Cameron Stove Top Smokers

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

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.

That looks delicious!

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

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

Oh, yum!

love 2 bake,
 
 
 
it looks delicious. I second the tea idea. Very popular in Asia.

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!!!

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

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

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

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

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.

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!

Sable is good stuff.
 
I've bookmarked that site--it looks great!!!

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!!
 

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!
 

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.

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.

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

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. 

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!
 

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!  

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!!!