Have you ever used a stove top smoker?

Question

I just read some recipes for using one but I have two questions: can it be used on an electric burner? And does it fill your kitchen with smoke?

The kind of stove top smoker I saw looked like a lasagna pan with a rack inside and a lid that slides over the top. The wood chips go in the bottom of the pan, then the rack with the food on it, then close the lid.

I'd appreciate any comments on using one of these before I decide whether or not to buy one. Thanks!

Answer 1

I've seen them, and I have my doubts about them. Yes, you'll have to deal with the smell of smoke in the house.

I found a Brinkman chimney smoker on sale for $45, and got it. Coleman and Weber smokers are also good. I really like the chimney smokers. You put the briquettes/wood chips in the bottom, and there's 2 racks for meat. There's also a tray that goes in the middle where you can put water or wine, and the meat comes out really moist and tender.

Answer 2

I used one just like the one you described while attending Culinary school in Baltimore. It did not seem to smoke up the kitchen (but it was a commercial kitchen). I found the results to be *very good*.

Answer 3

I have seen Emeril use one on his show and I don't remember if it smoked up the place or not, but you should leave the vent on. I have been thinking of getting one of these too for cooking salmon.