http://www.google.com/search?sourceid=navclient&querytime=cWeTB&q=planked+salmon Here is a link that might be useful: Planked salmon kinks

Thank you Teresa. I checked the Max Burton website but, even though I knew the Cameron was similar (somewhat heavier, I think), I didn't look at their website. This gives me something to go on. I'll try the salmon recipe ASAP. Maybe someone else has used these ''smokers'' also and will drop a note. I'd appreciate anything else you remember doing. Sandra

Laurel, sorry, I was gone all morning. I salt and pepper my meat (top of round steak), both sides. Then spread mustard on one side. At one end put a half of a pickle (depending on size) sliced long ways, some onion (about a table spoon full) chunks or slices, and 1/2 slice of bacon (last time I used ham, cause I had some) then roll it up from that end. Secure with metal pins, you know, the kind you can also use for closing a turkey, or use string/thread. Brown in hot oil, or bacon grease turning frequently to get it brown all the way around. Add about a cup or two of broth for gravy. I cooked mine for 15 minutes in my pressure cooker. My cookbook calls for a simmer time of 45 to 60 minutes. Thicken the juices with a mix of cornstarch and flour. Red cabbage Last time, I made a whole head, and had plenty of left overs. :) Quarter a head of cabbage, remove the white rib. Slice the cabbage very thin (my choice), unless you have a good shredder. Dice about 1/4 cup of onion peel and core an apple, and dice it too. Depending on your dietary restrictions, heat oil (any will do) or bacon grease, about 2 to 3 tablespoons in a large pan/dutch oven. add the onion, and as soon as it starts browning add the cabbage. Saute for a bit, add the apples just before adding about a cup of broth. Put the lid on and let it simmer on low for about an hour. When I cooked Rouladen and Red Cabbage for my friends earlier this month, I served them with boiled potatoes. Sorry, forgot to take pictures of the finished meal, we just dug right in.

Here are a couple of my favorites. Both could be made with ground turkey or chicken. Vegetable Burger Soup makes 10-12 servings 1 lb. ground beef or pre-cooked frozen ground beef 2 lbs. can stewed or diced tomatoes 1 1 lb. can tomato sauce 4 cups water 2 10 oz. pkgs mixed frozen vegetables (carrots, peas, corn, green beans) 1 envelope dry onion soup 2 t. sugar - white or brown Brown beef and drain off fat if using fresh. Thaw beef if using frozen precooked. Add rest of ingredients to soup pot or slow cooker. Bring to a boil, lower heat and simmer one hour if in pot on stove. Cook on low for 8 hours if in crock pot. I add diced cooked potato cubes to this after thawing the soup and before heating. Sometimes cooked potatoes become soft with freezing. You can use diced fresh onion if the onion soup is too salty. Taco Soup I used less meat and it was great; subbed some bulk sausage for some of the ground beef. I did not include the can of hominy. You could use no salt versions of the tomatoes and tomato sauce. Not sure what you could sub for the Ranch Dressing or taco mix. Maybe garlic and parsley for the Ranch and chili powder for the taco? 2 pounds ground round 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original dry mix salad dressing 1 can kidney beans (with liquid) 1 can pinto beans with jalapeños (with liquid) 1 can yellow hominy 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes.