Recently we got to attend a cooking school at the home of famed chef Jeff Blank, owner of Hudson’s on the Bend. One of the dishes that Jeff made for us was smoked quail. He said one of the secrets to the cooking at Hudson’s was Cameron’s stovetop smoker (their restaraunt sells the smoker in the store).
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Cameron’s stovetop smoker allows you to smoke fish, game, and meat in the house quickly and easily. It is constructed of heavy-gauge stainless steel, and at 11 by 15 inches, it’s big enough to smoke a ham or a whole fish fillet. The lid slides on for a tight seal, so food gets smoked, but your kitchen doesn’t. A cool design feature is that the handles fold along the side for storage. It is fairly easy to clean if you remember to put some foil on the drip tray and spray it down with cooking oil.
The first dish I made in the smoker was a simple smoked salmon–1 1/2 lb of copper river salmon, a bit of sea salt, some fresh dill and a bit of fresh sage with about 2 tablespoons of alder wood to smoke. Twenty five minutes later–perfect salmon. There was a bit of smoke that came out of the corners of the smoker (ok more than a bit until I figured out I had to seal the smoker tight…but with the exhaust fan going the kitchen didn’t get smokey. You can find recipes for the smoker at Camerons Stovetop Smoker Recipes. I can’t wait to try the smoked tomatoes.
