As a newbie to smoking food, I decided to start with salmon fillets and a Camembert cheese. These took the same amount of time to cook which is approximately 15 minutes. Baby new potatoes dipped in smoked Camembert was a revelation, and will be made many times again, also the salmon was deliciously moist and smoked. I chose to use Alder Wood Chips, which came supplied with the Stovetop Smoker.
The food smoking possibilities are endless. Cheese, tomatoes, pork chops, chicken, fish, seafood, sausages and potatoes - just to name a few options. Any foods you may think will benefit from searing after smoking can then just be placed onto a griddle pan.
My husband has decided he is going to use the smoker on the barbecue, load it with sausages, potato wedges and vegetables then finish cooking them on the barbecue. He is coming up with ideas now - anything to do with the barbecue and you soon get his interest!
I've had a few requests from him such as smoked salmon fishcakes and smoked tomatoes, maybe these can be part of my next stovetop smoker posting.
A couple of weeks ago I reviewed the Oven Baking Plank sent to me by Clive of Cookequip, this time it is the turn of the Stovetop Smoker. I have been sent the Gourmet Edition - Mini Smoker which can be used indoors on the hob, or outdoors on a barbecue.
The smoker is made from stainless steel and consists of a base where you put a small amount of wood chips, next you insert the drip pan and top with a food rack. Put your food to be smoked on the oiled rack and slide the lid to close. Cooking instructions and recipes are on a separate booklet included with the smoker, also included are a couple of tubs of wood chips to get you started. After use the inside of the smoker will turn black but this is normal and means you are using it!
The smoker comes with a cooking guide explaining the matching of wood chips to certain types of food, I chose to use Alder and the book explains this is a mild wood ideal for smoking salmon, seafood and vegetables. Although Alder isn't recommended to smoke cheese I found it was a suitable match.
Smoking food is all about tweaking - which wood chips you prefer to use, the quantity and also how long you prefer to smoke your food. I am at the beginning of the learning curve with smoking and from time to time I will come back with a few photographs of food I have smoked.