Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker

As others have said, this book is written specifically for Cameron stovetop smokers, which I don't have. I have the  Nordic Ware Oven Essentials Indoor and Outdoor Smoker , which works just differently enough that the recipes in this book are more like guidelines.Examples:1) The Nordic Ware smoker has a large domed lid, so you can smoke a whole chicken without going through the process Styler describes to smoke a large item.2) There's a thermometer that's part of the Nordic Ware smoker so you know exactly what temp it is in the smoker at all times, but because the Cameron smoker doesn't have that, Styler doesn't provide exact cooking temps.3) The food tray in the Nordic Ware doesn't have grill slats but has holes (and is nonstick), so you can smoke small items without going through the process Styler describes to smoke extra small items.However, I don't regret getting this book at all, because I can work off the general guidelines as well as get great ideas about what else I can smoke in the smoker that probably wouldn't have occurred to me on my own. I love the idea of Chinese tea-smoked duck, which I never imagined I could make myself. I can't wait to make the "World's Best Garlic Bread" using smoked garlic cloves. Or to use "combo cooking" to use smoked foods as part of a larger dish. Surprisingly, however (at least to me), there isn't a recipe for homemade smoked bacon.I would, of course, love to be able to use the book more exactly with my particular smoker, but this is the only stovetop smoker cookbook that I've been able to find at the time of this writing, and I'm sure glad it exists.

Great book for beginners and veterans alike!

I have the Nordic Ware smoker, which comes with an extremely minimal manual. But, between that manual, supplemented by this cookbook, I've made some amazing meals. We've categorized almost all of the recipes I've tried from this book as "Hall of Fame" recipes that I will cook over and over. The comment that this book requires that you use other cooking methods is not a problem for me. Christopher Styler says in the book who would want everything they eat in a meal to be smoked. It would be monotonous. This is what I have tried so far -- Apple-Cured Pork Tenderloin with Sweet and Sour Cabbage; Smoked Trout and Chive Cream Cheese Spread; Fettuccine with Smoked Salmon, Peas, and Leeks; Smoked Chicken, String Bean, and Cauliflower Casserole. I could go on about each of these recipes, but the review would be too long. Suffice it to say that my mouth is watery while I write this review!

There are many excellent recipes in this book (1st edition, 2004) that use "smoked" ingredients including chapters on sauces, salsas and rubs, appetizers and snacks, soups and salads, vegetables and side dishes in addition to recipes for poultry, seafood, pork, and beef and lamb. The author provides his recommendations as to what flavor wood chips to use, depending on what you are smoking. For many entrees he recommends using an instant read thermometer and suggests the appropriate internal temperature reading. I just received my smoker a few days ago so I have only tried smoking salmon in it so far and it was fabulous. I look forward to trying lots more recipes. The reason I gave it 4 stars instead of 5 is that I would have preferred a spiral-bound cookbook and color photographs for at least some of the recipes.

I really love all the recipes

I recently purchased a Camerons Stovetop Smoker. Purchasing Smokin' is the frosting on the cake. Not only are there numerous and varied recipes, but the few things that I have made, give accurate timing and directions. So far I have made the salmon with cannelloni beans (fantastic) and the most fantastic brisket I have ever eaten ... and I've eaten plenty!We did add BBQ sauce after the brisket was cooked (to absolute perfection), but without anything it was moist, tender and soooo flavorful. I made a sandwich the next night, using his suggestion to add cole slaw. OMG!!!!This is not just a recipe book, it is full of tips and suggestions, all clearly written. With it's variances and numerous recipes, this is the one book that you'll want and need - it covers everything.

I agree with another reviewer who said this seems to be a book that is essentially a "here's what I do manual" by someone who owns a stove top smoker. That doesn't necessarily make it a bad thing, there's definite value in that. It's like a conglomeration of all the stuff you might take a couple of hours to find online, or having a friend over who has one of these and is just giving you some ideas. Not revolutionary, but pretty solid, and all the info and ideas are in one place. It was a good companion to the smoker I bought my boyfriend.

This was my first food smoking book. As a novice at the procedure, I found it very helpful in teaching me how and for how long to smoke various foods. There are recipes and ideas for everything from beef, pork, chicken, turkey, lamb, ribs, to fruits and vegetables. He explains the various smokers and woods for different foods. There is even information on how to smoke something that is too tall for your smoker, such as a whole chicken. Just FYI: I have a round, fairly deep stainless steel stovetop smoker. It holds an entire chicken, cut up.

Excellent tome for the enthusiastic smoker..meat, fish and vegetarian recipes a plenty, some easy some complex..

Awesome little addition to the kitchen. Smokes perfectly. Along with an assortment of chips, gives a variety of flavors. So affordable!!!

this book is so good it's hard to read because it makes you hungry

Libro didascalico ed essenziale senza fronzoli. Io ho uno smoker indoor diverso (il Nordic Ware) ma le ricette sono facilmente adattabili