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Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker Paperback – August 3, 2004

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Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker + Wood Smoking Chips - Oak, Cherry, Hickory, and Alder Wood Smoker Value Pack - Set of 4 Resealable Pints + Nordic Ware 365 Indoor/Outdoor Kettle Smoker
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Product Details

  • Paperback: 256 pages
  • Publisher: William Morrow Cookbooks (August 3, 2004)
  • Language: English
  • ISBN-10: 0060548150
  • ISBN-13: 978-0060548155
  • Product Dimensions: 7.4 x 0.6 x 9.1 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (72 customer reviews)
  • Amazon Best Sellers Rank: #20,453 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Move over George Foreman. In the unique tradition of cookbooks constructed for a specific kitchen gadget, Chef Styler (formerly of the Black Dog Tavern in Martha's Vineyard) weighs in with 95 recipes for the CMI Stovetop Smoker, a contraption that requires just a handful of wood chips and heat from any kitchen stove. Often, the simplest of the book's dishes put the salivary glands into overdrive. Corn on the Cob and Garlic Mashed Potatoes speak for themselves. Smoked Corn Chips take 10 minutes to become warm and flavorful, thus enhancing the Smoky-Spicy Salsa, with smoked tomatoes, in which they're dipped. In-Flight Almonds combine sugar, salt, a bit of cayenne pepper and the scent of hickory for the classic savory snack, with no seatbelts required. Beef Jerky employs strips of bottom round, which are tossed in salt and brown sugar and smoked in mesquite or hickory, then oven-dried at low heat for four hours. Most of the recipes involve a finishing off, or some pre-cooking, in the oven or on the stovetop, since the Smoker favors complexity of taste over high heat. Styler doesn't overlook soups and seafood, uniting the two in Smoky Mussel Chowder with plenty of cream and butter offsetting the mollusks' intensity. Among the more complex offerings, Pulled Pork stands a chance of tasting fine given its dry rub and 45 minutes of smoke. And in a nifty variation, Tea-Smoked Duck with Asian Slaw replaces the wood with jasmine tea leaves.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Christopher Styler is the author of Primi Piatti, and his articles have appeared in Family Circle, Redbook, Woman's Day, and New York magazine.

More About the Author

Christopher Styler, experienced chef, teacher, culinary producer, and author has over 30 years of experience in the food world. Chris' love for food has taken him to the test kitchens of CUISINE and Food & Wine magazines, restaurants in Italy for study, and all across North and South America for consultation, menu design, and food preparation.

Chris was the chef of Metro C.C. in Manhattan and The Black Dog Tavern on Martha's Vineyard. He was also the chef/owner of Blue Collar Food, a Manhattan based catering company. In addition, he assisted Brendan Walsh in the opening of Arizona 206 in New York City and was responsible for the recipe development and opening of Winners, an American restaurant in Bogota, Columbia. Most recently, he served as the menu and recipe consultant for Lidia's Kansas City and Lidia's Pittsburgh, both operated by Lidia and Joseph Bastianich.

Author of Smokin', Primi Piatti, a cookbook of Italian first courses, and Working the Plate, Chris is the co author of four books, Sylvia's Soul Food with Sylvia Woods; Blue Collar Food with Bill Hodge; Vegetable Love with Barbara Kafka (winner of a 2005 IACP book award); and The Desperate Housewives Cookbook with Scott S. Tobis. Other recent publishing projects include: editing Mom's Secret Recipe File: More than 125 Treasured Recipes From the Mothers of Our Great Chefs; collaborating on Rosa's New Mexican Table with Roberto Santibanez; Daisy Cooks! by Daisy Martinez (Sept 2005; nominated for an IACP award), Lidia's Italian-American Kitchen, by Lidia Maticchio Bastianich (recipient of a 2003 IACP award) and The Mushroom Lover's Mushroom Cookbook, written by Amy Farges. Additionally,

Chris has served as Culinary Producer for eight PBS and Food Network television series: Viva Daisy! and Daisy Cooks! with Daisy Martinez, Lidia's Italian Table and Lidia's Italian American Kitchen with Lidia Bastianich; Julia and Jacques: Cooking at Home; Savor the Southwest with Barbara Fenzl, and, America's Test Kitchen. On the other side of the camera, Chris has had numerous appearances on IVillage Live, Good Morning America, Today, The Rosie O'Donnell Show, Good Day New York, The Home Show, and Lidia's Italian American Kitchen. An episode of Sara's Secrets with Chris as featured guest aired on the Food Network in August 2004.

Chris is also at home giving cooking classes or demonstrations--from large to small. He has taught in intimate settings like Sur La Table and the Kings Cookingstudio chain. As Special Project Chef for Gourmet magazine, Chris demonstrated cooking techniques for groups as large as 500 people.

