My new toy

momopi_IHB

momopi_IHB

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<img src="http://lh3.ggpht.com/_4Q5Ddjqd68A/SmD8V7CvlvI/AAAAAAAACpY/RlO4vzEye6o/s720/stovetopsmoker.jpg" alt="" />



:D



Um... anyone have some good recipes?
 
I had never heard of this so I had to go look it up. Make sure your lid is on tight so you don't get smoked out of your kitchen. I would test-drive it with something that smokes quickly. Report back on how it goes with this thing. Is yours this one?: <a href="http://www.amazon.com/Cameron-Cookware-Stainless-Stovetop-Smoker/dp/B00004SZ9D">Cameron's Stainless Steel Smoker</a>
 
[quote author="momopi" date=1247895323]



Um... anyone have some good recipes?</blockquote>


I do, but it requires different gear, a pork shoulder or a brisket, and about twenty hours, and to be outside.....
 
[quote author="SoCal78" date=1247898323]I had never heard of this so I had to go look it up. Make sure your lid is on tight so you don't get smoked out of your kitchen. I would test-drive it with something that smokes quickly. Report back on how it goes with this thing. Is yours this one?: <a href="http://www.amazon.com/Cameron-Cookware-Stainless-Stovetop-Smoker/dp/B00004SZ9D">Cameron's Stainless Steel Smoker</a></blockquote>


Yuppers, this is the one that I ordered:

<a href="http://www.amazon.com/gp/product/B0002HSF9Y/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=304485901&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00004SZ9D&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0Y553B9B0ZZSK7GAYFW9">http://www.amazon.com/gp/product/B0002HSF9Y/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=304485901&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00004SZ9D&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0Y553B9B0ZZSK7GAYFW9</a>



I tried it today on salmon. Simple recipe with some olive oil, salt, and pepper. Medium heat, close lid when smoke comes out, cook for 10 mins, turn off stove and let it stand for 10 mins before serving.



For my 2nd attempt, I added some herbs and seasonings, but found that the smoky flavor was overpowering everything. Perhaps I used too much wood chips?
 
I cooked a slab of Salmon from Costco last night on the Cue on my Balcony.

Used the Cedar Plank. Came out awesome. Now waiting for the "Dear Tenant"

complaint I usually get from the IAC about too much smoke from my Cue.

My bottom floor cooking upsets those above my unit.

Closing a window for all of 15 minutes is just un thinkable



Cut back on the wood chips. Especially on fish.
 
[quote author="bltserv" date=1248136736]I cooked a slab of Salmon from Costco last night on the Cue on my Balcony.

Used the Cedar Plank. Came out awesome. Now waiting for the "Dear Tenant"

complaint I usually get from the IAC about too much smoke from my Cue.

My bottom floor cooking upsets those above my unit.

Closing a window for all of 15 minutes is just un thinkable



Cut back on the wood chips. Especially on fish.</blockquote>


I thought one of the benefits of having an IAC is grilling on one of their bbqs and letting them scrub it clean.



Today in the OCR: <a href="http://www.ocregister.com/articles/fire-cause-beach-2500234-sunday-blaze">BBQ on Apartment Balcony Sparks Deadly Fire.</a>
 
[quote author="momopi" date=1248096506] Perhaps I used too much wood chips?</blockquote>


I find when I do briskets that if I can easily oversmoke them. If I'm going to do one, I smoke it fairly heavily for the first 6-7 hours, then I wrap it to finish in aluminum foil and stop feeding the fire wood chips (I use LP instead of charcoal right now). When it comes to chips, I advise to start with one or two and continue to add them till you get the smokiness you are looking for.



What wood are you using? It makes a big difference. I never use mesquite, I use oak sometimes (if I can get Red Oak from Santa Maria it's my favorite, the others not so much), lately I've been using apple and cherry because the smokiness isn't so acerbic.
 
[quote author="SoCal78" date=1248137720][quote author="bltserv" date=1248136736]I cooked a slab of Salmon from Costco last night on the Cue on my Balcony.

Used the Cedar Plank. Came out awesome. Now waiting for the "Dear Tenant"

complaint I usually get from the IAC about too much smoke from my Cue.

My bottom floor cooking upsets those above my unit.

Closing a window for all of 15 minutes is just un thinkable



Cut back on the wood chips. Especially on fish.</blockquote>


I thought one of the benefits of having an IAC is grilling on one of their bbqs and letting them scrub it clean.



Today in the OCR: <a href="http://www.ocregister.com/articles/fire-cause-beach-2500234-sunday-blaze">BBQ on Apartment Balcony Sparks Deadly Fire.</a></blockquote>


Yikes.

Guess you better make sure the thing is covered and out before you get too drunk and fall asleep after a meal.



Much rather use my custom Weber that starts with a small gas tank and then uses

Mesquite to do the cooking. Normally it doesnt put out a ton of smoke. But when

you use those Cedar Planks or put in any soaked wood chips. It gets a little extreme

on the smoke. Poor Neighbors. Oh well I get to listen to the "track meet" above me.

So they get to enjoy my cooking once in awhile. Even trade.



<a href="http://www.amazon.com/Weber-841001-Performer-Charcoal-Touch-N-Go/dp/B000659KDM/">http://www.amazon.com/Weber-841001-Performer-Charcoal-Touch-N-Go/dp/B000659KDM/</a>



Its great. When your done. It seals up and cuts off all the air so the Mesquite

Coals go a long way.
 
Totally unrelated, but good video to watch:

<a href="http://airyakiniku.cosaji.jp/">http://airyakiniku.cosaji.jp/</a>
 
[quote author="bltserv" date=1248136736]Now waiting for the "Dear Tenant"

complaint I usually get from the IAC about too much smoke from my Cue. </blockquote>


One more reason they don't like my kind in the fine city of Irvine.
 
[quote author="no_vaseline" date=1248175592]The ultimate in VR yakitori?



In other news I accidentally set my smoker on fire tonight. I got it a little too hot......</blockquote>


And I'm sure that no one complained :p
 
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