Cameron Stove-top disposable smoker bags
I've been experimenting with my indoor smoker techniques. While shopping online for some stovetop smoker chips and powders I ran across a new addition to the Cameron smoker line. It's disposable aluminum bags that come equipped with, say applewood chips. You simply insert the food into the bag and and place in the oven or on a grill.
Has anyone here tried this out? My adventures in smoking have been quite good. the next thing I want to try is a banana-leaf wrapped cochinita pibil in the Cameron smoker on top of the stove and finishing if off low and slow in the oven. But this aluminum bag sounds too good to be true. Has anyone tried it?
We've had very results with the Cameron stovetop model but everything that we've done with various "smoke bags" has been awful. Haven't tried the Cameron-branded version.
Thanks Judi. Could you elaborate on this? Are they a hopeless proposition? Are the bags not sealing tightly? Is there no flavor? What foods did you try? I have found that smoking chiles and veggies in the actual stovetop smoker are great. They don't produce too much steam. So I figured trying the smoker bag would be a good quick way to achieve the same result. or not???
I have used the SAVU smoke bags very successfully, though I do not follow their cooking recommendations on the bag.
My favorite item to smoke is corned beef to make hot pastrami.... I prepare the meat as I normally would for conventional smokeing.... then I place it in the oven at what would be a normal smoke temperature.... for pastrami, I use a cold smoke around 140 degrees... and I leave it for approximatly 6-8 hours... I place the bag on the rack from my convection oven, with a drip pan underneath it and poke several small holes in the bottom of the bag to allow it to drain so the meat will actually smoke, not simmer.....
I find the alder to have a good, but distinctive flavor... the hickory I find to have too strong a flavor... especially for fish. (I'd love to find a cherry wood bag I could use for some smoked salmon or lox)..... Ive never been a smoked poultry devote, so I have not experimented much with that..... I wish there were more choices of woods in these products, but it's not always practical to fire up the smoker and do it the old fashioned way.
I got some SAVU bags after reading about them in Cooks Illustrated, but I haven't tried them yet. No wood variety is specified - only that the bag produces a "medium" smoke. Have you used this version? (They were being cleared out by Home Depot for a dollar each.)
More to the point, how do you generate cold smoke in an oven at 140 degrees? This temperature would be too low to ignite the wood.