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. 
 
THANK YOU!!
 
[:D][8D][lol]

You’re welcome…Ed!

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.
 
Bart

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.

I’m contemplating purchasing a Cameron now, and wondering if anyone has any updated information to share before I take the plunge on it.
Thanks!!

Any updates can be found here:

http://www.cameronscookware.com/Smokers.aspx http://www.cameronscookware.com/Smokers.aspx

Here’s a chart that mentions the cobs…

http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf http://www.deejayssmokepi…SmokingFlavorChart.pdf

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.
 
# http://ruhlman.com/2011/09/how-to-make-pastrami/
 
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!!!