Home smoker (indoor) question

[korchiki]

Was given a home smoker for my birthday last month. Apparently it allows you to smoke meat in the oven with a variety of wood chips.

We are getting ready to use it this weekend for ribs but I have a few questions.

Does anyone have any experience using something like this?
Is there anything I should know?
Are baby back or spare ribs better?
What is the preferred wood type to use?

Greenies for anyone who can help. Thanks in advance.

 

[AKAK]

Was given a home smoker for my birthday last month. Apparently it allows you to smoke meat in the oven with a variety of wood chips.

We are getting ready to use it this weekend for ribs but I have a few questions.

Does anyone have any experience using something like this?
Is there anything I should know?
Are baby back or spare ribs better?
What is the preferred wood type to use?

Greenies for anyone who can help. Thanks in advance.

What's it look like?

 

[AJHawkfan]

Was given a home smoker for my birthday last month. Apparently it allows you to smoke meat in the oven with a variety of wood chips.

We are getting ready to use it this weekend for ribs but I have a few questions.

Does anyone have any experience using something like this?
Is there anything I should know?
Are baby back or spare ribs better?
What is the preferred wood type to use?

Greenies for anyone who can help. Thanks in advance.

Never used anything that can be used indoors.

I can tell you that I prefer baby backs to spare. For pork, apple wood or hickory is always a safe bet.

Make sure you get the meat cooked completely before eating. Pork needs to be what, 165-170? Since you're using a device that will be placed inside your oven, I doubt this will be an issue. I've seen guys ego get in their way using a charcoal/propane smoker and insist they can finish the meat when they should finish it in the oven where they can control the temp better.

I would also recommend documenting everything. Time, temps, ingredients used in rubs/sauces, any detail you might want to replicate sometime down the road.

Have fun and experiment.

 

[korchiki]

[ame="http://www.amazon.com/Camerons-Products-Stainless-Stovetop-Smoker/dp/B00004SZ9D/ref=sr_1_1?ie=UTF8&qid=1346950405&sr=8-1&keywords=cameron%27s+stovetop+smoker"]Camerons Products Stainless Steel Stovetop Smoker: Amazon.com: Kitchen & Dining[/ame]


I guess I was wrong. Stovetop not oven but I think you may be able to use oven as well. My biggest concern when I opened it was that the smoke would fill the house but apparently that is not an issue.

 

[matt_thatsme]

Camerons Products Stainless Steel Stovetop Smoker: Amazon.com: Kitchen & Dining


I guess I was wrong. Stovetop not oven but I think you may be able to use oven as well. My biggest concern when I opened it was that the smoke would fill the house but apparently that is not an issue.

I have this exact model. It has been a couple of years since I last used it, though.

Be forewarned, smoke is an issue. Your house will smell like smoked meat for a while...more than a week if I remember correctly. Depending on preference, I guess that could be a good or bad thing :) My favorite meat to smoke was a pork shoulder, aka Boston Butt. I believe a combo of hickory and apple was my wood (saw dust) of choice. Hickory by itself can be overpowering. Good luck. I hope your kitchen is ventilated well.

 

[korchiki]

I have this exact model. It has been a couple of years since I last used it, though.

Be forewarned, smoke is an issue. Your house will smell like smoked meat for a while...more than a week if I remember correctly. Depending on preference, I guess that could be a good or bad thing :) My favorite meat to smoke was a pork shoulder, aka Boston Butt. I believe a combo of hickory and apple was my wood (saw dust) of choice. Hickory by itself can be overpowering. Good luck. I hope your kitchen is ventilated well.

Damn. Makes me nervous now. Maybe the newer model has the smoke issue fixed.

How did it work? Any tips to avoid?

 

[matt_thatsme]

Damn. Makes me nervous now. Maybe the newer model has the smoke issue fixed.

How did it work? Any tips to avoid?

It is possible, but not likely. Less smoke? Maybe. No smoke? Doubtful. The smoker does what it is supposed to: smoke meat. The flavor that the smoker gave the meat was great.

As far as tips, other than using a blend of hickory and cherry, I can not think of any tips. Let me know how it turns out. Good luck.

 

[Thump]

How did it work? Any tips to avoid?

Uh....it's an effing "Smoker."

What did you expect?