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Stove Top Smoker - Any tips?

My smoked forerib of beef was fantastic. A real sweet smokey barbecue flavour, natural and not chemical like some BBQ sauces. really pleased with the result. I only wish I could share the smell and flavour with you.

May 31, 2009
sumprat in Cookware

Teach me about chiles: fresh, dried, smoked, whole, ground...

Pao,
> After handling hot chiles, NEVER use your hands near your eyes or you will regret it.

May I also add, Wash your hands well BEFORE going to (as Americans so nicley put it) the restroom. I didn't once and, boy, did I suffer. :-)

May 31, 2009
sumprat in General Topics

Teach me about chiles: fresh, dried, smoked, whole, ground...

After a couple of dishes made with smoked (there we go again - smoking) Nada my friend and I came to a conclusion. Adding more chillis does not make a dish hotter. We made a curry using 2 whole Nada, it was nicely hot. A couple of days later we had the same sort of curry but reduced the chillis to 1. The curry was exactly the same heat. We concluded that the number of chillis doesn'y matter once you have reached the chemical saturaton level of heat. i.e. 1 chilli is just as hot as several.
I hope I explained that clearly. Look forward to comments on my thoughts.
Simon

May 31, 2009
sumprat in General Topics

Stove Top Smoker - Any tips?

Hi, Here are some pictures of my stove top smoker as follows.
1) The old stainless steel stockpot
2) The food support
3) The support in the stockpot
4) The rib of beef about to be smoked
I hope this shows how simple it was to build. When smoking I do put the lid on.
Simon

May 31, 2009
sumprat in Cookware

Stove Top Smoker - Any tips?

That sounds good, only had the green tea to hand this time. I wonder how real ground coffee would work.

May 30, 2009
sumprat in Cookware

Stove Top Smoker - Any tips?

Dead simple. Old large stock pot. Something to support the meat, I used an old steel mesh "box file". Get some tea leaves, I used three green tea, tea bags, remove from bags and drop the leaves into the bottom of the dry stock pot. Put in the shelf, place meat on shelf, put on lid, put on heat. When it starts to smoke reduce heat slightly, but not too much. When smoke almost stops, turn off heat. I then covered with an old tea-towel (to keep smoke in) and allowed it to allow it to cool. This is NOT cold smoking. I'll re-smoke it just before roasting it. If I remember, I'll photograph the set up and process tomorrow.,
Simon.

May 30, 2009
sumprat in Cookware

Stove Top Smoker - Any tips?

I use an old stainless steel saucepan on top of my gas stove, in the kitchen. It has a steel rack inside to hold meat etc. I have just "green tea" smoked some forerib of beef for Sunday's dinner. Should be good. I have also "green tea" smoked a guinea fowl. That was fantastic.

May 30, 2009
sumprat in Cookware