Does anyone here have experience with stovetop smoking? Steve, I know you have a "real" smoker.
Recently I've had a hankering (a Southern technical term) for smoked meats; salmon, ribs, steak. I do not have a grill or smoker. (Condo dweller. Balcony grills are verboten.) I've watched dozens of Youtube videos re stovetop smoking and discovered that I have all the tools I need, so I got out my Le Creuset Dutch oven, vegetable steamer, and aluminum foil. My friend with a deceased Traeger brought over a cup of pellets, and I was in business.
The process requires pellets or chips in the bottom of the pot (I put aluminum foil down to protect the pot), a layer of aluminum foil to catch drippings, and a rack for the meat. My "rack" was a vegetable steamer. Then the top goes on, the heat runs on high for five minutes to start the pellets smoking, then is lowered substantially for the balance of the cooking time.
My result was a smoked and reverse seared ribeye (seared in a cast iron skillet after smoking), perfectly rare with a smoky flavor. My challenges regarded high heat under a cast iron Dutch oven (it was only for five minutes!) causing my induction stove to cut itself off. I moved the pot to a different burner and lowered the heat to finish the smoking process, fifteen minutes. All the videos I watched used stainless steel stockpots/Dutch ovens or stainless pans. I am actually new to induction, and I think this is the first time I put anything on high heat.
Does anyone have experience with this process, or doing it on an induction stove? I'm pretty excited about the possibilities but definitely don't want to warp my cookware or burn down the house! (My husband insisted that the fire extinguisher be very close...in case.)
Thanks for your assistance/opinions/experiences!
This is a neat technique, and I have to admit, I haven't tried it. Certainly it's a lot cheaper than my PolyScience smoking gun. I've also read about using liquid smoke while cooking a protein via sous vide, but I haven't tried that either. Like the saying goes, "necessity is the mother of invention" and since I have a smoker, I haven't had the necessity.
It will be interesting if others chime in.
Illegitimi non carborundum
I will be trying Attempt #2 this evening, with some heating tweaks. My poor Le Creuset Dutch oven believes I'm torturing it....
@nancy-curtis I wish I had the budget for more Le Creuset. I have two Dutch ovens, both Lodge (I think). I have a few Le Creuset things, including a terrine mold, which I need to bust out one of these days again. The problem is I don't see the majority of my viewers putting in the time and money to make a seafood terrine with scallops, prawns and crab (even though it's amazing and totally keto).
Illegitimi non carborundum
@ketoadmin I "inherited" my Le Creueset, but I do know they are pricy. I love my Lodge cast iron skillets and grill/griddle. We use them all.the.time. I tried the smoking technique again last night, using a lower heat to ignite the wood chips, and my induction stove, once again, turned itself off. The owner's manual says this can happen if the heat is "too hot." I have ordered a Demeyere (European high-end cookware) smoker set, stainless steel, induction compatible, which will hopefully be delivered today. Details to follow.
The seafood terrine sounds absolutely wonderful!! Where can I find the recipe? I don't have a terrine mold, but would splurge for one to make that recipe! I live in FL, so those ingredients are pretty much always available!
Speaking of FL, I am really torn about the game this weekend. I am a Packers shareholder, and always root for them. However, I am a Tampa native, and attended every home game during their first two seasons of 0-26 (1976 and 77.) The Bucs have come together well under Brady's experience and leadership, which is fabulous for we long suffering fans. Sunday will be tough for me, but I still win no matter who prevails!
Illegitimi non carborundum
@ketoadmin OK!!! I will make a run up to the Le Crueset store at the Outlet Mall for a terrine mold! Thanks for the recipe!
It arrived!!!
@nancy-curtis Nice. I look forward to hearing how it works for you.
Illegitimi non carborundum
The Demeyere smoker is a winner! I have smoked steak (which I then seared in a hot cast iron skillet,) salmon, and pork ribs. The pork ribs for Super Bowl were fabulous! I coated them in rub the night before, smoked them 10 minutes on top of the stove, then in the oven for two hours @225 degrees. They were tender, juicy, delectably fatty, and purely delicious. I served along with Gigi Varnum's corn bread muffins, which were a hit!
@ketoadmin They are very well priced on Amazon right now. When I ordered mine it was more expensive on Amazon, with the better price directly from the Demeyere site! Here's the link in case the price increases before you spring for it on Amazon. https://www.zwilling.com/us/demeyere-resto-smoker-set-80828s/40850-409-0.html?cgid=our-brands_demeyere_specialties#start=1
