We have had a Cameron smoker for a few years, and use it outdoors on our gas grill,. We do this because we are afraid that the smell of smoke in my house might never come out of the fabric and furniture, even though it is supposedly made for stove top use. We use the little ground wood chips, (dry) -- usually a mix of hickory and/or mesquite and maple, and then cook salmon filtet, baby back ribs, or chicken pieces, and have gotten decent results. Dry rub and seasoning is a must, it seems. This isn't a real smoker, so we aren't looking for real BBQ, (and we can get that at no less than half a dozen places within a short distance from our home ) -- just a smoky flavor for a change of pace.
Has anyone else had any experience with these smokers, and if so -- what worked best for you, or what would you avoid doing again?