VIDEO: How to Make a Stovetop Smoker
We love the rich, warming flavor of smoked meats, but it can be annoying to have to rely on the weather to get to an outdoor grill, and indoor smokers can be expensive to buy and frustrating to store. Fortunately, we've got SAVEUR executive editor Dana Bowen's beyond-simple technique for making a stovetop smoker out of equipment we already have in the kitchen: a pot, some foil, and a metal steamer insert.
what you'll need
A large potA metal steamer insert
Aluminum foil
Wood shavings, like those from Camerons
What to do
- Put a piece of foil on the bottom of the pot
- Sprinkle it with a few tablespoons of wood shavings — oak or maple for chicken or pork; something milder like alder for salmon
- Top with another layer of tinfoil, and put in the steamer insert as flat as it will go
- Place the chicken, fish, pork, etc. on top of the steamer, leaving room for the smoke to circulate
- Close the pot, and generously scrunch foil around the edges of the lid, to ensure no smoke can get out
- Put the pot over high heat on the stove for about 5 minutes or until smoking
- Lower the heat to medium-low and cook about 10-15 minutes for small cuts like chicken or fish, or 30-40 minutes for large cuts like pork shoulder (which might still need finishing in the oven)
- Shut off the heat, and let the food rest in the smoker for about 10 minutes
- Remove the foil. If the meat is cooked through, it's ready to eat right now, or transfer it to a sheet pan and finish in the oven.
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I've made my own stove top smoker using a 6" deep half size steam table pan and lid. The local restaurant supply house also had the wire rack insert. This cost less than $30. I have used it on a small butane, electric coil and halogen stoves. I made a dedicated one because you never get rid of all of the smokey taste and I didn't want to ruin a pot.
I lay a sheet of foil in the bottom (for ease of cleaning). They you spread the wood shavings and place the wire rack on top of them. You put another sheet of foil to seal then place the lid on and smoke. Once the flavor has penetrated, I use the oven to finish cooking.
I make a mean smoked salmon and serve it with a remoulade sauce.