How to Smoke Meat on the Stove Top

Middle son, Zac, built a cool smoker out of a 55-gal. drum and used auto engine red paint to pretty it up. He’s still on the hunt for a domed charcoal grill lid, but until then, the meats he smokes have all had a low profile. It has two racks and I’m thinking there’s plenty of room right now to stand the chickens up on beer can cookers on the lower rack. Everything he’s smoked so far has tasted beyond fantastic! The smell alone will knock you off your feet! 😋

He’s not always on hand to smoke whatever I want, whenever I want. Here’s How To Smoke Meat on the Stove Top.How incredible do those chickens look? Let me tell you, the flavor is out of this world. But those were cooked outside on the big smoker. One taste and I was hooked. Smoking meat packs a ton of deliciousness into my keto/low carb lunches. Don’t even get me started on what it does to boring old chicken salad! 😁

From the barrel smoker!

How to Smoke Chicken on the Stove Top

If you don’t already own a large lidded stock pot or waterbath canner, flea markets and yard sales are a good place to look for one on the cheap. Craigslist and Facebook Marketplace might have good used ones, too.

You’ll need:

Whatever you intend to smoke
Your favorite seasonings (NOT barbeque sauce). Butt Rub is a good choice, along with salt, pepper, onion powder, garlic powder, and paprika.
Heavy duty aluminum foil (lots of it)
Small wood chips or sawdust used for smoking food
A round fryer basket turned upside down for a whole trussed chicken, or large wadded balls of foil, and a round mesh grilling screen (found at Dollar General, Walmart, etc.) for chicken pieces.

But look at this beauty smoked indoors! 🤣😂 Okay, so it’s pretty much butt ugly, but that doesn’t matter. It’s all about the taste. LOL It’s much easier to get gorgeous looking pieces by placing it on a baking sheet under the oven broiler for a few minutes after it’s done smoking. 😁
I balled up heavy duty foil to raise the mesh up over the foil covered wood chips. I added another layer on top of this and moved the top layer of chicken pieces so they were over the empty spaces on the bottom layer of split breats.
I smoked the chicken pieces for about an hour then placed them on a baking sheet under the broiler to crisp up the skin. Deeelish!!!

Seal the pot with a double layer of heavy duty foil, turn on the burner to medium high. Once you smell smoke, turn down to medium-low and start timing for 1.5 hours.

You can also use the side burner on your gas grill outside instead of your stove indoors!

Carefully carry the pot outside before opening the lid! Though it does smell fantastic, you might not want extra smoke in your house.

If the chicken or other meat is done cooked to your preferred doneness, finish on a sheet pan in the oven.

Happy eating! 😊

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