Notes From Your Kitchens!
Contents
1. The smoker is made of stainless steel and can be put into the dishwasher Pot scrubber cycle is okay Wood Chips use I to I I 2 Tablespoons of wood chips each time you use your smoker e Lit sta A 1 Place the wood chips in a small pile in the center of the smoker base between 1 1 1 2 TBSP Place the drip tray on top of the wood chips inside the smoker base Note Spraying the tray with non stick vegetable spray or placing a sheet of aluminum foil on it makes for an even easier clean up Place the wire rack on top of the drip tray then arrange the food to be hot smoked on the wire rack Note Spraying the wire rack with nonstick vegetable spray makes for an easier clean up Slide the lid closed and place the entire unit on heat source use a single burner Medium heat settings yield the best results For electric burners preheat the burner for about 5 minutes Note on cooking times Place Camerons Smoker Cooker on the stovetop with the lid slightly open When the first wisp of smoke appears close the lid and start cooking time vegetarian STEAMED ASPARAGUS and ARTICHOKE with IP These great ideas come to you from Linda Gibson of Baptist Medical Center of Oklahoma Linda has become an expert at using the smoker on camping trips as well as in the kitchen Don t leave home without it This recipe calls for using your smoker as a steamer Set aside the drip tray as i2. t want the smoke flavor Your cooker will create great texture and moisture in your food without having to heat up your oven for small items Excellent for heating leftovers Stovetop Cooking Chart Because of the variety of ways which the stovetop smoker is used and varia tions in the surface of stovetops an absolute chart of cooking times is difficult The chart below has been complied as a guideline and should be used as such Times are based on medium setting on either a gas range or the large burner on an electric stovetop ceramic tops must add 20 to cooking times Should you experience cooking times significantly longer than those listed below check your lid to see that it is sealing properly instructions above but do not change the medium heat setting Meat Quantity Smoking Time Oven Time Broil BBQ Chicken Whole 3 pounds 45 minutes 45 minutes foil tent 400 F Chicken Breast 1 pound 3 minutes Fish fillets or 2 pounds 25 minutes steaks Pork Ribs Smib Si PorkLoin Loin 2 2pounds 30 minutes minutes B minutes minutes a Brisket o pounds es minutes a minutes thin cut 300 F Hamburger 1 1 2 pounds 30 minutes 1 4 Ib patties Lamb Leg of 4 pounds 45 minutes 90 minutes foil tent 375 F Start cooking time after first wisp of smoke appears and lid is then closed For additional pounds add about 5 10 minutes smoking time Using the broiler or BBQ will brown and crisp the meats Stovetop Wood
3. teaspoon tarragon cup white wine 2 Tablespoons alder wood chips Rinse chicken parts and pat dry Mix remaining ingredients and marinate the chicken overnight in a large bowl Remove chicken and pour of the marinade into the drip tray Smoke with alder chips on medium heat for 25 minutes per pound remove lid and crisp under broiler for 5 minutes For summer entertaining smoke chicken in advance then crisp over the grill brushing on a little marinade Leaves plenty of time to enjoy a little island punch with your company Serves 6 SIJON SMOKED GAME IRDS Small game birds quail pheasant Dijon mustard Salt and pepper 1 Tablespoon oak wood chips Tablespoon pecan wood chips Bacon strips if wild birds omit if domestic Split birds and brush with Dijon mustard and salt and pepper Place into smoker and use foil tent if lid will not shut Smoke on medium heat for 25 minutes per pound using oak and pecan wood chips Remove top place bacon strips over birds and place under broiler watching carefully to crisp the skin The smoker is wonderful for wild game as it helps keep it moist Be sure not to overcook 15 HINESE TYLE SMOKED REAST of PHEASANT This recipe comes from Patrick Rand a noted chef and wild game cook ing expert This recipe while written for pheasant will also work well on chicken or duck breast 4 breasts of pheasant skinned and de boned 4 Tablespoons sesame oil Marinade 2 cups
