Brand new cameron stovetop smoker,chips & instruction/recipe book.

Excellent product - smokes really well. Had better results on ceramic hob than gas but both work fine. Woodchips provided can result in strong flavour so need less than recommended. Have used it for veg, burgers, joints of meat and great results each time. Would definitely recommend - excellent quality product.

Looking at how to smoke food, it all sounded so complicated - building / buying a cold smoker for use outside and then the smoking process itself taking hours... This 'hot smoker' (a different, though similar, smoking process which cooks the food as well as smoking it) is a quick worker you can use on your cooker top: 25 minutes for delicately smoked fish; 35 minutes for fabulously tasty smoked chicken drumsticks. No oil or fat needed. Put a tablespoon of your chosen wood-chips in the bottom, the drip tray on that with the wire rack in it; put the food on the rack and slide on the lid until it is nearly shut; turn on moderate heat until wisps of smoke start coming out of the smoker (a minute or so) and then close the lid completely. Simple!

Don't be misled by the picture, as the text says, it comes with ONE box of alder wood chips, not four different woods as illustrated. A 24-page instruction booklet is supplied, telling you how to use the smoker, the variety of different wood chips available and with what foods to use them, and 18 pages of recipes for meat, fish, vegetables... Larger items can be smoked by using foil to make a 'tent' over the top, instead of using the lid. If necessary the smoked food, with its smoked flavour, can be finished off in an oven, still in the base of the smoker, which can also act as a roasting tin (or steamer, poacher or even a stove-top oven) but I haven't tried these methods yet. It could also be used on camp-fire or BBQ and I've seen similar smokers for sale which sit on a metal base with meths burners as the heat source, for use whilst fishing, to smoke the catch in situ.

With use, the smoker does discolour and blacken. Though off-putting, the discoloration does not affect its operation and the instructions reassure that this is normal and a sign of use! They recommend that the drip tray can be protected by covering with foil, making it easier to clean and all items (they are stainless steel) can go in a dishwasher once the ashes are wiped off the bottom tin. In use, a small wisp of smoke escapes, sending it's mouth-watering scent through the kitchen but the close fitting lid keeps the smoke where it is needed, around your food.

A 'Cameron's Recipe Collection' book and a variety of different wood chips are available from other suppliers and so far, the pleasure of trying out the different smoke flavours has been my main exploration of using the smoker. I wasn't sure I liked the flavour of the alder supplied (though the others at that meal certainly did) but oak or even oak and apple provide a delicate flavour for fish and hickory described as "serious BBQ" did wonders for marinaded chicken drumsticks. Smoking vegetables e.g. to top a pizza or to make a "smoked tomato sauce" are still to be tried.

If you're interested in making your own quality food, rather than buying ready made at vast expense or with all those 'smoke-coloured' dyes, perhaps, this stove-top smoker is quick and easy to use and very effective. I've already bought another one as a present...

I got this device recently,and have used it at least twice a week. It is great fun and easy to use,and gives excellent results.It works just as well on my ceramic hob as well as on several camp fires and small bonfires. It is a good idea to follow the manufacturer's recommendation and put a sheet of aluminium foil in under the grill, to aid cleaning.It is also worth experimenting a few times to get your cooking(sorry smoking) times spot on,and the different wood chips on offer give a wide range of different tastes. Yum. It is worth mentioning that if you do put too much wood chip in, smoke will seep out.....all those with smoke alarms close to the cooker, beware ! Open a window or use an extractor fan.
I have cooked chicken and vegetables mainly: beef tomatoes,peppers and slices aubergines all do really well.The chicken comes out nicely browned, with all the juices firmly in the meat: succulency guarranteed ! Field mushrooms with garlic and parsley is also a good bet.