From the New York Times' Dining Section...
Smokers Welcome: Try This at Home: Smoking food inside is especially appealing in winter. For those of us who live in small places, with smoke detectors just waiting to beep for BBQ, the article tries to convince us that "the technique fills kitchens not with smoke, but with a cozy aroma, like potpourri, with Pavlovian effects." Camerons is suggested as the place to buy a stovetop smoker. Does anyone own one?
The article includes recipes for Tea-Smoked Chicken Thighs With Pomegranate Glaze, Smoked Catfish Salad, and North Carolina-Style Pulled Pork.
Strict Vegan Ethics, Frosted With Hedonism: Hold on to your tofu. Here's another sign that our Gray Lady is overhaulin' the food section under the new editor. This must-read story talks about punk inspirations for vegan cooking.
Recipes for Devil’s Food Cupcakes With Fluffy White Filling and Chocolate Icing, and Butternut Squash Rice Paper Rolls.
PLUS...
I've tried tea-smoking pork, using a wok in our small kitchen with its indifferent exhaust fan. So long as you cover tightly with a lid (the recipe I used recommended covering the lid in foil for both protection and a tighter fit) the smoke stays remarkably contained. It's definitely worth it. The resulting stir-fry had a depth of flavor I couldn't have replicated any other way.
Donna, where was your recipe from? Did you use a smoker?
Covering pots with foil to prevent damage sounds like a smart tip.
No smoker, just a plain old wok with small amounts of suger, rice and tea in the bottom and a rack with the meat above it. The recipe was from Martin Yan's Chinatown Cookbook. The following link contains a recipe of his for the same smoking process, but for fish:
http://www.sallys-place.com/studio/yan.htm
No smoker, just a plain old wok with small amounts of sugar, rice and tea in the bottom and a rack with the meat above it. The recipe was from Martin Yan's Chinatown Cookbook. The following link contains a recipe of his for the same smoking process, but for fish:
http://www.sallys-place.com/studio/yan.htm
Anyone ever smoked in a roasting pan and have tips? Dying to try this.
I got a stovetop smoker from Cameron's as a gift a few years ago. I have to admit I only used it once; it made my granite countertop very hot which made me nervous. Although I recall that the results were pretty good.
I think I'll try it again this weekend.