4. Chips We are constantly asked if there is anything special about our wood chips Yes First our woods are 100 pure woods nothing added The woods all come from regions of the country where they are the wood of choice for lo cal smoking They are processed to eliminate the resins which would leave a bitter taste in foods This is especially true in hot smoking delicate foods such as fish and chicken breast Then the wood is ground to a consistency that creates the maximum amount of smoke from very small amounts of wood This eliminates the need to store large containers of wood yet you receive good value Finally they are packaged in resealable plastic containers for no mess storage On the next page is a guideline for each of our woods As you need more chips or are ready to experiment with new flavors please return to the store where you purchased the smoker or use our convenient reorder card Note For use inside your stovetop Smoker the wood chips should be dry For using on a BBQ grill they should be soaked in water for 15 minutes before use SMOKED HAM and CORN HOWDER to cup diced bacon 5 ears of corn lightly smoked in husk 2 Tablespoons mesquite wood chips divided 1 cups smoked ham diced after smoking 1 cup diced onion 1 cup diced celery cup diced carrots 1 cup diced green and red bell pepper 2 large potatoes peeled and diced small 1 cup chicken stock Salt white pepper bay leaf and cay
5. Notes from Your Kitchens Many of the recipes you ll find in this cooking guide come from people who use and love our product Bob Starck Roca NE Broke in my smoker Christmas Day at the Hungry Horse saloon Ericson Nebraska Smoking shrimp venison hot dogs pheasant legs for the patrons they loved it and could not believe the short amount of time in preparing such treats Barbara Handel Waban MA This is an amazingly simple low calorie method of food preparation Debbie Meijer Pleasanton CA Please hurry with new recipes my husband is going to smoke his raisin bran Michael Holland Columbia MD I smoked a 2 pound trout on the day of purchase it was a smash hit at a party that evening Patrick Varner Naples FL I should be a step quicker on the racquetball court since I started training on the healthy food out of my smoker but everything is so good with a cold beer Camerons Stovetop Smoker Cooking Guide CAMERONS PROFESSIONAL COOKWARE P O Box 60220 Colorado Springs Colorado 80960 0220 Toll Free 888 563 0227 Phone 719 390 0505 Fax 719 390 0946 www cameronsproducts com SMOKED VEGETABLES and PASTA SALAD 2 quarts of cooked pasta 1 cup broccoli florets 1 cup halved mushrooms 1 red bell pepper cut into strips Tablespoon cherry wood chips 1 cup Italian dressing Prepare pasta according to instructions and immediately chill Wash vegetables an
6. The smoking stage can be done in advance and refrigerated until just before serving To finish brush lightly with BBQ sauce and place on a cookie sheet into a 450 F oven watching and turning twice to crisp or outdoor grill for 15 minutes Serve with remainder of BBQ sauce on the side The ribs will turn out tender with lots of flavor SMOKED PORK GHOPS 4 center cut pork chops Salt pepper and garlic 2 Tablespoons pecan wood chips Season pork chops and smoke on medium heat for 12 minutes using pecan wood chips Remove smoker from heat leaving the lid closed for another 3 minutes Finish over a hot grill or broiler Great with red cabbage or sauerkraut Serves 4 SMOKED SAUSAGES Watch this food will make a strong comeback Yes I can hear you saying but they are not that healthy Well things are changing There are many local sausage makers around the country creating leaner freshly made sausages duck turkey lamb etc They work perfect in the smoker as their lower fat content needs a cooking process that keeps them moist Choose your favorite cocktail sausage hot dog Polish sausage or breakfast links Hickory and oak chips are excellent flavors to use Depending on taste 2 to 4 teaspoons should be used Cooking time is approximately 10 minutes per pound of sausage The fats drip through and you are left with an excellent and healthy meal 20 Pan Blackening Good It means you are using it As th
7. d place with water still dripping into preheated smoker and steam smoke on medium heat for12 minutes using cherry wood chips Remove and chill Add dressing to the pasta toss with vegetables and top with Parmesan cheese Serves 6 8 Cut the tomatoes in half placing cut side up on the smoker rack Sprinkle the exposed half with red wine vinegar and salt and pepper Smoke for 12 minutes in medium low heat using maple wood chips Remove from heat and leave lid closed for another 3 minutes Now the fun begins Want a simple appetizer Just sprinkle the tops with Parmesan cheese and place under broiler to brown Gourmet pizza Place smoked tomatoes into a saucepan with 2 Tablespoons olive oil cup red wine and cup chopped basil leaves Reduce slightly and you have the beginning of a great pizza Smoky salsa Just add chopped onions jalapenos cilantro cucum bers and before you can pour a margarita you ve got a great salad Try smoking things like garlic jalapefio peppers and onions Then SMOKY OMATOES 4 cups plum tomatoes Red wine vinegar Salt and pepper 1 Tablespoon maple wood chips use them in your sauces for a very earthy flavor 24 E The following safety precautions are recommended When cooking the stovetop smoker temperatures of 375 F on medium cooker should be treated as any other hot heat on the range top so care cookware should be exercised If need be 4 DO NOT use the wood chips in cook th
8. dification e Remove the lid e Place the item to be smoke cooked on the smoker rack then make a foil tent over the top of the item Make sure you seal the foil tightly to the flange and if there are seams in the tent make sure that these too are tightly sealed e Place the smoker on either a gas or electric element at medium heat for the recommended time e Remove the foil and place the smoker into a preheated oven to finish off Placing the smoker into a hot oven will not harm it at all Follow the specific recipe instructions for cooking times SMOKE ESCAPING Easily fixed by The Tweak In shipping or through use it is possible for the lid to get out of adjust ment and you may experience excessive smoke loss If this happens tweak it by doing the following e Slide the lid about half way open e Place palm of left hand on the portion of lid still on the pan e Apply a small amount of downward pressure with your right hand on the other end of the lid to bend it slightly DO NOT OVERBEND This tweak will create a tight seal e Slide the lid shut to check the tightness of the seal you should feel a slight resistance as you slide it Repeat procedure if necessary A small amount of smoke escaping is normal as the wood chips smolder 1 SMOKED PORK TENDERLOIN with GREEN PEPPERCORN SAUCE Pork tenderloin Olive oil Thyme 1 Tablespoons hickory wood chips Sauce 1 large egg yolk 2 Tablespoons le
9. e food longer but DO or on your food They are not ed NOT turn temperature to high ible Wood chips should be used DO NOT leave the smoker cooker in the bottom of the pan under unattended the drip tray only a a amp DO NOT pick up the hot smoker DO NOT dispose of used wood chips in a waste container as hot embers could ignite a fire Rinse leftover wood chips and residue down the drain DO NOT use the cooker on high heat Medium heat is highly recommended The pan reaches without using the handles and use proper precautions with your hands especially if removing to or from the oven broiler DO NOT place the hot smoker on items that are flammable or dam age easily such as counter tops hot pads or dish towels WARNING CONCERNING FLAT TOPPED OR GLASS TOPPED STOVES The smoker can be used on flat topped or glass topped stoves but the fol lowing cautionary statement must be read and understood Before using the Camerons Stovetop Smoker on a flat topped or glass topped stove please carefully read the manufacturer s instruction manual Problems may oc cur if the smoker is larger than the element eye of the stove If the stove manufacturer s instructions caution against using oversized cooking pans on its stove top you may wish to purchase a single coil electric burner form your local appliance or hardware store How to Use Your Stovetop Smoker The smoker should be washed before initial use
10. e olive oil wine and rosemary Marinate the leg of lamb for 2 to 6 hours Pour half the marinade into drip tray place leg of lamb on rack season and form foil tent Smoke on medium heat for 1 hour using pecan wood chips Remove foil brush lamb with remaining marinade and place into 350 F oven for approximately 1 hour Serve with jalapefio pepper jelly on the side A wonderful moist leg of lamb every time SMOKY MEATLOAF 1 slice bread 1 cup milk 1 pound ground pork 1 pound ground beef 2 eggs beaten cup chopped onion cup chopped parsley 1 cup finely chopped celery 2 minced garlic cloves Tablespoon salt 1 Tablespoon apple and pecan wood chips Tear the bread and mix with the milk Combine the remaining ingredients and add the milk and bread Form into 2 loaves and smoke over medium heat using apple and pecan chips for 50 minutes A healthy way to enjoy meatloaf as the fats will drain off 22 FAQ s COOKING TIMES To help with cooking times the temperature inside the smoker is about the same as an oven at 375 F If the smoker rack is filled use the following guide lines e Fish about 22 28 minutes e Chicken about 30 35 minutes e Vegetables about 8 to 18 minutes depending on how full e Nuts 10 minutes e Cheese 4 minutes after smoker is at temperature placed in foil cups or make a boat best if cubed e Ribs or pork fillet smoke 45 minutes and bake or grill until brown e Hamb
