Cameron Stove Top Smokers

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love2bake
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Re:Cameron Stove Top Smokers 2013/02/07 20:10:34 (permalink)
That's true!  There are videos online about that.  However, I'm hoping this will be easier to use and stronger than anything I'd make myself.
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EdSails
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Re:Cameron Stove Top Smokers 2013/02/07 23:50:09 (permalink)
Believe it or not, one of the other things I make in my Cameron is pastrami. I smoke it for about a half hour and then move it to a pot for steaming. Works great!
#32
love2bake
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Re:Cameron Stove Top Smokers 2013/02/08 07:44:41 (permalink)
That's awesome!  Wouldn't have thought of that. This is gonna be fun.
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love2bake
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Re:Cameron Stove Top Smokers 2013/03/03 16:19:13 (permalink)
Inaugurated my new Cameron smoker with salmon, simply seasoned with mixed peppercorns and Meyer lemon juice, and smoked over alderwood (Cameron's recommendation):

 
It came out looking kind of anemic, but the flavor had light smoke and it was ridiculously moist and tender. 

 
Does anyone know whether smoking it over a lower flame for a longer time, will dry it out a bit more like what they make in PNW?  I love that on bagels with cream cheese.
 
Next experiment is going to be the shrimp!!
#34
love2bake
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Re:Cameron Stove Top Smokers 2013/03/12 18:17:24 (permalink)
EdSails

Believe it or not, one of the other things I make in my Cameron is pastrami. I smoke it for about a half hour and then move it to a pot for steaming. Works great!

Ed!!!  I did it!  It's fabulous.  Thank you for the inspiration!

#35
mar52
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Re:Cameron Stove Top Smokers 2013/03/12 19:12:42 (permalink)
love2bake:  Are you using wood chips or wood dust in that thing?
 
if you're using chips, The 99¢ Only store  (think pink place) usually carries bags of hickory and mesquite.
#36
love2bake
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Re:Cameron Stove Top Smokers 2013/03/12 23:42:52 (permalink)
They call them chips, but they're pretty dern small.  Hey--I needed an excuse to go the 99 Cents Only store.  I love that place!
#37
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Re:Cameron Stove Top Smokers 2013/03/12 23:47:00 (permalink)
You are most welcome! I wish I could taste yours! It looks delicious.
 
love2bake

EdSails

Believe it or not, one of the other things I make in my Cameron is pastrami. I smoke it for about a half hour and then move it to a pot for steaming. Works great!

Ed!!!  I did it!  It's fabulous.  Thank you for the inspiration!



#38
CCinNJ
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Re:Cameron Stove Top Smokers 2013/03/13 09:21:33 (permalink)
#39
love2bake
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Re:Cameron Stove Top Smokers 2013/03/14 12:53:46 (permalink)
Ahhh--I'll definitely try that, CC.  I love my little smoker already.
#40
CCinNJ
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Re:Cameron Stove Top Smokers 2013/03/14 13:21:18 (permalink)
Your little smoker is the best & most fun way for me to stay on the "good neighbor" list. I'll pick one up tomorrow from Bed Bath & Beyond.

Kenji from Serious Eats smoked chicken wings in a wok using sugar & tea. I'll have to ask him for some more creative options that can be done in the Cameron.
#41
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Re:Cameron Stove Top Smokers 2013/03/14 16:03:47 (permalink)
I love my Cameron smoker too!  You'll find that after a while the lid will become looser and start to lose more and more smoke. Just use a little muscle to squeeze it back tight helps a lot.
 
bartl
Well, I wrote quite a bit 3 years ago, but there is one new thing. I got it out of my library, and then bought a copy: Smokin'. It has more than recipes; it has basic techniques. For example, my grandkids will not eat chicken with any bones; it tells you how to smoke boneless chicken breasts. I'm about to hot smoke fish fillets in a week or two.

Bart

 
My favorite thing to smoke is fish, but I also made a turkey breast that was excellent using that Smokin' book.  You can smoke larger things by using a very tightly sealed foil tent.  That book is well worth it in my opinion.
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EdSails
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Re:Cameron Stove Top Smokers 2013/03/15 02:34:17 (permalink)
One thing I was thinking about----has any one ever tried smoking a good hot dog like Sabrett's or Hebrew National in the Cameron? How did it turn out if you did?
#43
CCinNJ
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Re:Cameron Stove Top Smokers 2013/03/15 10:18:49 (permalink)
If anyone is considering a Cameron and would like to know more....here's the user manual...

http://cameronsproducts.c...vetop-Smoker-Guide.pdf
#44
love2bake
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Re:Cameron Stove Top Smokers 2013/03/15 14:40:40 (permalink)
Here's the technique I used for pastrami via Michael Ruhlman.  He even acknowledges the Cameron smoker in the article.
 
Since the corned beef brisket I bought to experiment with was just 1 lb, I shortened the smoking- and oven time a little.  It came out GREAT.
 
http://ruhlman.com/2011/09/how-to-make-pastrami/
 
I definitely plan to try smoking salmon with green tea, but it was also great with alder.
 
