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Other than Brewing => All Things Food => Topic started by: capozzoli on February 05, 2011, 01:56:00 PM

Title: Pot Smokin
Post by: capozzoli on February 05, 2011, 01:56:00 PM
Hey you guys, havent been brewing in a while and I am giving up the drink for a while. Been hanging out over at The BBQ Brethren.

I miss you guys and I will still stop in from time to time if that is OK, I still work on brew equipment so that is a tie in, right?

I have been doing some pot smokin though. Its great wen it is too cold and snowy outside.

You have to try it, it works great.

Kippered Catfish

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00644.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00645.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00646.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00647.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00649.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00650.jpg)

I devised a real simple way to smoke in a pot right on the stove top. It works great and there is no visible smoke in the house. Only what I would call a pleasent smell of smoke that lingers a little. No more than a fireplace delivers.

Have Pot Will Smoke.  ;)



Title: Re: Pot Smokin
Post by: chezteth on February 05, 2011, 02:49:26 PM
Wow, That fish looks delicious!  What a better way to still enjoy the smoking habit without having to weather the cold temps.  ;D    Of course, we will be here when you need your brewing fix.   :)
Title: Re: Pot Smokin
Post by: bluesman on February 05, 2011, 02:59:48 PM
Hey Cap...long time no see!

I saw your smoked fish on the BBQ site...looks fantastic. I'll bet that would be great with Salmon too.

Looks really easy to do and if you have a kitchen fan that vents to the outside this would work well.

  8)
Title: Re: Pot Smokin
Post by: Steve on February 05, 2011, 04:33:20 PM
Hey you guys, havent been brewing in a while and I am giving up the drink for a while. Been hanging out over at The BBQ Brethren... 
Have Pot Will Smoke.  ;)

Did you dedicate that pot, rack and lid to smoking only or is it easy to clean?
Title: Re: Pot Smokin
Post by: cheba420 on February 05, 2011, 05:12:39 PM
I feel misled by this post! ;) Fish looks good though.
Title: Re: Pot Smokin
Post by: alikocho on February 05, 2011, 05:30:30 PM
Hey you guys, havent been brewing in a while and I am giving up the drink for a while. Been hanging out over at The BBQ Brethren... 
Have Pot Will Smoke.  ;)

Did you dedicate that pot, rack and lid to smoking only or is it easy to clean?

I want to know this too. I'd try it, but don't want to necessarily destroy a pot...
Title: Re: Pot Smokin
Post by: capozzoli on February 05, 2011, 06:08:42 PM
I feel misled by this post! ;) Fish looks good though.

You mean Phish.  ;D

I did dedicate a pot, just an older one with some dings. Clean up isnt all that hard though, if you have one of those stainless steel pot scrubbers. Although you can line the bottom of the pot with tin foil or use and old metal pie pan to fit into the pot to act as a liner.

Works fricken great. Im gonna do some pork ribs tonight.
Title: Re: Pot Smokin
Post by: Steve on February 05, 2011, 06:26:57 PM
I feel misled by this post! ;) Fish looks good though.

It caught my attention too! :o
Title: Re: Pot Smokin
Post by: a10t2 on February 05, 2011, 07:03:28 PM
Is that just finely shredded wood you're using for the smoke?
Title: Re: Pot Smokin
Post by: nicneufeld on February 05, 2011, 07:08:17 PM
Hey wait, there's more than just salt on that fish!   :P

Looks good!  Years ago I used to smoke catfish.  These days fish is more likely to see breading and hot oil, but I remember liking it (the wife, not as much).

Pork ribs with this rig will be interesting and innovative (which you can read as "sacrilegious!!!" depending on how seriously you take barbequeing methods).  Do you have a fan/fume hood over your range?  We don't and I can't imagine this not smoking up the place.  But then, I love getting out in the cold snowy weather to tend a fire, so I don't need this sort of thing as much.  Ironic because I brew exclusively indoors, while most of the guys on here brew outside over propane.
Title: Re: Pot Smokin
Post by: capozzoli on February 05, 2011, 07:49:20 PM
No exhaust fan at all. It definitely does not smoke the place out. No visible smoke at all, just a lingering 'fireplace' smell is all.

It is just saw dust that I captured, above is apple wood saw dust. It has to be from dry seasoned wood in order to smolder right. This type of wood for smoking is commercially available but it is real easy to make.

Nic, you would be very surprised with the results. With fish it works just as well as the outdoor smoker. With meat, it remains to be seen. I will post my findings tonight, with a detail of my procedure thus far.

On the fish is salt and Old Bay.

Title: Re: Pot Smokin
Post by: euge on February 05, 2011, 08:07:24 PM
I figured you were hanging out with the Brethren... 8)

This approach is well proven but I've only seen it with stuff that cooks quickly- like fish. How ribs will fare is interesting. Cap do you plan to do them for several hours like that or just lay in some smoke flavor and finish in the oven?
Title: Re: Pot Smokin
Post by: capozzoli on February 05, 2011, 08:29:27 PM
Actually I just got pork loin tips instead of ribs. I am going to smoke them for a couple hours and see what they look like. If they are too rare I will finish in the oven.

