Emeril 5 in 1 Smoker

[Michael O'Connor]

I just received a cast iron Emeril 5 in 1 smoker grill that can be
used on a stovetop or in the oven; does anybody have any experience
with these or some good recipes to share? I would love to smoke a
pork butt in there for pulled pork (although I will have to cut it
into a couple pieces because I have 4-5 inches of cooking space
inside) and if anybody has done this I would like to get any advice on
how to do it.

[blake murphy]

On Sat, 6 Jun 2009 15:00:23 GMT, l, not -l wrote:

> Check your local library or Amazon for the book Smokin': Recipes for Smoking
> Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker by
> Christopher Styler.
>
> I have a Cameron stovetop smoker and have found this book very useful;
> especially for doing the things everyone will tell you aren't possible in a
> stovetop device. The book will especially give you tips on how to prepare
> items that are normally cooked low-and-slow and specifically covers how to
> prepare pulled pork.
>
> I am reasonably certain that everything covered in the book, though
> originally made using Cameron smokers, will work fine with the Emeril. The
> Emeril is simply a cast iron, celebrity tool that is functionally equivalent
> to the stainless Cameron.

do you need to use the cameron brand of wood chips (more like dust, as i
understand it) in your smoker? the thing sounds appealing, as i have no
access to an outside grill.

thanks.

your pal,
blake

[blake murphy]

On Sun, 7 Jun 2009 16:23:21 GMT, l, not -l wrote:

> On 7-Jun-2009, blake murphy <blakepm...@verizon.net> wrote:
>
>> do you need to use the cameron brand of wood chips (more like dust, as i
>> understand it) in your smoker? the thing sounds appealing, as i have no
>> access to an outside grill.
>>
>> thanks.
>>
>> your pal,
>> blake
>

> Whatever chips you use need to be splinter sized or smaller; I have
> successfully used both the Cameron chips and another brand. Sadly, I don't
> remember what the other brand was; it came in a little aluminum tray and was
> intended for use in a gas or charcoal grill. It was one of those deals
> where you remove the top and lay the tray on the heat source. I simply
> dumped the contents in an old plastic container and measured out a scant
> tablespoonful each time I wanted to smoke something.
>
> Think splinters, not chunks.

o.k., thanks.

your pal,
blake