Stovetop smoking is a wonderful skill to have, especially if you live in an apartment, but love the flavor of smoked food. All you need is a large pot with a tight fitting lid, aluminum foil, and wood chips. That’s it.
Learn how to smoke meat, fish, and vegetables indoors using nothing but a stovetop, a heavy pot, and wood chips — no dedicated smoker required. This course walks you through the full process: choosing the right cuts, weighing and soaking wood chips, building the foil and pasta-insert setup, smoking to the right internal temperature, and finishing with a cast-iron sear for that classic barbecue crust and color.
| This Course | Dedicated Stovetop Smoker | |
|---|---|---|
| Cost | $74–$150+ | |
| Equipment | What you already own | New purchase required |
| Wood | Any standard smoking wood | Proprietary sawdust (extra cost) |
| Capacity | Stackable — cook more at once | One layer only |
| Cut size | Up to 4 lbs | Limited by unit size |
| Flexibility | Your pot does other things too | Single purpose |
Course Information
$15.00 one time – regular $27.00
FAQ
Who is this course for?
Home cooks who want real smoky barbecue flavor without an outdoor smoker or grill — apartment dwellers, renters, or anyone curious about smoking before investing in dedicated equipment.
How long does the course take?
The lessons take under an hour to work through. Actual smoking time depends on what you’re cooking — quick items like fish or chicken thighs run under 2 hours, larger cuts longer.
Do I need a dedicated smoker or grill for this course?
No — that’s the whole point. All you need is a stovetop, a heavy pot with a pasta insert, and wood chips.
Do I need special equipment?
You probably already have most of the equipment you need in your kitchen right now. Everything is covered in the Equipment lesson.
Is it safe to smoke food indoors on the stovetop?
Yes, since you will be using a pot with a tight-fitting lid. This process produces much less smoke than outdoor barbecuing. You will also not be using charcoal which cannot be used indoors.
Why Learn Stovetop Smoking?
Stovetop smoking takes ordinary ingredients and gives them that barbecue depth most people think is impossible without an outdoor setup. Getting that smoky goodness without an outdoor smoker or barbecue is almost impossible for anyone who lives in an apartment or does not have access to a large private area that isn’t against local fire regulations. Stovetop smoking eliminates all that worry and gives you the flavor you want. Clean up is easy, no ashes to clean up, no fuel to replenish.
Good information on this technique is genuinely hard to find. This course puts everything you need, temperature charts, recommended supplies, and timing guides all in one place.
Ready to start smoking? Let’s GO!
Who is Teaching Stovetop Smoking
Course Instructor
Arbpen, Adrienne Boswell, is Chief Cook and Bottle Washer of the award-winning The Good Plate. She studied under Executive Chef John Farion.
Lessons in Stovetop Smoking
Foods Suitable for Stovetop Smoking
Equipment You’ll Need
Prepping the Smoker
Smoking the Food
Finishing with a Sear
Bonus – Recipes
Important Notice
Stovetop smoking involves high heat and wood smoke. Ensure adequate ventilation, never leave the stovetop unattended during the smoking process, and keep a fire extinguisher accessible. Do not use non-stick, enameled, or aluminum cookware for this method.
