Simon etal, We had a very successful preparation of duck with the Cameron Cooktop Smoker using the cherry wood chips.
We smoked the duck breasts for 15 minutes then finished them off in the broiler oven.
My question -- The wood chips looked to be "gone" after the 15 minutes of smoking the duck breasts in the Smoker. For a longer cooking time, say, 30+ minutes, do the wood chips need to be replenished? Or can the process just proceed satisfactorily with initial amount of wood chips?
Thanks!
Cameron Cooktop Smoker
Started by Peter Creasey, Mar 11 2012 12:50 AM
44 replies to this topic
#1
Peter Creasey
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Posted 11 March 2012 - 12:50 AM
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#2
prasantrin
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Posted 11 March 2012 - 12:59 AM
You might find your answer in this thread http://mouthfulsfood...post__p__986899 about the smoker. Lots of good information in there.
#3
Peter Creasey
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Posted 11 March 2012 - 01:31 AM
Rona, Thanks! Yes, the thread has some good info.
There is one comment that the wood chips might last 30 - 40 minutes; but, otherwise, doesn't appear to answer my question.
There is one comment that the wood chips might last 30 - 40 minutes; but, otherwise, doesn't appear to answer my question.
_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .
#4
Peter Creasey
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Posted 14 March 2012 - 12:38 AM
Not a big deal, but I'm surprised that there has been no opinion expressed here in answer to my question about a cook with wood chips over, say, a 30 - 40+ minute time period.
It seems like a longer time period could lead to to an acrid cook effect. Apparently not the case, as what I have read suggests that one should just carry on for this time period with the original amount of wood chips.
It seems like a longer time period could lead to to an acrid cook effect. Apparently not the case, as what I have read suggests that one should just carry on for this time period with the original amount of wood chips.
_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .
#5
Suzanne F
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Posted 14 March 2012 - 12:53 AM
What I understand is that using more chips over a longer period of time will not improve the flavor. Remember that using the smoker is the equivalent of roasting in a 375ºF oven. So there's very little to be gained by smoking something for a long time in any case; unless it is something very highly marbled and a very tender cut, it will just end up overcooked. That's why the booklet that comes with instructs finishing in a regular oven or under the broiler.Not a big deal, but I'm surprised that there has been no opinion expressed here in answer to my question about a cook with wood chips over, say, a 30 - 40+ minute time period.
It seems like a longer time period could lead to to an acrid cook effect.
Apparently not as what I have read suggests that one should just carry on for this time period with the original amount of wood chips.
Maybe an admin should combine this with the older thread?
ETA: when combining the threads, keep this as the name, per Peter's request below. TIA.
Edited by Suzanne F, 14 March 2012 - 02:59 AM.
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#6
Peter Creasey
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Posted 14 March 2012 - 01:45 AM
True, adding more chips is not the answer.
Hopefully, this thread will NOT be relocated as this will mean my missing good answers.
Hopefully, this thread will NOT be relocated as this will mean my missing good answers.
_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .
#7
Suzanne F
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Posted 14 March 2012 - 02:58 AM
Not to worry: if the threads are combined, this title can be used. At least, that's what I remember from my admin stints.
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#8
Peter Creasey
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Posted 14 March 2012 - 01:16 PM
Except: I won't want to slog through a bunch of irrelevant discussions so I would pass.
_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .
#9
Suzanne F
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Posted 14 March 2012 - 07:51 PM
How long have you been on MFF? Have you ever seen a thread that didn't have some proportion of irrelevant discussion?Except: I won't want to slog through a bunch of irrelevant discussions so I would pass.
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#10
Peter Creasey
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Posted 14 March 2012 - 08:07 PM
How long have you been on MFF? Have you ever seen a thread that didn't have some proportion of irrelevant discussion?
Except: I won't want to slog through a bunch of irrelevant discussions so I would pass.
Suzanne, Which is why specific threads (like this one) should NOT be merged with catch-alls; at least, there is less riffraff to slog through.
_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .
#11
Daisy
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Posted 14 March 2012 - 08:12 PM
'Slogging through riffraff' could describe much of my social life.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.
#12
Suzanne F
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Posted 14 March 2012 - 09:12 PM
And my worklife.'Slogging through riffraff' could describe much of my social life.
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#13
prasantrin
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Posted 14 March 2012 - 09:59 PM
Title of this thread: Cameron Cooktop Smoker
Title of the other thread: stovetop smoker
Based on titles, how is this thread any less of a catch-all thread than the other one?
Or is everyone just supposed to know that we can't ask any other questions in this one; i.e. that this thread is only for your purposes?
Just wondering. . . .
Title of the other thread: stovetop smoker
Based on titles, how is this thread any less of a catch-all thread than the other one?
Or is everyone just supposed to know that we can't ask any other questions in this one; i.e. that this thread is only for your purposes?
Just wondering. . . .
#14
Evelyn
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Posted 14 March 2012 - 10:06 PM
And my worklife.
'Slogging through riffraff' could describe much of my social life.
I hear ya both!
#15
splinky
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Posted 14 March 2012 - 10:10 PM
a cameron smoker and a big green egg [or some other branded ceramic cooker] and some riff raff, walk into a bar...
“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey
*proud descendant of cheese eating surrender monkeys*
