It feels like it’s cheating to call it a smoker, even though that’s exactly what it does. It’s just a roasting pan with a slight modification. This modification however, will infuse a massive amount of smokey flavor into your cooking.￼ (This post is an excerpt from my book "Make It. Smoke It.")While it’s not a smoker in the traditional sense, it can be a good option if you want to start smoking with the most basic setup possible. It’s also nice if you have that one special dish you like making, or if you live in an apartment where you don’t have an outdoor space for a smoker.
• Roasting pan or large stock pot • Roasting grate • Aluminum foil • Meat thermometer
Time: 10 minutes Cost: 0$ to $10
Note: Only use standard barbecue or roasting grates that are food safe, and made for that purpose.
1. Find a large pot or roasting pan with a snug-fitting lid. This can be any pot or pan that’s large enough to fit what you’re smoking.
Don’t have a pan that fits what you’re looking for? Here’s what I did: I went to the thrift store and found everything I needed for under $4.00.
When I wrote this, I did an online search for indoor smokers and found a retail version very similar to this, for $50.00. I like my deal much better.
2. Find a roasting grate that fits inside the pan. It needs to allow for space below it for the wood chips to fit under. (See the picture in step 4 for an example.)
3. Place wood chips onto a piece of aluminum foil and close it up around them. Basically, you’re making a foil-wrapped, wood chip burrito.
Keep this flat enough so that the roasting grate will be able to fit over it without coming into contact with the foil. Poke several holes in the foil with a fork. This will permit smoke to escape.￼4. Place the foil pouch of wood chips in the bottom of the pan (or pot). The holes you made should be on the top. Then, place the roasting grate over top of the wood chips. Make sure there’s room between the grate and the foil pouch, so the smoke can flow up and around what you’re smoking.￼5. Next, place whatever you’re smoking onto the grate. This is also a good time to put in the meat thermometer, since we’ll be sealing this up shortly. If the roasting pan has a vent, you can route the temperature cable through that. If you’re using a stock pot, just route it out the side of the lid and keep it away from the flame.
While the temperature cord is heat resistant, most can’t take direct contact with a flame or an electric burner.
￼6. Put the lid in place. If the lid doesn’t have a tight fit, you can tear off a sheet of aluminum foil long enough to go all the way around your pot. Scrunch it around the lid to form a seal. Don’t obsess though; it doesn’t have to be perfect. 7. You’re now ready to start smoking. Turn your stove burner on low until you start to see and/or smell woodsmoke. Then turn it down a little more to the temperature you want to cook at. Since the wood chips are in direct contact with the bottom of the pan and the heat source it won’t take long to start smoking.
8. Keep the heat on low and smoke it for 25 to 45 minutes, or longer, depending on your recipe. If you no longer see or smell smoke that means the wood chips have burned down, so you can either replenish them if the food isn’t finished smoking, or move on to the next step in cooking.
For some items, such as fish, shrimp, or thin cuts of meat, this will be all the cooking you need. For larger items such as roasts or whole chickens, you’ll want to finish roasting them in the oven once they’ve smoked for a good while. Roasting at a lower temperature until the internal temperature reaches the desired doneness. Then you can finish it at a higher temperature to crisp up the skin and/or caramelize your rub or marinade.￼If you don’t get a tight seal on the lid, it could get a little smokey in the kitchen. I make sure I leave a window open to avoid kicking off the smoke alarm. I’ve never been smoked out of my house and usually only have the occasional wisp of smoke, but your results may vary, so use your best judgment.
Here are some things to try with your stovetop smoker:
• Smoked chicken breasts or drumsticks • Smoked turkey leg or boneless breasts • Smoked fish • Smoked sausage • Smoked shrimp kabobs • Smoked pork chops • Smoked ribs
Got a second? Add a reply below & let me know if you tried this at home. Thanks!
Would you like more great ideas for recipes & DIY smokers? Check out my book, "Make It. Smoke It."