Camerons Stovetop Smoker Recipes
Recipe by 
Chef Austin
Smoked foods are one of my favorite treats, but doesn't have to be tied down to smoked chicken and brisket. Popcorn, salsa, and even cashews can benefit from a gourmet touch of wood smoke. You don't need a huge outdoor smoker to make something like this either, now it's easy to create those recipes indoors. Cameron's Stovetop Smoker brings smoking food indoors. When the elements outside don't allow you to smoke foods, you can still enjoy smoked chicken thighs or even campfire smoked popcorn in the convenience of my own indoor kitchen.
Smoked Lavender Popcorn
Smoked popcorn tastes like eating popcorn that was cooked over a campfire. Step up your popcorn game by trying interesting flavor combinations. We're combining sweet & floral dried lavender, zesty lemon, and herbal fresh thyme to make an unforgettable smokey popcorn experience.
Makes: 2-4 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
2/3 Cup unpopped popcorn kernels
3 Tbsp Sunflower Oil
3 Tbsp Melted Butter
2 Tsp Dried Lavender, crushed with fingers
Zest of 1 Lemon
1 Tbsp Fresh Thyme
1 Tsp Hymalian Salt
Featured Products:
Camerons Products - Large Stovetop Smoker
Directions:
Step 1
Place Camerons Stovetop Smoker on the stove over medium-high heat. Place the metal drip tray into smoker base and add in enough sunflower oil to lightly coat the bottom of the pan. Evenly sprinkle over popcorn kernels and then tightly cover the pan with aluminum foil. Once you hear the first kernels popping, turn down heat to medium and gently shake the pan to move popcorn around. Once you hear popcorn pops start to slow down, remove from heat and transfer the tray of popcorn out of smoker base.
Step 1a
Alternatively, you can use microwaved popcorn, just try to find unflavored and unsalted popcorn to use.
Step 2
Load the Camerons Stovetop Smoker with 1.5 Tbsp of a light smoking wood such as maple, pecan, or cherry wood. Place the wire rack into the pan, then place the metal drip tray of popcorn over the rack.
Step 3
Slide the lid on and set stove to medium heat. After around 5 minutes, you should see a small stream of smoke coming from the sides. Let popcorn smoke for 5 minutes then remove from heat and rest for 5 minutes to continue to infuse.
Step 4
Pour popcorn into a large bowl. Drizzle with butter and toss to coat. Sprinkle over crushed lavender, lemon zest, fresh thyme, and salt - toss to coat. Start a movie and enjoy!
Smoked Mango Salsa
Makes: 6-8 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
6 Roma Tomatoes, thick sliced - divided
¼ red onion, small diced
½ orange pepper, small diced
½ lime, juiced
1 Tbsp Cilantro, chopped
Himalayan sea salt & Cracked Pepper, to taste
2 honey mangoes, peeled and diced
Featured Products:
Camerons Products - Large Stovetop Smoker
Braun Multiquick Immersion Blender
Directions:
Step 1
Load the Camerons Stovetop Smoker with 1.5 Tbsp of a light smoking wood such as maple, pecan, or cherry wood. Place the metal drip tray of over the wood chips and then place the wire rack into the pan. Add half of the sliced tomatoes onto the rack (you can also add avocados too if you are also making smoked guacamole - recipe below).
Step 2
Slide the lid on and set stove to medium heat. After around 5 minutes, you should see a small stream of smoke coming from the sides. Let tomatoes smoke for 10 minutes then remove from heat and rest for 5 minutes to continue to infuse.
Step 3
In a large bowl, add smoked tomatoes, reserved unsmoked tomatoes, onion, pepper, lime juice, and cilantro.
Step 4
Blend with an immersion blender until desired consistency.
Step 5
Mix in diced mango and season with salt and pepper to taste. Serve immediately or you can store in the fridge for flavors to intensify.
Smoked Guacamole
Makes: 6-8 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
4 Ripe Avocados, peeled and pitted
¼ Red Onion, small diced
1 Tbsp Cilantro, chopped
½ lime, juiced
Himalayan sea salt & Cracked Pepper, to taste
Featured Products:
Camerons Products - Large Stovetop Smoker
Braun Multiquick Immersion Blender
Directions:
Step 1
Load the Camerons Stovetop Smoker with 1.5 Tbsp of a light smoking wood such as maple, pecan, or cherry wood. Place the metal drip tray of over the wood chips and then place the wire rack into the pan. Add half of the avocado halves onto the rack (you can also add tomato slices too if you are also making smoked mango salsa - recipe above).
Step 2
Slide the lid on and set stove to medium heat. After around 5 minutes, you should see a small stream of smoke coming from the sides. Let avocado smoke for 10 minutes then remove from heat and rest for 5 minutes to continue to infuse.
Step 3
In a large bowl, add smoked avocados, onion, lime juice, and cilantro.
Step 4
Blend with an immersion blender until desired consistency. Season with salt and pepper to taste. Serve immediately or you can store in the fridge for flavors to intensify.
Sweet & Smokey Cashews
Smoked cashews are one of my signature appetizers that will be sure to wow your taste buds when you try them. They're sweet, smoky, crunchy, and rich and has been a crowd pleaser at all the dinner parties I've ever done.
Makes: 6-10 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
12 oz Roasted & Salted Cashews
2 Tsp Agave Nectar
1/2 Cup Coconut Sugar
Featured Products:
Camerons Products - Large Stovetop Smoker
Directions:
Step 1
Load the Camerons Stovetop Smoker with 1.5 Tbsp of a light smoking wood such as maple, pecan, or cherry wood. Place the wire rack into the pan, then place the metal drip tray over the rack.
Step 2
Add cashews to the drip tray and spread out into an even layer. Slide the lid on and set stove to medium heat. After around 5 minutes, you should see a small stream of smoke coming from the sides. Let cashews smoke for 10 minutes then remove from heat and rest for 5 minutes to continue to infuse.
Step 3
Pour cashews into a large bowl. Drizzle with agave nectar and toss to coat. Sprinkle over coconut sugar and toss to coat. Lay out the cashews on parchment paper and sprinkle with additional sugar if desired. Let dry overnight (if you have the patience) and enjoy!
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About the Author: Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio. |