View Full Version : Stovetop smoker
02-25-2004, 11:16 AM
Does anyone own a stove top smoker? If so, what brand do you have and any pros and cons? I went to a cooking class last night and they smoked shrimp in one, it seemed so easy. I thought it would be something I would ask all of you about to get your thoughts.
02-25-2004, 01:51 PM
Here's a really old thread:
02-25-2004, 01:57 PM
I have a Cameron stove top smoker. I've had it probably about 3-4 years. It was great in the beginning but I guess the novelty has worn off because it's be a loooong time since I used it. The food we liked best cooked in it was salmon. It made the best smoked salmon you'll ever put in your mouth. It also did pretty good with chicken. I never tried shrimp but that sounds good to. It is easy but I didn't particulary like the clean up.
02-25-2004, 08:16 PM
Thanks for the thread, Wendy. I wish we were able to get "good" seafood around here to try, esp the salmon. Being in Indiana, we usually get frozen at the local groceries.
02-25-2004, 09:58 PM
Hoosier65, I must agree with you. I also have a Cameron Stovetop cooker and the novelty has worn off. There's just so many other cooking options available. One of the things I smoked that I really liked was veggies. I would take cherry tomatoes and put a little seasoned breadcrumbs and parmesan on top and smoke them as apetizers, and they were great! Cornish game hens were very tasty as well. I really do want to use it more, and should, but it's in a drawer and frankly I forget it's there. Maybe this thread will get me to using it again. Cleanup is kind of a pain, but DW is in charge of that so it's no worry to me.
02-26-2004, 01:54 PM
I am not sure what a Cameron smoker is, but at the class the other night, they had a smoker that was a little bigger than a 9x13 pan and it had a slide on lid. Inside was a drip tray and then a rack to put your meat on.
They lined the inside of the bottom pan with foil, then put in the smoke chips, then the drip tray and rack. That way you were putting the smoke chips on top of foil. When your smoking was done, the clean up was as simple as throwing away the foil.
Any recipes that you have to share, would be great! I haven't bit the bullet and made the purchase yet, recipes will only temp me. :D
02-26-2004, 02:37 PM
Sounds like my Cameron smoker to me. I came with a 50 page cooking guide book full of tips and recipes.
(not to sound like a commercial for Cameron, but) The smoker pan can also smoke larger foods like turkeys and hams by using a foil tent and not the lid. It can also be a steamer, roasting pan, and poacher.
Here are some of the recipes:
Three Smoked Fish with Four Mushroom Sauce
Poached Salmon with Cucumber Dill Sauce
Jamaican Smoked Shrimp Kababs
Rock Cornish Hens Calvados
Chinese Style Smoked Breast of Pheasant
Smoked Ham and Corn Chowder
Smokey Meat Loaf
Smoked Vegetables and Pasta Salad
Smoked Corn Cakes
Wow, maybe I should get out the old stovetop smoker more often!
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