I live in an apartment in NYC with no balcony so my opportunities for bbqing
and smoking are few and far between. I got a Cameron stove top smoker as a
gift. Has anyone ever used one of these things? If so, do you have any
tips or recipes?

Thanks,
Ryan

Let me (I hope) hop in here first before you get flamed by the majority in
this group that does not consider anything produced by the Cameron to be
real barbeque. I asked a similar question about a year and a half ago and
was drawn and quartered. If it weren't for the several verbally kinder
people here who said, in effect "go for it" I would have never returned to
this group. Having said that, I have since gotten a small Brinkmann smoker
and use it almost every week. But I digress:

The Cameron is a remarkable cooking device, whether or not anyone here
thinks it does real Q. I've done great baby backs, chicken breasts, fish,
duck and sausage in there. In general you can follow the preparation advice
of outdoor smoking (rubs, mops, etc) but the smoke time be a bit less (as
will the resultant quality but still pretty darn good). Try this with baby
backs:

Remove the membrane and apply a rub at least several hours before you're
ready to cook. Use the hickory or mesquite wood. Put the ribs in the
Cameron bone side down. From a cold start on your stove fire up one burner
but keep the temp fairly low, definitely below medium. If you have a remote
meat thermometer and can get it into the Cameron make sure the internal temp
isn't above 220. After about 2 1/2 hours remove and put in a 375 oven meat
side down for 10 minutes. Apply your bbq sauce to the bone side at this
point. Then flip the ribs, apply the sauce and go for another 15 minutes.

Ok, everyone, I know this violates about 300 Q rules but the result are some
damn good baby backs. There are some other recipes at:
http://www.cameronssmoker.com/recipes.html Be really careful with the temp
on your stove though. Whether it's the Cameron or a "real" smoker the idea
is to not let things get too hot. Think 220.

All the best, good luck and let me know how it goes...

Peter
"vandeley88" wrote in message
.. .
I live in an apartment in NYC with no balcony so my opportunities for
bbqing
and smoking are few and far between. I got a Cameron stove top smoker as
a
gift. Has anyone ever used one of these things? If so, do you have any
tips or recipes?

Thanks,
Ryan

Peter,

Thank you for the advice. And thank you for going easy on me. I realize it
was a bit of a risk posting a message about an indoor "bbq" device but
apartment life has its limitations.

I have one other question. How much wood do you use? The smoker came with
"smoking dust" but I would like to use actual wood chips.

Thanks again,
Ryan

"Peter" wrote in message
...
Let me (I hope) hop in here first before you get flamed by the majority in
this group that does not consider anything produced by the Cameron to be
real barbeque. I asked a similar question about a year and a half ago and
was drawn and quartered. If it weren't for the several verbally kinder
people here who said, in effect "go for it" I would have never returned to
this group. Having said that, I have since gotten a small Brinkmann
smoker
and use it almost every week. But I digress:

The Cameron is a remarkable cooking device, whether or not anyone here
thinks it does real Q. I've done great baby backs, chicken breasts, fish,
duck and sausage in there. In general you can follow the preparation
advice
of outdoor smoking (rubs, mops, etc) but the smoke time be a bit less (as
will the resultant quality but still pretty darn good). Try this with
baby
backs:

Remove the membrane and apply a rub at least several hours before you're
ready to cook. Use the hickory or mesquite wood. Put the ribs in the
Cameron bone side down. From a cold start on your stove fire up one
burner
but keep the temp fairly low, definitely below medium. If you have a
remote
meat thermometer and can get it into the Cameron make sure the internal
temp
isn't above 220. After about 2 1/2 hours remove and put in a 375 oven
meat
side down for 10 minutes. Apply your bbq sauce to the bone side at this
point. Then flip the ribs, apply the sauce and go for another 15 minutes.

Ok, everyone, I know this violates about 300 Q rules but the result are
some
damn good baby backs. There are some other recipes at:
http://www.cameronssmoker.com/recipes.html Be really careful with the
temp
on your stove though. Whether it's the Cameron or a "real" smoker the
idea
is to not let things get too hot. Think 220.

All the best, good luck and let me know how it goes...

Peter
"vandeley88" wrote in message
.. .
I live in an apartment in NYC with no balcony so my opportunities for
bbqing
and smoking are few and far between. I got a Cameron stove top smoker
as
a
gift. Has anyone ever used one of these things? If so, do you have any
tips or recipes?

