I spent about $100 of a Williams-Sonoma gift card on an Emeril 5-in-1
stovetop smoker. I was interested in just 2 out of the 5 - indoor
smoking and using the lid as a grill pan (can you tell that I moved
from a suburban home with a backyard and a BBQ pit to a condo?).

It's a big heavy (29 lbs) cast iron roasting pan with a lid, and a
drip pan and rack that fit inside. To hot-smoke food, you start with
1 - 1.5 T of the included wood shavings (smaller than chips, bigger
than sawdust) in the base of the roaster. Heat it up on 2 burners
until you get smoke. Then put the food on the rack (which sits on the
drip pan above the wood), put the lid on, and finish on the stovetop
or in a 300* oven.

I cooked a 7 lb bone-in pork butt with the hickory chips. It took
just 4 hrs in the oven (vs 7-10 in the pit). There wasn't any of the
normal bark on the outside or a smoke ring inside. But it did have a
nice mild smoke flavor, and the meat pulled easily. The meat rendered
most of its fat, so that the butt wasn't greasy (nor was it dry).

On Mon, 11 Feb 2008 22:21:04 -0800 (PST), Louis Cohen gmail.com>
wrote:

So concerning smoking only, what can it do that you can't do with a jellyroll
pan, a rack, and an aluminum foil cover, a la Cook's Illustrated / ATK?

I tea-smoked a couple of racks of spareribs this past weekend, and the results
were terrific.

-- Larry

On Feb 12, 8:42 pm, bob prohaska's usenet account www.zefox.net>
wrote:

The smoker (started on the stove and moved to the oven) has a pretty
good seal and didn't smoke up the house at all.

On Feb 13, 6:55 am, pltrgyst spamlessxhost.org> wrote:

Not much. I could have got that stuff, and a grill pan. It may seal
a bit better than the improvised rig, though.

Louis Cohen gmail.com> wrote:

Very impressive!

bob prohaska