Smoke Roasting Technique & Video

July 1, 2009 3 Comments

Smoke Roasting Technique Video

Stove Top Smoked Salmon

If you learn the technique of Smoke Roasting properly, you can smoke-roast a chicken breast, fish, shellfish and even a steak. It’s all about learning the technique.


We are hearing more and more about true barbecue on the food tv and in the cooking magazines. This is where you slow cook food like ribs and chicken at lower temperatures for longer periods of time using indirect heat. Actually you want the smoke to cook the food and not the heat from the flame.

My buddy Barbecue Bob is mastering this technique in his giant smoker at home and prepares some mean pulled pork. He’s now curing his own bacon and finishing it in his smoker.

Smoking Indoors

If you don’t have a smoker but still want to try your hand at smoking a chicken breast or whole trout, Chef  Joe shows you in this video how you can smoke roast in your own kitchen while teaching the basics to this technique. You can use his technique on the stove-top or take his ideas and use them on your own gas or charcoal grill outside.


If you do decide to try his indoor method of smoke roasting, be sure you have the proper ventilation and a strong exhaust fan that takes the smoke out of the house, not one of those fans that recirculates the smoke back into the house.

Last modified on Mon 22 December 2014 6:40 pm

Filed in: Cooking Videos

Comments (3)

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  1. Debbie Reimer says:

    This is a wonderful way for me to smoke my meat; fish, (and yes, there are more than salmon in Alaska) chicken, moose, clams, etc. in the winter time here in Alaska. I love smoked meats! I love smoked foods! I do have a large smoker but when snow hits, it’s usually buried and it’s too cold for the propane tanks to work. Most of my smoking includes brining, which would be salmon and halibut. I also have smoked and cooked some sausages . This coming weekend, July 24 th through 26th, I am going to do more salmon fishing by dipnetting. Part of these fish I plan to smoke without a brine and then can with some spices and/or peppers (I do my own canning. I also “cure up” my own salmon eggs for more fish bait.). This looks like the ticket for smoking when I can’t get to my smoker for those impromptu suppers/dinners my hubby can spring on me at the last minute with guests expecting something spectacular in Alaskan salmon and halibut! Thank-you so very, very much for this information!

  2. Georgianne Black says:

    What temperature do you set for smoking? About how long is needed to smoke one half pound to one pound piece of salmon?

    • The Reluctant Gourmet says:

      Hi Georgianne, according to the video, the pans are place on the stove top and you don’t start cooking until “once you see the smoke start rising”. He never says what temperature but I would start at medium heat and adjust from there. How long depends on the weight and thickness of the salmon. Again he doesn’t say how long but I would guesstimate checking it after 10 minutes to see how it is doing and than go from there.

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