If anyone is considering a Cameron and would like to know more….here’s the user manual…

http://cameronsproducts.com/manuals/Stovetop-Smoker-Guide.pdf http://cameronsproducts.c…vetop-Smoker-Guide.pdf

A cure is another way to shoot for more “appetizing” (as in Deli-ish) smoked seafood.

http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html?m=1 http://playingwithfireand…lmon-trout-or.html?m=1

The only “cod” I’ve seen mention…is actually Sable. If you decide to smoke Sable…I volunteer to test it for you!

One thing I was thinking about—-has any one ever tried smoking a good hot dog like Sabrett’s or Hebrew National in the Cameron? How did it turn out if you did?

I didn’t mean to degrade bluefish but when fishing in Boston Harbor I was much more excited to have a striper on my line!!! 

Yeah, well, I’ll take just about any fish over bluefish.

Lisa, I agree about bluefish but after being given many gifts of bluefish and being on a budget, I learned the best ways to make it actually quite delicious! The bloodline definitely needs to be cut out and I have always found that a nice strong acidic sauce, such as a puttanesca or something similar is good.
I do have a Cameron smoker and never thought of using bluefish in it. Good idea!  

Thanks, CC.

I’ll watch out for that smokey monkey, Ed!  The big advantage to the Cameron for me is the indoor factor and being so easy to use.  I can just up and decide to make something and it’s done in 20-30 mins. 

 
Yes, I still plan to use the Cameron for some things. Shrimp are great in the Cameron and it’s also a good way to do chicken parts. On the other hand, the Cameron looked pretty funny when I used to cover it woth foil after sticking a 10 bone prime rib on it!
 

Mmmmm–that looks good, too!  Okay–copied that one as well.
 
Today I’m thinking that ling cod might be the tofu of the seafood world.  The leftovers of the piece I smoked yesterday were too smoky today and tasted a little like the stuff I rubbed on it, and that’s it–no character of its own.  Is that other people’s experience?  Maybe I should have made a fish cake with it or something.

I love my Cameron smoker too!  You’ll find that after a while the lid will become looser and start to lose more and more smoke. Just use a little muscle to squeeze it back tight helps a lot.
 

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

 
My favorite thing to smoke is fish, but I also made a turkey breast that was excellent using that Smokin’ book.  You can smoke larger things by using a very tightly sealed foil tent.  That book is well worth it in my opinion.

Here’s another potentially-delightful tea-smoked Salmon project…

http://hautenthekitchen.wordpress.com/2010/09/04/tea-smoked-salmon-no-labor-just-love http://hautenthekitchen.w…on-no-labor-just-love/

I liked bluefish when I was younger and lived on the east coast.  Guess it was pretty fresh there.  Bet it was great smoked! I never see it out here.
 
I’ll watch out for that smokey monkey, Ed!  The big advantage to the Cameron for me is the indoor factor and being so easy to use.  I can just up and decide to make something and it’s done in 20-30 mins. 

Ahhh–okay, thanks!  I can try that.  I wonder why they recommend less…

Yeah, well, I’ll take just about any fish over bluefish.

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.

I always use double the chips recommended.

Bart

That makes sense.
 
Thanks, EdSails.