I do recommend the largest shrimp you can get, preferably 16-20 or even the U12’s if you can find them, which shouldn’t be a problem if you are in the Bay area. BTW, I was there last weekend. Breakfast at Sear’s. Lunch at the Hog Island Oyster Company. Dinner at Scala’s Bistro. I love that area!
Seems like something you could throw together pretty easily with a cake pan, a rack and foil.
That’s true! There are videos online about that. However, I’m hoping this will be easier to use and stronger than anything I’d make myself.
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!
That’s awesome! Wouldn’t have thought of that. This is gonna be fun. [:)]
Cameron Stove Top Smokers
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