Using a stovetop smoker

3,853
12
Joined May 26, 2001
I just got a new toy: a stovetop smoker. :D Now, how do I use it? :look:

A recipe booklet came with it, but it doesn't have instructions for the first thing I want to do: a small rack of lamb. It's 14 ounces/412 grams. I've got it marinating with rosemary and pomegranate molasses, but don't know how long to smoke it. Help, please?

TIA
 
2,463
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Joined Oct 9, 2008
Are you trying to flavor it or cook it through? That is, do you hope after smoking to just slice it and eat it as-is, or are you going to roast it or something later on?
 
3,853
12
Joined May 26, 2001
Probably cook through. We like our lamb on the rare side of medium rare. This is maybe 1 inch thick at its thickest.
 
4,508
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Joined Jul 31, 2000
Suzanne,

If you cook it all the way in the smoker you may find the smoke to assertive. I would smoke it about 3 minutes, That will give it a nice smoky coat. You may also want to put some of the rosemary in the smoker to accent the marinade. I would then roast it in a hot oven for about 7 to 8 minutes
 
3,355
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Joined May 29, 2006
Very difficult to smoke and have come out rare, in fact a little dangerous. As stated above I would smoke first , but more then 5 minutes then proceed to roast, Also is any wood being used ? Also be prepared to have aroma linger in kitchen for quite a while.
 
3,853
12
Joined May 26, 2001
Thanks for all suggestions. This is hot smoking, so it will cook as well as smoke. And since it is closed, very little if any smoke escapes -- a definite plus for an apartment dweller. :smokin

What prompted me to finally get it (it's a Camerons) was being at someone's house who used it for pork tenderloins following the recipe in the booklet that comes with the smoker. That recipe says 25 minutes, which was enough time for me but our hosts thought the meat was too rare and left it for another 15 minutes or so. In any event, it was delicious, still very moist and just nicely smoky. So I am actually looking for timings. I'll see what happens and post about the results.

I plan to save my rosemary twigs for another time, though.
 
3,853
12
Joined May 26, 2001
So here’s what happened:

I set up the smoker according to the directions that came with it, using cherry wood chips (actually very finely ground wood, cubes maybe 1/10 inch). Smoked the lamb for 30 minutes, let it rest still closed for 10 minutes. It cooked to medium – more than we like – but remained very moist. Good smoke flavor, not at all too strong. And very little of the smoke smell escaped into the apartment. What did is rather pleasant, and not enough to set off the smoke alarm.

This is all very exciting to me. Something to take the boredom out of cooking (almost) every night! And with quite satisfactory results. What a nice present to myself this turned out to be. :D
 

nicko

Founder of Cheftalk.com
Staff member
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Joined Oct 5, 2001
How was the amount of smoke in your kitchen? I could never use a stove top smoker my exhaust is not strong enough.
 
2,463
480
Joined Oct 9, 2008
Since you're a pro, you should definitely try smoked eel. Peel it, then cut in chunks. After it's been smoked and thus cooked through, which doesn't take long, split it and the bones come out very easily. Pepin has a recipe in The Art of Cooking, a book that's nearly impossible to find, but worth it IMO. He rolls it up with eggplant and roasted red peppers.
 

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