Easy
Smoke and Roast
Use two tablespoons of your
preferred wood chips. Cover chicken, turkey or meat with foil and crimp around the smoker
edges tightly so smoke does not escape. Smoke for approximately 45 minutes. remove foil,
and place roast (as it is in the smoker) in oven at 400º F for 45 minutes uncovered.
Inside will be moist and smoky - outside will be crispy and brown.
If there's room in the smoker,
place mushrooms, tomatoes or potatoes around the roast, but remove them before you put the
smoker in the oven.
Stove Top Smoker
Stainless Steel Stovetop Smoker Get the savory
flavor and low-fat benefits of wood-smoking indoors or out with this heavy-gauge stainless
steel smoker. Great for smoking your own chiles, tomatoes and tomatillos for salsas as
well as for fish and meats. Can be used on the stovetop or backyard grill, or over a
campfire. Long loop handles stay cool during normal stovetop use and fold in for easy
storage. Comes with an easy-to-clean nonstick rack, cookbook, instructions, and four
varieties of wood chips (alder, oak, cherry, and hickory) for a variety of flavors and
aromas. 15"L x 11"W x 3-1/2"D. Includes a 7-year manufacturer warranty.
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