Okay, maybe not the best *ever*, but certainly the hit of 2016 – Brian got this Cameron’s Stovetop Smoker, and it is fabulous!!! We’d talked about something like a Big Green Egg or a Kamado Joe, but those were really more than our budget could handle. When he found this little gem, it seemed like the perfect fit.
The Stovetop Smoker comes with everything you need to get started – the smoker, the drip pan, the rack, and three good-sized samples of wood chips. Ours came with hickory (the granddaddy of all woods for some good smoke flavor!), pecan, and alder, which is a good selection to get started with.
The first time we fired it up, we decided to make smoked meatloaf. A local barbecue restaurant serves smoked meatloaf, and it’s my favorite, so that seemed like an appropriate first choice for our new stovetop smoker. I used my Dr Pepper Meatloaf recipe from one of my Baylor cookbooks.
You don’t need a lot of wood to bring some big smoky flavor to your food. Just a tablespoon or two of wood chips in the bottom of the pan is all you need.
After you put your wood chips in the pan, you cover it with your drip pan, lined with foil, and your rack, sprayed with cooking spray.
And then you’re ready to get smokin’! Here’s the meat loaf, shaped and ready to go.
The Stovetop Smoker comes with a recipe guide, which is handy if you don’t know how long to smoke meat for. The guide gave a time of 30 minutes for 1 1/2 pounds of ground beef in the form of hamburger patties. We had about 1 1/2 pounds of meat in the form of two loaves, so we figured that would be a good starting point.
We put the lid on the smoker, set it on a stovetop burner, and let ‘er rip. It works over any heat source, including open flame and electric stovetop. We’ve got a gas stove, and we centered the smoker over one burner, as the instructions said. And in just about half an hour, behold! Glorious smoked meatloaf!
The one on the right was touching the top of the lid, so next time, I’d squash my meatloaf down a little flatter. But it was tasty and delicious! We’ve also done smoked hamburgers, which were a HUGE hit with Thing One and Thing Two. We may never cook another hamburger on a grill again.
The Stovetop Smoker does release a little smoke into the kitchen, but it’s not much. If it’s smoking too much, that’s easily fixed by tweaking the lid. It’s stainless steel, so pretty easy to clean, and the pan is supposed to get darker with use (and ours definitely has). We are enjoying the heck out of this thing, and I can’t wait to see what all we can smoke in the comfort of our kitchen.
If you think you’d like to try the Stovetop Smoker yourself, please feel free to use one of the links in my post. Thanks!
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