11. e pan becomes seasoned darken ing is normal and should be expected Line drip tray with aluminum foil for easier clean up Other Uses for Your Smoker Pan As a Steamer Omit the drip tray and add inch of water or other liquids wine etc to the base of the pan Place rack into the pan and arrange food Turn burner to medium heat and when the liquid starts to simmer slide on the lid This is an excellent method to steam vegetables reheat leftovers or warm rolls As a Roasting Pan Fold in the handles and omit the lid and you have a quality stainless steel roasting pan Also you will find many of the recipes call for partially smoking an item then finishing the cooking in the oven or crisping under the broiler Use caution when moving from the stovetop to broiler or BBQ For Outdoor Use Your stovetop smoker cooker works great on a campfire camp stove or BBQ It is a wonderful addition to your RV or boat For camping it can be used for everything from fresh smoked fish to popping corn over the fire It is quality stainless steel so it won t rust Just remember to watch your cooking times as heat will vary from stovetop recipes As a Poacher Your smoker makes an excellent poacher Simply omit the drip tray placing the rack and food into the base pan and then cover with your poaching liquid and slide on the lid Place into 350 F oven and follow cooking time in recipe As a Stovetop Oven Omit the wood chips when you don
12. enne pepper White Sauce 4 Tablespoons butter 4 Tablespoons flour 2 cups milk Salt and pepper cup heavy cream optional Render the fat from the bacon over low heat Place the corn still in the husk in the smoker on medium heat using Tablespoon of the mesquite wood chips for 10 minutes Remove corn clean and cut kernels off of the cob Set aside Add the remaining Tablespoon of mesquite wood chips and smoke the ham for 15 minutes over medium heat Dice the ham and set aside When the fat is rendered and the bacon is cooked remove and reserve Add butter to pan if more fat is needed Saut the onion celery carrots and peppers until golden Add the corn and potatoes Saut 2 more minutes Add the ham and chicken stock Season to taste Bring to a boil lower heat cover and simmer until potatoes are done about 20 minutes Meanwhile prepare the white sauce Melt butter over medium heat stir in flour and cook about 3 minutes stirring constantly Whisk in the milk and cook until smooth Lower heat and cook about 10 minutes Add to corn mixture for final 5 minutes Season Add cream if desired 19 Meat LAMB SAUSAGE a la PRINCE and ZAUPER 1 pound ground lamb 1 pound ground pork pound bacon partially frozen and finely diced 1 egg 2 Tablespoons minced garlic 2 Tablespoons marjoram 2 Tablespoons salt Tablespoon pepper 4 hog casing Tablespoon each oak pecan apple wood chips Puff pas
13. ent for game fish and poultry This wood also works quite well when soaked in water then sprinkled over the coals of your BBQ when grilling chicken or steaks BOURBON SOAKED OAK Infuses gentle bourbon fla vor Great with ribs brisket and other red meats Try some on your next venison smoked dish CHERRY Rich in flavor yet very smooth It is a killer with Cornish game hens duck breast and vegetables HICKORY We are talking serious BBQ This is a classic gt hardwood that creates a lot of depth in its flavor yet is not harsh A perfect choice when using BBQ sauce on pork ribs or chicken MAPLE Creates subtle flavors and is perfect for creating just the right balance of taste in delicate foods especially when smoking cheese and vegetables Think of this wood as a quiet dependable one MESQUITE Flavor of the Southwest from smoked chicken tacos to smoked chile rellenos Just remember easy does it Overuse can turn food bitter OAK tThe backbone of smoking flavor Oak is widely _ used in commercial smoking and works well mixed with other woods Wonderful with apple for smoking homemade sausages PECAN Made popular by being used for President Bush s Inaugural Dinner This 1s really a fun flavor that adds a lot to the taste of pork game and lamb Pecan is excellent when mixed with other woods to provide a well balanced flavor Warning The wood chips are to be placed in the bottom of the pa
