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Old 05-24-2014, 12:30 PM
 
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Anyone have experience with these? I'm thinking mostly fish here - or maybe chicken filets. Has anyone used these with good results? Have read the taste is 'different' from traditional smokers, but not bad. Quicker and more moist. What smoking fuel do you use? Do you have to buy "food grade sawdust" ?

We really like smoked food, but not always up for the outside major project deal for a couple of salmon filets etc......
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Old 05-24-2014, 04:39 PM
 
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I have this Cameron model on my "to buy" list


Smoked Salmon Recipe from The Wooden Spoon Chicago - YouTube

Camerons Stovetop Smoker - Smoked Chicken Wings by Tony Neely - YouTube
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Old 05-24-2014, 06:45 PM
 
Location: League City, Texas
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I have the Cameron Stovetop smoker. I've used it for years--fish, chicken, quail--once I even smoked a little bitty brisket. It's easy easy easy. In my previous home, we didn't have an area outside for a grill or smoker, so I put it to good use. I actually used it on my glass-top range without problems. I highly recommend it.

You can buy the "sawdust" at some grocery stores, or order it on Amazon. Mine came with several small containers of the wood chips or sawdust. You only use about a tablespoon or so at a time, so it goes a long way. Whatever you are cooking determines what wood to use--you can experiment & learn how much & what kind to use--there's a learning curve like any other kind of cooking.

I actually have a cookbook specifically for a stovetop smoker--not just the one that came with the smoker. I'll look & see what it is & post here.
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Old 05-24-2014, 06:48 PM
 
Location: League City, Texas
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The book is Smokin' by Christopher Styler.
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Old 05-24-2014, 08:37 PM
 
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Thanks -- Saw someone using one on a pbs show - one of the Scandinavian cooking ones where they are outside -- smoked trout overlooking a fiord --- she just popped it in, closed the cover and after what I remember as a short time removed or turned off the heat and let it sit covered till cooled. I didn't pay atention to the smoker itself but wished I had. Have a yard & a porch, but use charcoal & or wood for outside and it's long & cold in the winter. Aside from constructing some weird thing for the oven, these seem much better - ---
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Old 05-25-2014, 04:46 AM
 
Location: Whispering pines, cutler bay FL.
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Ok now I know what I want for my birthday! I can see myself cooking a lot of smoked dishes with this gadget.
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Old 05-25-2014, 09:28 AM
 
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Quote:
Originally Posted by Cubanchic View Post
Ok now I know what I want for my birthday! I can see myself cooking a lot of smoked dishes with this gadget.
I hear smoked mac & cheese is delish.
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Old 05-25-2014, 11:12 AM
 
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So I found a couple of answers here. He describes it more as a smoking sauna - not as intense nor dry -- but enough of the taste to make it worth-while. I think I'll try one of the home-made versions while the windows are open and invest in a real one if we like the results for the winter- - - the Cameron one looks straight-forward and less 'over teched' then others.
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Old 05-25-2014, 03:14 PM
 
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This looks very interesting....I've never heard of these. I'm going to have to investigate further. I absolutey hate messin' with an outdoor grill.

Thanks for posting this!
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Old 05-25-2014, 03:21 PM
 
Location: League City, Texas
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Quote:
Originally Posted by nj185 View Post
So I found a couple of answers here..
Lol--I've never had very much smoke in the house before when using my stovetop smoker--I think the lid on it keeps most of it contained. Smoke only escapes when you remove the food at the end, so you have to work fast.
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