Camerons All Natural Extra Fine Hickory BBQ Wood Chips for Smokers (1 Pint, 0.473L)- Kiln Dried Wood Sawdust Shavings for Cocktail Smoking Guns, Stovetop Smokers, Smoke Boxes – Barbecue Grilling Gifts

I wanted to try these stove top chips before investing in a stove top smoker. I got a very heavy disposable foil pan and put 2 tablespoons of chips on the bottom, at the sides of the pan. Then I put my rack in with marinated salmon on top. The salmon filets were in the middle of the rack so they would not drip on the chips. I covered the pan tightly with heavy duty foil. I did turn on the stove fan, but found that it wasn’t necessary at all. There was no smoke escaping from the pan. I turned the burner on very low and the fish was done to perfection in 10 minutes. It had a terrific hickory flavor, and it was moist and tender.CAUTION!!! I have since read that using a foil pan on a gas burner is not safe because the fire can burn through the bottom of the pan. Since I had a very low flame and a thick pan this did not happen, but I will not do this again!I tried this with a deep cast iron skillet and a cast iron dutch oven, both with racks in them, and cast iron lids. Perfect! I’m sure any oven safe stainless steel skillet would work too. I would not use a non-stick pan though, the heat may get too high and I’m not sure about toxic fumes. I read that the heat can get over 350 degrees in a covered pan.Hickory is a strong smoke and is more suitable for beef, pork and chicken. I will be purchasing the milder alder or apple chips for future fish preparation. The book Smokin’ has good recipes, but I really more appreciated the detailed smoking times information for each food, and the suggested smoking chip flavors for each food. I had never thought of smoking garlic bread or pizza sauce either! Great book.Smokin’: Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop SmokerJust a reminder, these stove top chips are really more the consistency of saw dust. This is so they will start smoking quickly when heated. They only smoke for about 20 minutes since that is all that is needed to impart the smoky flavor. The “low and slow” cooking comes when you put the food in the oven to finish cooking. For example, ribs or pulled pork. These chips would burn up too quickly on an outside grill. For that you would need the large chunks of wood. Whatever your method, smoke really adds terrific flavor to food, including vegetables, and it sure is fun to experiment!UPDATE: 7/3/17 I now own three smokers. Nordicware (for large things like whole chickens), and both the large and small Cameron’s smokers. No more messing around with DIY smoking methods! Smoked garlic bread…holey smokes!