Thanks,
Ryan

I've used their chip product, over-priced that it is. It is "real" wood,
just finely chopped up. I think you could use wood chips but the pieces
should be fairly small, with lots of exposed surfaces. Soaking would also
help. Let me know what you come up with, I'd be curious.
"vandeley88" wrote in message
.. .
Peter,

Thank you for the advice. And thank you for going easy on me. I realize
it
was a bit of a risk posting a message about an indoor "bbq" device but
apartment life has its limitations.

I have one other question. How much wood do you use? The smoker came
with
"smoking dust" but I would like to use actual wood chips.

Thanks again,
Ryan

"Peter" wrote in message
...
Let me (I hope) hop in here first before you get flamed by the majority
in
this group that does not consider anything produced by the Cameron to
be
real barbeque. I asked a similar question about a year and a half ago
and
was drawn and quartered. If it weren't for the several verbally kinder
people here who said, in effect "go for it" I would have never returned
to
this group. Having said that, I have since gotten a small Brinkmann
smoker
and use it almost every week. But I digress:

The Cameron is a remarkable cooking device, whether or not anyone here
thinks it does real Q. I've done great baby backs, chicken breasts,
fish,
duck and sausage in there. In general you can follow the preparation
advice
of outdoor smoking (rubs, mops, etc) but the smoke time be a bit less
(as
will the resultant quality but still pretty darn good). Try this with
baby
backs:

Remove the membrane and apply a rub at least several hours before you're
ready to cook. Use the hickory or mesquite wood. Put the ribs in the
Cameron bone side down. From a cold start on your stove fire up one
burner
but keep the temp fairly low, definitely below medium. If you have a
remote
meat thermometer and can get it into the Cameron make sure the internal
temp
isn't above 220. After about 2 1/2 hours remove and put in a 375 oven
meat
side down for 10 minutes. Apply your bbq sauce to the bone side at this
point. Then flip the ribs, apply the sauce and go for another 15
minutes.

Ok, everyone, I know this violates about 300 Q rules but the result are
some
damn good baby backs. There are some other recipes at:
http://www.cameronssmoker.com/recipes.html Be really careful with the
temp
on your stove though. Whether it's the Cameron or a "real" smoker the
idea
is to not let things get too hot. Think 220.

All the best, good luck and let me know how it goes...

Peter
"vandeley88" wrote in message
.. .
I live in an apartment in NYC with no balcony so my opportunities for
bbqing
and smoking are few and far between. I got a Cameron stove top smoker
as
a
gift. Has anyone ever used one of these things? If so, do you have
any
tips or recipes?

Thanks,
Ryan

Peter wrote:
Let me (I hope) hop in here first before you get flamed by the
majority in this group that does not consider anything produced by
the Cameron to be real barbeque. I asked a similar question about a
year and a half ago and was drawn and quartered.

Well Peter, you should be reminded that you were not drawn and quartered for
asking "how to" for a cameron stove, but for telling everyone here they were
wrong and narrow minded, in so many words. Your explanation is disingenuous
at best, plain dishonest at worst.

http://groups.google.com/groups?hl=e...29&scoring =d

Anyway, you oughta ask what the difference between a Cameron's stove and a
LazyQ is, other than size that is. BG

D
--

Gee D., I hope we don't get into a long thread here that puts this newcomer
off. I guess we could argue about who said who was wrong and first, etc. I
think the point was that in this group, as in others that I visit, newcomers
risk being D&Q'd by expanding the borders of a topic or by simply asking
questions. I still think what I asked was relevant. For the benefit of our
new friend and for others who may be drawn to this tiny and arcane
sub-topic, what I was posing/asking was this: If barbequeing is defined
primarily by the application of smoke, low heat and time to meat, why
doesn't the Cameron qualify? After a year and a half of great fun reading
useful posts here, trying things out on my ECB and becoming increasingly
critical of what I eat when I eat out at a barbecue place, I have come to
accept the answer is simply, "cause it isn't." But it's still a good
question and it's the rudeness of the correspondence that I was warning our
new poster about. I'll also say that the Cameron is a remarkably good
product and I'm glad I have it.

Now has anyone tried drawn and quartered pork? Is it better than pulled
pork?

Peter


"Duwop" wrote in message
...
Peter wrote:
Let me (I hope) hop in here first before you get flamed by the
majority in this group that does not consider anything produced by
the Cameron to be real barbeque. I asked a similar question about a
year and a half ago and was drawn and quartered.

Well Peter, you should be reminded that you were not drawn and quartered
for
asking "how to" for a cameron stove, but for telling everyone here they
were
wrong and narrow minded, in so many words. Your explanation is
disingenuous
at best, plain dishonest at worst.


http://groups.google.com/groups?hl=e...29&scoring =d

Anyway, you oughta ask what the difference between a Cameron's stove and a
LazyQ is, other than size that is. BG

D
--