14. er the salmon and steam for 20 minutes per pound on medium heat or until it flakes easily Serve with sauce on the side Serves 4 8 SOUTHWESTERN GRILLED lt HICKEN with SMOKED PEPPER WUTTER Mary James Lawrence at Cook s Corner in Greensboro NC There is probably nobody who has taught more people to use the Camerons Stovetop Smoker 1 red pepper 1 yellow pepper 1 green pepper 1 Tablespoon hickory wood chips 1 cup melted butter 1 teaspoon fresh ground Szechwan peppercorns Zest of 1 lime Juice of 1 lime Grilled chicken Halve and remove the seeds from the peppers Place cut side down in the smoker and smoke for 15 minutes over medium heat using hickory wood chips Remove from the smoker and dice of each pepper saving the remainder for garnish or use in a southwestern salad In a blender mix melted butter Szechwan peppercorns lime juice and zest Then stir in cup of the diced peppers and serve over grilled chicken Fantastic SMOKED GHICKEN RUMMIES 24 chicken dummies large portion of the wing Olive oil Cajun poultry spice mix 1 Tablespoon pecan wood chips Lightly brush wings with oil and sprinkle liberally with Cajun spices Smoke with pecan wood chips for 35 minutes on medium heat May be served hot or cold Nice picnic treat 17 i APPLE MOKED PHEASANT with HERBS NDER SKIN Herb Paste 8 Tablespoons mushrooms 4 green onions 8 Tablespoons parsley 1 clove garlic 1 Tab
15. glowing ember bed Fold the handles out and using caution not to burn yourself place the smoker onto the bed of embers Depending on the heat generated by the fire cooking times may be a bit shorter than those published in our guide You can open and test the product after the first 15 minutes and control how well done you would like your product You will in any event have a very successful smoked meal Be careful not to burn your hands when removing the smoker from the fire The campfire may blacken the exterior of the smoker This can be removed by rubbing it with some fine sand paper wet dry or regular or steel wool and a liberal amount of soft scrub It will not harm the smoker to clean it in this manner STEAKS BURGERS AND BRISKET We have had many questions on how to smoke steaks and hamburgers For the best results smoke the meat for about 20 minutes with 2 Tablespoons of hickory mesquite or cherry wood chips and then finish the cooking either on the grill under the broiler or in a saut pan for about 4 minutes a side This method will give you the smoky taste but the outside of the meat will be brown and crispy For a brisket let it smoke for about 90 minutes and then finish the cooking in a slow to medium oven as you would normally with a gravy or sauce or stock and vegetables For Smoking Larger Items For smoking larger items such as turkey and ham the Camerons smoker can also be used but needs the following small mo
16. i sauce can be substituted 2 Tablespoons lemon juice 2 Tablespoons lime juice 2 Tablespoons ginger 1 Tablespoon garlic 2 pounds fresh tuna steaks 2 Tablespoons cherry wood chips Mix the tamari lemon lime ginger and garlic and marinate the tuna for 2 hours Smoke 1 or 2 pounds 13 or 14 minutes maximum on medium heat using the cherry wood chips At this point the tuna is slightly raw in the center and is fantastic If you prefer 1t completely cooked finish it by grilling 2 minutes on each side PISH JERKY 8 cups water cup sugar 1 cup salt cup teriyaki marinade Fish fillets 2 tablepoons alder wood chips Your smoker creates excellent jerky Start by mixing the sugar salt and teriyaki marinade Marinate the fish fillets for 4 6 hours then rinse and place fillets on racks to air dry When the fillets form a glaze and are dry to touch they are ready to smoke Using the alder wood chips smoke cook on medium heat for 16 minutes per pound Allow to cool before serving Lobster tails Butter Lemon juice Arrange the tails on the grill of the smoker already prepared with smoke dust of your choice Brush with butter and lemon juice combined accord ing to flavor required Smoke for the required length of time see smoking guide Brush with a little more of the butter mixture and place under the broiler in the oven for 3 4 minutes to crisp up Serve at once ANNE MALONE S 8MOKED SALMON PATE 1 po
17. lespoon brandy 1 teaspoon basil 1 teaspoon tarragon 4 Tablespoons chopped mushrooms 1 Tablespoon butter room temperature 2 pheasants Salt and pepper 3 Tablespoons apple wood chips Combine all ingredients of the herb paste except the butter in a blender and pulse until smooth Add butter and mix until a paste forms With your fingers loosen the skin of the pheasant starting from the neck end Next spread the paste evenly under the loosened skin Salt and pepper the outside of the skin and place into smoker and form a foil tent and place on medium heat using apple wood chips for 35 minutes Remove foil and place smoker into 350 F oven and cook for 30 minutes or until thigh is tender This recipe also works great with chicken HICKORY MOKED CHICKEN 1 whole chicken Garlic clove Salt and pepper 3 Tablespoons hickory wood chips 1 cup BBQ sauce Rinse chicken and pat dry Rub with cut garlic clove and season with salt and pepper Place rack in smoker and form an aluminum foil tent over chicken Using hickory wood chips smoke on medium heat for 25 minutes per pound Remove the foil and brush lightly with BBQ sauce and place into a preheated 425 F oven for 20 minutes Serve with BBQ sauce on the side During the summer finish this on the grill while you use your smoker for steaming fresh sweet corn 16 ALLEN REY S YUNA STEAKS Allen Frey The recipe that closed 1 000 sales 1 cup tamari sauce teriyak
