Not only did I receive a salad spinner from CSN Stores this week, but I also nabbed a smoker too. It was a random purchase, and quite frankly, I don’t know what had inspired the decision. I wouldn’t call myself someone who yearns for smokey cuisine on the regular, but the deed was done, and now I had a smoker.
Well, last night my friend Derrik was over, and after having enjoyed some wine at a neighbor’s place, it became evident that we needed to eat. What better way to enjoy a buzz than by lighting up the smoker and tossing in somDerrike shrimp and peppers? That’s exactly what we did. And so Derrik manned the camera while I attempted my first ever smoker experience.
Photos after the jump…
![DSC00046.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC00046.jpg)
The smoker comes with two varieties of wood chips: hickory and alder. We decide to go alder for the shrimp, as per the recommendation of the user manual.
![DSC00047.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC00047.jpg)
About a tablespoon and a half of chips go in the base of the smoker. Yes, this looks not unlike the floor of a hamster cage.
![DSC00048.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC00048.jpg)
A drip pan covered in tin foil and then a rack go on top of the chips.
![DSC00049.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC00049.jpg)
I slice up a pepper to add some color and variety to the dish. I contemplated adding an onion too, but I just didn’t feel like it. Besides, my onions are huge, and there would have been way too much on hand.
![DSC00050.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC00050.jpg)
I drop the defrosted shrimp in a bowl and ready them for a brief (ie. 90 second) marinade.
![DSC00052.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC000521.jpg)
It’s less a marinade than it is a seasoning: olive oil, salt, and pepper.
![DSC00054.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC00054.jpg)
A little tossing action.
![DSC00055.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC000551.jpg)
Next I place the shrimp on the rack. The peppers will go on top.
![DSC00060.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC000601.jpg)
It fits just perfectly; although, I do kind of wish I’d purchased the larger smoker.
![DSC00061.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC00061.jpg)
STOP: pepper time!
![DSC00062.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC000621.jpg)
The rule is you keep the smoker lid ajar until the first wisps of smoke appear. I think this will take five minutes. More like ten seconds.
![DSC00063.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC000631.jpg)
I gingerly close the lid. Cooking time starts… NOW.
![DSC00065.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC000651.jpg)
Almost immediately, my kitchen smells sensational. It’s smokey bliss.
![DSC00067.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC000671.jpg)
It’s hard to see in the pic, but there are faint traces of smoke coming out of the device.
![DSC00069.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC00069.jpg)
Waiting with anticipation.
![DSC00072.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC000721.jpg)
After fifteen minutes exactly, I remove the smoker from the heat and open the lid. You can see my shock at how amazing everything looks.
![DSC00073.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC000731.jpg)
Not bad.
![DSC00075.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC00075.jpg)
Macro shot!
![DSC00076.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC00076.jpg)
Plating up dishes for me and Derrik. I wasn’t going for appearance, clearly.
![DSC00080.jpg](https://bsideblog.com/wp-content/uploads/2010/09/DSC00080.jpg)
I also served the shrimp with a side of mango chutney, which was wholly unnecessary. It was about this time that we regretted the decision to not include onions.
The Verdict: um… amazing. It was shocking how smokey and flavorful the shrimp and the peppers were. Big flavors for such a simple dish. Who would have thought it was possible to achieve campfire flavors on a stovetop? And not only that, the peppers and shrimp actually blackened in areas. Major win here. Major. Plus, it was so simple. And healthy too. I didn’t even need the olive oil (won’t use it next time). And did I mention the shrimp came out cooked perfectly? This smoker is going to get a whole lot of use. Can’t wait to play with it some more.
Added bonus: my apartment still smells wonderful.
If anyone has any recipe recommendations, send them my way!
This has basically convinced me I need one of these now.
I too have decided I need one. Plus, now I’m hungry. Thanks a lot.
You need to give these people the fine link to the product.
And I recommend Salmon seasoned with mashed garlic and salt—- with a bit of lemon slices on top.
http://www.csnstores.com/Camerons-CMS-CMN1003.html?cv=
This looks like the one B got, but it doesn’t come with smoking chips. They do have a bigger one that comes with 4 types of wood chips which I am totally about to order! I’m also very excited that this is dishwasher safe – total score!
That is indeed the one! And fear not, it comes with two samples of chips.
But definitely get the larger size, if only to be able to smoke a full rack of ribs — not to mention whole chickens etc.
The size I have is actually only good for cranking out one meal at a time (although, you could fit two chicken breasts or fish fillets on there).
Props to Derrik for the macro shot! I almost licked my computer…
Thanks for sharing…salivating from the pics.
next time I want to see how big your onions are.
Now I want one of these. That looked great!