01 of 04
Place the Wood Chips in the Smoker
Using a stovetop smoker to cook foods is safe, easy and fast. This tutorial shows you how to smoke salmon, but once you learn the basic method, you can smoke other kinds of fish, meats or vegetables. We're using a Camerons Stovetop Smoker, so if you're using a different kind of smoker, consult your instruction manual to make sure the method is the same.
Place wood chips in a small pile in the base of the smoker. To smoke most foods, you won't need more than a tablespoon of the chips. Be sure to use wood chips designed specifically for stovetop smokers. These chips come in tiny pieces, almost like sawdust. Place the drip tray on top of the chips. You can cover the tray with aluminum foil (be sure to leave the holes in the corner of the smoker uncovered) or spray it with nonstick cooking spray for easy cleanup. Then place the cooking rack (you can also spray this with cooking spray) on top of the drip tray.Continue to 2 of 4 below.
02 of 04
Place the Food on the Rack
Place the salmon fillets on the cooking rack. Season the fillets with salt and pepper or, if desired, brush them with a cooking sauce, such as teriyaki sauce, soy sauce or barbecue sauce. (In this picture, we're brushing the salmon fillets with teriyaki sauce)Continue to 3 of 4 below.
03 of 04
Begin the Smoking Process
Place the smoker on a stovetop burner and close the lid partially, leaving a couple of inches open. Turn the heat to medium and watch for smoke to appear, which should take two to three minutes. When the first wisps of smoke appear, close the smoker lid completely and set the timer for 17 minutes. It's normal for a little smoke to escape from the edge of the smoker lid.Continue to 4 of 4 below.
04 of 04
Finish Cooking the Salmon
The salmon should take 17 to 20 minutes to cook, depending on the fillets' thickness and your desired degree of doneness. Open the smoker and remove the salmon. If the salmon is not cooked enough to your liking, you can finish it in a 350 F oven, checking after 5 minutes.