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Old 03-28-2006, 04:12 PM   #1
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Cameron Indoor/Stovetop Smoker

Okay - I did my duty & performed several searches here before posting this new thread with reference to the Cameron smoker meant to be used indoors on the range top. Came up with zero results.

Anyone here own one &/or used one?

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Old 03-28-2006, 05:37 PM   #2
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I personally wouldn't recommend an indoor smoker. Even the best of them can get the scent of the wood imbedded into the paint in your walls and beyond that...the whole purpose of smoking is to cook something very slowly over indirect heat. It's hard to keep a range at about 200 degrees for one, and no matter how you do it you're going to have direct heat cooking the food.

Plus that...an indoor smoker can run you 50 or 60 bucks...for about 70 you can get a little electric one to put on the back of your patio/deck/whatever that will have much more space and thusly more options (briskets, Boston Butts, etc.) and cook the food the proper way. Plus it'd make you popular with the neighbors who come home to smell what you're making :P
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Old 03-28-2006, 09:35 PM   #3
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I've got the "other" brand and I love it. The amount of smoke this generates is very little to the outside and actually very little inside the unit. It's just enough to flavor the food.

It perks up tuna, chicken, fresh quartered fennel, salmon, whatever....tomatoes......

I think you will love it. Michael Chiarello (is that how you spell his name? He's on foodtv) has a recipe for this seasoning - it's awesome to smoke stuf with this seasoning. I have made the best wraps with smoked stuff - very tasty and very good for you.

I say go for it - PM me if you get one and I will post some recipes for you.

Edited to say - Yes, low and slow is the way to go Poppinfresh - however, this is just meant to smoke individual portions of things - not a pork butt or even a brisket. More or less you can get 4 servings of chicken/fish/veggies in the entire thing. There is a rack you place the food up off of the bottom so it really doesn't get "direct" heat. I fully understand where you are coming from though. If I didn't have one I would be very wary.
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Old 04-04-2006, 03:49 PM   #4
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I love my indoor smoker. My boyfriend thought it wouldn't work and it would smell the house up. Boy, he loves it now. It comes with 4 different wood chips. I used the cherry chips to smoke a pork tenderloin and then served it with a mint bearnaise sauce. It is also wonderful for vegetables that have been placed in an olive oil, red wine vinegar, and herbs.!!

The only problem that I haven't figured out yet is whether I can use it on my new glass ceramic tabletop. I talked to the owner of the company last year and he said they didn't have a list yet of the tops that have no problems. I just used it outside on the grill. I think I will get a tabletop electric plate from a restaurant supply and use it on that. Definitely go for it.
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Old 04-11-2006, 09:29 PM   #5
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I have a Cameron indoor smoker but have not used it due to fear of having my home smell like smoke. I saw Emeril use one on his show and purchased one. But when I got it home, I had reservations. Thanks to your comments, I feel that I'm going to get it out of the box and use it.

Thanks.
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Old 08-23-2006, 01:57 PM   #6
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Thumbs up for the Cameron smokers...

I have had a Cameron's Indoor smoker for the better part of six years now, and while it is filthy beyond recognition it is probably one of the best purchases short of $60 that I have ever made for my kitchen. I can pretty much guarantee that if you don't have a fan vented to the outside that it can get a little smoky in your kitchen, but the odor is pleasant and fades within a few hours. In exchange for putting up with that odor you will receive delectably tender, beautifully flavored meats- I have smoke tenderloins, chops, shrimp, scallops, and chicken at this point, although I have yet to figure out fish. At any rate, I highly recommend this product, although if you use it very frequently you'll find yourself buying lots of wood. Enjoy.
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Old 08-23-2006, 02:02 PM   #7
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Quote:
Originally Posted by ryanln
Ialthough I have yet to figure out fish.
I've cooked tuna and salmon for 20 minutes per the usual method i.e., Place food in smoker, leave slightly open, once a wisp of smoke comes out close the lid and set your timer for 20 minutes.
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Old 08-31-2006, 06:01 AM   #8
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Wink indoor smoker

I have a indoor smoker still in the box-- never used ! Guess a little afraid to use it. Any suggestion for use - chicken,vetables etc. would be appreciated.
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Old 08-31-2006, 10:59 AM   #9
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Barb - I gave a few suggestions in an earlier post in this thread. But to be more specific take a boneless/skinless chicken breast, following the directions above (about the wisp of smoke) and cook for 15 - 20 minutes. You can add a few veggies beside the chicken breast if you want to. Sometimes when everything is smoked there's not enough of a flavor change though. When I make my wraps I may used smoked veggies and a smoked protein though.

The same technique can be used for a piece of tuna or a piece of salmon - just change the smoking time to 15 minutes.

Does that help a little? You will love your smoker. You can smoke some scallops, make an alfredo with cheese tortellini, saute some Andouille sausage. When done mix the tortellini with the sausage and top with the smoked scallops - YUM is all I've got to say.

You can also smoke some tomatoes (just cut in half) and make smoked salsa with them or make a smoked tomato sauce as a condiment for crabcakes.
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Old 08-31-2006, 12:01 PM   #10
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Wink

Thanks loads Kitcenelf, now just to find that box !! , Barb
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