A Stove Top Smoker

Dave Bugg said:

As a stove-top smoker this product looks promising. I doubt it will do near
as well as a real pit, but.....

" The overhead exhausts found in today's kitchens take care of
the odors and clean up is simple... "

Unfortunately, many overhead exhuast fans don't vent to the
outside. 90 % of them in TX don't - it all depends on your
localities' building codes.

-sw

Sqwertz said:

Dave Bugg said:

As a stove-top smoker this product looks promising. I doubt it will
do near as well as a real pit, but.....

" The overhead exhausts found in today's kitchens take care of
the odors and clean up is simple... "

Unfortunately, many overhead exhuast fans don't vent to the
outside. 90 % of them in TX don't - it all depends on your
localities' building codes.

I do my smoking outside, so I'm ok :-)

--
Dave
www.davebbq.com

Dave Bugg said:

As a stove-top smoker this product looks promising. I doubt it will do
near
as well as a real pit, but.....

http://tinyurl.com/2bjh3l

I have a Cameron stovetop smoker, which is made quite different than the
Nordic Ware smoker, but works very well. It cannot do low and slow smoking
like a good outdoor model; however, it does a great job of adding smokey
flavor. When I need to cook low and slow, I smoke first then finish in a
slow oven.

I have only an over-stove vent, which does not vent to the outside, and have
never once set off my smoke detectors with the Cameron, one of which is in
an adjacent utility room with a very large, open doorway between them. For
the smart-ass that's about to say I should check the battery in my smoke
detector, or the detector itself, it works fine when truly needed. Though
you can smell the wood smoke, it is faint and no visible smoke escapes from
the Cameron.

I regularly smoke skirt and flank steak with mesquite, babyback ribs with
applewood and hickory and many other meats. To smoke a chicken, it must be
cut-up or, as I usually do, spatchcocked. I also have smoked halved Roma
tomatoes, which I then used to make smoked-tomato soup; man, is that ever
tastey when the snow is flying outside, especially with a toasted cheese
sandwich.

I first bought it to use in winter, because my Brinkman just could not
generate enough heat to cook when temperatures dropped below about 25F.
Now, I use it pretty much whenever smoking small quantities (usually just
for two) because it is a no-muss, no-fuss tool; being entirely stainless
steel, it can even be cleaned in the dishwasher.
--
Change Cujo to Juno in email address.

not -l said:

I have a Cameron stovetop smoker, which is made quite different than the
Nordic Ware smoker, but works very well. It cannot do low and slow smoking
like a good outdoor model; however, it does a great job of adding smokey
flavor. When I need to cook low and slow, I smoke first then finish in a
slow oven.

Does anyone have a preferred web source for wood chips for the cameron
at a decent price?

thanks,
...fred

In article <[email hidden]>,

Sqwertz said:

Dave Bugg said:

As a stove-top smoker this product looks promising. I doubt it will do near
as well as a real pit, but.....

" The overhead exhausts found in today's kitchens take care of
the odors and clean up is simple... "

Unfortunately, many overhead exhuast fans don't vent to the
outside. 90 % of them in TX don't - it all depends on your
localities' building codes.

-sw

I never heard of an exhaust fan that doesn't toss the air outside. Where
does the air go? Does it just filter the air and shove it back into the
kitchen?

Dave W.

"Dave W" <[email hidden]> wrote

Quoted message said:

Sqwertz <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Unfortunately, many overhead exhuast fans don't vent to the
outside. 90 % of them in TX don't - it all depends on your
localities' building codes.

Quoted message said:

I never heard of an exhaust fan that doesn't toss the air outside. Where
does the air go? Does it just filter the air and shove it back into the
kitchen?

Exactly. That's what mine does because I wasn't home the
day the decision was made. It's useless.

nancy

Dave W said:

In article <[email hidden]>,

Sqwertz said:

Dave Bugg said:

As a stove-top smoker this product looks promising. I doubt it will do near
as well as a real pit, but.....

" The overhead exhausts found in today's kitchens take care of
the odors and clean up is simple... "

Unfortunately, many overhead exhuast fans don't vent to the
outside. 90 % of them in TX don't - it all depends on your
localities' building codes.

-sw

I never heard of an exhaust fan that doesn't toss the air outside. Where
does the air go? Does it just filter the air and shove it back into the
kitchen?

Dave W.

I've never seen a non-vented range hood in a house, but in most
apartments, it just blows it back into your face. I think the idea is
to filter it and "distribute" it, rather than "exaust" it. The
"filter" is nothing more than a multilayer screen. It's cheaper to
build that way, and the range hood is much cheaper.

http://www.hgtv.com/hgtv/rm_electric_kitchen/article/0,,hgtv_3695_1392415,00.html

Dave W said:

In article <[email hidden]>,

Sqwertz said:

On Mon, 29 Oct 2007 "

Quoted message said:

Unfortunately, many overhead exhuast fans don't vent to the
outside. 90 % of them in TX don't - it all depends on your
localities' building codes.

Quoted message said:

-sw

I never heard of an exhaust fan that doesn't toss the air outside. Where
does the air go? Does it just filter the air and shove it back into the
kitchen?

Dave W.

