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Old 10-17-2004, 12:26 PM   #1
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Stovetop Smoker

I am thinking about getting one, but I have one question. Doesn't this stink up the house and set off fire alarms? I have no hood in my kitchen.

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Old 10-17-2004, 08:07 PM   #2
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Unless you have a good stovetop hood that vents outdoors - forget it!
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Old 10-17-2004, 09:12 PM   #3
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Stove top smoker....

this one reason that they invented a bbq....it is outside....this is the best time of year to out there with the changing leaves...you will have no problems with smoke detectors...Pst :D
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Old 10-17-2004, 09:52 PM   #4
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I think outdoor cooking was invented before indoors was invented ...

Trust me pst - if I had a place to cook outdoors I would. I've even been know to smoke briskett and turkeys when it was 18-degrees and 14-inches of snow on the ground when I lived in Colorado!

I live in a 2nd floor apartment (no balcony) and the fire dept. passed a new ordinance for apt. dwellers 4-5 years ago ... no outdoor grills within 10-ft of any overhanging structure or foliage - cooking or storage. That means the only place I can cook, or store a grill, outdoors is in the middle of the driveway or parking lot! Needless to say - I gave my smoker to my son who has a house.

I have to be stealth. If I want to grill - I have to do it on a Hibatchi in the fireplace. If I want to smoke something ... I have to use a stovetop smoker.
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Old 10-18-2004, 12:46 PM   #5
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Thank you. I have a big back yard. What is the least inexpensive way for me to smoke meat there?
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Old 10-18-2004, 06:21 PM   #6
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aruz, there was an Alton Brown show on smoking salmon (I think) in which he built a smoker using a cardbooard box, a hotplate, some wood chips, and a grill top. Can't get much cheaper than that.
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Old 10-18-2004, 06:33 PM   #7
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follow up to smoking...

The absolute cheapest way to smoke...(sorry Mike this is outside again) is on your bbq....take some tin foil....add 2 parts soaked wood chips to one part dry wood chips...wrap pouch tightly and poke holes in the top and the bottom to allow smoke to escape. The dry chips act as the kindling to start the pouch. This pouch will smoke for aproximately an hour....so you just add more puches as needed. mmmmmmmmmmm...smoked meat!!!!! Pst :D
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Old 10-18-2004, 07:58 PM   #8
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Quote:
Originally Posted by mudbug
aruz, there was an Alton Brown show on smoking salmon (I think) in which he built a smoker using a cardbooard box, a hotplate, some wood chips, and a grill top. Can't get much cheaper than that.
I have a hotplate!

Incidentally, I used to have a Polish friend who smoked homemade Polish sausage in some jerry-rigged way, but I don't remember the details. He used wood collected from a boat yard which didn't seem like a good idea to me because the wood could be chemically treated. When his father died of colon cancer, I suspected that this could be the cause. The sausage sure tasted good though.
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Old 10-18-2004, 08:14 PM   #9
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aruzinsky, peek here:

http://www.foodnetwork.com/food/show...245800,00.html

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Old 10-19-2004, 11:11 AM   #10
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Thanks Audeo. I suspect that all that smoke will eventually gum up the fan motor and the hotplate. I did a Google search and found a Brinkmann electric smoker for $65 which seems like a sensible price. I found one review where the guy gave it 4 stars. I think this will be my Xmas present to myself.
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