I got a stove top smoker and LOVE it!

T

tammyarcadia-ca

Well-known member
It is not the Camerons flat kind that goes in the oven, but looks like a dutch oven- I have been smoking shrimp with Alder and maple and it is so good! t uses more like wood dust, than chips- an I can use the Camerons dust for it-

It is virtually smoke free indoors and really works well-

Anyone have one or have favorite recipes?

I have hickory, pecan, cherry, alder oak, bourbon oak, maple, mesquite, apple-

Did some pork ribs with apple- yum

Vegetables are really good smoked, too....

I am anxious to hear your ideas!

 
I got the Technique brand that they sell on QVC- I have found

No other one quite like this one, you could smoke a whole chicken in it, it is that big! it comes in three colors and I got the dark blue- very attractive too- HEAVY though- I am wondering if the wood "dust" can be reused, it doesn't burn or blacken on the bottom at all-Well the dust is cheap and you only use about a Tablespoon at a time, so I guess I shouldn't be so frugal!!

Anyway, if you go to the website, there is a video showing its use-i have been using it almost every day- The shrimp is so succulent and sweet with the subtle smoky flavor....

Salmon is another thing that smokes really well-

 
REC: Cured, pan-smoked salmon

CURED, PAN-SMOKED SALMON

From Scott Paul Wines

Quite simply, this is the very best salmon preparation we've ever had - anywhere. This is one of those rare recipes that is incredibly simple yet yields results so impressive that you'll want to serve it to guests. And they will ask for the recipe.

You'll start by fashioning a cast iron skillet into a smoker. To do that, line a 10 inch skillet with foil, tearing a 1 ½" hole in the center. This is where you'll place the wood chips (mesquite, alder, etc. Incidentally, grapevines work well). You'll need a round wire cake rack with 1" feet. If you don't have one with feet, improvise by balling up 4 small pieces of tin foil and placing them underneath the outer edges of the rack so the rack is balanced. Lastly, line your skillet lid with foil. That's it. You've done the hard part. Now, on with the recipe.
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 teaspoons sugar
1 ¼ pound center-cut salmon fillet, with skin, in 1 piece
1 teaspoon olive oil
½ tablespoon wood chips

In a small bowl, combine the salt, pepper and sugar. Place the fish on a platter and rub the seasoning mix all over. Cover with plastic wrap and refrigerate at least one hour. Prepare your skillet as described above (don't put the chips or cake rack in yet) and place over high heat until very hot, about 5 minutes. Pat the salmon dry with paper towels and lightly brush both sides with oil. Add wood chips to the center of the skillet and then position the cake rack on top. When the chips begin to smoke, place the fish on the rack, skin side down and cover tightly with the foil-lined lid. Reduce heat to moderately low and
smoke the salmon for about 10 minutes or until a fork inserted into the
fillet meets with no resistance. Serve hot or chilled, but hot is our
preference.

Serves 4

I use my stove-top smoker and prefer to err on the under-done side, then finish in my broiler. Smoke just as long, but at a lower temp.

 
I used a dry rub and then apple wood chips-

i made a BBQ sauce with applesauce, brown sugar, worcestershire and mustard and finished them to brown under the broiler- (The smoker does not get them brown)

I did short ribs (beef) and browned them first, and it worked really well

 
I actually use about a tablespoon-

i have been mixing two different woods to experiment, like the alder and maple for the shrimp-

i would like to do tea smoked duck or maybe cherry smoked duck-

But, yes it is really a tiny amount of the wood "dust"!

Did you see the video, then?? What did you think?

 
Some fun things to smoke are nuts and cheese.

I haven't used my Cameron smoker for a while, but nuts are easy to do. And so is cheese, but be sure that you make a little aluminum foil "dish" for the cheese, because it will get soft. I've done it with small bricks of things like muenster and cheddar, and it turns a piece of "grocery store" cheese into something special.

On my "to do" list for the smoker are onions, mushrooms, and tomatoes. They would all be fun to use as ingredients.

 
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