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A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats. Consisting of some type of enclosed container, the Stovetop Smoker may be made similar to a Dutch oven or as a rectangular low sided cake pan with a lid. The Oven Smoker however, is made from a flexible reflective, ovenproof material formed and sealed into the shape of a 3-sided bag.
Stovetop Smokers contain a rack that fits inside the smoker pan so the food remains above the wood chips placed beneath the food as it smokes. Wood chips are available in different aromas to satisfy the flavors desired from various foods. The food is then placed on the rack, the lid is closed, and heat is applied to cause wood to start smoking.
Different in concept, the Oven Smoker has particles of wood and sweet seasonings (wood syrup and sugars) enclosed in the walls of the bag. As the bag is heated, the contents in the bag walls begin to be emitted as the wood begins to smoke and the seasonings penetrate the food. Smoke and excess heat is released through holes that are perforated in the bag.
When using a stovetop smoker, the exhaust fan must be strong enough to adequately remove the smoke. Some smoker pans may allow too much smoke to escape, so it is wise to consider this potential problem before purchasing a smoker. There are a variety of foods that can be smoked such as pork, poultry, fish, and ribs.
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Stovetop Smoker | | 
Oven Smoker Bag |
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Stovetop or Oven Smoker term - Related Content |
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| Browse our selection of cake recipes for birthdays or any occassion. |
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| A utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked ... |
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| Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat. The salt is often produced by ... |
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| A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven. The Oven Bag is designed to hold a variety of foods as they cook, ... |
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| A piece of cookware, often referred to as a riffle pan, that is used to grill foods in the kitchen using stovetop burners. Typically made as a heavy metal pan containing ridges ... |
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| A protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills. As a kitchen utensil, the oven mitt can be made of cloth, leather, or ... |
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Oven Roasts
A cut of lamb suitable for oven roasting is usually a minimum of
2 inches thick. If not ... |
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Oven Roasts
An oven roast is usually a minimum of 2 inches thick. The dry heat of oven roasting enhances the flavor and tenderness of the beef if it is not overcooked. ... |
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A wide range of woods are suitable for grilling and smoking food. Hardwoods are much better to use than softwoods because hardwoods burn longer and provide more heat. ... |
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| Barbecuing Turkey | Smoking Turkey | Barbecuing and Smoking Tips
Barbecuing Turkey
Many people often use the terms barbecuing and grilling interchangeably, but they are ... |
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| Baking the Hush Puppy provides a healthier way to enjoy this traditional southern U.S. side dish that is most often prepared and fried in vegetable oil. |
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| An easy recipe that allows the great flavor of the fish to come through. |
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| Try this delicious change of pace from the usual ribs in barbeque sauce - and don't be put off by the amount of garlic. It mellows into a rich and flavorful sauce. |
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| The ingredients used for this distinctive canapé provide a wonderful blend of flavors that make this appetizer so irresistible. The moist soda bread, filled with raisins and caraway, perfectly complements the flavors of the chive and onion cream cheese topping and the smoky salmon sprinkled with dill. |
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| Traditional ratatuille requires browning each vegetable separately to develop individual flavors, then combining them for further cooking to blend the flavors. This method, while not necessarily quicker, is less work. Quantities and proportions can be varied to suit personal preferences and seasonal availability. Serves 4 as a vegetarian entrée, more if used as a side dish. Be sure to use shallow pans so the vegetables roast rather than steam. |
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