I bought my Cameron Stove Top Smoker a few years back. I even taught a class featuring a Smoked Duck Breast, surprisingly, a few ladies bought the smoker. I thought that the ladies who lived 'in' Paris and can not use a grill might find this a good compromise.
The directions and recipes that came with the smoker lacked a little of the finishing touches. I like the smoky flavor, but I also like a crisp skin. The instructions never were clear on how to achieve that!
I stopped by 101 Cookbooks and found a post on The Stove Top Smoker, even found a link to Amazon and yet another cookbook. This cook book filled in ALL of the blanks. Everything! I just did a filet of tuna, finishing it off in a pan for a nice seared effect. The inside was beautifully rare and there was a delicious smoked taste.
When I first got my smoker I tried to make some Smoked Mozzarella. This was after a friend, visiting from Dallas, brought me a smoked mozzarella from the Dallas Mozzarella Company. The little round ball of cheese was $9.00, dang, I figured I could do the job myself with my new toy. The end result was a puddle of cheese, I tried again using a foil cup, another puddle!
Armed with my new cookbook and a recipe this time, I tried again!
This time it worked 'a treat'! I discovered the secret and there were no smoky puddles of cheese! A mild smoked flavor, creamy texture inside. This is perfect for a roasted asperge salad, or I'll try again this weekend on a pizza.
The photos are not really inspiring, sorry. Two white blobs might not make your mouth water.....Just imagine the taste, ok!