The Kitchenque Brings Smoked Foods Indoors!
The Kitchenque Stovetop Smoker lets you bring amazing smoked flavors inside. Getting your BBQ fix during the winter is now achievable. The Kitchenque is great for people who live in an apartment with no backyard, or anyone who isn’t quite ready to spend hundreds of dollars on a big outdoor smoker.
How It Works
The Kitchenque consists of 4 pieces; lid, rack, drip tray, and base. Setting up the smokers for cooking is simple and quick. Place the base on a burner of your stove with 1 to 2 tablespoons of InstaSmoke depending on how much smoke flavor you desire! Next place the drip tray and rack on top of the base. Followed by whatever food you are cooking and cover with the lid. You may be saying - 1 tablespoon of wood? How would that impart any flavor? The chamber within the Kitchenque is much smaller than a traditional smoker and almost all of the smoke is trapped within. This allows us to use less wood while still getting a ton of great flavor.
Smoked Food For Any Occasion
Often we think of main dishes when we think about BBQ - but the smoke flavor can also be awesome on desserts and appetizers like cheese!
With tomatoes in California really hitting their peak we wanted to show the versatility of this smoker by making a Smoked Mozzarella Caprese Salad. The smokiness of the mozzarella next to the sweetness of the tomatoes is a great combination. I really enjoy this cheese straight from the smoker. It is slightly warm and amazingly soft. If you prefer it more chilled you can wrap the cheese and cool it in the fridge overnight.
Smokey Caprese Recipe
- 2-3 balls of fresh mozzarella ( use the larger sized cheese)
- 1-2 large tomatoes
- ¼ cup of basil leaves
- 1 tablespoon of extra virgin olive oil
- ½ tablespoon of balsamic vinegar
- salt to taste
How To Smoke Cheese
Remove mozzarella from its liquid and place on a plate. Let it sit at room temperature for 15 minutes to get some of the chill off of it.
Pat dry the tempered mozzarella. Setup the Kitchenque with 2 tablespoons of Instasmoke in the base then the drip tray, rack and mozzarella above that. Turn the burner to high and wait until you start to see a little bit of smoke coming up from the base. Place the lid on top and continue to cook on high for one minute but no longer. Turn the burner to its lowest setting and continue cooking for 4 minutes. Turn the burner off but leave the lid on and allow it to sit for another 5 minutes. This will help the mozzarella get more smoke flavor without cooking it anymore.
While you are waiting on the mozzarella you can slice the tomatoes and season with salt. When the mozzarella is done smoking remove it from the Kitchenque and slice it. On a plate combine the tomatoes, mozzarella, and basil. Drizzle the plate with the olive oil and balsamic.
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