18. mon juice 2 Tablespoons Dijon mustard 1 teaspoon salt 1 cup extra virgin olive oil cup heavy cream 2 Tablespoons green peppercorns Trim tenderloins of all fat and fell Rub with olive oil and thyme Smoke on medium high for 25 minutes Do not overcook Let stand for 10 minutes and serve with sauce Make sauce by combining egg yolk lemon juice Dijon and salt in blender or food processor While mixing add olive oil and the cream in a steady stream until smooth Add peppercorns and pulse 1 or 2 times only Refrigerate until ready to use Serve sauce at room temperature Save a little tenderloin to serve cold with sliced tomatoes for tomorrow s lunch Serves 6 WINTER HAMBURGERS You know that craving you sometimes have for a backyard grilled ham burger but it is January and you live in Minneapolis Well get out your smoker 6 pound hamburger patties Salt and pepper 1 Tablespoon hickory wood chips Onion slice Cheddar cheese Form the hamburger patties and season to taste Smoke cook on medium heat for 20 minutes using hickory wood chips Add a slice of cheddar and onion for the last 2 minutes 21 HICKORY SMOKED QIBS 2 pounds baby back ribs Salt pepper and garlic powder 2 cups BBQ sauce 3 Tablespoons hickory wood chips Rub the seasoning into the ribs and carefully arrange on the rack to al low good circulation of the smoke Place smoker on medium heat and smoke cook for 45 minutes per pound
19. n under the drip tray not directly in or on the food Used wood chips should not be dumped in a waste container as hot embers could ignite a fire Rinse leftover wood chips and residue down the drain SEAIOOS SMOKED ALMON The easiest and best way to Smoke Salmon Using 1 2 Tablespoons of Alder wood chips in a pile in the middle of the base of the smoker put aluminum foil in the bottom of the drip tray for easy cleanup and set the rack in the drip tray Lay the salmon fillet about 3 4 to 1 inch thick skin side down on the rack and sprinkle with black pepper and a squeeze of lemon juice Close the lid and place smoker on preheated burner Medium heat for 25 minutes Remove from heat and open lid The salmon should be fully cooked and smoked If you want to test it should flake open with the touch of a fork i SOACHED SALMON with CUCUMBER DILL SAUCE Marinade 2 cups red wine vinegar onion thin sliced 3 Tablespoons fresh basil chopped Salt and pepper to taste Salmon fillets or steaks Sauce 2 cups sour cream 1 cucumber finely chopped 3 spears shallots or green onions finely chopped teaspoon celery salt teaspoon pepper 1 teaspoon ground dill Salt to taste Mix the marinade and marinate the salmon for 2 hours before poaching Pour 2 inches of water into the smoker Omit the drip tray and place rack inside Place salmon in a shallow pan and place it on top of the rack Pour the marinade ov
20. rge saucepan When hens are cooked add to saucepan add remaining cup Calvados and carefully flame and serve immediately on saut ed apple slices 2LIZABETH S GHICKEN AND RICE Elizabeth Richards Glendale CA 1 cup white or brown rice uncooked cup currants 3 boneless chicken breasts 2 teaspoons hickory wood chips cup pine nuts 2 teaspoons tarragon Salt and pepper to taste Cook rice according to directions adding currants to it while it cooks Smoke chicken breasts for 18 minutes using hickory wood chips Toast pine nuts in 400 F oven for about 4 minutes or until they re golden brown Pine nuts burn easily so watch them closely while they cook Skin cooked chicken and cut into bite sized pieces Mix together the rice chicken pine nuts and tarragon Salt and pepper to taste preference Makes a great potluck entr e 13
