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

I must try thank you for the idea 😮

Mine gives me the farts.

Like to try this using some Cornish Hens etc

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!

Hopefully forever! It smells amazing!

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.

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

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.

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

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

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.

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.

@@brianwalsh7931 How about using parchment paper?

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.

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

I think its to prevent them from burning

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.

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.

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.

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...

@@KevinFelker ok