Stove Top Smoker Easy Smoke And Roast Recipes

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HOW TO USE A STOVE-TOP SMOKER

Provided by Food Network

Number Of Ingredients 0



How to Use a Stove-Top Smoker image

Steps:

  • Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
  • Make sure the smoker parts are clean and dry before you start.
  • Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
  • Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
  • Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
  • Be sure to leave space between items on the rack and between the food and the sides of the smoker.
  • Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
  • When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
  • Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
  • When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.

STOVE TOP SMOKER EASY SMOKE AND ROAST

For use with a Cameron Stove Top Smoker. This method will work with chicken, turkey, pork, or beef.

Provided by TxGriffLover

Categories     Whole Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 3



Stove Top Smoker Easy Smoke and Roast image

Steps:

  • Use two tablespoons of your preffered wood chips, depending on what type of meat you are using.
  • Cover chicken, turkey or meat with foil and crimp around the smoker edges tightly so smoke does not escape.
  • Smoke for approximately 45 minutes. remove foil, and place roast (as it is in the smoker) in oven at 400¼ F for 45 minutes uncovered.
  • Inside will be moist and smoky - outside will be crispy and brown.
  • If there's room in the smoker, place mushrooms, tomatoes or potatoes around the roast, but remove them before you put the smoker in the oven.
  • For larger items the Camerons Multi-Roaster can be used.

Nutrition Facts : Calories 494.5, Fat 34.6, SaturatedFat 9.9, Cholesterol 172.5, Sodium 161, Protein 42.8

1 small chicken
2 tablespoons wood chips
potatoes (optional) or tomatoes (optional)

STOVE TOP POT ROAST

This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.

Provided by sarah

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10



Stove Top Pot Roast image

Steps:

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
  • Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 red onion, chopped
4 cloves garlic, crushed
4 stalks celery, chopped
1 tablespoon dried basil
salt and pepper to taste
6 medium red potatoes, quartered
6 turnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks

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