21. rick into the skin to allow fats to run Brush with maple syrup and place into 375 F oven and bake brushing twice more and sprinkling with cracked pepper For a 7 to 9 pound bird your oven cooking time will be approximately 2 hours internal temperature of 190 F Fit for a holiday feast OKED TERIYAKI TURKEY REAST Marinade 1 Tablespoon chopped fresh ginger 2 Tablespoons rice wine vinegar 1 cup teriyaki marinade Tablespoon alder wood chips 1 de boned turkey breast Assemble the marinade ingredients and marinate the turkey breast for 1 hour Leave the skin on turkey breast and smoke over medium heat for 25 minutes per pound using alder wood chips Refrigerate and slice off as needed for sandwiches or salads A favorite is an open face sandwich a slice of French bread lightly toasted lettuce 2 slices of turkey avocado tomato alfalfa sprouts and topped lightly with Italian dressing This is perfect cooked ahead of time and served cold 12 OCK CORNISH WEN ALVADOS Walter J Delaney Clarendon Hills IL Two Rock Cornish hens 1 cup Calvados divided 2 Tablespoons apple wood chips 2 small apples Granny Smith 1 stick butter Split hens up the back and remove backs You can use backs and giblets for stock Marinate hens in cup of Calvados for 1 hour Set up smoker and place hens in smoker breast side up for about hour or until thoroughly cooked Skin apples and slice very thin Saut in butter in a la
22. soy sauce 4 Tablespoons sherry wine 3 Tablespoons chopped gingerroot 2 Tablespoons chopped garlic 2 Tablespoons hot chili oil 3 green onions flattened and chopped 1 Tablespoon of cherry wood chips 2 Tablespoons brown sugar Coat breasts in sesame oil and set aside Mix the marinade ingredients in a large bowl and then add the breasts to the marinade and refrigerate 2 to 3 hours Remove meat from marinade brushing off any pieces of chopped garlic ginger or onion Smoke on medium heat for approximately 25 min utes using cherry wood chips While meat is smoking strain the onions garlic and ginger from the marinade Pour marinade into small saucepan and add the brown sugar Bring to a boil and reduce by a quarter The sauce can be used to baste or as an accompaniment to the finished meat Both the sauce and the meat can be served either hot of cold CHICKEN REASTS Chicken breasts Salt and pepper Cayenne pepper Butter margarine or oil or bacon strips Season chicken breasts with salt pepper and a few grains of cayenne pep per if desired Rub with butter margarine oil or cover with bacon strips Arrange pieces on rack inch apart for smoke circulation Cooking time is approximately 10 minutes per pound 14 PBulthy POACHED CHICKEN REAST Poaching Solution 4 cups water 2 cups dried vegetable sauce Juice of lemon cup dry white wine Chicken breast Make a poaching solution by mixing
23. t is not needed for this recipe Place 1 inch of water in the bottom of the smoker adding 1 Tablespoon of white vinegar or lemon juice to the water This keeps any metallic taste out of the vegetables Over medium heat steam asparagus for 10 minutes or whole artichokes for 20 minutes Serve with a dip made of Miracle Whip lemon juice and Parmesan cheese SMOKED GORN AKES Use 1 Tablespoon of mesquite wood chips and fill the smoker with corn on the cob On medium heat smoke for 20 minutes Remove and cut kernels off the cob and add to corn cake batter and cook as usual Another hit from Greensboro Asparagus Artichokes Dip 4 Tablespoons Miracle Whip 1 Tablespoon lemon juice 1 Tablespoon Parmesan cheese SOTATOES Yes smoke your potatoes We received an enthusiastic call a few weeks ago with this idea I tried it the next night and it is an absolute winner Simply wash and cut baking potatoes in to inch slices leaving the skin on Fill up the rack and season to taste then smoke for 45 minutes on medium heat using Tablespoon of oak or apple wood chips The end result is the earthiest tasting potatoes with a perfect texture you could ever imagine 23 SECAN SMOKED LEG of LAMB 6 cloves of garlic Parsley 1 cup Olive oil cup white wine 1 Tablespoon dried rosemary 5 pound leg of lamb Salt 2 Tablespoons pecan wood chips 1 jar jalapeno pepper jelly Chop the garlic and parsley and mix with th
24. try Pepperidge Farm available in most grocery stores 1 cup Dijon mustard cup honey Don t panic this isn t that hard and the effort will be well rewarded Mix in a bowl the lamb pork bacon egg garlic marjoram salt and pepper When well mixed stuff into casing and make into 3 inch sausages Preheat smoker on medium heat and smoke the sausage for 15 minutes using oak pecan and apple wood chips Remove and chill this can all be done in advance Cut pastry into 4 inch squares place sausage in the center and fold pastry over sausage and seal Brush oil on cookie sheet and bake in preheated 425 F oven for 15 minutes until golden brown Warm Dijon mustard and honey in saucepan and serve with sausage cut into inch pieces Makes 1 dozen delightful treats SMOKED CHILI GON GARNE Next time you make a pot of chili try this Take ground turkey and form it into pound patties Using 2 Tablespoons of mesquite or pecan wood chips smoke the turkey for 20 minutes per pound on medium heat Then crumble into your favorite chili recipe Not only have you added great flavor but you have lowered the fat content as well 18 Camerons Wood Chip Varieties ALDER Famous in the Pacific Northwest for smoking salmon this mild wood is the chef s smoke of choice when looking to create a delicate smoky flavor Use with seafood and veggies APPLE This fruitwood is more complex than alder yet is still quite mild Excell
