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

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I’d say the Polyscience Smoking Gun is for the experimental gastronomic chef or mixologist; the ProQ cold smoke generator is more of an artisanal tool, to be used alongside other crafts such as salting, curing & charcuterie. However, both can be used together to great ends. Many restaurants will smoke e.g. salmon or meat using the ProQ, and then using the Polyscience Smoking Gun in the kitchen during service to fill a cloche with smoke, for tableside theatre. First, let’s compare the shape and size of these smokers. Camerons small smoker is much smaller but has a flatter, compact shape. It’s great for smoking fish like salmon, vegetables, and smaller meat cuts. Many vegetables can also be smoked. Try experimenting with hardy roots such as beetroots and parsnips - you’ll find their earthy flavours are complemented by the spicy sweetness of wood smoke. Aubergines are notorious for their abilities to absorb smoke flavour, and can be cooked whole then skinned to reveal creamy flesh that will make the best baba ganoush you’ve ever tasted. Or use sweet vegetables such as squash or pumpkin, served with ricotta and a sprightly green sauce for an explosion of creamy dairy and zippy herbal flavours. Yes. The camerons stovetop smoker is made with stainless steel so just rinse it with some water once cool, take apart the pieces and place in the dishwasher. Where can I buy the woodchips I need to use the Camerons stovetop smoker? The bottom of the pan is filled with flavored wood chips, a drip pan goes on top of the chips, then the food (usually meat) is placed on a grate on top, and then it’s covered with a lid. This way the cooker is sealed shut.

The Camerons Original Stovetop Smoker allows you to smoke foods of all types right on your own stove! Smoke-cooking is a healthy way to infuse flavor without the use of fats, salts or oils and that means no added calories either! Our 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. Camerons Smoker also doubles as a steamer, so you really get two great cookers in one product. However, you need to think about how much food you want to smoke and how often. If you like to smoke larger meat cuts, the KitchenQue is the better choice because it’s larger and you can offer the family or customer more food. 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. Smoking on the stovetop can be very affordable and flavorful. When you use the stainless steel Cameron smoker, the meat is full of smokey flavor.Many people call the donabe a true all-rounder because it’s such a versatile and multi-purpose cooking unit. Traditional stovetop smokers are usually used to smoke meat and some veggies but Japanese chefs love to smoke all kinds of foods. Smoking takes place at an even lower heat level than BBQ to ensure more smoky flavour is imbued. It uses wood chips as its heat source to provide a large volume of smoke in which the food is cooked. Compared to BBQ which commonly uses briquettes, charcoal or gas to cook food through indirect heat and not through the smoke itself. Can the camerons stovetop smoker go in the dishwasher?

In terms of design, what makes this smoker great is the small perforations in the food tray which allow for better smoke circulation. Overall, the flavor is pretty close to that of an outdoor smoker, especially for poultry and fish.However, more expensive models have a built-in temperature gauge and thermometer so you can see the interior temps. The best stovetop smokers reviewed With current focuses on healthy lifestyles, a stovetop smoker allows you to infuse most foods with flavour and texture with the use of fats, slat or oil. There are no added calories in its simplest form & only adds great tastes. 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.)