's bottom. Placed upside-down on the first one, this will be the smoker's lid.
3. Lay these flat on the ground in the shape of a triangle to form the "foot" or base of the smoker. The "kettle" gets set on this.
4. A plain old ordinary single coil electric hot plate, acts as the heat source for this thing. Place in the bottom of the terra cotta "kettle", it's cord running out through the drainage hole and between the bricks.
5. Holds your preferred smoke source and gets placed on the hot plate.
6. Your goodies to be smoked go on this of course, but see explanation #1
7. Needs to be a flat, round faced type, may be found as a replacement part for the one that some Weber grill lids have, or just get a round dial, short stem meat or beverage thermometer. It gets placed over the "drainage" hole in the lid and you moniter the smoker's interior temp with it.
Okay, this is all from memory but I think that's basically it, pretty darn simple yet ingenious I think. Any questions, let me know.
I love Alton brown, this was on the BBQ Episode wasn't it?
Also learned how to make homemade cottage cheese on Good Eats. One of my favorite shows.
Great job, they have that episode on ON Demand right now, so in areas that have that you can see the episode.
Yep, the "pulled pork" segment. I like Alton Brown too. It's a great show, you always learn a whole lot more than just how to prepare food dishes and it's done with a manner of humor I appreciate.
The answer is yes :p. Seriously though, when I Googled "hot plate", all the offerings I viewed used hot plate and electric burner synonymously, so if you're thinking of "hot plate" in the "food warmer" sense, no, that's not it. Think "old-fashioned dorm room hot plate". It's a burner like in the link you provided. You probably want to get one with a round base to more readily fit the bottom of the kettle, like this one http://www.goodmans.net/item.asp?n=T...20&sc=DEALTIME . I'd be surprised if you couldn't find one for really cheap at a garage sale, Goodwill Store, St. Vincent DePaul's, or whatever sort of resale stores you have in your area.
I just got my smoker in the mail yesterday (I splurged and went for the Emeril cast iron model)! I am enjoying some smoked chicken breast as I type this. Delicious. Thanks for starting this thread Leigh.
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