Cameron Stove Top Smokers

Re:Cameron Stove Top Smokers (lleechef)

Wed, 22 May 2013 20:50:45 GMT

I didn't mean to degrade bluefish but when fishing in Boston Harbor I was much more excited to have a striper on my line!!!

Re:Cameron Stove Top Smokers (agnesrob)

Wed, 22 May 2013 20:43:47 GMT

lleechef

Yeah, well, I'll take just about any fish over bluefish.

Lisa, I agree about bluefish but after being given many gifts of bluefish and being on a budget, I learned the best ways to make it actually quite delicious! The bloodline definitely needs to be cut out and I have always found that a nice strong acidic sauce, such as a puttanesca or something similar is good.
I do have a Cameron smoker and never thought of using bluefish in it. Good idea!

Re:Cameron Stove Top Smokers (EdSails)

Wed, 22 May 2013 19:10:40 GMT

love2bake

I'll watch out for that smokey monkey, Ed! The big advantage to the Cameron for me is the indoor factor and being so easy to use. I can just up and decide to make something and it's done in 20-30 mins.

Yes, I still plan to use the Cameron for some things. Shrimp are great in the Cameron and it's also a good way to do chicken parts. On the other hand, the Cameron looked pretty funny when I used to cover it woth foil after sticking a 10 bone prime rib on it!

Re:Cameron Stove Top Smokers (love2bake)

Wed, 22 May 2013 15:25:25 GMT

I liked bluefish when I was younger and lived on the east coast. Guess it was pretty fresh there. Bet it was great smoked! I never see it out here.

I'll watch out for that smokey monkey, Ed! The big advantage to the Cameron for me is the indoor factor and being so easy to use. I can just up and decide to make something and it's done in 20-30 mins.

Re:Cameron Stove Top Smokers (lleechef)

Wed, 22 May 2013 15:02:37 GMT

Yeah, well, I'll take just about any fish over bluefish.

Re:Cameron Stove Top Smokers (Michael Hoffman)

Wed, 22 May 2013 14:08:59 GMT

lleechef

I had a Cameron Smoker when I lived in Boston and the best thing I ever used it for was lemon/pepper smoked bluefish. Bluefish is not regarded as a delectable fish but when smoked, it is wonderful.

Hey, wait a minute. Bluefish is a very delectable fish, as long as you cook it shortly after catching it, and you grill it or broil it.

Re:Cameron Stove Top Smokers (lleechef)

Wed, 22 May 2013 14:03:18 GMT

I had a Cameron Smoker when I lived in Boston and the best thing I ever used it for was lemon/pepper smoked bluefish. Bluefish is not regarded as a delectable fish but when smoked, it is wonderful.

Re:Cameron Stove Top Smokers (EdSails)

Wed, 22 May 2013 13:33:23 GMT

Watch out though, it's like drugs. I used my Cameron Smoker for years, built up an addiction to it and a month ago bought a Traeger Junior smoker. Now I'm wondering if I should have got the next size larger. I got a smokey monkey on my back!

Re:Cameron Stove Top Smokers (love2bake)

Tue, 21 May 2013 17:08:36 GMT

After smoking salmon again today, I'm convinced that this thing is right up there with sliced bread and food processors, as far as being a great invention. Yeah, I could have fashioned one myself, but it probably would've been flimsy and leaked a lot more smoke.

I still have a lot more experimenting to do, but just want to say a big "Thank you" to everyone who wrote about this topic--I'd have never known about this otherwise--and for the sharing your experiences and encouragement with me.

THANK YOU!!

Re:Cameron Stove Top Smokers (love2bake)

Mon, 08 Apr 2013 19:42:13 GMT

Sable is good stuff.

I've bookmarked that site--it looks great!!!

Re:Cameron Stove Top Smokers (CCinNJ)

Mon, 08 Apr 2013 11:30:33 GMT

A cure is another way to shoot for more "appetizing" (as in Deli-ish) smoked seafood.

http://playingwithfireand...lmon-trout-or.html?m=1

The only "cod" I've seen mention...is actually Sable. If you decide to smoke Sable...I volunteer to test it for you!

