[Sca-cooks] Stovetop smoker

[Terri Morgan]

> 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.

I don't know but after consideration I've decided to buy one so I will try
to remember to post about the attempt.

I was especially intrigued by the opportunity to make "smoked tomato
ketchup" which, according to the recipe, is considerably more flavourful and
less carb heavy than standard American ketchup. I'm not strong on recipe
books but dealing with diabetes has shifted my cooking repertoire and things
are woefully limited right now. It's getting boring.

Besides, the chance to bring in expensive smoked foods to events would be
very nice!

The Camerons Stovetop Smoker that Jadwiga mentioned is the same as the one
used by the author of my new cookbook, who praises it carefully. So with
Cook's Illustrated endorsement and the authors, that's the type I'll buy.


Hrothny