Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker

by Christopher Styler

Book Overview

Get that great taste of wood-smoked food using the top of your kitchen stove. Contains everything you need to know about smoking foods at home, using a stovetop smoker. Chris serves up 36 master... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0060548150
• ISBN13: 9780060548155
• Release Date: August 2004
• Publisher: William Morrow & Company
• Length: 256 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.7" x 7.4" x 9.0"

Customer Reviews

Smokin cookbook for enclosed smokers

Great little cookbook. Has neat recipes for the Cameron smoker (or those like it). Worth the money to provide alternatives to my sometimes routine smoking ideas!

Great Recipes!

This is a must-have recipe book for users of indoor smokers. I use an Emerilware 5 in 1 smoker, but the recipes that came with it were limited, and in some cases required some expensive, hard-to-find ingredients and a great deal of preparation and cooking. Not very useful for people who want to use their smoker more than once or twice a month and are limited in cooking expertise and cash flow. It seemed more of a way to push Emeril cooking products on the consumer, like spices and sauces. I'm not knocking the recipes-they are great-but there had to be some way to utilize this smoker more often. In comes "Smokin'". This is a cookbook for anyone who wants to use their indoor smoker to the fullest. Nothing is left to guess. Everything is explained thoroughly, from how to cut up a leek to choosing and brining meats, and wood selection. Recipes for smoking vegetables and cheese are there as well. The best part of this book is use of leftovers. Many recipes that turn smoked leftovers into tasty meals are included. I would recommend this book to anyone who has an indoor smoker.

Must Have Book With a Cameron Smoker

Along with the Cameron Smoker I bought my husband for Christmas, I also purchased this book. Great ideas for smoking foods and some yummy recipes. It's easy to understand and the recipes we've tried have been delicious.

Healthy & Tasty Year Around Cooking

This is style that is not that hard and due to stovetop adaptation, one can have the healthy benefits as well as unique smokin' flavor. This aid and recipe collection will aid that immensely. Styler was on FoodNetwork showing this off, caught my eye and appetite. He has great recipe breath here: even scrambled eggs and soups and salads, to what one typically associates with smoking: ribs, sausage, chicken, fish, etc. Favorites thus far include: Smoked Salmon Pate; Phyllo Pastry Tartletts with Smoked Shrimp and Spinach Filling; Turkey-Mushroom Barley Soup; Tea-Smoked Duck with Asian Slaw; Tea-Smoked Shrimp and Asparagus Stir-Fry. Only way to make this even more exceptional and useful would be "sources" listing and color photos. The latter would certainly heighten the price.

Smokin'

I really like this cookbook. If you are new to indoor smoking and using the stovetop smoker, it is a very useful guide that covers tips on using the smoker, pairing woodchips with a variety of foods, and plenty of tasty recipes. It also includes the author's personal experiences with using the smoker. This is a definite plus that shows up in the recipes and indicates that the author is familiar with them and didn't just collect a bunch of untried recipes to fill up the book. One comment that caught my attention was the turkey wings, the author mentions that he doesn't smoke them to eat as a main dish because they can be tough. I used to bake turkey wings portions in the oven at a low temperature and they always turned out great. Now I smoke them first and then finish them in the oven. Now they are even better! I soak them in a brine overnight: 1 onion, quartered 4-5 cloves garlic 1 or 2 stalks of celery, quartered 1/4 cup kosher salt 1/4 cup sugar 2 tablespoons black pepper 2 tablespoons dried herbs (optional), I usually use parsley 8 cups water 2 packs turkey wing portions, joint pieces, not the whole wings. Place all of the ingredients, except the 8 cups of water and wings, in a blender. Add 1 cup of water. Process until smooth. Pour into a large bowl. Add remaining 7 cups of water. Stir to combine. Add wings. Let sit overnight. Pour off brine, rinse wings, pat dry with paper towel, and sprinkle skin with paprika. Rub it in. Prepare smoker as directed (I use about 2 tablespoons of oak or hickory). Place wings in smoker skin side up. Let wings smoke on top of stove for about 30 minutes. Place in a 325 degree oven and let them cook until tender about 45 minutes. This is really a great book if you just got your smoker and don't know what to do with it or if you have had it awhile and are looking for new things to try like the Smoked Mozzarella served with roasted red peppers, fresh basil leaves, and a drizzle of olive oil. Yum!