25. und salmon 1 Tablespoons alder wood chips 6 Tablespoons butter 1 Tablespoons lemon juice 1 Tablespoon olive oil Pepper to taste This was the first Stovetop Smoker recipe to win an award This great ap petizer was the creation of Anne Malone of Colorado Springs Colorado and won the top appetizer at a major regional cooking competition It is easy Smoke the salmon for 20 minutes on medium heat using the alder wood chips Allow to cool for 5 minutes then carefully de bone and remove the skin In a blender combine the salmon butter lemon juice and oil until smooth Pepper to taste and refrigerate for at least 2 hours before serving AMAICAN SMOKED HRIMP ABOBS Vicki McCain at Kitchenique in Destin FL 1 pounds medium large shrimp 2 red peppers 2 green peppers 2 yellow peppers 1 white onion Jamaican Jerk marinade 2 Tablespoons maple wood chips Simply peel de vein and butterfly shrimp leaving on tails Slice peppers and onion into 1 inch squares Skewer beginning and ending with pep pers and alternating shrimp pepper shrimp onion Marinate skewers with Jamaican Jerk Marinade I prefer Helen s Tropical Exotic unrefrigerated for 10 15 minutes Using maple wood chips smoke on medium heat for 15 minutes or until shrimp are done 10 SLAND SMOKED GHICKEN 1 chicken cut into parts Marinade 1 6 ounce can limeade cup peanut oil 1 Tablespoon minced onion cup honey 1
26. urgers 20 minutes then brown under broiler or on grill CLEANUP For easy cleanup line drip tray with foil If not lined when cool wash or wipe the blackened wood ashes into the sink Use a soft scrub over the blackened parts The black will not come off but the residue from the wood chips and the cooking will All parts can go into the dishwasher Use foldaway handles if lifting the smoker when hot SMOKER ON THE BARBIE The smoker can be used on your gas or charcoal fired barbecue On the gas barbecue please follow these instructions 1 Remove the top grate in the barbecue and see how close you can get the smoker to the heat source 2 Follow the manufacturer s instructions and turn the heat up to high 3 Open the top of the barbecue and make sure you have followed the setup guide for the smoker 4 Place the smoker on the barbecue at the point closest to the heat source and cook as per the guide Cooking times may vary dependent on the distance the smoker is from the heat source and some experimentation may have to take place to perfect the cooking time 5 DO NOT CLOSE THE TOP The smoker requires the heat source to be at the bottom in order for the wood chips to smolder and create that delicious smoked flavor you have been looking for This is a very successful method for using the smoker SMOKER ON THE CAMPFIRE The smoker can be used on your campfire just as well as indoors Make the fire and allow the coals to settle to a hot
27. water dried vegetable stock lemon juice and wine Remove drip tray and pour solution into clean smoker add rack and chicken Slide on the lid and place into 350 F oven for 30 minutes This works well with fish etc Note Do not use wood chips in this recipe YEA SMOKED SUCKLING 1 medium size duck cup soy sauce cup dry sherry 1 Tablespoon honey 2 Tablespoons Chinese five spice 1 Tablespoon mesquite wood chips 1 Tablespoon green tea leaves Remove giblets and trim excess neck skin off duck Rinse and pat dry Combine soy sauce sherry and honey and bring to a boil Add five spice and remove from heat Baste duck thoroughly with this hot mixture and allow to dry for 8 hours Split duck and smoke for 2 hours on medium low heat using mesquite wood chips and tea leaves Open lid carefully prick skin all over being careful not to pierce the meat Place into a preheated 425 F oven for 15 minutes to crisp and brown Nothing finer on a crisp fall evening Serves 2 4 11 MAPLE SMOKED GOOSE 1 goose Salt and pepper 1 apple 1 orange 1 large onion 4 Tablespoons maple wood chips cup maple syrup 1 Tablespoon cracked pepper Clean and rinse goose and pat dry Rub inside and out with salt and pep per and stuff loosely with coarse chopped apple orange and onion Place into smoker and form an aluminum foil tent over the goose Using maple wood chips cook over medium heat for 1 J hours Remove foil and carefully p
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