An ideal way to prepare low fat and low cholesterol meals.

Hot smoking, cold smoking...
what's the difference?

Hot-smoking fully cooks a food product, while retaining moisture and enhancing a food's natural flavor. Hot-smoked foods are ready to eat when the smoking process is finished, and of course, they have that unique smoky flavor.

Cold-smoking partially cooks and preserves a food product while adding a smoky flavor. This process can be used be used to either remove most of the moisture or partially cook a food product.

Benefits of using a Cameron Stovetop Smoker

• An ideal way to prepare low fat and low cholesterol menu items.
• Cooking time using the Cameron hot smoking process is similar to to cooking in your oven at 375ºF.
• Enhances a foods flavor without adding any salts, fats or oils.
• Enables you to cook foods in their own natural juices, helping to retain valuable moisture.
• Can be used Indoors or Outdoors.
• Tofu can be flavor enhanced with smoking.
• Can also be used as a steamer, roasting pan, poacher or stovetop oven.

Alder, Cherry, Hickory and Oak - Order Code 30004
Apple, Mesquite, Bourbon Soaked Oak and Pecan - Order Code 30005

Quick-Easy-No Mess Disposable Smokers

Add one of these bags to your order for only $3.99 or buy them in Pkgs. of 3 for only $9.99

Heat up the Foreman. Plug in your rotisserie! Make meals in your fireplace and start using that fancy range-top grill. In a marriage made in BBQ heaven, Steven Raichlen, America's grilling guru, brings his mastery of live-fire cooking to the world of indoor grilling. Now, neither snow nor rain nor gloom of apartment regulations will stay the cook from achieving spectacular grilled flavors.

In a contact grill (over 25% of American households own one, with 40 million Foremans alone sold since 1995), make Calgary Hot Wings; Pepper Jack Cheeseburgers with Slow-Burn Jalapeño; Moroccan Grilled Salmon; two dozen panini, cubanos, croque-monsieurs, and muffulettas; and Victory Chicken, the recipe that powered Steven Raichlen to his Iron Chef win. Expand the countertop rotisserie repertoire with Chinese Barbecued Spare Ribs, Leg of Lamb with Garlic Mint Wet Rub, Thai Thighs, and Maple and Cinnamon Spit-Roasted Sweet Potatoes. There are recipes for grill pans, Stovetop Smokers, built-ins on upscale home ranges, and the most basic tool of all--the fireplace.

Sidebars show how to cook most recipes on alternative devices, and tips and techniques abound--how to turn a wok into an indoor smoker, brush bread with olive oil for true crisp-crusted panini, and pick the perfect "grilling" banana--to cook perfectly on a contact grill.

Indoors--it's the new outdoors. Paperback - 600 pages- Order code RAICHLEN6