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Buy extra wood chips (I like oak best) you will be cooking a lot of smoked food when you first buy this Cameron.5. Salmon cooked in this smoker is unbelievably good. Buy the book "Smokin" by Chris Styler with the Cameron. Without doubt the best fish I have ever tasted and if you cook nothing else in this unit it's worth the price for the salmon alone. Burners on low caused fish to cook too long and not be a moist in the center. I won't do that again. My suggestion is to use it on a barbecue outside.
I am sure it caused damage to one of the heating rings on the range as a pinhole appeared in the ceramic top. I first used it on my ceramic topped range indoors. There is a warning about that in the limited information sheet, but I ignored it - my own fault. All my other cooking pots and fry pans I keep in new like condition but I quickly gave up on the Cameron.
I've had this smoker for about 6 months and these are my thoughts so far.1. That's what I do. On a propane barbecue with the unit sitting on the grill, barbecue lid down, burners on high, it works great. I guess all barbecues give out different amounts of heat so yours might be different.4. It took days for the smell to go away with all windows open and fans running. I wash in hot water and detergent then place in dishwasher. Chicken, potatoes and ribs also great.2. It's a great book written specifically for the Cameron with cooking times and great tips.6.
Also (for me) too much smoke in the house. Maybe I used too much wood chips.3. Keeping the unit pristine clean is too much work. Now, after cleaning as best I can, I leave it out on the barbecue.Hope this helps.
Simply defrosted a package of Trader Joe's wild salmon and popped it in the smoker unseasoned. Very important.
Have made only salmon in it, but get rave reviews every time. I confess I bought mine at Sur la Table for the same price as Amazon.
I've had this little smoker for a few years. Won't smoke up your kitchen if you close the lid at the first wisp of smoke, keep the temp on the low side, and KEEP THE VENT RUNNING.
Like other reviewers have said, the finish is ruined after the first use unless you have the time, energy, and desire to scrub away at it. I don't.
Made a smoked salmon spread as an appetizer for Thanksgiving, and it was a huge hit. Lots of questions from the guests about how I smoked it and where they too can find a stovetop smoker.
This product is everything as described and everything I could hope for in a stovetop smoker. You get all the flavor and fragrance of outdoor charcoal grilling without the boring, time-consuming, sometimes-fiery preparation and cleanup. I got the mini size which is reasonably priced and perfect for 1 to 2 people. VERY easy and convenient to use. I love it, recommend it to anyone. Cameron Cookware Gourmet Mini Smoker
Also can use foil to seal in the smoking. No more frying after this-- and as we can't BBQ in our apartment this is the perfect choice.
My first piece of salmon I Ever smoked was using cherry chips--it was fantastic. I bought the Cameron smoker about a year ago and I decided to break it out and try it.
I have adjust the temp from medium to low to get the right cooking time because I like mine a little under cooked. Now I don't have to run to the specialty store for smoked lox anymore.
I used Elder on my last 2 pieces I smoked the other day and again it come out great. I usually turn on the vents and open the front door for 15 minutes.
I give this five stars*****-- Brandi*
I recommend this to anyone who loves smoked food. Not a biggie.
I am a kitchen gadget and cookware collector, and I have to admit that I don't use a lot of them that often, but this smoker I will use quite often. I have done just salmon and it was awesome.
I was skeptical about smoking indoors, but after seeing Emeril doing it on his show one night, I just had to get one. Yes, it discolors, but it is subjected to a lot of heat and smoke.
Next, chicken. It is easy to clean up.
And yes, some smoke does waft out, but using the vent fan is just fine. I love mine.
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