Cooking with Stovetop Smoker | Emeril Lagasse

[@Scottiedad]

We tried it last night for the first time with great success instead of wood chips I used long grain rice brown sugar and earl grey tea. 👍

[@areyoulookingbitch7065]

Why can't you just follow the got damn recipe with wood

[@ag4l5]

I must try thank you for the idea 😮

[@colchicine1]

It seems that an iron pot should work for this. It would be difficult to ruin an iron pot.

[@agneskromah3186]

Thank you very much my dear I was wondering how to go about that now I know thanks again.👍

[@alexanderrokhvarg9293]

I am impressed!!!! Big time, what about pot, it, not burn? And how long to smoke pork, or chiken??

[@neytiriavatar140]

Excellent tip, thank you

[@jrmint2]

AWESOME!! Thanks for the demo!

[@Curse_of_the_moon]

Em Erik has hit hard times

[@eponymousIme]

I've read elsewhere in instructions for dedicated stovetop smokers that the wood chips should NOT be soaked -- otherwise you end up steaming the food instead of smoking it with a dry flavoring.

[@WorldTravelerCA]

I do same way but never wet my hickory wood pieces with I think even better results because my salmon looks more darker color

[@annjean8709]

Thank you for sharing.

[@markforster6457]

What size pot and callender should I buy to make sure it all fits?

[@fnas2010]

I’m very curious; wouldn’t heating the pot dry on high heat for this long damage the pot? I’m very eager to try this out but concerned about damaging my pot!

[@brianwalsh7931]

I’ve done this many times and your concern about damaging the pot is note-worthy. I use a pot that I dedicate for only smoking on the stove top. DO NOT USE FOIL TO HOLD THE WOOD CHIPS, as heating aluminum to the temperature required gives off poisonous fumes. Very bad for you. I put the soaked wood chips directly on the bottom of the pan (of course never Teflon for the same reasons of toxicity when burned) and put the salmon on a steel grate above the smoking wood chips and cover it. The time this takes to cook is about the same as this guy said, 15 to 20 minutes. I’ve been smoking meat for years on real smokers and the indoor method on the stovetop works very well for salmon, as it cooks so quickly. Turn on your range hood vent fan to suck out the smoke. It’ll smoke out your entire house if you don’t. The pot you dedicate for this will be fine for years. A simple rinse out is all that’s required. Like an outdoor smoker, it seasons with use and nobody in their right mind cleans a smoker. Please remember no aluminum foil on direct heat. I use foil and shape a pan with it to contain the butter and salmon and that’s fine since the aluminum is not in contact with the hot bottom of the pan. The salmon comes out great! Hope this helps. Happy cooking my friend.

[@fnas2010]

Brian Walsh Thank you very much for your response, and the handy tips! Most appreciated.

[@brianwalsh7931]

fnas2010, no problem my friend. I love smoking and I like sharing the art. This method is quick and a little strange, but it works for fish. Take the battery out of your smoke detector though. Lol.

[@fnas2010]

Brian Walsh I shall keep that mind :) thanks again!

[@FusionMeditations]

@@brianwalsh7931 I wonder how long pork ribs would take?

[@azurisora9836]

thanks so much!

[@sothathappened]

so.... how long does the smoke linger in your carpet and curtains, and furniture, and clothes in your closets?

[@RoadTripA1A]

Hopefully forever! It smells amazing!

[@bozenabayliss5]

Love it.

[@kielia727]

Can you use bbq pellets instead of wood chips? Pellets are less expensive.

[@risasklutteredkitchen1293]

Question - can you cold smoke indoors? If so, how? Let the chips smoke inside the pot, put your food in and then cover and turn off for awhile?? I do not have an outdoor smoker (have a tiny cameron stovetop smoker) and would love to cold smoke. Can't figure out how to do it. Any help would be appreciated.

[@californiaeveryday]

Mine gives me the farts.

[@DavidFSloneEsq]

Could this same set-up be used to cold-smoke cured salmon? While I live mere blocks from a great smokehouse and a fabulous bagelry, It'd be fun to serve people homemade bagels and lox.

