What should I smoke?
...no, I don't mean Pineapple Express kind of smoke:-). I'm a proud owner of a new stove-top smoker and I can't wait to use it! Since I have zero smoking experience, I'm not sure where to start: shrimp? Scallops? Fish? What kind of fish would be best for smoking? I don't eat cooked fish, but I'm willing to try it smoked. Chicken? Pork? Hamburger? Brussels sprouts? French toast? I'd love to hear your ideas, Serious Eaters!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
19 Comments:
I've had great success smoking pork loins, pork belly and chicken parts in my stove top smoker. The heat is too high for cold smoking applications, so you have to think of this as a smoking + roasting tool. I've heard that doing potatoes in there is really awesome too. Have fun, you're gonna love it.
simon at 5:47PM on 08/18/08
Salmon is a natural for smoking.
We recently smoked duck breasts over cherry -- seriously tasty.
me3dia at 6:03PM on 08/18/08
SALT!!! Smoke kosher salt!!!
ChelleyD01 at 6:52PM on 08/18/08
i second the salt. i just bought some smoked salt and it's really good.
cybercita at 7:29PM on 08/18/08
Gotta say, my first smoker experience was brisket. And that in England, of all places (they sold British beef with US cuts to servicemembers in base commissaries). It's easy, and quite satisfying. The neighbors in the village were impressed (or, at least, it was a new thing to them). But again, it's an easy thing to start out with.
TikiPundit at 7:55PM on 08/18/08
@ChelleyD01 & cybercita - absolutely brilliant! Do you have any idea how I should do it - technically, I mean? I'm thinking, perhaps, to use a shallow roasting tin (I have one that will fit perfectly), relatively thin layer, leave out to dry later? Am I in the right direction?
@simon - I was indeed thinking that perhaps larger cuts of meat would need some finishing time in the oven - according to the manual, I could smoke the whole turkey, but would have to roast it in the oven later. I'm definitely going to try potatoes, and I'm thinking that sweet potatoes may be incredible, too!
@me3dia - smoked duck breast over cherry...sounds delectable! I'll certainly put it on my "to do" list, plus I happen to have a container of cherry smoking chips.
@TikiPundit - how did I not think of brisket! I may do a smoked brisket for Rosh Hashanah dinner next month, it will be a very nice twist.
Thank you so much, I knew I could count on you guys for some serious inspiration!
brooke29 at 8:20PM on 08/18/08
Boston Butt for pulled pork sandwiches with a good mustard sauce.
beth1 at 9:09PM on 08/18/08
I use a disposable pan, pierce small holes (like a meat fork) all over it and then spread the salt in a layer. I leave it in a LOOONNNGGG time. Like the entire 12-14 hour smoke time on a big butt. I swish the pan around every once in awhile. It takes on a caramel color. I let it sit overnight in the pan to cool and release any moisture then poured it into a rubbermaid container. LOVE IT!
ChelleyD01 at 9:19PM on 08/18/08
ha ha, chelleydo1, you would laugh your buns off if you knew how much i paid for a teeny tiny bottle -- and it doesn't sound nearly as good as yours.
cybercita at 9:39PM on 08/18/08
I probably shouldn't even be here, because I don't like smoked food. However, years ago I was upgraded on Varig, and the first course was smoked trout. It was fabulous, something one never forgets. So no technical knowledge, just a go for it congratulations.
islandexile at 1:58AM on 08/19/08
mozzarella balls, provolone or a good brick O cheedar.
I love smoked fish. Oysters too
JerzeeTomato at 3:46AM on 08/19/08
@cybercita I saw a 4oz bottle of it at Sur La Table last week for 17 bucks. I laughed myself stupid as I was touching and loving an entire set of Le Cruset.
ChelleyD01 at 4:47AM on 08/19/08
I love the idea of smoking salt and cheese. I feel a weekend project coming on:-) I've smoked chicken and burgers in my stovetop smoker. I liked the smoked chicken better than smoked burgers. I don't know why I never tried fish and seafood before; I would start with salmon.
Here's my chicken attempt:
http://nujoikitchendiary.blogspot.com/2008/05/smoked-out.html
Good luck!
NuJoi at 7:54AM on 08/19/08
ok, mine was $3.79 at fairway for 4 ounces, so i'm not that stupid.
cybercita at 11:58AM on 08/19/08
Pork loin! Here's an easy recipe for sage-crusted smoked pork loin adapted from the glossies. There's an easy, homemade mostarda to go with it. Yum. I'm hungry again just thinking about it. Good luck!
Leah Greenstein at 12:35PM on 08/19/08
@Chelley - thanks! I have a batch of salt in the smoker as I write this - my first ever smoking project!
@Jerzee - I think I was so giddy and excited that my head stopped working - just the other day I was telling my Other Half that I absolutely love smoked cheeses! Yet it didn't occur to me to actually smoke cheeses once I got the smoker. I'll try mozzarella and provolone (have both in the fridge right now).
@islandexile - I'm certainly going to smoke trout, sounds like it's absolutely worth a try.
@NuJoi - that chicken breast looks fantastic and oh so easy to make! Btw, I have the same smoker:-).
@Leah Greenstein - did you mean to post a link?:-) I'd really appreciate it, it sounds wonderful!
brooke29 at 1:39PM on 08/19/08
Smoked fish is fabulous...but make sure you stick to the fattier, oilier varieties, such as salmon, trout, bluefish. They will stay moister and the fat absorbs more of the smoke flavor. Have fun!
bev1423 at 1:39PM on 08/19/08
Could you do some of that Greek cheese that stands up to hi temps? Like Halloumi?
Tonecat at 10:17PM on 08/19/08
Oops, I did. SpicySaltySweet.com.
Leah Greenstein at 7:05PM on 10/26/08