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Product Categories. Get the best flavor infusion by using our Camerons Recipe Collection. Approximately 260 recipes for the Camerons Stovetop Smoker - plus more for use with our other fine products! Spiral backed to stay flat on the counter for easy reading. Revised every two years with new recipes added. Made in USA. Get the best flavor infusion!
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Select the wood of your choice and place in the Cameron smoker. Put the salmon on the rack, close the box, and follow the Cameron directions for cooking [all on the stovetop or a combination of stovetop and oven]. Cook for approximately 20 minutes. You can test for doneness by touch: the fish should be firm. One note: the smoking process here.
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This hot smoked salm. HOW TO COOK SALMON - In a Cameron's Stovetop Mini SmokerIn this video I show you how to cook salmon in a cameron's stovetop mini smoker.
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http://www.squidoo.com/camerons-stovetop-smokerThis was a easy recipe for Smoked Pork Tenderloin (bone in) that I made. It was the first time I ever used my.
23 Smoker Recipes
Learn more - Cameron's Smoker: https://evkitch.com/2IupcK8Tested Recipes: https://youtu.be/qcx3CGPTbNsSmoke foods right on your stovetop indoors with Cameron.
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14. Smoked Chicken Thighs. A simple yet delicious smoker recipe. While this one cooks nice and fast compared to a lot of the other recipes, for best results you will want to marinate the chicken overnight or for atleast 4 hours. This recipe also includes a tasty chicken rub that you'll want to make again and again.
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Place one to two tablespoons of wood chips in a small pile in the centre of the smoker base. Lay the drip tray and rack in position on top. Line the tray with foil for easier clean up. Add the trivet and place on the ingredients you wish to smoke. Place on any stovetop (gas, electric, induction or aga). Medium heat settings yield the best results.
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The Spruce / Jessica Harlan. Place the smoker on a stovetop burner and close the lid partially, leaving a couple of inches open. Turn the heat to medium and watch for smoke to appear, which should take two to three minutes. When the first wisps of smoke appear, close the smoker lid completely and set the timer for 17 minutes.
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Camerons Stovetop Smoker works well with all meat, seafood, and poultry dishes and it transforms ordinary vegetables into delicious main courses! Large items like turkeys or hams can be smoked as well by simply making an aluminum foil tent to cover the item when you cook it, instead of using the smoker lid. Measures 11" x 15" x 3.5" in size.
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Bring the smoker to the stove and center the smoker over a large burner. Close the lid but leave a 1 inch gap. Turn the heat to medium. When you see the first signs of smoke rising from the pan, close the lid securely and start timing. Smoke a 2 lb tri-tip for 30 minutes (2.5 lb tri-tip for 40 min).
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Camerons Stovetop Smoker Cooking Guide Camerons Professional Cookware P.o. Box 60220, Colorado springs, Colorado 80960-0220 Toll free: (888) 563-0227 • Phone: (719) 390-0505 • fax: (719) 390-0946 www.cameronsproducts.com Notes from Your Kitchens! Many of the recipes you'll find in this cooking guide come from people who use and love our.
Camerons Stovetop Smoker Recipes
Toast the fennel seeds, cumin seeds, peppercorns, and coriander seed in a dry pan over medium heat for a few minutes, shaking the pan, until the spices release an aroma. Tip into a bowl and let cool. Blitz the toasted spices in a blender to a rough powder. Combine with the remaining ingredients and mix thoroughly.
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Smoked Salmon with Sweet Onions. In a shallow glass dish combine the sugar, salt, pepper, bay leaves, and 1 cup of the wine. Stir to dissolve the sugar and salt…. Get the latest mouth-watering recipes from Camerons Products to use with your stovetop smoker, grill, stockpot, and more!
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Cameron Stovetop Smoker Recipes Down The Cove
Line drip tray with foil, and place the meat on the rack. Preheat the stovetop. Place smoker on stove top and smoke for 1 ½ hours at a medium to low heat setting. Preheat oven to 275 degrees. Remove meat from smoker and place in a covered roasting pan or wrap in heavy foil. Bake for 3 hours. Remove meat from the oven and carve against the grain.
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Preheat the oven to 225° F. After 2 hours, take the meat out of the smoker. Place it in a pan and pour over it a half cup of apple juice. Tightly cover it with foil and cook in the oven an hour. After an hour, take the meat out the liquid and run it under the broiler for a few minutes on each side.
