How is an indoor smoker used? What are their capacities and sizes, and what
is the heat source? How about cooking times and do you add water for
moisture? I would think they would smoke up the house!
--
If guns kill people, writing implements cause grammatical and spelling
errors!
----- Original Message -----
From: "Walter Cone" <[email protected]>
To: <[email protected]>
Sent: Friday, May 31, 2013 7:10 AM
Subject: Re: [CnD] smoker tips
Okay if you ordered the Cameron indoor smoker you put a tablespoon full of
chips in the bottom of the smoker. You don't soak the chips. You will
also
want to disarm your smoke detector while you use it but I had a lot of
success with it and use it often.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Wendy Williams
Sent: Friday, May 31, 2013 12:01 AM
To: [email protected]
Subject: Re: [CnD] smoker tips
Sandy,
Please let us know how the indoor smoker works.
Wendy
--------------------------------------------------
From: "Sandy" <[email protected]>
Sent: Tuesday, May 28, 2013 1:54 AM
To: <[email protected]>
Subject: Re: [CnD] smoker tips
I just ordered a stovetop smoker through amazon.com, and you order the
wood chips with it. I wanted something to do in the house. It is like
a 9 by 13 inch pan with an insert for the meat, and below it, you put
the wood chips; think you have to soak them 30 minutes first.
How would you do sliced potatoes or what types of veggies and would
you just slice 'em up and wrap in foil, or put in in an opened
casserole dish?
Please
let me know. I think I would mostly be doing chicken parts, legs,
thighs, breasts, and hot dogs, burgers, a piece or two of orange
roughy. I'd like cooking times, although approximate. You control the
heat, I'd imagine by how high your range heat is. I have a gas stove.
Sandy
I saw on QVC where the chef had mac 'n' cheese in a casserole and set
it opened into the smoker; bet that would be delicious. Have any of
you tried a smoked mac 'n' cheese?
Courage is Fear that has said its prayers.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of Carlos Taylor
Sent: Monday, May 27, 2013 7:09 AM
To: [email protected]
Subject: Re: [CnD] smoker tips
So we went to a local meet market and bought some ribs and chicken.
I'll try them in my new smoker today. I'm going to attempt to make the
ribs like Dale did in episode 259, except I'll make my own sauce
another time. I'm both excited and nervouse to try this thing out.
Wish me luck.
Sent from my iPhone
On May 27, 2013, at 3:54 AM, "Sandy" <[email protected]> wrote:
I was watching the chef this afternoon on QVC and smokers were being
discussed. A man said mac 'n' cheese is great done in a smoker; you
make your own recipe; just put it into the smoker for one hour.
It got me hungry for bbq and smoked stuff.
Courage is Fear that has said its prayers.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of Jude DaShiell
Sent: Sunday, May 26, 2013 3:55 PM
To: [email protected]
Subject: Re: [CnD] smoker tips
I heard on the good eats program on cooking channel that corn cobs
are good smoking material. I've never eaten anything smoked with
corn cobs but that may change since a friend who is a fisherman in
his spare time and works for the Dentist I visit may try smoking with
corn cobs in the future.
----------------------------------------------------------------------
-----
jude <[email protected]> About to block another web browser
version?
Ask yourself what Tim Berners-lee would do.
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