ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Stove Top Smokers for Easy Smoked Food

Updated on January 14, 2014

The StoveTop smoker is for all seasons and reasons

I woke this morning to the sound of falling rain.  For Breakfast I had a desire for good old fashioned smoked ham.  Now in the fridge I have a slab of ham from the local grocery store but I can tell you, its just not the same as the flavor of good old fashioned smoked ham.

I put a slab of ham in the stovetop smoker, added some maple chips and cooked for about 20 minutes on a medium heat ... what a difference a little smoke makes.

It is not always convenient to fire up that big smoker in the backyard and some times you do not have enough fish or meat to bother.  The Answer is the Stove Top Smoker 

Smoked Salmon - Whole Gourmet Natural Cooking

Whole Gourmet Natural Cooking - Smoked Salmon. Easy step-by-step instructions on how to prepare delicious and healthy smoked salmon in your own kitchen.

Christmas Surprise Revue

Nordic Ware Stove Top Smoker Gift

I received the new Nordic Ware Stove Top Smoker as a gift. It is beautiful to look at and so much so that I doubt I will take it camping. I plan to save my

Cameron for that.

Since receiving it, I have smoked a whole Chicken that turned out oh so good. I have also done burger, sausage and ham in it since. This is a really nice unit and as Nordic Ware says, you can do larger items like a whole chicken.

My recommendation: If you are looking for a stove top smoker that delivers and looks good in the kitchen, you can not go wrong with the Nordic Ware.

I really Love this Unit.

Smoking Food is like having a cabinet full of spices

Your stovetop smoker adds flavor without adding calories

You can smoke pork chops, ribs, chicken, salmon, turkeys and lots more right on your stove!

Smoke cooking is a healthy way to add flavor without the use of fats, salts or oils and that means no added calories either. The Smoker allows you to hot-smoke food, a process that retains moisture and natural cooking flavors

so foods don't dry out or get tough.

The Stovetop Smoker works great with all meat, seafood, and poultry dishes and it transforms ordinary vegetables into delicious main courses!

Great to use while camping!

The Stove Top Smoker is extremely handy for the person that wants the fantastic flavor of smoked food and the health benefits that smoked food offers.

For me, the number 1 reason to have a stove top smoker is camping.

I love the ease of smoking while camping and the stove top smoker is perfect for this purpose.

I start the fire, burn down to a good bed of hot coals, load my meal into the stove top smoker and in a very short time, I have a full wonderful smoked meal, ready to eat.

Features of the Cameron Stove Top Smoker

# Smoke free; will not smoke up your kitchen

# Heavy-duty stainless steel construction

# Fold-away handles nest inside base for easy storage

# Handle does not transmit heat

# Provides hot, moist, smoke-flavored healthy

meal in twenty minutes

# Use over any open flame or electric heat source

# Smokes food indoors right on your stove

# Cleans up with soap and water; dishwasher-safe

# Safety-locking mechanism

# Includes 32-page manual

# 7-year warranty

Dimensions: 15" L x 11" W x 3 1/4" H

The Secret to using the Stovetop Smoker

Before you open the lid to stove top smoker - Take it outside and then open. This will allow the smoke to escape into the great outdoors and not into your whole house.

The stove top smoker lids are sealed but smoke can still escape so I also recommend you use the overhead exhaust fan while smoking foods on your stove top.

Features of the Nordic Ware Stove Top Kettle Smoker

Safe, clean & easy to use

Smokes up to 5 lbs. of food

Non-stick finish for easy clean-up

Aluminized steel construction

Lifetime porcelain enamel exterior

High-domed cover for maximum capacity

Water/drip pan for moist, flavorful smoked results

Non-stick smoking rack

Adjustable smoke vent

Thermometer for temperature control

Includes: Instructions, recipes, & wood chips

Dimensions: 14.5" x 12.75" x 9.5"

Made in the USA

Meat Cooking in the StoveTop Smoker

Features of the Emerilware 5 in 1 Pre-Seasoned Cast Iron Smoker

Heavy-duty cast iron seals in smoke, heat and moisture

Works on the stovetop, in the oven, over a campfire, or on the grill

Resists warping and leaking

Designed for easy clean up

Enameled steel drip tray

Nonstick rack

Features Emeril's recipie cards and four types of wood chips

Lifetime warranty

FREE Emeril's Recipe Pack

Stove Top Smoker Chicken Breast Recipe

Baking or smoking Skinless chicken breast almost always leaves the chicken tuff

Last night I cooked skinless chicken breast in my stove top smoker and it was the best chicken breast I ever had. Here is the recipe the way I did it.

2 skinless chicken breasts

1 1/2 table spoons of hickory dust in cooker

coat the chicken breast with olive oil and place on smoker rack (season to taste)

bring heat to 250 degrees for 30 minutes

chicken was juicy and done to perfection

The difference in this chicken was the olive oil. There are no natural fats to baste the skinless chicken breast during cooking. Adding the olive oil will improve the results of cooking skinless chicken breast if you are smoking it or cooking it in the oven.

Visit the Smokehouse

Ideas and suggestions for all your smoker needs

You have taken the time to build your own smoker, so are you ready for the next step? Before you fire up your smoker there are some things you will want to know

I have created a Squidoo lens that covers your smoker needs from wood selection for the smoke to how to marinade your fresh fish.