Has anyone used and/or have a source for corncob chips mentioned in the Smokin' book?  I looked it up but got corn chips or animal bedding listings...
#45
CCinNJ
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Re:Cameron Stove Top Smokers 2013/03/15 15:31:57 (permalink)
I read about that when I was trying to learn options for my smoking gun...

I believe it's DIY...

Or you can use corn cobs like wood chips for smoking. Dry the cobs in a low oven (175-200°F) overnight or in a dehydrator for a few hours and use them in your smoker for a light, sweet smoke that’s just awesome.
#46
CCinNJ
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Re:Cameron Stove Top Smokers 2013/03/15 15:47:04 (permalink)
Here's a chart that mentions the cobs...

http://www.deejayssmokepi...SmokingFlavorChart.pdf



This is the first time I ever saw grape vines mentioned. Hooray...I have those!
post edited by CCinNJ - 2013/03/15 15:58:26
#47
love2bake
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Re:Cameron Stove Top Smokers 2013/03/15 17:39:58 (permalink)
Wow--that's some chart!!!  It even has sassafras on it.  Every time I "hear" that word I imagine Yosemite Sam saying it--not sure why.
 
You have grape vines? 
 
Dried herbs sound interesting, although it might make my neighbors think I'm doing something else over here. " />
 
Ooh--I have a Meyer lemon tree that needs pruning and a bay shrub.
 
Big fun--thanks for finding & sharing this, and the instructions for corncobs!
#48
CCinNJ
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Re:Cameron Stove Top Smokers 2013/03/15 18:19:38 (permalink)
They look ominous enough at this time of the year... to smoke something good.
 

A Cameron "stockpile"
 

post edited by CCinNJ - 2013/03/15 18:26:37
#49
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Re:Cameron Stove Top Smokers 2013/03/16 19:21:44 (permalink)
Smoked spiral-cut hot dogs that seem easy enough to convert to Cameron. Easier to convert than cut...for a left-handed person.

http://www.smoking-meat.c...ked-hotdogs-spiral-cut
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Re:Cameron Stove Top Smokers 2013/03/17 17:10:01 (permalink)
Thanks, CC.
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Re:Cameron Stove Top Smokers 2013/03/27 15:24:15 (permalink)
Well, I tried smoking Pillar Point Harbor shrimp using cajun spices, and while it wasn't my best adventure with the Cameron, it has potential.  It was definitely too dry/overdone, but lemon juice helped.

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mar52
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Re:Cameron Stove Top Smokers 2013/03/27 16:21:32 (permalink)
EdSails:  Try buying a hunk of slab bologna that will fit in your smoker and give it a try.  Notch the sides so some of the smoke gets in that way.
 
 
#53
CCinNJ
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Re:Cameron Stove Top Smokers 2013/03/27 19:05:00 (permalink)
You're welcome...Ed!

Mar...I giggled when you called the Cameron "that thing"
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Re:Cameron Stove Top Smokers 2013/03/28 00:32:24 (permalink)
love2bake

Well, I tried smoking Pillar Point Harbor shrimp using cajun spices, and while it wasn't my best adventure with the Cameron, it has potential.  It was definitely too dry/overdone, but lemon juice helped.


 
Try leaving the shell on next time and they will stay moist.
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love2bake
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Re:Cameron Stove Top Smokers 2013/03/28 09:57:01 (permalink)
The shells were on!    I just think I left the shrimp in the smoker too long...  Bummer
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Re:Cameron Stove Top Smokers 2013/03/28 12:21:40 (permalink)
love2bake

The shells were on!    I just think I left the shrimp in the smoker too long...  Bummer
 
Yeah, that could happen too. I did 20-25 minutes on the U12 size. The 15-25 I think I did closer to 20. I also ran the cooker at a lower heat----once I got the smoke puff and closed it I turned the heat down a touch to medium-low. 
#57
tsores
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Re:Cameron Stove Top Smokers 2013/03/28 18:12:41 (permalink)
I must be missing something.  How is it that this smoker can smoke beef in such a short time when BBQ joints need to smoke theirs for 10 to 15 + hours?  Does this device bypass the need for low and slow for successful smoked meat?  Please clue me in.  I'm interested. 
#58
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Re:Cameron Stove Top Smokers 2013/03/28 21:45:08 (permalink)
Tsores, it is considered a hot smoker instead of a cold one. It does not do well with items that needs low and slow, but is more for foods that cook quickly. With beef, it would do a steak (although IMHO I wouldn't trust it to not overcook) but would not work with ribs or brisket. It can be used for brisket but only when you would also cook to tenderness another way such as steam, a bbq or a regular oven. It works great with fish, seafood, chicken and other items that can cook for usually 45 minutes or less.
#59
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Re:Cameron Stove Top Smokers 2013/03/28 21:47:44 (permalink)
That makes sense.
 
Thanks, EdSails.
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