Cameron's Stovetop Smoker w/ Dry Rub Recipe

[Kahi]

I'm not sure how many of you have used a Stovetop Smoker, which is also known as a French Smoker...It's not as good as a full (real) smoker, but for those of us living in a condo in Miami Beach, it works just fine. My neighbors havn't complained (yet) and I just put my feat up and enjoy the light smell of smoking meat...keep in mind the buildling doesn't allow any cooking on the balconies, so I had to 1. find a grill that doesn't cause too much smoke but still gives good flavor and heat to sear meat 2. a smoker that wouldn't give off that much external smoke.....

I had some good results with this smoker...see image of the smoker...It's about $45 with sampler of wood dusts....So far I've made a smoked swordfish dip and a thin cut brisket. Both turned out good to great, and I was able to smoke the meats without major amounts of smoke coming out of the contraption.

I place the smoker, which is basically a large enclosed tray directly on a clean grill (reduces the grill smoking) and close the lid with the smoker inside..

My Dry Rub for the Brisket...

1 Cup of Dark Sugar
1 TBS of Powdered Each: chili, onion, garlic, dry Mustard, cumin, black pepper, cayenne
2 TBS of Salt

Rub Meat down good, wrap tightly in plastic wrap and let sit overnight...the salt will pull some moisture out of the brisket (think salting Ballyhoo) and form a almost wet paste with the dry ingredients...I unwrap the brisket, and allow to air dry...I do not rinse my meats off, only fish..but always air dry...

[SportFishStaff]

Kahi, How easy is it to control your cooking time? Do you need to cook additionally or once the smoking process is done the meat is cooked. About how long did a brisket take?
Thanks tim

[Kahi]

Kahi, How easy is it to control your cooking time? Do you need to cook additionally or once the smoking process is done the meat is cooked. About how long did a brisket take?
Thanks tim

Controlling the temp inside the smoker is a bit tough....I used a remote thermometer inside the meat and waited till I achieved an internal meat temp of 140 deg, which was about 1.5 hours...a bit low for brisket (ideally around 175)...at this point the smoker infused nice mesquite flavor, the rub had formed into a solid bark type skin around the brisket .so I then took the brisket and bit it into a slow cooker/croc-pot and let it sit for 3 more hours..the meat fell apart too easily for my taste...next time I will cover in foil and bake for 2 hours @275 and see if that helps hold it together.

[Capt Josh]

If that's the brisket in your first photo, then i'd suggest you better talk to your butcher!

I've never even heard of a stovetop smoker before, pretty cool idea.

[Kahi]

If that's the brisket in your first photo, then i'd suggest you better talk to your butcher!

I've never even heard of a stovetop smoker before, pretty cool idea.

Hey Capt. Josh...still waiting for you to come down here and try that Japanese joint I told you about.

The stovetop smoker works so well you could make even make my feet taste good.

Kahi
Miami Beach

[Capt Josh]

I might be out your way for a few days during the Miami boat show Kahi...if I can swing the trip then dinner is on me!

[Kahi]

I might be out your way for a few days during the Miami boat show Kahi...if I can swing the trip then dinner is on me!

Capt Josh...let me know...I live a few blocks from the convention center and will be loitering around the big game room...so holler if you're coming down and we can line it up..

[Dave Sikorski]

I've always seen them on TV and figured I'd make the kitchen a smoky mess if I tried one.

Good work and great view.

I just picked up some wild alaskan salmon to smoke. It's going in the brine right now.

-D

[hubris 1]

A cookshack electric smoker. Im doing a rack of ribs right now. I dont actually like alot of smoke, I like the slow cook of one though. There is alot of reading to do on this subject. Tonight, I did the foil method with a piece of wood about the size of a marshmellow. Plenty of smoke for me. 2 hours in 225, 2 hours in foil with sauce, back in for 1 hour more.



Please elaborate on the brining method for salmon. I would love to do the nova style. Brine and then light smoke, I believe its a cold smoke. Thanks,

[Dave Sikorski]

I used water equal parts salt and sugar and some black pepper.

I'll smoke it at 180 w/ alder smoke for 20 min, then turn it down to 150ish until the meat gets to 145.

This is try number two so I'll report the results tomorrow.

From what I gather, after a little reading, lox are cured and not smoked.

Nova Lox are cold smoked after brining, so I guess that's pretty much what I'm making.

-D