[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?