or Connect
New Posts  All Forums:Forum Nav:

Oven smoking?

post #1 of 7
Thread Starter 

Have any of you tried smoking meat in a loosely fitting but tightly sealed foil package? I've got a couple slabs of bacon ready to go, and the oven method may be better for my sore and swollen foot instead of runnng outside to fuss with the smoker when needed.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #2 of 7

Never done it. Seen it done on a grill that way before. Seems you'd have to have a pretty high temp to generate smoke, but that will precook your bacon. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #3 of 7
Thread Starter 
Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #4 of 7

My SIL has this

 

and starts it on the stove top and puts it in the oven, 

would that work as well?

post #5 of 7
I have smoked chicken that way before, on the stovetop. Works well for chicken.
post #6 of 7

The problem with both oven and stove top smoking is the heat that is generated.  It's fine for hot smoking or if you don't mind partially cooking your food, but, generally, it is too hot for cold smoking or for smoking for extended lengths of time.

post #7 of 7
Thread Starter 

I'll probably use the smoker, assuming I remember to buy more charcoal. With the pancetta, the question is dry it as a flat like I did last time or roll and tie? Life's decisions can be so difficult.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking