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 Cameron's Smokers (The Original & Best) - As featured in the newly published 'The Preserving Book' by Lynda Brown / Dorling Kindersley and used by Mat Follas, Master Chef Winner 2009 with delicious ideas like smoked scallops, smoked oysters and smoked mashed potato contributing to his winning menus. Also demonstrated by Mat on ITV's This Morning Show 27-02-09.
Also in regular use on BBC TV's Great British Menu - e.g. The Starter on the 2009 Banquet
Hot Smoking is a quick and fun way to cook, adding new flavours to all foods - Fish, Game, Meat, Veg, Cheese, Vegetables - Cameron's Smokers have been sold in the USA for over 20 years and remain highly popular for their simplicity of use and, with all parts being stainless steel, ease of cleaning in the dishwasher. What's more - unlike other smokers - the Camerons products can be used on any heat source - gas or electric stove, gas or charcoal BBQ, Gel/Meths Burners, etc.
SCROLL DOWN PAGE FOR BEST DEALS!
To view an online video demonstration please click on the link below
http://www.cookequip.co.uk/demo_video_camerons_stovetop_smoker.html
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Camerons Stovetop Smoker
Great for fish, meat, poultry, game & cheese. The "original" Smoker-Cooker now fully redesigned for 2009. Hot smoke in minutes on your stove-top/hob (gas, electric or Aga) or any other heat source (BBQ, Gas Ring, Burner, etc.) Each Smoker comes with a 24 page recipe and instruction booklet a FREE 1 Pint of Alder wood chips. All stainless steel construction - Dishwasher Safe.
As recommended on the NBC Today Show feature, 12-05-08: Great Gifts for Men. BEFORE ORDERING CHECK OUT THE SPECIAL OFFERS BELOW - GREAT VALUE PACKAGES FOR ALMOST NO MORE!
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Camerons Gourmet Mini Smoker - Latest Model
The Original Stovetop Smoker now has a little brother. Hot smoke in minutes on your own stove top / hob (gas or electric) or any other heat source including the BBQ. Comes with instruction/recipe book and 2 samples of wood chips.
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3 Smoker Bags - Original Alder Flavour
3-pack of Smoker Bags for oven; grill or campfire use. Use with fish; poultry; beef; pork; vegetables and game meat. Contains Alder Wood Chips for a delicate smokey flavour. Easy to use and NO WASHING UP! - A great introduction to the flavour of home-smoked food! Buy 3 for £6.95 plus P&P
Also now available in NEW Hickory Flavour - See Below
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Recipe Collection
Camerons Stovetop Smoker Recipe Collection with spiral bound soft cover. A compilation of approximately 200 recipes that we have collected over the past 10 years. All recipes are specific to the Camerons Stovetop smoker. If ordering at the same time as a smoker please see £5 discount offer below.
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Camerons L'il Smokey
This is the Gourmet Mini Smoker (little brother of the Original Stovetop Smoker plus a stand and a sterno holder for camping and backpacking. Can be used on stovetop or outdoors using sterno; campfire or gas burner.
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Mini Multi-Roaster
The ultimate Roaster with unique versatility - Three top quality stainless steel cookware products combined to roast; sauté; casserole and bake your favourite foods: Oval 7 Litre Roaster; can hold a 10-12 lb (4-5 kg) Turkey; Large Chicken; or Medium to Large Roast. Polished Stainless Steel inside & out. Aluminium base insert for better heat transfer and no hot spots. Bottom 7 Quart can be used as a Sauté Pan or Stock Pot and Top 3 Quart can be used as a Sauté Pan; Open Casserole or Serving Tray. Dishwasher Safe for easy cleaning
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3 Smoker Bags - NEW Hickory Flavour
3-pack of Smoker Bags for oven; grill or campfire use. Use with poultry; beef; pork; vegetables and game meat. Contains Hickory Wood Chips for a delicate smokey flavour. Easy to use and NO WASHING UP! - A great introduction to the flavour of home-smoked food! Buy 3 for £6.95 plus P&P
Also now available in original Alder Flavour
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SPECIAL OFFER - Stovetop Smoker & Recipe Collection
Camerons Stovetop Smoker plus Recipe Collection £67, saving £6.50 on normal prices when bought alone
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Seasonal Special Stovetop Smoker Package - SAVE £9
Camerons Stovetop Smoker plus Recipe Collection plus 1 Pint of wood chips (mystery flavour)
Normal total price £79*/Now £70* SAVING £9
*Plus P&P
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Polyscience Smoking Gun™
The Smoking Gun™ is designed to quickly infuse meats, poultry, fish, vegetables and other foods with smoky aromas and flavours without grilling or flame broiling. It is also fantastic for adding smoke to cocktails and beverages - such as an applewood-smoked Bloody Mary or a cigar-smoke infused Manhattan. The possibilities are endless so get creating!
As seen on BBC TV's Saturday Kitchen.
OVER 18's ONLY - This product is not for sale to under 18's.
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Camerons BBQ Smoke Box - NEW
The easy way to give you meals a full smoky flavor to enhance the taste of your favorite dish.
Use any flavor of wood chips on the gas or charcoal grill - perfect for smoking fish, steak, fibs, chicken and more. Instruction included. Stainless Steel construction.
Use BBQ Chips or finer chips - If they burn too quickly just soak them a little first. Can also be used with BBQ Delight Pellets.
All stainless steel construction.
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Bradley Original Smoker - Special Offer £260 + VAT
SPECIAL OFFER - £260 + VAT
The Bradley Smoker is a unique smoke house sold complete with its accompanying smoke generator in which flavour bisquettes are burned for 20 minutes each so that the temperature does not fluctuate, thus eliminating the high temperature gases, acids and resins that can distort the flavour of smoked food. It is light enough to carry and is about the size of a small fridge.
As featured in newly published Phil Vickery recipe book: The Great Outdoors Cookbook
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Phil Vickery's Great Outdoors Cookbook
The Great Outdoors Cookbook contains Fabulous Recipes for outdoor cooking on the BBQ, Camerons Smoker, Bradley Smoker and Outdoor Ovens. 140 delicious dishes from famous TC Chef Phil Vickery.
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Recipe Collection - Save £5 if bought with Smoker
Buy the Camerons Recipe Collection with any of our smokers and save £5
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Flavourwood Cans - 6 Flavour Variety Pack
Be amongst the first in the UK to try these
Easy to use Canned-Smoke!!!
Natural wood chips in a can to give your meats, poultry, fish and vegetables a unique smoky taste with no mess or fuss
Just peel off the seal, pop onto the BBQ, and put the flavour into your meal
6 Cans - 1 of each flavour
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CAMERONS – THE SMOKE MASTER
The Stone Age man discovered that smoke from a fire was more successful for the drying of fish and meat as it kept insects away, gave the food a better flavour and helped to keep it edible for a longer time.
Many years of travel, tasting and experimentation have given the Smoke Master the right to become the absolute authority in smoking. This journey started in the deep African bush, where he experienced food hung over hand made twine, strung between trees above a smouldering wood fire to infuse the taste of the wood and the salty flavor every palette craves. This method of smoking also was used to extend the edible life of the food.
In the coastal regions of Egypt and Asia where salt was first mined, this smoking method had progressed to pickling the food in a brine before smoking which extended it’s life without refrigeration. The Smoke Master experimented with other natural herbs to enrich the flavours of meat, fish, poultry and vegetables using smoke as the infusion method.
In South and Central America, there were chillies of all types, which enhanced the smoke flavour in the economical preparation of soups and stews.
In Japan and India, the Smoke Master found that the exotic spices available added before, during or after smoking food, helped to combine the natural flavour of the wood and the spice for an unparalleled taste.
