Stove Top Smoker Smoked Halibut Food

HOW TO USE A STOVE-TOP SMOKER

Steps:

• Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
• Make sure the smoker parts are clean and dry before you start.
• Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
• Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
• Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
• Be sure to leave space between items on the rack and between the food and the sides of the smoker.
• Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
• When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
• Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
• When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.

STOVE-TOP SMOKER -- SMOKED HALIBUT

Steps:

• Combine combining first 8 ingredients in bowl or zip lock bag.
• Arrange fish steaks in single layer in marinade.
• Marinade for 1 hour.
• To bottom of smoker add 2 tablespoons alder smoking chips.
• Remove fish from marinade and place on foil lined smoker.
• Place on stove-top or grill over medium low heat for approximately 25 minutes.
• Serve immediately garnishing with parsley and lemon wedges.

STOVE TOP SMOKER JAMAICAN SMOKED SHRIMP KABOBS

Steps:

• Simply peel, de-vein and butterfly shrimp, leaving on tails.
• Slice peppers and onion into 1 1/2-inch squares.
• Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
• Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
• Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.

STOVE TOP SMOKER SMOKED CLAMS ON THE HALF SHELL WITH CASINO BUTT

Steps:

• To make the casino butter, beat the butter, bacon, red pepper, parsley, lemon juice, Worcestershire, and black pepper together in a small bowl. The butter can be prepared up to three days in advance and refrigerated or frozen up to 1 month. Bring the butter to room temperature about 1 hour before smoking the clams. The butter should be very soft so it melts easily when spooned on the clams.
• Line the bottom of a 9 x 11-inch aluminum foil tray with an even 1/2-inch layer of rock salt.
• Nestle the clams on their half shells into the salt to keep them level during smoking.
• Set up the smoker using the wood chips and smoke the clams over medium heat until they are cooked through and tinged with brown, about 12 minutes, after closing the top.
• Remove the smoker lid and drop about 1/2 teaspoon of the butter onto each clam. Let them.
• sit a minute until the butter starts to melt, then transfer them carefully to serving plates or a warm platter. Serve immediately.

STOVE TOP SMOKER APPLE SMOKED TUNA STEAK WITH HERBED MAYONNAISE

Steps:

• Combine first five ingredients in a small bowl; stir well, and set aside.
• Sprinkle salt and pepper over tuna.
• Using 2 tablespoons of apple chips, smoke tuna steaks for twenty minutes over medium heat, this should leave the steaks medium-rare.
• Do not overcook.
• Serve with the herbed mayonnaise sauce and a tossed salad on the side and you have a tasty, healthy dinner.

STOVE TOP SMOKER SHREDDED CHICKEN WITH PEANUT SAUCE

Steps:

• Smoke the chicken (see related recipe) and cool to room temperature. When cool, shred the chicken coarsely into pieces about 1/4-inch wide and 2-inches long. If using thighs, discard the fat and cartilage as you go.
• Meanwhile, heat a medium saucepan of salted water to a boil. Add the snow peas and cook until just bright green, about 15 seconds. Drain and rinse snow peas under cold water until completely cooled. Drain horoughly and cut them lengthwise into 1/4-inch strips.
• To make the Peanut Sauce, heat the vegetable oil in a heavy medium skillet over medium heat.
• Stir in the ginger, garlic, and red pepper flakes. Cook, shaking the pan gently, just until you can smell the garlic, but before it browns. (You'll smell the ginger first) Scrape the seasoned oil into the bowl of a food processor fitted with the metal blade. Add the peanut butter, 2 tablespoons water, soy sauce, vinegar, and sugar and process until you have a fairly smooth sauce. Check the seasoning and add more of any of the sauce ingredients you like. Scrape the sauce into a medium bowl.
• Add the chicken and snow peas and toss together gently until all the ingredients are lightly covered with the sauce. The sauce should be thin and creamy enough to lightly coat the ingredients; if not add warm water one tablespoon at a time. Serve the salad on a bed of the shredded lettuce, either on individual plates or a large platter.

STOVE TOP SMOKER FISH FILLETS

Steps:

• Rinse the fish fillets and pat dry. Squeeze fresh lemon juice over the fillets and season lightly with pepper and dill.
• Smoke-cook on medium heat for 15-20 minutes per pound. The fish will have a subtle earthy flavor.