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To prepare smoker, line the drip pan with aluminum foil. This will make clean-up a breeze.
Place no more than 2 Tbsp. smoking dust powder (only the dust will work in the stovetop smoker) in the bottom of the smoker. DO NOT MOISTEN THE DUST!
Place the rack on top of lined
drip pan and place items to be smoked on rack.
Insert probe thermometer into meat.
Cover with lid and place on the stovetop on high heat until you see wisps of smoke.
Turn heat down to low and start timing.
The smoker cooks slower on electric stove-tops. When using an electric stove-top the cooking time will need to be increased by 5 minutes.
The stovetop smoker does not work on electric smooth-top stoves.
| meat | minutes smoking on the stovetop | minutes resting covered off the heat |
| chicken breast | 20 | 10-20 |
| pork chops thick | 20 | 10-20 |
| pork chops thin | 10 | 10 |
| flank steak | 10-15 | 10-15 |
| strip steaks | 10 rare/20 well | 10-20 |
| pork tenderloin | 20 | 10-20 |
| salmon fillets | 10 | 10 |
| shrimp | 2 | 5 |
| meat | smoking time on stove-top | temperature | smoking time in oven |
| picnic or butt roast | 10 | 300° | 4 hours |
| pork ribs | 10 | 250° | 2 hours |
| beef ribs | 10 | 350° | 2 hours |
Alder (mild) - seafood, poultry
Apple (fruity, sweet) - pork, poultry, fish, lamb, game
Cherry (rich and fruity) - duck, poultry, game
Corncob (slightly sweet) - poultry, pork, shellfish, vegetables
Hickory (strong, hearty) - bacon, pork ribs, turkey, chicken, fish, beef
Oak (slightly milder than hickory) - beef, cheese, vegetables, fish, shellfish, poultry, lamb, pork
Maple (mildly smoky and sweet) - poultry, ham, game meats, cheese, vegetables
Mesquite (Southwestern) - chile peppers, tomatoes, onions (for a smoky salsa), meats, fish, poultry. (Be careful - it can turn bitter during long cooking.)
Pecan (mellow) - cheese, vegetables, fish, pork, game, lamb