Emeril : homemade smoker

Drew Cutter said:

Emeril was using his homemade smoker. Can't seem to find the size
roasting pans called for on the foodnetwork web page. i don't get the
paper towel part of the direction.

I'll go hunt down that web page and instructions right now...
<sigh>

-sw

Drew Cutter said:

Emeril was using his homemade smoker. Can't seem to find the size roasting
pans called for on the foodnetwork web page. i don't get the paper towel part
of the direction.

I can't quite tell what the purpose of the paper towels are either. They might
be there for one or both of the following reasons:

1) to add moisture to the chicken as it smokes
2) to keep all the pieces of the makeshift smoker from sliding around when it is
moved from the stove top to the oven

My guess is that #2 is the primary reason.

You can build stove top smokers many different ways. The important things are
the order of the "containers" from bottom to top. At the lowest level is some
metal pan. On that surface goes the wood chips. Held above that is a second
metal pan with a rack in it to hold the food. And then there is a lid or
aluminum foil cover. The inner pan has to be elevated over the wood so the wood
can burn and the smoke can circulate. The inner pan catches drips so they don't
soak the wood. The rack holds the food above the inner pan to keep it out of the
drips.

You might be able to make a smoker by taking a roasting pan and putting wire
rack in it. On the wire rack would go another smaller pan, say a cake pan. In
the smaller pan would go another wire rack to hold the food being smoked. The
wood chips would go under the first wire rack. Aluminum foil would go over the
top of everything.

For everyone's reference, the Emeril recipe is at:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35661,00.html

--
wff_ng_7 (at) verizon (dot) net

wff_ng_7 said:

Drew Cutter said:

Emeril was using his homemade smoker. Can't seem to find the size
roasting pans called for on the foodnetwork web page. i don't get the
paper towel part of the direction.

I can't quite tell what the purpose of the paper towels are either. They
might be there for one or both of the following reasons:

1) to add moisture to the chicken as it smokes
2) to keep all the pieces of the makeshift smoker from sliding around
when it is moved from the stove top to the oven

My guess is that #2 is the primary reason.

You can build stove top smokers many different ways. The important
things are the order of the "containers" from bottom to top. At the
lowest level is some metal pan. On that surface goes the wood chips.
Held above that is a second metal pan with a rack in it to hold the
food. And then there is a lid or aluminum foil cover. The inner pan has
to be elevated over the wood so the wood can burn and the smoke can
circulate. The inner pan catches drips so they don't soak the wood. The
rack holds the food above the inner pan to keep it out of the drips.

You might be able to make a smoker by taking a roasting pan and putting
wire rack in it. On the wire rack would go another smaller pan, say a
cake pan. In the smaller pan would go another wire rack to hold the food
being smoked. The wood chips would go under the first wire rack.
Aluminum foil would go over the top of everything.

For everyone's reference, the Emeril recipe is at:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35661,00.html

What size chicken , turkey , duck would fit this contraption. from what
i can tell this wouldn't feed a very big family , wrong ?

Drew Cutter said:

wff_ng_7 said:

Drew Cutter said:

Emeril was using his homemade smoker. Can't seem to find the size roasting
pans called for on the foodnetwork web page. i don't get the paper towel
part of the direction.

I can't quite tell what the purpose of the paper towels are either. They
might be there for one or both of the following reasons:

1) to add moisture to the chicken as it smokes
2) to keep all the pieces of the makeshift smoker from sliding around when it
is moved from the stove top to the oven

My guess is that #2 is the primary reason.

You can build stove top smokers many different ways. The important things are
the order of the "containers" from bottom to top. At the lowest level is some
metal pan. On that surface goes the wood chips. Held above that is a second
metal pan with a rack in it to hold the food. And then there is a lid or
aluminum foil cover. The inner pan has to be elevated over the wood so the
wood can burn and the smoke can circulate. The inner pan catches drips so
they don't soak the wood. The rack holds the food above the inner pan to keep
it out of the drips.

You might be able to make a smoker by taking a roasting pan and putting wire
rack in it. On the wire rack would go another smaller pan, say a cake pan. In
the smaller pan would go another wire rack to hold the food being smoked. The
wood chips would go under the first wire rack. Aluminum foil would go over
the top of everything.

For everyone's reference, the Emeril recipe is at:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35661,00.html

What size chicken , turkey , duck would fit this contraption. from what i can
tell this wouldn't feed a very big family , wrong ?

Well, to me it would seem to serve a reasonable number of people. The recipe
says 4-6 servings, but I'd think you could get 8 servings out of it, depending
on what else you are serving. Half of a 3-1/2 pound chicken is a pretty hefty
serving size if you ask me (if you served 4 from the recipe). To serve 8, you'd
end up with 4 leg/thigh portions and 4 breast portions. I'd think one breast off
a 3-1/2 pound chicken is a decent size serving for a kid. Two adults and two
teenagers could have the 4 leg quarters.

Make sure the kids (and adults) eat their vegetables and they'll be full! ;-)

--
wff_ng_7 (at) verizon (dot) net

Quoted message said:

What size chicken , turkey , duck would fit this contraption. from what
i can tell this wouldn't feed a very big family , wrong ?

