Cameron Cookware Gourmet Mini Smoker | worth it just for smoked salmon

Cameron Cookware Gourmet Mini Smoker | Best Smoker Ever!

outdoor living:

Cameron Cookware G...

	Cameron Cookware Gourmet Mini Smoker Cameron Cookware Cameron Cookware, 2001 average customer review:based on 10 reviews view larger image
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highly recommended

Create delicious smoked food right on your stove-top while your kitchen stays absolutely smoke-free. Smoke-cooking is a healthy way to infuse flavor without the use of fats, salts or oils (and, therefore, no added calories). This smoker allows you to hot-smoke food, a process that retains moisture and natural cooking flavors so foods don't dry out or get tough. The smoker also doubles as a steamer, so you get two great cookers in one product. The stovetop smoker works great with all meat, seafood, and poultry dishes and it transforms ordinary vegetables into delicious main courses! It may also be used to smoke cheese, nuts, and eggs.
Includes a non-stick wire rack, 24 page recipe and instruction booklet, and samples of 2 different wood chips (cherry and hickory; sufficient for 4 - 5 smokings).
Four simple steps to smoking food: (1) Place the wood chips in a small pile in the base of the smoker; (2) Insert the drip pan on top of the wood chips; (3) Insert the wire rack; and, (4) Arrange food on the wire rack and slide on the lid.
Can be used indoors or out over any open flame or electric heat source -- great for camping and outdoor cooking.
Pour water in the base instead of wood chips and you can steam fresh vegetables in just minutes. Also a great way to poach fish or any other food quickly and easily.
Stay-cool handles won't burn your hands and fold back for compact storage. All components nest inside the base for easy storage and there are no small parts to l

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worth it just for smoked salmon

Considering how much smoked salmon costs in the store, this unit is worth it just for that one item. The smoker works wonderfully and it's sooooo easy ... I always have smoked salmon in the fridge for snacks with WASA crispbread and cheese.

I use a lower heat than recommended in the manual; I found the salmon was a little dry at medium heat. And if you don't like the smoked stains on the cooker, use Barkeeper's Friend to keep it looking spiffy. Personally, I can't be bothered with scrubbing the smoke stains off but if you really can't stand them, Barkeeper's Friend works.

And if you are worried about smoke filling your house, don't be. There is so little smoke that escapes; it gives a very light fragrance to my apartment and that's it.

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Best Smoker Ever!

I bought the Cameron smoker about a year ago and I decided to break it out and try it. My first piece of salmon I Ever smoked was using cherry chips--it was fantastic!. 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 have adjust the temp from medium to low to get the right cooking time because I like mine a little under cooked. No more frying after this-- and as we can't BBQ in our apartment this is the perfect choice. I usually turn on the vents and open the front door for 15 minutes . Also can use foil to seal in the smoking . I give this five stars*****-- Brandi*

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Would buy it all over again!

I was skeptical about smoking indoors, but after seeing Emeril doing it on his show one night, I just had to get one! 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!! Next, chicken. It is easy to clean up. Yes, it discolors, but it is subjected to a lot of heat and smoke. Not a biggie. And yes, some smoke does waft out, but using the vent fan is just fine. I recommend this to anyone who loves smoked food. I love mine!

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Review of & Use Hints

I purchased the regular size unit (11x15x3) new, about 2 years ago locally for the price of
$35.oo, the regular unit does a very good job - the smaller (11x7x3) will work just as well.
I feel that the price of $29.95 is a little high, if it wasn't for free shipping, i would have
passed it by. I feel that both units should be 5 inches high for use with thicker pieces
of meat, that way you needn't use a foil balloon top to replace the cover.Other items of
interest - - You can buy a large bag of shredded wood chips for about $2.oo locally.
If the smoker top releases to much smoke it can be carefully warped (see instructions )
to lessen the amount of smoke released. To insure that most of the smoke goes up
your kitchen range hood, place a sheet-pan or plywood on top of your stove burners
(Burners Off !) on top of this place a One burner electric Hot Plate set to medium heat,
on top of this place your smoker ! - smoke for 15 to 20 minutes - finish your product in
the oven if necessary. To make cleanup easier (charred wood residue) use foil, 2 pieces
6x6 inches - press one into the ridges on the bottom of the smoker pan, them add the
shredded wood chips into the ridges, then just lay the second piece on top of the chips.
then assemble as per the instructions.
You have to learn by doing - try - try again till you get it perfect

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reviews: page 1, 2

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