Stove Top Smoker Smoky Tomatoes Recipes

Steps:

• Soak the wood chips in water 1 hour, then prepare your grill for smoking.
• Season the tomatoes with salt and pepper. Divide the herbs between the disposable pie pans, then add the tomatoes, cut-side down.
• Once the grill reaches 250 degrees F, place the pans with the tomatoes on the cooler side of the grill. Close the grill and let smoke until the tomatoes are tender, 30 to 40 minutes. If using a gas grill, turn off the flame and let the tomatoes sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.

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.

Steps:

• Cut the tomatoes in half, placing cut side up on the smoker rack.
• Sprinkle the exposed half with red wine vinegar, salt and pepper.
• Smoke for 12 minutes over medium-low heat using maple wood chips.
• Remove from heat and leave the lid closed for another 3 minutes.

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.

Steps:

• Smoke your tomatoes: Because of the short smoking time, use an assertive wood like 1 Tblsp hickory or mesquite wood chips.
• Cut the core of the tomatoes with a paring knife, then cut the.
• tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves up side by side and cut side up on the smoking rack.
• Season the cut side of the tomatoes with a generous sprinkling of salt & pepper.
• Smoke the tomatoes until softened, but not mushy; 10 minutes over the heat after closing the smoker lid, and about 20 minutes off the heat with the smoker lid closed. Check the tomatoes for doneness after standing off heat for 10 minutes.
• Cool the tomatoes to room temperature and slip off the skins. Chop coarsely.
• Heat the olive oil in a heavy 2 qt saucepan over medium heat. Stir in the garlic and cook, shaking the pan until you can smell it, about 1 minute. Stir in the onion, season lightly with salt, and add the red pepper flakes. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is softened, about 4 minutes.
• Stir in the tomatoes and cook until most of their liquid is evaporated, about 5 minutes.
• Adjust the heat so the sauce is barely simmering. Taste the sauce and add salt to taste if necessary. Cover the pan and cook until the tomatoes are completely tender, about 10 minutes.
• Pass the tomato sauce through a food mill fitted with a fine disc. If you don't own a food mill, scrape the sauce into a blender and blend, using quick pulses until the sauce is fairly smooth. Stir in the cilantro. Serve warm. The sauce may be prepared up to three days in advance and stored, covered, in the refrigerator. It may also be frozen for up to.
• two months. Warm the sauce in a small saucepan before serving.

Steps:

• Smoke your tomatoes: Because of the short smoking time, use an assertive wood like 1 Tblsp hickory or mesquite wood chips.
• Cut the core of the tomatoes with a paring knife, then cut the.
• tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves up side by side and cut side up on the smoking rack.
• Season the cut side of the tomatoes with a generous sprinkling of salt & pepper.
• Smoke the tomatoes until softened, but not mushy; 10 minutes over the heat after closing the smoker lid, and about 20 minutes off the heat with the smoker lid closed. Check the tomatoes for doneness after standing off heat for 10 minutes.
• Cool the tomatoes to room temperature and slip off the skins. Chop coarsely. Toss the tomatoes with the chiles, red onion, and cilantro in a large bowl. The salsa improves it if stands at room temperature for about half an hour before serving. You can refrigerate the salsa for up to one day. Bring to room temperature and drain off any liquid before.
• serving.
• Note: Most of the heat in the chiles is in the seeds. Leave them in for more kick.
• Serving warm corn chips with the salsa is one of those little things that makes a big difference. Smoking them not only warms them up but adds a hint of smoky flavor. Pile as many chips into a 9 x 11 inch disposable aluminum pan as will fit into the smoker with the lid closed. Set up the smoker using 1 1/2 Tblsp of wood chips and smoke at medium.
• heat for 10 minutes. Serve warm from the smoker. You can smoke two or three batches of chips using the same 1 1/2 tablespoons of wood chips.