The idea is to very slowly smolder just a few tablespoons of the saw dust at a time over med low heat. Only small wisps of smoke will escape.

I am thinking of using a larger pot perhaps five gallons then Im gonna make some shelve racks that remove individually and stack. These will sit in the pot and have a few levels for smoking more items.

I am also wondering what results I will have doing it in a pressure cooker. .

Title: Re: Pot Smokin
Post by: tschmidlin on February 05, 2011, 09:04:58 PM
Awesome stuff cap, I can't wait to see how the pork turns out, and I'm especially curious to read the "detail of [your] procedure thus far".  I'm going to hold you to that! :)
Title: Re: Pot Smokin
Post by: nicneufeld on February 05, 2011, 09:15:12 PM
Couple thoughts on that...

One, are you cooking over gas or electric?  Wonder if that would make a difference?

And I wonder if including a small metal cup of water in there too would be good...kind of a "heat sink" for the heat to prevent spikes but also to keep things from being too dry.  For short term smoking though maybe dry is best.

They do have stove top smokers, but if you can make your own, as you obviously can, why not save a few bucks?
Title: Re: Pot Smokin
Post by: loopy on February 05, 2011, 09:19:03 PM
you had me with the title. 
Title: Re: Pot Smokin
Post by: bluesman on February 05, 2011, 09:44:23 PM
On the fish is salt and Old Bay.

That's how I like to season my seafood. Shrimp, crabs and fish all go very well with Old Bay. That's my go to stuff.  :)
Title: Re: Pot Smokin
Post by: maxieboy on February 05, 2011, 10:30:02 PM
I am also wondering what results I will have doing it in a pressure cooker. .

Probably won't hold a candle to the crockpot version!  (http://www.michigan-sportsman.com/forum/images/smilies/hide.gif)
Title: Re: Pot Smokin
Post by: roguejim on February 05, 2011, 11:07:30 PM
I wonder if wood pellets would work.  I might want to slip a thermometer through that hole in the lid to see what temps I'm getting.  Lots of options for getting the meat up off the bottom more...Just thinking.
Title: Re: Pot Smokin
Post by: cheba420 on February 05, 2011, 11:52:54 PM
I feel misled by this post! ;) Fish looks good though.

You mean Phish.  ;D

I did dedicate a pot, just an older one with some dings. Clean up isnt all that hard though, if you have one of those stainless steel pot scrubbers. Although you can line the bottom of the pot with tin foil or use and old metal pie pan to fit into the pot to act as a liner.

Works fricken great. Im gonna do some pork ribs tonight.
Phish. Well played, Sir. :)
Title: Re: Pot Smokin
Post by: capozzoli on February 06, 2011, 01:51:04 AM
I cant take credit, I stole the Phish thing from a poster over at the Brethren.  ::)

I will however take credit for pot smokin. Maybe I am not the inventor but I started callin it pot smokin.

So, with the pork I figured some things out. It should be a large enough pot to fit a metal pie pan. Then wood dust goes in then the pie pan on top of the saw dust. Then the rack with the meat on top of the pie pan.The reason being is that the fat and juices from the meat drip down and extinguish the smoldering wood dust. The pie pan should be able to collect these juices while leaving the saw dust to smolder below. Perhaps even make it smolder slower, I dont know?

The pork was great, it was lean and cooked in about 30 mins.It was beautifully. No crisp edges or bark anything like that. But I think with a larger cut and some fat also the pie pan in between I dont think it would be too hard to get one.

I get the meat ready with a rub. In this case I used paprika, pepper and sea salt.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00657.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00659.jpg)

Then I get some saw dust smoldering in a hot pot. At this point I would drop a pie pan in there, I will when I do ribs.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00660.jpg)

Put the meat in on the rack and then cover it.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00666.jpg)

Make sure it is filling with smoke, small puffs will be escaping at this time, turn it to medium low. You may have to mess around with the heat till you get it just right. There will be some variables such as burner type and thickness of pot.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00668.jpg)

I cover it with a dampened dish towel so smoke and moisture stay in.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00670.jpg)

The pork loin ends were done in about 30 mins.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00682.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00684.jpg)

I wish you guys could taste this. You would be amazed.



Title: Re: Pot Smokin
Post by: richardt on February 06, 2011, 03:01:06 AM
"Pot smoking" really stimulates the appetite... ::)
Title: Re: Pot Smokin
Post by: capozzoli on February 06, 2011, 03:02:14 AM
(http://news.silveroakcasino.com/wp-content/uploads/governator.jpg)
Title: Re: Pot Smokin
Post by: boulderbrewer on February 06, 2011, 03:48:40 AM
How did you go about making the dust with the chipsor logs, or did I miss something? How did you make it. Info greatly appreciated.
Title: Re: Pot Smokin
Post by: tschmidlin on February 06, 2011, 06:53:20 AM
I wish you guys could taste this.
You and me both, looks awesome cap!
Title: Re: Pot Smokin
Post by: capozzoli on February 06, 2011, 03:27:46 PM
...also a quick and easy way to infuse a little smoke flavor into your beers.

yep, pot smokin grains.
Title: Re: Pot Smokin
Post by: deepsouth on February 27, 2011, 02:06:15 AM
that pork looks awesome cap.