[@marysack9115]

Do you really need the foil however? Just wondering thx

[@eponymousIme]

I'm wondering that, too, because the directions for dedicated stovetop smokers say to line the bottom with foil, then put the wood chips in and wait until the smoke appears, then add the food. The most intriguing form of stovetop smoker is the Japanese donabe clay pot -- with a groove/channel when the lid sits on top of the bottom. Once the chips start smoking you add a little water in that channel. It seals in the smoke flavor. I would have purchased a donabe smoker but they can be used only on open flame/gas stoves, and not on electric burners. Otherwise, the clay cracks.

[@kelsiclausen5883]

How long would you smoke duck for wirh this method?

[@MyREDTAIL]

Great idea, using that Pot.? So I don't have to take out my Camaron Stove top Smoker.? which takes time to set up & Clean at the end.? the Pot Method seems much better.? thanks for sharing.

[@MyREDTAIL]

Like to try this using some Cornish Hens etc

[@brianwalsh7931]

MyREDTAIL, don’t even try it. I’ve been smoking meat for decades and this stovetop method is excellent for fish, but you can’t truly smoke larger cuts of meat this way. It takes hours. But what you can do is, smoke your Cornish Game Hen this way for about 30 minutes to get the smoke flavor in it. Same with ribs, or whatever. But finish it on low heat in the oven at 225 degrees with a water pan beneath the meat on a rack. Restaurants do this, and it comes out just like it was smoked the whole time. Comes out fantastic!

[@noelmilleryoga5993]

thank you!

[@alexeimaterov3226]

Does soaking wood chips actually do anything?

[@annabellasutanto9930]

I think its to prevent them from burning

[@RoadTripA1A]

But they're supposed to burn. That's how you get smoke. Water creates steam, not smoke. If you see someone soaking their wood chips, then you know that person has no idea what they are doing.

[@constantin1959]

Great method! But does it ruin the pot?

[@brianwalsh7931]

Yes it does. And don’t use foil, it’s poisonous. Dedicate a pot set-up only for smoking. Hose it out, and it’s ready to go again.

[@arm_613]

@@brianwalsh7931 How about using parchment paper?

[@lh1842]

Another sub👀👍

[@dailylifewithkimberly2344]

Does it smoke up the inside of the house?

[@brianwalsh7931]

If you don’t have a range hood with a vent fan that vents outdoors, yes. You’ll smoke out your whole house and set off the smoke detectors in minutes. BEEP! BEEP! BEEP! Grab the broom and knock the smoke detector off the ceiling to shut it up. Otherwise, this is a great way to smoke salmon.

[@sothathappened]

@@brianwalsh7931 but getting rid of the smoke detector won't get rid of the lingering smell

[@hawoali4623]

Good

[@CGoliday1]

Try along this vein kzbin.info/www/bejne/jmG7opyFbd-WidEsi=NGVMDOvF_HLw8dG9 The best one I can’t find it is done with a large pot, pellets on one side (indirect) and coals on the other side (direct) all in foil of course. Then a rack for elevation

[@jesichan1801]

Will damage the pot?

[@SasvanGulik]

No, I tested this earlier. This doesn't damage the pot. The smoke/fat stains are easily washable and because the tin foil is there, it won't damage the pan.

[@GregSzarama]

Does the pot have to be a good quality pot with a thick base? I have a pot like this but the base is very thin and am wondering what would happen with all that dry heat.

[@moncorp1]

You are going to funkify your house with the smell.

[@MyREDTAIL]

I guess,? That you can do large pieces of Meat in that Pot.? Like Ribs, Chicken, Pork, Lamb, etc.? & leave it Smoke for a longer period of time etc.?

[@eugesimb9965]

Can i use charcoal instead of wood chips?

[@KevinFelker]

Burning wood creates immediate natural smoke. Charcoal is used for cooking (the heat source), not smoking (the flavor part). Given there are some fancy charcoals made out of hardwoods...

[@eugesimb9965]

@@KevinFelker ok

[@RoadTripA1A]

If you soak your wood chips, then you clearly don't know what you are doing. Even if the instructions say to do it. Ask any pit master. Water creates steam, not smoke.

[@lousekoya1803]

Great Tutorial !.....but you salmon looks like 100 years old !

[@northstarlyn20]

Did you just dip your hands in the wood chips and then into the salmon? Yes, you did! Please wash your hands.

[@brianprice7592]

What size pot and callender should I buy to make sure it all fits?