Yep, 'fraid so. Mine just filters the air and tosses it back into the
kitchen. Actually, all it is is a noisy light bulb. But I do like
the looks of this Nordic Ware smoker. Hmmmm, couldn't a single burner
hot plate used outdoors do if one was afraid of a smoky smelling
house?

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

not -l said:

I have a Cameron stovetop smoker, which is made quite different than the
Nordic Ware smoker, but works very well. It cannot do low and slow smoking
like a good outdoor model; however, it does a great job of adding smokey
flavor. When I need to cook low and slow, I smoke first then finish in a
slow oven.

Does anyone have a preferred web source for wood chips for the cameron
at a decent price?

thanks,
..fred

Last time I shopped around for wood chips for my Cameron smokers was in
late 2006. At that time the lowest price I found was for the pint-sized
assortment from Amazon. That "set" included hickory, oak, cherry and
alder. I also wanted a couple of pints of apple, not available from
Amazon, and ordered them separately from cheftools.com. I was ordering
some other stuff from Amazon at the time, so there was no charge for
shipping because the total was over $25.

Bob

itsjoannotjoann said:

Dave W said:

In article <[email hidden]>,

Sqwertz said:

On Mon, 29 Oct 2007 "

Quoted message said:

Unfortunately, many overhead exhuast fans don't vent to the
outside. 90 % of them in TX don't - it all depends on your
localities' building codes.

Quoted message said:

-sw

I never heard of an exhaust fan that doesn't toss the air outside.
Where does the air go? Does it just filter the air and shove it back
into the kitchen?

Dave W.

Yep, 'fraid so. Mine just filters the air and tosses it back into the
kitchen. Actually, all it is is a noisy light bulb. But I do like
the looks of this Nordic Ware smoker. Hmmmm, couldn't a single burner
hot plate used outdoors do if one was afraid of a smoky smelling
house?

Yup.

--
Dave
www.davebbq.com

"kuvasz guy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

not -l said:

Does anyone have a preferred web source for wood chips for the cameron
at a decent price?

thanks,
..fred

I buy wood chips in any size from Lowe's or even Wal-Mart at reasonable
prices. They also sell the pellets which I think work a bit better in the
stove top smokers than the chips.

Joe Cilinceon

"kuvasz guy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

not -l said:

I have a Cameron stovetop smoker, which is made quite different than the
Nordic Ware smoker, but works very well. It cannot do low and slow
smoking
like a good outdoor model; however, it does a great job of adding smokey
flavor. When I need to cook low and slow, I smoke first then finish in a
slow oven.

I also have a Cameron roaster/smoker as well with a none vented hood. I do
prefer my out door smoker but during the winter it is a little cold here to
cook out doors. Mine is like this one
http://www.cameronscookware.com/Multi%20Roaster.aspx They now sell it only
as a roaster but originally sold as both a smoker/roaster. It works well as
both a roaster and stove top or in oven smoker.

Joe Cilinceon

On Mon, 29 Oct 2007 16:07:12 -0500, Sqwertz <[email hidden]>

Quoted message said:

Dave Bugg said:

As a stove-top smoker this product looks promising. I doubt it will do near
as well as a real pit, but.....

" The overhead exhausts found in today's kitchens take care of
the odors and clean up is simple... "

Unfortunately, many overhead exhuast fans don't vent to the
outside. 90 % of them in TX don't - it all depends on your
localities' building codes.

I have a top of the line overhead exhaust fan (that exhausts outside),
but I wouldn't dream of creating that much smoke in the kitchen.

--
See return address to reply by email
remove the smiley face first

Dave W said:

I never heard of an exhaust fan that doesn't toss the air outside. Where
does the air go? Does it just filter the air and shove it back into the
kitchen?

Yes.

--
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sf said:

I have a top of the line overhead exhaust fan (that exhausts outside),
but I wouldn't dream of creating that much smoke in the kitchen.

I doubt that it would create that much smoke.

--
Dave
www.davebbq.com

Dave Bugg said:

sf said:

I have a top of the line overhead exhaust fan (that exhausts outside),
but I wouldn't dream of creating that much smoke in the kitchen.

I doubt that it would create that much smoke.

I can't speak to other brands and models, but my Cameron contains all the
smoke within the unit. You'd pretty much have to do something dumb, like
open the top during smoking, for there to be a problem. On the VERY RARE
occasion (in my case, once in 6 years of moderate-too-heavy use) that smoke
might escape, it is because something has come out of alignment (dropped, or
forced closed over too big an object) and the owner's manual gives good
instruction on how to correct. Even snaking a thermometer probe wire out of
the pan, I still get no visible smoke. What I do get it just a hint of the
scent of wood smoke, much as I get when I have the windows open and someone,
somewhere in the neighborhood, has the Weber fired up.

--
Change Cujo to Juno in email address.

not -l said:

I can't speak to other brands and models, but my Cameron contains all the
smoke within the unit. You'd pretty much have to do something dumb, like
open the top during smoking, for there to be a problem.

What are those vents for - if not to open?

--
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sf said:

not -l said:

I can't speak to other brands and models, but my Cameron contains all the
smoke within the unit. You'd pretty much have to do something dumb, like
open the top during smoking, for there to be a problem.

What are those vents for - if not to open?

As I pointed out, I can't speak for other brands and models. I can say with
certainty that my Cameron has no vents.
--
Change Cujo to Juno in email address.