I devised a real simple way to smoke in a pot right on the stove top. It works great and there is no visible smoke in the house. Only what I would call a pleasent smell of smoke that lingers a little. No more than a fireplace delivers.
Wow, That fish looks delicious! What a better way to still enjoy the smoking habit without having to weather the cold temps. ;D Of course, we will be here when you need your brewing fix.
I did dedicate a pot, just an older one with some dings. Clean up isnt all that hard though, if you have one of those stainless steel pot scrubbers. Although you can line the bottom of the pot with tin foil or use and old metal pie pan to fit into the pot to act as a liner.
Works fricken great. Im gonna do some pork ribs tonight.
Hey wait, there’s more than just salt on that fish!
Looks good! Years ago I used to smoke catfish. These days fish is more likely to see breading and hot oil, but I remember liking it (the wife, not as much).
Pork ribs with this rig will be interesting and innovative (which you can read as “sacrilegious!!!” depending on how seriously you take barbequeing methods). Do you have a fan/fume hood over your range? We don’t and I can’t imagine this not smoking up the place. But then, I love getting out in the cold snowy weather to tend a fire, so I don’t need this sort of thing as much. Ironic because I brew exclusively indoors, while most of the guys on here brew outside over propane.
No exhaust fan at all. It definitely does not smoke the place out. No visible smoke at all, just a lingering ‘fireplace’ smell is all.
It is just saw dust that I captured, above is apple wood saw dust. It has to be from dry seasoned wood in order to smolder right. This type of wood for smoking is commercially available but it is real easy to make.
Nic, you would be very surprised with the results. With fish it works just as well as the outdoor smoker. With meat, it remains to be seen. I will post my findings tonight, with a detail of my procedure thus far.
I figured you were hanging out with the Brethren… 8)
This approach is well proven but I’ve only seen it with stuff that cooks quickly- like fish. How ribs will fare is interesting. Cap do you plan to do them for several hours like that or just lay in some smoke flavor and finish in the oven?
Actually I just got pork loin tips instead of ribs. I am going to smoke them for a couple hours and see what they look like. If they are too rare I will finish in the oven.
The idea is to very slowly smolder just a few tablespoons of the saw dust at a time over med low heat. Only small wisps of smoke will escape.
I am thinking of using a larger pot perhaps five gallons then Im gonna make some shelve racks that remove individually and stack. These will sit in the pot and have a few levels for smoking more items.
I am also wondering what results I will have doing it in a pressure cooker. .
Awesome stuff cap, I can’t wait to see how the pork turns out, and I’m especially curious to read the “detail of [your] procedure thus far”. I’m going to hold you to that!
One, are you cooking over gas or electric? Wonder if that would make a difference?
And I wonder if including a small metal cup of water in there too would be good…kind of a “heat sink” for the heat to prevent spikes but also to keep things from being too dry. For short term smoking though maybe dry is best.
They do have stove top smokers, but if you can make your own, as you obviously can, why not save a few bucks?
I wonder if wood pellets would work. I might want to slip a thermometer through that hole in the lid to see what temps I’m getting. Lots of options for getting the meat up off the bottom more…Just thinking.
Fish looks good though.