In 1996, Chris started Freelance Food, LLC, a restaurant and food consulting service that specializes in recipe development for corporate clients, restaurants, and publications. He graduated cum laude from the Culinary Division of Johnson & Wales University in Providence, Rhode Island. He is currently at work on two cookbooks as well as keeping active in television production. His website is

Customer Reviews

The recipes are easy to read and follow.
Delphine (Dee) A. Richert
I've already tried several recipes and they have all been great.
I would recommend this book to anyone who has an indoor smoker.
J. Harvey

Most Helpful Customer Reviews

90 of 90 people found the following review helpful By Spyce VINE VOICE on September 17, 2005
Format: Paperback
I really like this cookbook. If you are new to indoor smoking and using the stovetop smoker, it is a very useful guide that covers tips on using the smoker, pairing woodchips with a variety of foods, and plenty of tasty recipes. It also includes the author's personal experiences with using the smoker. This is a definite plus that shows up in the recipes and indicates that the author is familiar with them and didn't just collect a bunch of untried recipes to fill up the book. One comment that caught my attention was the turkey wings, the author mentions that he doesn't smoke them to eat as a main dish because they can be tough. I used to bake turkey wings portions in the oven at a low temperature and they always turned out great. Now I smoke them first and then finish them in the oven. Now they are even better! I soak them in a brine overnight:

1 onion, quartered
4-5 cloves garlic
1 or 2 stalks of celery, quartered
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons black pepper
2 tablespoons dried herbs (optional), I usually use parsley
8 cups water

2 packs turkey wing portions, joint pieces, not the whole wings.

Place all of the ingredients, except the 8 cups of water and wings, in a blender. Add 1 cup of water. Process until smooth. Pour into a large bowl. Add remaining 7 cups of water. Stir to combine. Add wings. Let sit overnight. Pour off brine, rinse wings, pat dry with paper towel, and sprinkle skin with paprika. Rub it in. Prepare smoker as directed (I use about 2 tablespoons of oak or hickory). Place wings in smoker skin side up. Let wings smoke on top of stove for about 30 minutes. Place in a 325 degree oven and let them cook until tender about 45 minutes.
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20 of 20 people found the following review helpful By J. Harvey on December 24, 2007
Format: Paperback
This is a must-have recipe book for users of indoor smokers. I use an Emerilware 5 in 1 smoker, but the recipes that came with it were limited, and in some cases required some expensive, hard-to-find ingredients and a great deal of preparation and cooking. Not very useful for people who want to use their smoker more than once or twice a month and are limited in cooking expertise and cash flow. It seemed more of a way to push Emeril cooking products on the consumer, like spices and sauces. I'm not knocking the recipes-they are great-but there had to be some way to utilize this smoker more often.

In comes "Smokin'". This is a cookbook for anyone who wants to use their indoor smoker to the fullest. Nothing is left to guess. Everything is explained thoroughly, from how to cut up a leek to choosing and brining meats, and wood selection. Recipes for smoking vegetables and cheese are there as well.

The best part of this book is use of leftovers. Many recipes that turn smoked leftovers into tasty meals are included. I would recommend this book to anyone who has an indoor smoker.
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16 of 16 people found the following review helpful By N. Leffingwell on January 19, 2007
Format: Paperback Verified Purchase
Along with the Cameron Smoker I bought my husband for Christmas, I also purchased this book. Great ideas for smoking foods and some yummy recipes. It's easy to understand and the recipes we've tried have been delicious.
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14 of 15 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on September 20, 2006
Format: Paperback Verified Purchase
This is style that is not that hard and due to stovetop adaptation, one can have the healthy benefits as well as unique smokin' flavor. This aid and recipe collection will aid that immensely.

Styler was on FoodNetwork showing this off, caught my eye and appetite. He has great recipe breath here: even scrambled eggs and soups and salads, to what one typically associates with smoking: ribs, sausage, chicken, fish, etc. Favorites thus far include: Smoked Salmon Pate; Phyllo Pastry Tartletts with Smoked Shrimp and Spinach Filling; Turkey-Mushroom Barley Soup; Tea-Smoked Duck with Asian Slaw; Tea-Smoked Shrimp and Asparagus Stir-Fry.

Only way to make this even more exceptional and useful would be "sources" listing and color photos. The latter would certainly heighten the price.
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8 of 8 people found the following review helpful By jenerationx on March 22, 2012
Format: Paperback Verified Purchase
As others have said, this book is written specifically for Cameron stovetop smokers, which I don't have. I have the Nordic Ware Oven Essentials Indoor and Outdoor Smoker, which works just differently enough that the recipes in this book are more like guidelines.


1) The Nordic Ware smoker has a large domed lid, so you can smoke a whole chicken without going through the process Styler describes to smoke a large item.

2) There's a thermometer that's part of the Nordic Ware smoker so you know exactly what temp it is in the smoker at all times, but because the Cameron smoker doesn't have that, Styler doesn't provide exact cooking temps.

3) The food tray in the Nordic Ware doesn't have grill slats but has holes (and is nonstick), so you can smoke small items without going through the process Styler describes to smoke extra small items.

However, I don't regret getting this book at all, because I can work off the general guidelines as well as get great ideas about what else I can smoke in the smoker that probably wouldn't have occurred to me on my own. I love the idea of Chinese tea-smoked duck, which I never imagined I could make myself. I can't wait to make the "World's Best Garlic Bread" using smoked garlic cloves. Or to use "combo cooking" to use smoked foods as part of a larger dish. Surprisingly, however (at least to me), there isn't a recipe for homemade smoked bacon.

I would, of course, love to be able to use the book more exactly with my particular smoker, but this is the only stovetop smoker cookbook that I've been able to find at the time of this writing, and I'm sure glad it exists.
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