How to Make a Stovetop BBQ Smoker

Byamazingfoodstv


SAVEUR magazine’s Executive Editor, Dana Bowen, SAVEUR Executive Editor, Dana Bowen, shows you how make a meat smoker on your stovetop (perfect for those less than ideal outdoor conditions).

For more tips and recipes, visit saveur.com. Have a question? Email the askthetestkitchen@saveur.com.

Directed by Alex Lisowski, alexlisowski.com. Edited by Laura Tomaselli, cargocollective.com/lauratomaselli.

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40 Comments

  5. My friends flip when I say how i do my chicken I use Mesquite at the moment chicken melts with a light hint love it so easy beyond I go easy on my chips maybe used 6-10 on size as i can't get other kind & tis enough not over powering

  30. I've used this technique several times and it is AWESOME! Chicken, Salmon, Pork Loin all come out perfect. I use Applewood, but will be buying some of the other types of Cameron's chips to try soon. If you live in an apartment and like the taste of smoked food, this is an absolute gem of an idea. Try it!

  34. sounds great! Thank you. I did have a question though, will chicken or fish fillets actually cook through on a smoker? i would love to make some smoked salmon or fish but im not sure if it will cook through. Or chicken, will breast meat cook? Thank you for any help.

  35. If you don't have wood chips, you can also use raw rice and tea (any flavor, just cut open the tea bag) and smoke in the same way. It will create a milder smoked flavor, and you can vary flavors with different kinds of tea.

  36. Hmm, I didn't notice either one. Guess it's what our brains tune into, or ability to filter. Also, I think although she used "tin" and "aluminum" foil terms, I think it was w/o thinking, & used interchangeably, which confused one viewer (above). Hope it doesn't smoke up the house or wreck my expensive pot.

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