The reals olution is to go out and get a $45 Brinkman Gourmet
Smoker for $45 at Lowes or Home depot and don't mess with those
silly indoor contraptions.

-sw

Drew Cutter said:

What size chicken , turkey , duck would fit this contraption. from what
i can tell this wouldn't feed a very big family , wrong ?

My Cameron's Stovetop Smoker (a commercial product whose design is basically
the same as Emeri'l home-grown) can handle a large, spachcocked roasting
hen, 5-6 spatchcocked cornish hens, a rack of ribs or a large
flank-flank/skirt-steak/brisket.

If you need something larger and don't have the $$ to buy a smoker, Alton
Brown has instructions on the Foodnetwork site for making a cardboard box
smoker. It was from a show about smoking salmon; but, should work for other
items.
--
Change Cujo to Juno in email address.

l said:

Drew Cutter said:

What size chicken , turkey , duck would fit this contraption. from what
i can tell this wouldn't feed a very big family , wrong ?

My Cameron's Stovetop Smoker (a commercial product whose design is basically
the same as Emeri'l home-grown) can handle a large, spachcocked roasting
hen, 5-6 spatchcocked cornish hens, a rack of ribs or a large
flank-flank/skirt-steak/brisket.

If you need something larger and don't have the $$ to buy a smoker, Alton
Brown has instructions on the Foodnetwork site for making a cardboard box
smoker. It was from a show about smoking salmon; but, should work for other
items.

I've look at cameron. I guessing on cameron you would have to use
aluminum foil as your lid.

Steve Wertz said:

The reals olution is to go out and get a $45 Brinkman Gourmet
Smoker for $45 at Lowes or Home depot and don't mess with those
silly indoor contraptions.

-sw

I have one of these and they really work great; except, in northern climate,
during winter. Below 40-45F you get a little smoke flavor and no cooking;
it then becomes a two step process, smoke for a while, then bring it indoors
and cook. That's when I really appreciate my Cameron's stovetop smoker; I
can smoke and cook and if necessary finish by popping the Cameron smoker in
the oven.
--
Change Cujo to Juno in email address.

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

What size chicken , turkey , duck would fit this contraption. from what
i can tell this wouldn't feed a very big family , wrong ?

The reals olution is to go out and get a $45 Brinkman Gourmet
Smoker for $45 at Lowes or Home depot and don't mess with those
silly indoor contraptions.

That might be the real solution, but it doesn't work for a lot of people... like
those living in an apartment. Even if you can do it outdoors, it "may not meet
with complete neighborhood approval" (to quote the Joy of Cooking).

Indoor smokers do work, but how they are used and what foods one smokes are
completely different. I've got one that I've had for many years and get quite
satisfactory results with what I am smoking.

--
wff_ng_7 (at) verizon (dot) net

l, not -l said...

Quoted message said:

If you need something larger and don't have the $$ to buy a smoker,
Alton Brown has instructions on the Foodnetwork site for making a
cardboard box smoker. It was from a show about smoking salmon; but,
should work for other items.

l, not -l,

I couldn't remember who made that! Leave it to "Einstein" Alton Brown.

I'm now reminded of his "almost Rube Goldberg" outdoor turkey deep fryer
contraption. It was AWESOME!!!

Thanks,

Andy

wff_ng_7 said:

"Steve Wertz" <[email hidden]> wrote in message

Quoted message said:

The reals olution is to go out and get a $45 Brinkman Gourmet
Smoker for $45 at Lowes or Home depot and don't mess with those
silly indoor contraptions.

That might be the real solution, but it doesn't work for a lot of people... like
those living in an apartment. Even if you can do it outdoors, it "may not meet
with complete neighborhood approval" (to quote the Joy of Cooking).

I smoked on my apartment balcony all the time. The secret is to
share with your neighbors every couple of times.

Smoking in a Cameron really only coast the food the a light layer
of creosote. Which can enhance foods, but not much more than just
using a smoked salt after it's cooked.

-sw

Steve Wertz said:

I smoked on my apartment balcony all the time. The secret is to
share with your neighbors every couple of times.

I have a feeling it's more than the neighbors one has to worry about. It's
funny, but in my neighborhood, I don't recall having ever seen even a single
hibachi in use on an apartment balcony, and that's after 13 years. I don't know
if it's the building management or not. But is certainly against the law
(propane or charcoal grills). I guess an electric smoker might not violate the
law.

I have seen people cooking on their apartment balconies in other areas I've
lived. Maybe it's more common in garden apartments. The apartment buildings in
my neighborhood are all nine stories tall (the zoning maximum).

--
wff_ng_7 (at) verizon (dot) net

Quoted message said:

l, not -l said...

Quoted message said:

If you need something larger and don't have the $$ to buy a smoker,
Alton Brown has instructions on the Foodnetwork site for making a
cardboard box smoker. It was from a show about smoking salmon; but,
should work for other items.

l, not -l,

I couldn't remember who made that! Leave it to "Einstein" Alton Brown.

