Stovetop smoker?

"Scooter" <[email hidden]> wrote in news:1145721205.560148.76150
@e56g2000cwe.googlegroups.com:

Quoted message said:

I keep seeing this stovetop smoker thing on the cooking shows:

http://www.cameronsmoker.com/Stovetop%20Smoker.aspx

Do you have one? Does it work? Love it? Hate it? Worth the US$50?

Thanks for sharing,

Scooter

They're not generally air-tight so you need a good exhaust fan. And
depending on how well they're made and how hot a surface it cooks on, they
warp and become useless over time, in my experience.

Andy

Scooter said:

I keep seeing this stovetop smoker thing on the cooking shows:

http://www.cameronsmoker.com/Stovetop%20Smoker.aspx

Do you have one? Does it work? Love it? Hate it? Worth the US$50?

Thanks for sharing,

Scooter

It works ok for fish and perhaps 1 small slab of ribs. I've also found the
pellets work better in it than wood chips do. I have the Cameron roasting
pan/smoker combination which is a little different. Mine looks like:
http://www.cameronsmoker.com/Camerons%20Multi%20Roaster.aspx but came with
a flat piece of stainless that sits in the bottom for smoking with. I guess
they have discontinued this arrangement as the grill is about an inch off
the bottom. I use is for smoking salmon once in a while but use a full
smoker for racks of ribs, sausage, pork butt etc. I've also found the
pellets work better in it than wood chips do.

--

Joe Cilinceon

Scooter said:

I keep seeing this stovetop smoker thing on the cooking shows:

http://www.cameronsmoker.com/Stovetop%20Smoker.aspx

Do you have one? Does it work? Love it? Hate it? Worth the US$50?

Thanks for sharing,

Scooter

One of the local chefs Jeff Blank swears by it. I saw it used..
very little smoke escaped out of it. He did some pork tenderloin and
then some salmon. Very nicely made. I don't have one. Too many smokers out
back already. If you want to smoke stove top it will work. You could do
the same thing with an iron skillet/rack and foil. They use nearly a
powdered saw dust for smoke fuel. He used alder for the salmon and
hickory for the tenderloin.

http://www.hudsonsonthebend.com/main.php

Scooter said:

I keep seeing this stovetop smoker thing on the cooking shows:

http://www.cameronsmoker.com/Stovetop%20Smoker.aspx

Do you have one? Does it work? Love it? Hate it? Worth the US$50?

They're OK for adding smoke flavor to thing, but they're not for
long smoking like ribs. Fish works OK, and chinese tea smoked
ducks work very well. But don't expect to have slow smoked
brisket, ribs or pork butts come out of there like they were
cooked on the smoker outside.

-sw

Scooter said:

I keep seeing this stovetop smoker thing on the cooking shows:

http://www.cameronsmoker.com/Stovetop%20Smoker.aspx

Do you have one? Does it work? Love it? Hate it? Worth the US$50?

I've got one of these, and I've had it for about 15 years. I originally got
it to smoke fish in it, but I haven't done that in years. Now I use it
mostly for smoking chicken breasts which I have marinated in a lemon mustard
marinade. If I do it right, I can then take the "drippings" and make a sauce
out of those.

I always like the inner pan below the grid with aluminum foil to make clean
up easier. The smoker can tend to leak smoke, and there are some
instructions for bending the lid back to try and minimize this. But having
an exhaust fan is still a good idea, especially if you have smoke detectors
in the area that tend to go off.

Overall, I probably wouldn't get it again, as I don't use it enough. But
part of the reason I don't use it so much is because I forget I even have it
(it's stored in a pantry closet). I think I have too much cooking equipment
for my own good.

One caution with it is it gets pretty hot on the bottom and can discolor the
stove top because it is much larger than a burner. The discoloration of the
stove top in my case is because of abuse of the stove top by a prior owner
of the house. Never use steel wool or such on porcelain enamel. It will
scratch, and then the scratches will fill up with grease. The grease will be
invisible until it is overheated, turning it brown. Then every little
scratch in the stove top becomes visible.

--
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