Re:Cameron Stove Top Smokers (love2bake)

Sun, 07 Apr 2013 20:46:56 GMT

Mmmmm--that looks good, too! Okay--copied that one as well.

Today I'm thinking that ling cod might be the tofu of the seafood world. The leftovers of the piece I smoked yesterday were too smoky today and tasted a little like the stuff I rubbed on it, and that's it--no character of its own. Is that other people's experience? Maybe I should have made a fish cake with it or something.

Re:Cameron Stove Top Smokers (CCinNJ)

Sun, 07 Apr 2013 11:54:44 GMT

Here's another potentially-delightful tea-smoked Salmon project...

http://hautenthekitchen.w...on-no-labor-just-love/

Re:Cameron Stove Top Smokers (love2bake)

Sun, 07 Apr 2013 11:31:53 GMT

Ahhh--okay, thanks! I can try that. I wonder why they recommend less...

Re:Cameron Stove Top Smokers (bartl)

Sun, 07 Apr 2013 09:14:24 GMT

love2bake
It was moist and tender; however, not enough smoke for my taste, and I'd actually prefer it a little drier. If I use this fish again, I'll either try different wood (stronger than alder) or use more chips, and leave it in longer.

I always use double the chips recommended.

Bart

Re:Cameron Stove Top Smokers (love2bake)

Sun, 07 Apr 2013 00:41:32 GMT

Okay! I'm in. I've been wanting to try tea, also, and the link from CC adds some interesting ingredients, besides. Think I'll try it with salmon. Thanks!!!

Re:Cameron Stove Top Smokers (EdSails)

Sun, 07 Apr 2013 00:17:26 GMT

love 2 bake,

it looks delicious. I second the tea idea. Very popular in Asia.

Re:Cameron Stove Top Smokers (mar52)

Sat, 06 Apr 2013 21:07:00 GMT

Oh, yum!

Re:Cameron Stove Top Smokers (CCinNJ)

Sat, 06 Apr 2013 21:01:25 GMT

That looks delicious!

Tea-smoking might give you a drier texture....

http://www.showfoodchef.c...lmon-swimming.html?m=1

Re:Cameron Stove Top Smokers (love2bake)

Sat, 06 Apr 2013 20:28:23 GMT

Latest experiment: smoked cod according to instructions in Smokin' book.
Before:

And after:

It was moist and tender; however, not enough smoke for my taste, and I'd actually prefer it a little drier. If I use this fish again, I'll either try different wood (stronger than alder) or use more chips, and leave it in longer.

Re:Cameron Stove Top Smokers (bartl)

Sun, 31 Mar 2013 10:07:49 GMT

Although I've done a boneless leg of lamb a few times, and it came out great.

Bart

Re:Cameron Stove Top Smokers (tsores)

Thu, 28 Mar 2013 21:47:44 GMT

That makes sense.

Thanks, EdSails.

Re:Cameron Stove Top Smokers (EdSails)

Thu, 28 Mar 2013 21:45:08 GMT

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.

Re:Cameron Stove Top Smokers (tsores)

Thu, 28 Mar 2013 18:12:41 GMT

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.

Re:Cameron Stove Top Smokers (EdSails)

Thu, 28 Mar 2013 12:21:40 GMT

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.

Re:Cameron Stove Top Smokers (love2bake)

Thu, 28 Mar 2013 09:57:01 GMT

The shells were on! I just think I left the shrimp in the smoker too long... Bummer

Re:Cameron Stove Top Smokers (EdSails)

Thu, 28 Mar 2013 00:32:24 GMT

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.

Re:Cameron Stove Top Smokers (CCinNJ)

Wed, 27 Mar 2013 19:05:00 GMT

You're welcome...Ed!

Mar...I giggled when you called the Cameron "that thing"

Re:Cameron Stove Top Smokers (mar52)

Wed, 27 Mar 2013 16:21:32 GMT

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.

Re:Cameron Stove Top Smokers (love2bake)

Wed, 27 Mar 2013 15:24:15 GMT

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.