At this point, the smoking procedure can be finished on top of the stove or in an oven. Adjust the flame or temperature to produce an even and consistent burn. Begin by heating the pan on top of the stove until the wood chips start smoking. Place a tightly fitting lid on the pan and secure it with aluminum foil. Insert a wire rack over the wood chips, and then place your meat, fish, poultry or vegetables on the rack. Drain them well, pat them dry with paper towel and then scatter them in the bottom of a roasting pan. For indoor smoking, soak wood chips in water for thirty minutes prior to using them. However, all indoor smoking requires a good ventilation system or exhaust fan. Today smoking can be done on a grill or the stovetop or in an oven. This method was traditionally carried out on a backyard BBQ or grill. Stove Top Smoking (200 to 220 degrees Fahrenheit) The oven braising temperature range is 275 to 325 degrees Fahrenheit. This of course depends on the cut, weight and size of the meat being braised. A nominal braising temperature is 300 degrees Fahrenheit for three hours. Long, slow cooking produces the best results with less evaporation and shrinkage. However, be sure to bring the liquid to a simmer before placing it in the oven. Braising can be done on top of the stove or in the controlled temperature environment of an oven. Half way through the cooking process the roast would be turned over. When braising a pot roast the liquid or stock should come half way up the side of the roast. Eye of the round, the cut of beef commonly recommended for braising pot roast is a good example of this application or cooking method. Usually, this method of cookery is reserved for less tender and less expensive cuts of meats. This is referred to as aĬombination form of cookery. \)īraising: meats and vegetables are seared and browned in hot fat, then simmered in a covered pot or roasting pan with a small amount of liquid.
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