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 recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There’s Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler’s tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself. Smokin’ — it’s well, smokin’.
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Great guidelines for smoking projects even if you have the Nordic Ware (or other) smoker As others have said, this book is written specifically for Cameron stovetop smokers, which I don’t have. I have the , which works just differently enough that the recipes in this book are more like guidelines.Examples:1) The Nordic Ware smoker has a large domed lid, so you can smoke a whole chicken without going through the process Styler describes to…
Best cook book out there for indoor smokers. There are many excellent recipes in this book (1st edition, 2004) that use “smoked” ingredients including chapters on sauces, salsas and rubs, appetizers and snacks, soups and salads, vegetables and side dishes in addition to recipes for poultry, seafood, pork, and beef and lamb. The author provides his recommendations as to what flavor wood chips to use, depending on what you are smoking. For many entrees he recommends using an instant read thermometer and suggests the appropriate internal…
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