Oh, yum!

That looks delicious!

Tea-smoking might give you a drier texture….

http://www.showfoodchef.com/2011/03/how-to-make-tea-smoked-salmon-swimming.html?m=1 http://www.showfoodchef.c…lmon-swimming.html?m=1

Latest experiment: smoked cod according to instructions in Smokin’ book.
Before:

And after:

It was moist and tender; however, not enough smoke for my taste, and I’d actually prefer it a little drier.  If I use this fish again, I’ll either try different wood (stronger than alder) or use more chips, and leave it in longer.

15 minutes or so, even a little less. You don’t want the lemon to start “cooking” the shrimp. You’ll be amazed how moist the shrimp stay this way.

Simple. Make a marinade with some oil, spice-wise depending on my mood (I have a ton of different Penzey’s spices and mixes). I will make it with sate spice, Cajun, jerk (works great), or a basically lemon/oil vinegarette. I prefer unpeeled shrimp, since it keeps them more moist and then do them about 20 minutes over alder. Dee-lish!

Thanks, everyone!  I’m gonna do it.  Smoked shrimp sounds amazing, btw. 🙂

Awesome!  Thanks for those ideas.  How long do you marinate the shrimp?
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Smoked spiral-cut hot dogs that seem easy enough to convert to Cameron. Easier to convert than cut…for a left-handed person.

http://www.smoking-meat.com/october-18-2012-smoked-hotdogs-spiral-cut http://www.smoking-meat.c…ked-hotdogs-spiral-cut

The shells were on!  [:(]  I just think I left the shrimp in the smoker too long…  Bummer

 
Yeah, that could happen too. I did 20-25 minutes on the U12 size. The 15-25 I think I did closer to 20. I also ran the cooker at a lower heat—-once I got the smoke puff and closed it I turned the heat down a touch to medium-low. 

Although I’ve done a boneless leg of lamb a few times, and it came out great.
 
Bart

The shells were on!  [:(]  I just think I left the shrimp in the smoker too long…  Bummer

Smoked mushrooms look good…

http://www.deliciouscoma.com/archives/2010/01/smoked_mushrooms.html http://www.deliciouscoma…./smoked_mushrooms.html

Ed:  Thanks for the recommendations on shrimp.  Sear’s is on my list.  I live just 25 miles south of the city, but don’t get up there as often as I should.[V]
 
Bartl:  I’ll find that book.  I usually buy boneless chicken, myself.  Hot smoked fish is my favorite, so I’m definitely going to experiment with that.  Please post pics when you do it!

Inaugurated my new Cameron smoker with salmon, simply seasoned with mixed peppercorns and Meyer lemon juice, and smoked over alderwood (Cameron’s recommendation):

 
It came out looking kind of anemic, but the flavor had light smoke and it was ridiculously moist and tender. 

 
Does anyone know whether smoking it over a lower flame for a longer time, will dry it out a bit more like what they make in PNW?  I love that on bagels with cream cheese. [8D]
 
Next experiment is going to be the shrimp!!

Simple. Make a marinade with some oil, spice-wise depending on my mood (I have a ton of different Penzey’s spices and mixes). I will make it with sate spice, Cajun, jerk (works great), or a basically lemon/oil vinegarette. I prefer unpeeled shrimp, since it keeps them more moist and then do them about 20 minutes over alder. Dee-lish!

Thanks, everyone!  I’m gonna do it.  Smoked shrimp sounds amazing, btw. 🙂

[/quote]
Awesome!  Thanks for those ideas.  How long do you marinate the shrimp?

Well, I tried smoking Pillar Point Harbor shrimp using cajun spices, and while it wasn’t my best adventure with the Cameron, it has potential.  It was definitely too dry/overdone, but lemon juice helped.

 
Try leaving the shell on next time and they will stay moist.

Simple. Make a marinade with some oil, spice-wise depending on my mood (I have a ton of different Penzey’s spices and mixes). I will make it with sate spice, Cajun, jerk (works great), or a basically lemon/oil vinegarette. I prefer unpeeled shrimp, since it keeps them more moist and then do them about 20 minutes over alder. Dee-lish!

Thanks, everyone!  I’m gonna do it.  Smoked shrimp sounds amazing, btw. 🙂

You are most welcome! I wish I could taste yours! It looks delicious.
 

Believe it or not, one of the other things I make in my Cameron is pastrami. I smoke it for about a half hour and then move it to a pot for steaming. Works great!

Ed!!!  I did it!  It’s fabulous.  Thank you for the inspiration!