They call them chips, but they’re pretty dern small. Hey–I needed an excuse to go the 99 Cents Only store. I love that place!
After smoking salmon again today, I’m convinced that this thing is right up there with sliced bread and food processors, as far as being a great invention. Yeah, I could have fashioned one myself, but it probably would’ve been flimsy and leaked a lot more smoke.
I still have a lot more experimenting to do, but just want to say a big “Thank you” to everyone who wrote about this topic–I’d have never known about this otherwise–and for the sharing your experiences and encouragement with me.
Mar…I giggled when you called the Cameron “that thing”
love2bake: Are you using wood chips or wood dust in that thing?
if you’re using chips, The 99� Only store (think pink place) usually carries bags of hickory and mesquite.
They look ominous enough at this time of the year… to smoke something good.
A Cameron “stockpile”
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!
Wow–that’s some chart!!! It even has sassafras on it. Every time I “hear” that word I imagine Yosemite Sam saying it–not sure why.
You have grape vines? [8D]
Dried herbs sound interesting, although it might make my neighbors think I’m doing something else over here. [:0]
Ooh–I have a Meyer lemon tree that needs pruning and a bay shrub.
Big fun–thanks for finding & sharing this, and the instructions for corncobs!
EdSails: Try buying a hunk of slab bologna that will fit in your smoker and give it a try. Notch the sides so some of the smoke gets in that way.
Well, I wrote quite a bit 3 years ago, but there is one new thing. I got it out of my library, and then bought a copy: http://www.amazon.com/Smokin-Recipes-Smoking-Mozzarella-Stovetop/dp/0060548150/ref=sr_1_2?ie=UTF8&qid=1360209623&sr=8-2&keywords=smokin Smokin’. It has more than recipes; it has basic techniques. For example, my grandkids will not eat chicken with any bones; it tells you how to smoke boneless chicken breasts. I’m about to hot smoke fish fillets in a week or two.
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.
Here’s a chart that mentions the cobs…
This is the first time I ever saw grape vines mentioned. Hooray…I have those!
I read about that when I was trying to learn options for my smoking gun…
I believe it’s DIY…
Or you can use corn cobs like wood chips for smoking. Dry the cobs in a low oven (175-200�F) overnight or in a dehydrator for a few hours and use them in your smoker for a light, sweet smoke that s just awesome.
Here’s the technique I used for pastrami via Michael Ruhlman. He even acknowledges the Cameron smoker in the article. [8D]
Since the corned beef brisket I bought to experiment with was just 1 lb, I shortened the smoking- and oven time a little. It came out GREAT.
I definitely plan to try smoking salmon with green tea, but it was also great with alder.
Has anyone used and/or have a source for corncob chips mentioned in the Smokin’ book? I looked it up but got corn chips or animal bedding listings…
Sable is good stuff.
I’ve bookmarked that site–it looks great!!!
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