Stove top smoker
I own two stove top smokers one a large one similar to the standard size Cameron and on the size of their small one, neither however are Cameron smokers. The small one is in fact a Swedish one I got at a thrift store. I smoke mostly chicken breasts and boneless pork ribs to use in recipes such as pozzole con puerco and gumbo or jambalaya. I even smoked some fresh chorizo link sausage to add to some caldo verde. I smoke much longer than most of the recipes advise using a fairly low temperature. I use wet mini wood chips not sawdust. I keep the chips in a plastic container with water in it. Nothing so far has come out steamed rather than smoked and everything has had a delightful smoke flavour. I follow the instructions with regard to foil under the chips and some form of grease on the rack and have had no problems to date.