Frequently Asked QuestionsQ: What is Hot Smoking?
A: Cooking in a smokey atmosphere to give a very quick and tasty result (Unlike cold smoking which is curing in a smokey atmosphere - as used for the smoked salmon you buy in shops)
Q: How do I use the Camerons Stovetop Smoker?
A: Click here for simple instructions and a link to our on-line video
Q: What 'Tips' can you provide?
A: Please see our 'Tips & Techniques'
Q: How long does it take to smoke food?
A: From 4 minutes for Cheese, about 30 minutes for Fish or Chicken and up to 45 minutes for meats - Please see our 'Tips & Techniques' and see the section on Cooking Times
Q: Can I use the Multi Roaster as a Stovetop Smoker?
A: Yes: See our 'Using the Multi Roaster as a Stovetop Smoker' page.
Q: Apart from wood chips, are there other things I can use for smoking food?
A: Yes, here is one example of a smoking mixture that can be prepared - Please send us yours to
Q: What flavours do the wood chips give to the meat?
A: Click here for our simple guide to wood chip flavours
Q: Which wood chips go best with which meat, fish, poultry and game?
A: See our guide to wood chip flavours
Q: Can I use my Wok as a smoker?
A: Yes - See our 'Tips & Techniques'
Q: Can I use your wood chips in my Wok?
A: Yes - See our 'Tips & Techniques'
Q: Can I use wood chips on my Bar-B-Q to flavour the food?
A: Yes, simply sprinkle some wood chips onto the hot coals just before cooking the food
Q: How do I use a Grilling Plank?
A: See 'using a Grilling Plank'
Q: How do I use a Baking Plank?
A: See 'using a Baking Plank'
Q: How do I convert between Fahrenheit and Centigrade?
A: See our handy temperature conversion chart and the formula
Q: How do I convert between ounces/pounds and grams/kilos?
A: See our handy weight conversion formulae
Q: How do I convert between imperial and metric measures of volume such as 'cups', 'fluid ounces', etc.?
A: See our handy volume conversion chart
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