Don't forget to stop over at the smokehouse for suggestions and tips on the best methods to smoke your food today.

Click here to visit the Smoke House Today!

Learn how to make your own gourmet sausage at home

Making Sausage is easy and rewarding. You control the process and create gourmet sausage that store bought sausage can not compare too.

To Learn More about Making Homemade Sausage on squidoo

The Cajun Microwave

Where the Smokehouse meets the Barbecue Grill

Have you ever tried to put a 70 pound pig in your smoker? Tried to smoke cook a couple of Turkeys for dinner and still wanted to let the kids barbecue some dogs? I have and it does not work so well. The Cajun Microwave might just be the worlds greatest answer.

With the simple addition of some accessories you can slow smoke cook your favorite roast while grilling a few burgers and why not rotisserie cook a couple chickens at the same time.

To learn about the Cajun Microwave check out my Lens:

The Cajun Microwave Roasting Box today!

Naughty Salmon dip

Ingredients:

12 ounces canned salmon

3/4 cup Miracle Whip (may substitute with mayonnaise)

3 oz. of cream cheese

1/4 cup horseradish sauce

1/2 cup diced red bell pepper

1/2 cup diced green onions

1/4 cup diced red onions

2 Jalapeno peppers diced

2 tablespoons Lime Juice

1 teaspoon grated lime

1 teaspoon crushed red pepper

1/4 teaspoon salt

1/2 teaspoon black pepper

Throw everything in a food processor and mix in low speed for about five minutes till all the ingredients are nicely mixed.

Cover with wrap and refrigerate for a few hours or overnight for best results.

Serve with Crackers

For more great ways to use your Smoked Salmon visit my Squidoo Lens " Smoked Salmon Recipes"

Click here to visit Smoked Salmon Recipes Today!

How to Build a Smoker or Smokehouse

Building a Smoker does not need to be complicated or even extremely expensive. If you are semi handy with a few hand tools you can build a smoker today!

If you would like more information on building your own smoker or even a full smokehouse check out my Squidoo Lens "How to Build a Smoker" today!

My Favorite Stove Top Smoker Sites

These are sites that I have found useful information about stove top smoker cooking on. I hope this information helps you as well

Apple Smoked Tuna Steak with Herbed Mayonnaise

1/4 cup fat-free mayonnaise

1/4 cup plain fat-free yogurt

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh tarragon

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

4 (6 ounce) tuna steaks

Combine first five ingredients in a small bowl; stir well, and set aside. Sprinkle salt and pepper over tuna. Using 2 tablespoons of apple chips, smoke tuna steaks for twenty minutes over medium heat. this should leave the steaks medium-rare. Do not overcook. Serve with the herbed mayonnaise sauce and a tossed salad on the side and you have a tasty, healthy dinner.

Smoked Trout and Salmon with Horseradish Sauce

4 Fillets of trout

1 lb Salmon fillet

125g (4oz) Cream Cheese

1 egg

2t Lemon Juice

1/3 cup Cream

Smoke the trout and salmon in smoker using 2T Alder wood chips. Smoking time approximately 20 minutes. remove from smoker.

Place cream cheese, egg, lemon juice and half the salmon in a blender. Blend for about 5 seconds or until just combined. Fold in cream and season to taste. Grease 6 small foil cups (or small soufflé or ramekin dishes) and fill with mixture. Cover each with foil and place in a baking tray half filled with boiling water. Bake at 400à F until firm to touch ( approximately 30 minutes)

Horseradish Sauce

1/3 cup mayonnaise

1/3 cup cream (whipping)

1/3 cup horseradish sauce

2t choppped chives

Heat all the ingredients except chives in a pan, adding chives just before serving.

Turn foil cups (still warm) onto a bed of sliced cucumber and top with a rosette of flakes of smoked salmon. Drizzle the sauce around.

Smoked Garlic

I N G R E D I E N T S

4 whole heads garlic, unpeeled with only the loose papery outer skin removed

4 teaspoons olive oil (not extra-virgin) or vegetable oil

3 tablespoons applewood chips

I N S T R U C T I O N S

Prepare your smoker:

Place the wood chips in a small pile in the center of the smoker base. Place the drip tray on top of the wood chips inside the smoker base. Place the wire rack on top of the drip tray.

Coat each garlic head with a teaspoon of oil and place on smoker rack. Cook over medium heat until the skins are well browned and the cloves feel soft, about 45 minutes. To test, the garlic should be soft to the touch. Remove one clove (carefully it will be hot) and press at the base of the clove and the garlic should squeeze right out of the skin and be the consistency of a smooth paste. Remove the garlic and set aside to cool.

If you like this Lens and find it helpful, let me know.

If you have suggestions for things you would like to see, let me know


Just want to say hello .. I would love to hear from you

WELCOME TO MY KITCHEN

    0 of 8192 characters used
    Post Comment

    • profile image

      LadyDuck 4 years ago

      Great smokers, I enjoyed reading your lens

    • RolandTumble profile image

      RolandTumble 8 years ago

      Wow--I want one! 5*, and lensrolled to my foodie lenses.

    • profile image

      Barbeque_Rick 9 years ago

      I have never seen the Stove Top Smoker before. That will be great when camping. I really enjoyed the lens. 5 stars.When you get a chance take a look at my lens How To Barbeque Brisket and vote in my poll.