Now We’re Smokin’

PASSIONS | by MOLLY MARTIN

I WAS SOLD FROM THE MOMENT I HEARD “SMOKED POTATOES”. I was visiting my friend Brenda some years ago, and for a group dinner she served smoked potatoes. Even completely plain, they were remarkable.

© CAMERON'S

The secret was a Stovetop Smoker: a roasting pan with a lipped rim. Simply put in a bit of the accompanying wood chips; insert drip tray, rack and food to be smoked; slide on the top; and place on two stove elements on medium heat. After anywhere from a few minutes to an hour or more (depending on the food), you’d have wonderfully smoked appetizers, side dishes or entrees.

I immediately put a Stovetop Smoker on my wish list, and happily received one for Christmas. Then I didn’t use it for more than a year, dreading the objection of our sensitive smoke alarm. When I finally took the plunge, I had to laugh at my caution and marvel at the miracle of the thing: Leave the lid slightly open at first. When a couple wisps of smoke rise, slide it completely closed. Barely a hint of smoke the rest of the time.

Scallops, trout, peppers, pork tenderloin ― all delicious. Ribs I smoke first, then roast with barbecue sauce. Chicken breasts are fully cooked, yet moist and tender, in just 20 minutes. When we relished a smoked hangar steak in a restaurant once, I learned that they pre-smoked the steak for just 8 minutes, and the next week I duplicated the dish at home.

Living in a deck-less condo, I still miss outdoor grilling (and rarely use a stovetop grill pan, due to that picky smoke alarm), but get many of the benefits from our Stovetop Smoker. It’s a great holiday gift for the cooks on your list. Just encourage them to try it right away.