I'm now reminded of his "almost Rube Goldberg" outdoor turkey deep fryer
contraption. It was AWESOME!!!

Thanks,

Andy

Today (once again) my husband is attempting beef jerky. He's never been
pleased with his results before. We were remembering the Alton Brown
episode in which he enlisted the aid of A/C filters IIRC. He's not doing
that though. He's using our dehydrator... we'll see...

Chris in Pearland, TX

wff_ng_7 said:

Steve Wertz said:

I smoked on my apartment balcony all the time. The secret is to
share with your neighbors every couple of times.

I have a feeling it's more than the neighbors one has to worry about. It's
funny, but in my neighborhood, I don't recall having ever seen even a single
hibachi in use on an apartment balcony, and that's after 13 years. I don't know
if it's the building management or not. But is certainly against the law
(propane or charcoal grills). I guess an electric smoker might not violate the
law.

I have seen people cooking on their apartment balconies in other areas I've
lived. Maybe it's more common in garden apartments. The apartment buildings in
my neighborhood are all nine stories tall (the zoning maximum).

It's against the law in Texas to BBQ within 15 feet of a
multi-familty dwelling. I just waited until the weekends when the
management wasn't around.

I think in New York City, BBQing is illegal - period. Except in
certain parks in designated areas. And fully equipped
restaurants, of course.

-sw

Andy q said:

l, not -l said...

Quoted message said:

If you need something larger and don't have the $$ to buy a smoker,
Alton Brown has instructions on the Foodnetwork site for making a
cardboard box smoker. It was from a show about smoking salmon; but,
should work for other items.

l, not -l,

I couldn't remember who made that! Leave it to "Einstein" Alton Brown.

I'm now reminded of his "almost Rube Goldberg" outdoor turkey deep fryer
contraption. It was AWESOME!!!

Thanks,

Andy

I got a kick out of the "Q" episode of "Good Eats" where he built an
electric smoker using a flower pot and a hotplate... I tried it
myself a couple of times before the WSM showed up... It produced a
pretty respectable smoked pork butt and a beef brisket.

...fred

Steve Wertz said:

I think in New York City, BBQing is illegal - period. Except in
certain parks in designated areas. And fully equipped
restaurants, of course.

That wouldn't make much sense for the outer parts of Queens
that are essentialy like Long Island suburbs.

Steve

kuvasz guy said...

Quoted message said:

Andy q said:

l, not -l said...

Quoted message said:

If you need something larger and don't have the $$ to buy a smoker,
Alton Brown has instructions on the Foodnetwork site for making a
cardboard box smoker. It was from a show about smoking salmon; but,
should work for other items.

l, not -l,

I couldn't remember who made that! Leave it to "Einstein" Alton Brown.

I'm now reminded of his "almost Rube Goldberg" outdoor turkey deep fryer
contraption. It was AWESOME!!!

Thanks,

Andy

I got a kick out of the "Q" episode of "Good Eats" where he built an
electric smoker using a flower pot and a hotplate... I tried it
myself a couple of times before the WSM showed up... It produced a
pretty respectable smoked pork butt and a beef brisket.

..fred

fred,

That's the episode l, not -l mentioned I think.

Where ya been hiding, anyway?? 😉

Andy

Steve Pope said:

Steve Wertz said:

I think in New York City, BBQing is illegal - period. Except in
certain parks in designated areas. And fully equipped
restaurants, of course.

That wouldn't make much sense for the outer parts of Queens
that are essentialy like Long Island suburbs.

Must be in your own yard 10 feet away from any building. That
excludes about 95% of New York residential homes.

http://www.gothamist.com/2006/06/30/post_94.php

-sw

Andy q said:

kuvasz guy said...

Quoted message said:

Andy q said:

l, not -l said...

Quoted message said:

Quoted message said:

> If you need something larger and don't have the $$ to buy a smoker,
> Alton Brown has instructions on the Foodnetwork site for making a
> cardboard box smoker. It was from a show about smoking salmon; but,
> should work for other items.

Quoted message said:

Quoted message said:

l, not -l,

Quoted message said:

Quoted message said:

I couldn't remember who made that! Leave it to "Einstein" Alton Brown.

Quoted message said:

Quoted message said:

I'm now reminded of his "almost Rube Goldberg" outdoor turkey deep fryer
contraption. It was AWESOME!!!

Quoted message said:

Quoted message said:

Thanks,

Quoted message said:

Quoted message said:

Andy

Quoted message said:

I got a kick out of the "Q" episode of "Good Eats" where he built an
electric smoker using a flower pot and a hotplate... I tried it
myself a couple of times before the WSM showed up... It produced a
pretty respectable smoked pork butt and a beef brisket.

Quoted message said:

..fred

fred,

That's the episode l, not -l mentioned I think.

Where ya been hiding, anyway?? 😉

Andy- Hide quoted text -

- Show quoted text -

Alton Brown actually did a show previous to "Q" called "Where there's
smoke there's fish" where he built the smoker in a box... Pork and
brisket are more up my alley,,, 🙂

Just been off dealing with life...

...fred