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Slow Temp Smoking

11215mark

ChefSteps has a few recipes that call for low temp smoking (such as pastrami and salmon pastrami). For those of us that don't have a fancy smoking appliance, how can we pull this off? When I tried to smoke in the oven (using a make-shift foil-covered setup), it just doesn't work because the low oven temp isn't hot enough to keep the wood chips smoking.

It seems like cranking up the oven to a temp high enough to keep the wood smoking would create some unintended results (such as drying out fish).

Ideas & suggestions??

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tshewman

I don't have a smoker either, but have had decent success. I've tried smoking ribs on the grill changing out the box of chips and water. This took a fair amount of babysitting (relighting chips about every 20-30 minutes). I've done goose and duck as well as ribs and pastrami (below) in the oven with a stove smoker like this one http://www.wayfair.com/Camerons-Stainless-Steel-Stovetop-Smoker-SMKW-CMN1032.html and have been very pleased with the result. Still a fair bit of babysitting (but much easier than over the grill). I would torch the chips while on the stove (with bruners on as well) and close just as smoke starts to mount. The obvious limitation is it is very small and portions must mach. There are other options worth considering for the grill. Brandon has one and I can't seem to find the previous post that shows the link. I know I'll need to move it to my ":interim" list while the smoker moves up on the priority list.

11215mark

Todd - I have the same smoker and thanks so much for your comment. I'm sure there's a better way and my fingers are crossed that someone from ChefSteps will happen upon this. My fundamental problem is that the temp necessary to get the chips to smoke puts us at a temp north of the recommended smoking temp in their recipe. To be clear, even with my failed smoking issues, this was hands-down the best pastrami I ever ate (darn it). As the 9 day start-to-finish elapsed, I was almost hoping it didn't come out great. Since it was so amazing , I'm definitely going to make again. Maybe the solution (and time saver) could be just adding a little liquid smoke to the sous vide bag, but I'm not sure what the impact was of the slow temp cooking (even with the failed smoking) when the meat was in the oven for 5-7 hrs.

Andrew_54504

i've seen it done using a gastronorm and perforated gastronorm tray and some foil. if you set it up on the stovetop or griddle like an offset smoker, the temps shouldn't get too high.

11215mark

What about adding a little liquid smoke to the bag while it's in the SV?