TIPS FOR SUCCESS

Don’t overload your smoker with chips! In most cases, more isn’t better.

Check for smoke leaks during the high heat phase (before your pan gets too hot to handle) and patch up by pinching foil to seal.

If you lack a powerful kitchen exhaust, let your smoker sit, covered, for 15 minutes after removing from

heat. This allows the smoke to settle before opening.

If you only purchase one type of smoking chip, purchase maple. It’s a great all-purpose choice.

Look for very fine, sawdust-like smoking chips made specifically for stovetop smoking. If unavailable, you can grind small chips (but not chunks!) finer in a spice grinder.