Smoke Meat on the Stove

[Adapted from Smokehouse Handbook by Jake Levin and Home Cheese Making by Ricki Carroll]

Stove-top smokers are a great way to start playing around with smoking without investing a lot of time, energy, or money. It’s more than likely that you already have everything you need to put together a stove-top smoker: a pot, a steamer basket, aluminum foil, and wood shavings or sawdust. You’ll need a good range hood fan or an otherwise very well-ventilated kitchen, or do it on a hot plate outside. Stove-top smoking is best suited for hot smoking smaller cuts of meat that only need a short smoking time — foods like fish, poultry, steaks, pork chops, and tenderloins.

  1. 1. Line the bottom of the pot with aluminum foil to protect it, and spread a thin, even layer (about 1⁄4 inch) of wood shavings or sawdust on it.
  2. 2. Place the steamer insert in the pot, making sure there is room between the steamer basket and the pot for smoke to flow. Place your food in the steamer basket.
  3. 3. Place the pot over high heat until it starts smoking, about 5 minutes.
  4. 4. Place a tight-fitting lid on the pot. Scrunch extra foil around the edges of the lid to ensure that no smoke can escape.
  5. 5. Lower the heat to medium-low and cook until the meat reaches the desired temperature (using a wireless thermometer is helpful in this process). Turn off the heat and let the food rest in the smoker for about 10 minutes. Remove the foil and lid. If the meat is cooked through, it’s ready to eat right now. If not, transfer it to a sheet pan and finish it in the oven.