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 [email protected].
Directed by Alex Lisowski, alexlisowski.com. Edited by Laura Tomaselli, cargocollective.com/lauratomaselli.
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Thank you so much and for the tips from the commenters. Exactly what I needed.
Spectacular!
I have this exact same pot 🤣 wtf . That’s wild and this videos from 11 years ago
No seasoning on that damn chicken
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
I like really skinny women for some reason this girl is really sexy
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Thank youuuu 🥰
Excellent presentation 🙏
Nice video
Great video and presentation…Great music also
Can i reuse the wood chippings for second round smoking?
Easy.
Omg I’m so glad I saw this, I thought I needed a special pot.. which I was going to buy.
How do you know what the temp inside it is though, smoking requires lower temps.
Those trivets a terrible to clean using meat on them a solid wire one is better.
nice
I would still be very concerned about the amount of carbon monoxide left to linger in my apt. after I open the lid from my pot on the stove
Hi can you use regular smoke wood chips if they are small?
another trick i've found out about, for beginners like me: you can try smoking with tea: green and black.
I'd rather hear your voice then the crap music.
Listen the tips are great and works beautifully but where's the season on the chicken?
This is nearly an exact copy of this article, exactly what I was looking for! https://www.saveur.com/article/Video/VIDEO-How-to-Make-a-Stovetop-Smoker
How long for smoked hot dogs? 🙂
that is not smoked, it is steamed cooking with no way for the smoke to permeate in that short of time. worthless really 😀
This is exactly what I was looking for. Thanks
You should go to woodprix website if you'd like to make it yourself m8s.
Thank you so very much :o)
Cool.
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!
eating smoke causes cancer by causing free radicals.
all that smokes still burst right out even after u turned off the fire & let it sit for 10 minutes? that smoke never settles?
it's the same thing
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.
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.
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.
oh yeah, my lunch time is coming in 8mins!!!
So, "tin foil" for the wood chips but "aluminum foil" to seal the lid, huh?
I learned two things in this video – a cheap a easy way to smoke meats, and how to not burn yourself with a pot lid using a cork… 😮
@missslupe go to an Asian market, they about more kitchen tools than you know how to handle Lol