Who needs a grill when you can smoke meat on the stove by following a few simple instructions. The technique calls for tossing small wood chips or shavings in the bottom of a roasting pan and placing the meat on a rack above them. The pan is then covered loosely until the chips start to smoke, when a tight foil cover is required. Stove-top smoking has its advantages -- heat can be carefully regulated -- but the flavor can quickly become intense, the author warns.

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