The Cameron Stovetop Smoker lets you enjoy the enhanced flavor and aroma of smoked meats, fish, poultry and vegetables without paying those inflated specialty shop and glossy catalog prices. Do it yourself and save money as well as assuring the quality of your food when you select the ingredients.
  • JAMAICAN JERKED PORK TENDERLOIN
  • SMOKED TUNA STEAK
  • SMOKED PORK BARBEQUE SANDWICHES
  • NORTHWEST SMOKED SALMON
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  • CAMERON STOVE TOP SMOKER
  • CAMERON Li'l SMOKEY
  • WOOD CHIPS FOR SMOKING
  • STOVE TOP SMOKER RECIPES
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    CAMERON RECIPE COLLECTION $16.95
    Spiral bound soft cover. This is a compilation of approximately 200 recipes that we have collected over the past 10 years. All recipes are specific to the smoker.
    SMOKED TUNA STEAK
  • 1/4 cup fat-free mayonnaise 
  • 1/4 cup plain fat-free yogurt 
  • 1 teaspoon chopped fresh oregano 
  • 1 teaspoon chopped fresh tarragon 
  • 1 teaspoon lemon juice 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 4 (6 ounce) tuna steaks
    		•  Combine first five ingredients in a small bowl; stir well, and set aside. Sprinkle salt and pepper over tuna. Using 2 tablespoons of apple chips, smoke tuna steaks for twenty minutes over medium heat. this should leave the steaks medium-rare. Do not overcook. Serve with the herbed mayonnaise sauce and a tossed salad on the side and you have a tasty, healthy dinner.
    NORTHWEST SMOKED SALMON
  • 11 LB. salmon filet 
  • lemon 
  • pepper
  • dill 
  • 1 to 1-1/2 tablespoons alder chips
    		•  Place the salmon skin side down on grill. Squeeze fresh lemon over fish; add a pinch of pepper and a dash of dill to taste. Smoke 17 minutes. turn burner off and let stand covered for 5 minutes.
    JAMAICAN PORK TENDERLOIN
  • 2+ tablespoons Jamaican Jerk
  • 2 tablespoons vegetable oil
  • 2 pork tenderloins
    		•  Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade. Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours. Smoke over medium heat for 30 minutes using 3 tablespoons of cherry wood chips. Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice.
    		 
    SMOKED PORK BBQ SANDWICHES
  • 1 pork shoulder (7 pounds) 
  • salt and pepper 
  • 6 tablespoons of oak chips 
  • barbeque sauce
    		•  Level out the woods chips over the middle third of the smoker pan. Rub the pork shoulder with salt and pepper and place it on the smoker rack. Carefully form a double layer aluminum foil tent over the pork shoulder crimping the foil tightly to the outside flange of the pan. Smoke for 1 hour over medium heat. Do not disturb the foil tent and place the pan onto a 275 degree oven for 4 hours. Creates a wonderful smell in the house on a wintry day. To serve, tear the meat from the bone using two forks and serve with your favorite barbeque sauce, a baked potato and cole slaw.
    copyright 2004 J.R.Leverentz
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