[Sca-cooks] Stovetop smoker

[Saint Phlip]

Unfortunately, those things are for flavor, not preservation. Do you
remember, a while back, the discussion we had had about people smoking
things in their chimney corner? That was another form of cool smoking.

As far as commercial products, Smithfield Hams are actually preserved
that way, but they're smoked using maize cobs, and, being ham, I think
your persona couldn't eat them, even if you inored the cobs.

There are a few beef sausages, similar to pepperoni, that would be
usable, but I think you've likely found them by now.

There are these commercial smokers:

http://www.cabelas.com/catalog/search.cmd?form_state=searchForm&N=0&fsch=true&Ntk=AllProducts&Ntt=smokers&x=13&y=7&WTz_l=Header%3BSearch-All+Products

but most of these are hot smokers, and fairly expensive.

Your best bet would to be to build yourself a cold smoker. While
noodling around on the 'Net the other month, I found this website:

http://www.wedlinydomowe.com/smokehouse-plans

The url I gave you is just for smokehouse plans, but there's all kinds
of good stuff on the site, and it seems to me to be pretty accurate. I
like it, because while it's a modern site using modern techniques,
certain things like smoking techniques and sausages last through the
ages ;-)

On Sat, Feb 23, 2013 at 3:21 AM, David Friedman <ddfr at daviddfriedman.com> wrote:
> Is it possible, using such a device, to smoke meat well enough to preserve
> it as well as flavoring it? I've long thought that would be one good
> solution to the problem of Pennsic without a cooler.
>
>
> On 2/22/13 5:03 PM, Chef Christy wrote:
>>
>> I have worked with them, done food demos with them, and now own one, but
>> can't use it because I don't have a proper vent in my kitchen. The biggest
>> issue with them is getting the wood 'chips' (more like wood dust) and
>> finding them at a good price.  My recommendation, get a bunch when you
>> order
>> yours.  (I found the one I now own at a thrift store, sans wood chips.)
>> And
>> make sure you only use it with your stove vent running and in good working
>> order.
>>
>> My favorite things in it were: Portobello mushroom caps, salmon, trout,
>> pork
>> loin, and eggplant to make a smoked eggplant babaganoush.
>>
>> Christianna
>>
>> -----Original Message-----
>> From: sca-cooks-bounces at lists.ansteorra.org
>> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Johnna
>> Holloway
>> Sent: Friday, February 22, 2013 7:39 PM
>> To: Cooks within the SCA
>> Subject: Re: [Sca-cooks] Stovetop smoker
>>
>> Never used one. (I had an outdoor smoker for years)
>>
>> Cooks Illustrated did a review of them in November 2012.
>> Their winner was Camerons Stovetop Smoker
>> This smoker performed admirably in cooking tests, producing moist, smoky
>> salmon and chicken. The snug, flat metal lid slides on and seals in the
>> smoke for smaller foods. The handles stayed cool on the stovetop and the
>> rack and large drip tray were easy to clean.
>>
>> You might like this link:
>>
>> http://www.saveur.com/article/Video/VIDEO-How-to-Make-a-Stovetop-Smoker
>>
>> Johnnae
>>
>> On Feb 22, 2013, at 7:16 PM, Terri Morgan wrote:
>>
>>> Has anyone had any experience with a 'stovetop smoker'? A friend gave me
>>> a
>>> cookbook whose author uses one a lot and seems to really enjoy the
>>> low-carb/high flavour of its cooking, but I'd never heard of one until I
>>> started reading the cookbook.
>>> Hrothny
>>
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>>
>
> --
> David Friedman
> www.daviddfriedman.com
> http://daviddfriedman.blogspot.com/
>
>
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-- 
Saint Phlip

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