Norwegian Smoked Salmon is known world-wide as one of the most delectable appetizers. It is considered the prize of all smoked fish not only because of it’s delicious taste but also because of it’s comparative scarcity and the skill that is required to smoke it. Connoisseurs also consider the best salmon to come from the Scottish Rivers Tay and Dee, as the fish have a more delicate flavour and soft oily texture which make them most suited to smoke infusion.
The first home smokers to be sold were manufactured in Norway, called Abu Smokers. They were heavy, long, narrow and quite deep to hold just one fish. The Camerons Smoker developed from this, still a good length, but wider and not as deep, so that all types of food could be easily smoked. The Smoke Master insisted on 18/10 stainless steel to keep the weight down, and for easy care and clean up after use.
With the different types of heat source that can be used for smoking – stovetop, barbecue gas or charcoal, single hotplate, campfire, Sterno (Gel/Chafing Fuel) or oven – the Smoke Master with his experience, has made it possible for anyone to create an incredible/unforgettable meal with the most complete flavours of wood mixed with herbs and spices to bring pleasure to your taste buds!
All flavour infusion using a Camerons Smoker is healthy as it reduces the amount of salt needed and increases the flavours suited to your taste – you are in control of how much wood, herbs and spice should be added and for the exact time allowed in cooking.
Combo Cooking is advised for many foods, so that the infused wood smoke flavour is not too intense – More is not better – More can turn bitter – two rounded tablespoons of the specially sized Camerons wood chips is the most that should be used. Start the food in the Smoker and then after 20 minutes when the wood chips are burned out, open it and place the whole smoker into the oven to finish the cooking, for browning and crisping the edges.
The Smoke Master has been extremely careful in selecting the actual size of wood chips that should be used for the different smokers and smoke boxes in order to create the best flavour infusion possible with the least amount of smoke escaping when the smoker is opened upon completion.
For stovetop smoking indoors (hot smoking) the wood chips have been ground very small so that they start to smoulder within one minute of being placed on a preheated stovetop set at a medium temperature. Two rounded tablespoons is the maximum that should be used for the strongest flavour and they should turn to ashes in twenty minutes. The flavour infusion will go on until the cooking time is complete, with the food steaming in it’s own juices. Upon opening the smoker, take care as hot steam will escape, but the wood flavour will have been absorbed, so there will be no smoke emitted.
For cold smoking/curing with the outdoor electric smoker the wood chips are a slightly larger – these need to be soaked in water for 20 minutes before being placed in the small pan over the electric element. This provides the steam needed to keep the food product moist, and allows the smoke to be more intense, also lasting for a longer time. This flavour infusion method can last for several hours to get the best taste, so the wood chip pan may have to be filled 3 or 4 times during the curing process. Some recipes call for bringing the food before curing. The Smoke Master has developed special brines to perfect this procedure for the different types of meat, fish or poultry.
With the new gas and charcoal barbeques, the BBQ woodchips are up to finger size to smoke for longer when put directly onto the charcoal, or in the Camerons BBQ Smoke Box above the gas burners. These can be soaked first for a more intense flavour, but it not always necessary. The BBQ Smoke Box has a lid with holes in it, and because of the sliding lid, the amount of smoke emitted can be controlled to achieve the best flavour.
There are times for celebration all over the world, and this is where the fist sized wood chunks are used. The Smoke Master has seen the Pig Roasts and Lambs on the spit which need these large chunks – Apple, Mesquite or Hickory bring out the best flavour for these large roasts, with Alder being the most sort after for fish cooked on the beach before the bonfire starts.
Food smoking needs a very delicate touch, as it should subtle with the right wood flavour infused to bring out the best taste for that particular type of food. If it is too strong, it will become bitter or taste burned. Mesquite wood flavour can turn bitter if too many wood chips are used – tone them down with a little Apple or Cherry. The Smoke Master has tested all types and sizes of wood, and brings you the best of them all, ground to the correct size for every type of food.
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