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Cold smoking in a stove top smoker?

Has anyone tried to do a cold smoke in the Camerons or Emerils stove top smokers, using the method of placing tons of ice either on the drip tray or on the rack to keep the smoke cool? Was considering doing some lox in the unit this weekend, would appreciate anyone's experience with this. There are some suggestions that it could work, but if anyone has actually done it themselves I'd really appreciate any input. Thanks!

Nov 19, 2013
CS123 in BBQ, Smoking, & Grilling

Can someone PLEASE explain stove top smokers to me?

Hi everybody, I've been reading tons of posts and product guides and I just don't understand some of these stove top smokers. Hopefully someone can break down some questions I have. This post is sort of long, so thank you in advance for anyone that can read and address the questions I have..

So I was given the cast iron Emeril stove top smoker as a present, but this question applies to any stovetop smoker, I suppose, that uses Cameron's woodchips (sawdust). I haven't used the unit yet, but plan to for a large group of people this weekend.

- It has been nearly impossible to find info about how long 1 tablespoon of the Cameron's sawdust (the recommended amount) will ACTUALLY produce smoke for. I'm sure I'm missing posts out there, but I found only one post, suggesting 20 MINUTES only.

- In the Cameron's stovetop smoker cooking guide/product guide, MOST recipes only require cooking/smoking for 15-25 minutes, which makes sense, since presumably the chips stop smoking after that. However, there are MANY other posts, and even recipes in the same product guide that suggest smoking for several hours.

Example, from the guide : "To make, marinade the beef brisket in 1 can of the beer for three hours. Season to taste with the salt, pepper, and garlic. Smoke the brisket over medium heat in the Cameron Smoker for about four hours."

Many other users suggest hour or more smokes as well. These are always written as 'set it and forget it' type of posts, not as constantly breaking down the stovetop smoker, removing the food, cleaning out the woodchips and adding more every 20 minutes. This then begs the question, what the heck is going on in the smoker for the rest of the time, presumably 3 hours and 40 minutes in a 4 hour smoke for example?? It seems like you're just creating an oven box and baking whatever's in there with direct heat (stovetop). What is the point of this? The smoker then seems to be more of a 15-minute smoke infuser, ie. just add a dash of smoke into your stove-top roasted foods. Unless of course you want to do an ACTUAL 4 hour smoke, which would presumably involve 12 tablespoons of woodchips/sawdust, changed every 20 minutes (involving taking the food out, removing the grate, removing the drip tray, cleaning the burned chips, replacing chips, replacing tray and grate, and food).. this seems somewhat silly.. and the food would be roasted dry to a crisp after 4 hours of this! ALSO, users have stated that after the smoke, the woodchips are black, as if burnt (which presumably they are, after the 15-20 minutes of smoking). If you're doing a longer 'smoke' as some people describe, arent you just further burning or heating BURNT woodchips directly into your food for hours??? I don't imagine this flavor turns out well. People claim you can 'oversmoke' items in this unit. This makes no sense if the chips only smoke for 15-20 minutes. Maybe burnt tastes from 'smoking' too long are just from infusing burnt sawdust into the food? How then are other recipes smoking for 4 hours??? i just dont get it...

I just don't understand this thing, and don't understand if I'm just missing something. I just watched some youtube videos of the cameron smoker in action to try to see whats going on, and the lady was claiming "chicken breasts, smoked in just 15 minutes!"... NO, they're just ROASTED! arent they?? the internal temp inside the smoker can't actually be checked, but I'm guessing its much much higher than a hot smoke temp of around 200..

Then I also wonder, how much actual smoke flavor can you possibly be infusing in a short 15-20 minute smoke?

Unrelated question- has anyone tried to do a COLD smoke in this unit, using the method of placing tons of ice either on the drip tray or on the rack to keep the smoke cool? Was considering doing some lox in the unit this weekend, would appreciate anyone's DIRECT experience with this.

Thanks to anyone who's read this far and can offer any insight!

Nov 18, 2013
CS123 in BBQ, Smoking, & Grilling