Camerons Stovetop Smoker - The Original Stainless Steel Smoker Value Pack with 3 Bonus Pints of Wood Chips,CAM_SMKW3PTS_C31-CA

Product Information

Ovens weigh between 225kg and 670kg, whilst masonry BBQs can weigh over a tonne. Most ovens are delivered in one piece, unless stated, whilst the BBQs can be in separate parts. For smoking larger items such as turkey and ham the Camerons smoker can also be used but needs the following small modification: Cold smoking does not cook meat or fish as hot smoking does. Instead, the protein is gently preserved by the smoking process, which takes place at ~25C. The end product is considered ‘cured’ and is eaten ‘uncooked’; smoked salmon is an example of cold-smoked food. What can I hot smoke? If you don’t plan on buying an outdoor smoker but still want to serve a couple of smoked foods on the menu, this smoker will cook up tasty recipes. The cameron stovetop smoker is great for fish, meat, poultry, game & even vegetables. Hot smoke in minutes on your stove or hob (gas, electric, induction or Aga) or any other heat source (BBQ, etc.)

These vertical smokers also double up as traditional barbecues, and their modular design makes them extremely versatile. ProQ smokers work by burning wood chips over hot coals – the hot coals provide the heat necessary to cook your food, and the wood chips produce those wonderfully smoky flavours. But, if your restaurant offers dry smoked meats like hams and sausages, you can skip the water in the drip pan and use the wood chips only. With kettle smokers, you can fit more food on them and they are generally larger, about 13 -12″ inches or so. They are great for small restaurant use and home use. Use to great effect at dinner parties to create a lovely aroma and provide perfect high quality food - produced by yourself.The smoker produces some smoke when in use, so this is expected. You can view this video here to see it in action. However, if you are finding it producing a lot of smoke while you are using it, here are some tips for troubleshooting: Smoke-cooking with a Cameron stovetop smoker is a great way to infuse flavour without the use of fats, salts or oils and that means no added calories either.

The ProQ cold smoke generator should be used outdoors, and for much longer smoking periods, and hence a more intense flavour – and for larger pieces of food. Although it can cold-smoke cheeses in 15 mins or so, you would leave a whole side of salmon for 6 hours, home-cured chorizo for 10 hours or more, and a large piece of venison for days. The functioning principle is the same as a regular steel smoker: you add wood chips to the bottom of the pot, add your grate, place your food, and cover it with the lid to cook and smoke the food. The first thing to consider is the size of the stovetop smoker. The Camerons original stovetop smoker is the perfect family-sized smoker but you can’t expect to fit too much food onto the tray.That’s why it takes the overall top spot in the stovetop smoker category. It is affordable, comes in two sizes, and delivers smokey food in minutes.