Stove-top smoker.
Discussion
I have that very one
Works well but I tended to use too many chips and smoke stuff for too long when i first got it.
Use a higher heat to get the thing smoking then turn it right back that should stop the room getting too smokey. I only need the extractor fan on low.
Most fish works well as does chicken breast, sausages etc
Works well but I tended to use too many chips and smoke stuff for too long when i first got it.
Use a higher heat to get the thing smoking then turn it right back that should stop the room getting too smokey. I only need the extractor fan on low.
Most fish works well as does chicken breast, sausages etc
Smoker trial done.
I read and followed the instructions.
Result of 20 mins smoking.
2 pieces of chicken, (already roasted). 2 raw sausages.
Chicken really (too) strong smokey taste. Sausages acceptable but needed browned afterwards.
Smoke leakage was minimal and an extractor fan on minimum coped easily.
Conclusion.
With a bit of practice,and in the right hands, this could be quite good.
For steaming/flavouring fish, I think it would be very good.
However this is PH. Basically it takes the fun out of BBQing. You could get a very subtle end product but when has that counted for anything?
I'll have another few goes but I think it will get consigned to the attic, to join the Sodastream and the Fondue set !
I read and followed the instructions.
Result of 20 mins smoking.
2 pieces of chicken, (already roasted). 2 raw sausages.
Chicken really (too) strong smokey taste. Sausages acceptable but needed browned afterwards.
Smoke leakage was minimal and an extractor fan on minimum coped easily.
Conclusion.
With a bit of practice,and in the right hands, this could be quite good.
For steaming/flavouring fish, I think it would be very good.
However this is PH. Basically it takes the fun out of BBQing. You could get a very subtle end product but when has that counted for anything?
I'll have another few goes but I think it will get consigned to the attic, to join the Sodastream and the Fondue set !
It sounds as though the instructions given with the kit are a mish-mash of hot and cold smoking, and not really working for either.
Personally I follow Peter Gordon's instructions (he of Sugar Club/Providores fame) which are to mix 100g of tea (you could use the chips you have) with 120g of uncooked white rice, and heat a heavy-bottomed pan on the stovetop, with a cake rack over, on high until the smoke billows.
If you're not choking you're doing it wrong.
Choose a thick fish fillet, whack it on raw, skin side down, and leave it for 2 minutes, covered with tin foil.
Turn the heat down to medium and leave it for another 4 minutes. Turn off the heat, and leave it for another 10 minutes.
Personally I follow Peter Gordon's instructions (he of Sugar Club/Providores fame) which are to mix 100g of tea (you could use the chips you have) with 120g of uncooked white rice, and heat a heavy-bottomed pan on the stovetop, with a cake rack over, on high until the smoke billows.
If you're not choking you're doing it wrong.
Choose a thick fish fillet, whack it on raw, skin side down, and leave it for 2 minutes, covered with tin foil.
Turn the heat down to medium and leave it for another 4 minutes. Turn off the heat, and leave it for another 10 minutes.
Mobile Chicane said:
It sounds as though the instructions given with the kit are a mish-mash of hot and cold smoking, and not really working for either.
Personally I follow Peter Gordon's instructions (he of Sugar Club/Providores fame) which are to mix 100g of tea (you could use the chips you have) with 120g of uncooked white rice, and heat a heavy-bottomed pan on the stovetop, with a cake rack over, on high until the smoke billows.
If you're not choking you're doing it wrong.
Choose a thick fish fillet, whack it on raw, skin side down, and leave it for 2 minutes, covered with tin foil.
Turn the heat down to medium and leave it for another 4 minutes. Turn off the heat, and leave it for another 10 minutes.
+1 and very good it is too.Personally I follow Peter Gordon's instructions (he of Sugar Club/Providores fame) which are to mix 100g of tea (you could use the chips you have) with 120g of uncooked white rice, and heat a heavy-bottomed pan on the stovetop, with a cake rack over, on high until the smoke billows.
If you're not choking you're doing it wrong.
Choose a thick fish fillet, whack it on raw, skin side down, and leave it for 2 minutes, covered with tin foil.
Turn the heat down to medium and leave it for another 4 minutes. Turn off the heat, and leave it for another 10 minutes.
Mobile Chicane said:
If you're not choking you're doing it wrong.
I have the same one, you don't get choking problems, the lid fits tightly.I have only ever done fish in mine, you will need to experiment a bit with the brining process. A simple salt solution works well & isn't fussy.
I used to do a fair bit of fly fishing (curtailed by tennis elbow
) & IMO smoking improves the taste of trout no end. The same goes for that rather nasty cheap farmed salmon, which in comparison to wild salmon is pretty much inedible, disgusting stuff produced in the most appalling conditions......
...don't get me started.I have a never ending supply of oak chips.....let me know if anyone needs any.
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