Stove Top Smoker Dijon Smoked Game Birds Recipes
HOW TO USE A STOVE-TOP SMOKER
Provided by Food Network
Number Of Ingredients 0
Steps:
- Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
- Make sure the smoker parts are clean and dry before you start.
- Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
- Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
- Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
- Be sure to leave space between items on the rack and between the food and the sides of the smoker.
- Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
- When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
- Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
- When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.
STOVE TOP SMOKER SMOKED HAM AND CORN CHOWDER
Make and share this Stove Top Smoker Smoked Ham and Corn Chowder recipe from Food.com.
Provided by TxGriffLover
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Render the fat from the bacon over low heat in a saucepan.
- Place the corn, still in the husk, in the smoker on medium heat, using 1 tablespoon of the mesquite wood chips, for 10 minutes. Remove corn, clean and cut kernals off of the cob. Set aside.
- Add the remaining tablespoon of mesquite wood chips and smoke the ham for 15 minutes over medium heat. Dice the ham and set aside.
- When the fat is rendered and the bacon is cooked, remove and reserve.
- Add butter to pan if more fat is needed. Saute the onion, celery, carrots, and peppers until golden. Add the corn and potatoes. Saute 2 more minutes. Add the ham and chicken stock. Season to taste. Bring to a boil, lower heat, cover and simmer until potatoes are done, about 20 minutes.
- Meanwhile, prepare the white sauce. Melt butter over medium heat, stir in flour, and cook about 3 minutes, stirring constantly. Whisk in the milk and cook until smooth. Lower heat and cook about 10 minutes. Add to corn mixture for final 5 minutes. Season to taste. Add cream, if desired.
Nutrition Facts : Calories 375.3, Fat 12.7, SaturatedFat 7.1, Cholesterol 32.9, Sodium 190.4, Carbohydrate 60.3, Fiber 6.8, Sugar 7, Protein 10.7
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- Gather all the ingredients. Bring the meat to room temperature (important!). I use this stovetop smoker.
- Season both sides of the meat with salt and pepper and then sprinkle generously with dry rub. Allow to season at room temperature for at least 1 hour. It can also be covered and refrigerated for 6-10 hrs. If you do so, be sure to bring the meat back to room temperature.
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- Place the tri-tip on the rack. Make sure to leave space between the tri tip and the sides of the smoker.
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