Rangetop smoke-roasting, also called pan-smoking, is a procedure done in a closed container, using wood chips to make smoke. You can use this procedure not only for small, tender, quick-cooking poultry and meat items, but also for fish fillets and some vegetables. A recipe for pan-smoked chicken breast .
Basic Procedure Rangetop Smoke-Roasting
Collect all equipment and food supplies.
Place a layer of fine hardwood chips or shavings on the bottom of a hotel pan (Fig. 19.1 ). Disposable pans may be used for light smoking.
Place a rack in the pan over the chips and lay the seasoned food items on the rack. Cover tightly with a second hotel pan or with aluminum foil.
Place on the cooktop (making sure the ventilating hood is on!) over moderate heat. Smoke will begin rising from the wood chips.
After about 5 minutes, remove the food items from the smoke-roaster and, if necessary, complete the cooking in the oven. Leaving the food in the smoke too long results in a strong, bitter taste.
Figure 19.1 Rangetop smoke-roasting
(a) Place hardwood chips or sawdust in a disposable hotel pan. Place over moderately high heat and heat until the wood begins to smoke.
(b) Place the items to be cooked on a rack and set the rack over the chips so the food is not touching the chips. Cover tightly with another pan and cook for the desired time.
