Large Stovetop Smoker - Stainless Steel BBQ Smoker Box w/Hickory & Oak Wood Chips & Recipe Guide - Indoor Outdoor Use on Any Heat for Smoking Meats, Veggies & Seafood - Grilling Gift for Men

I found out about this product from a gourmet cooking store called Sur La Table. They do cooking classes, and they happened to do a class in "Stovetop Smoking" using this product. It intrigued me, especially since I'm often not able to use my Weber grill for smoking. I took the class and in it we made exceptional smoked mozzarella, smoked pork loin and smoked salmon. I bought one from Amazon the next day! THIS PRODUCT IS EXCEPTIONAL! It almost seems like I can do no wrong with it, consistently turning out super-flavorful meals that have family and friends MOANING with pleasure from their first bite of each smoked dish. Sorta like an HGTV show after the reveal ("Oh My GOD! Oh My GoD! This is OUTRAGEOUSLY good!" is the usual comment). I've done very easy marinated chicken (olive oil, wine, country dijon, rosemary kosher salt, pepper, garlic) in the smoker, along with thick pork chops (using a rub), salmon and tilapia. Everything comes out tender and moist. Cooking times are typically only 20-40 minutes, depending on the quantity of the food. So far I've used the hickory for meats and poultry and the alderwood for fish. I just bought the full pack with all the other flavors. I'm looking forward to a Christmas dinner of marinated tri-tip roast smoked with bourbon-soaked oak. Using this product is very easy. I'm a bit of a gourmet chef at home, but when I use the smoker, I feel like I'm cheating. I usually marinate my meats and poultry, and that involves all the fun prep. But when it comes to cooking with the smoker, I just put the wood "chips" in the base, put the drip pan on top, put the rack on that, coat the rack with a little oil, then place my food on the rack. Heat goes on and once a whiff of smoke appears (a minute or two), then I close the lid. I don't peek, and then after my waiting time, I open the lid and voila! If you are coming something that takes longer than 40 minutes, you will probably want to smoke it first for no more than 30-40 minutes, and then finish it in the oven or on the grill or under the broiler. Even with the small amount of wood "chips", you'll definitely get enough smoke flavor permeating the meal and enough heat to cook it (similar to a 375 oven). Finishing it outside lets you get that great caramelization that meat and poultry often need with a good visual. My biggest worry pre-purchase was that this would smoke up my home, constantly a problem with indoor grilling and searing (I don't have a great ventilation system). Well, this product does NOT do that at all. For a typical smoked meal, all you get in the adjacent room is a very slight whiff of something pleasant that smells like a fireplace. This pleasant aroma (which does NOT get into the furniture and fabrics) disappears in less than a day. If you leave a bowl of a cup of vinegar near the smoker while it is cooking, then you will have an almost complete absence of aroma afterward. I find the unit relatively easy to clean, and if you use old-fashioned steel wool, clean-up is a snap. You will simply not regret this purchase. It easily adds multiple dimensions to your food, and doesn't involve the long pain and agony of a "real" outdoor smoker. You are essentially cooking with a smoke that is more like "smoke-scented steam" with this unit, but that means FULL flavor without the heavy carcinogens and the long cooking times of "real" smoking. And your nose and taste buds will be quite satisfied and delighted with the food that this produces. Tip: Make sure you bring beef and poultry to room temperature before placing them in the smoker. This ensures more even cooking.

I must have looked at a Stovetop Smoker at least 20 times, almost pulling the trigger and then not. I finally did and my first attempt at using it worked out great. Growing up, my dad would smoke Pork Tenderloin on his Weber kettle and it was always one of my favorite meals, and over the years I’ve owned an electric smoker as well as a smoker box for my gas grill. I’ve had mixed results and even when things turned out well, it was still a PITA. For some people, smoking meats is a passion and all the effort if part of the experience. For me, I really just want to eat good smoked meat without a huge time or effort commitment. I think this Stovetop Smoker is going to be the answer for me. I used the included Apple chips and smoked a 2.75 lb pork tenderloin which turned out great, just like I remembered dad’s. It took a little over an hour, good smokey flavor, not dried out, overall very enjoyable. The unit is well made, clean up was simple. It did leave a little smoke smell in the house, but this was gone the next morning. The price seems a little high for what it is, but it seems well made and is a unique product which should last a long time with minimal care. I can’t wait to try other things, spare ribs will likely be my next test, followed by turkey breast. This was much simpler then my old electric smoker and also, quite a bit quicker. If you’re goal is to stay outside all day long, drinking beer and using it as an excuse to avoid chores or family time, then this is probably not a great option, on the other hand, if you want to smoke meat quickly, with minimal effort and great results, I highly recommend.it.

Just used my smoker for the first time tonight. Cut up a whole chicken and smoked the pieces with hickory chips supplied with it. I've seen Emeril Lagasse using this thing on a few episodes of his show over the last few years, so I got one as soon as I saw it on Amazon. As other reviewers have said, the small cooking space in the smoker causes the meat to steam while it's smoking. Consequently, after the 45 minute smoking time, the chicken didn't look too appetizing. Fortunately, it wasn't fully cooked, so, as the recipe booklet that came with the smoker indicates, I just put the chicken on the broiler for about 15 minutes with a slathering of bbq sauce. The flavor and moistness of the chicken was out of this world, and the broiler gave the skin nice color and crispness. I have a water smoker and have smoked chickens in that before. They come out with a beautiful mahogany color to the skin and taste fantastic, but the flavor is very similar to this smoker. And, from the minute I took the whole chicken out of the fridge, cut it, smoked it, and broiled it, it took about an hour and 45 minutes versus 15 hours or more in the water smoker. Also, as other reviewers have indicated, if you line the pan with foil and the entire drip pan, top and bottom, with foil, and spray the rack with oil before you start smoking, cleanup is easy. What I don't like is that the pan bulged from the heat of the gas burner, even on medium heat, and the lid is now permanently warped after just one use. Makes it difficult to remove the lid when the smoker is hot. I also agree with other reviewers that it really helps to have an exhaust fan that vents outside. Overall, though, for beautifully smoked chicken in such a short time, regardless of the weather or darkness outside, and for such a low cost (just $10 more than the Brinkmann water smoker I bought 15 years ago), it's a great tool to have. Ribs, brisket, and pork loin are next.

I had this on my Christmas list but wasn't lucky enough to receive one. I ordered this on 3-5 and received it today 3-7. What fast shipping and it was free shipping too. I wasn't expecting this until 3-10 so when it came today, I was shocked. Anyway, to the smoker. I almost bought the small one, because I live alone and was afraid this one would be too big. Really glad I got the large one. After reading other reviews, I realized that if I wanted leftovers I needed the larger one...thank you to the person that mentioned that! I immediately got it out of the box, read the directions thoroughly, and quickly washed it and started using it. I fixed Chicken thighs, with corn on the cob and the baked potato that was in the recipe book. I was a little concerned about the chips, so I had to reread the instructions more carefully to find that you DO NOT soak the chips for the stovetop smoker. And, yes, the chips are almost like sawdust. (one reviewers complaint) ..that's how they are suppose to be, since they are not soaked, they pretty much disintegrate during the smoking process and end up being almost an ash, which also allows them to be washed down the drain (per the instructions). When I seen the 1oz pkgs of chips I was thinking, okay, there's enough there for one smoke job and I'll have to buy more..not the case..you only use 1 Tbsp to 1-1/2 Tbsps each time. I used 1 Tbs and could have gotten away with only 1/2-3/4 of a Tbsp as the smoke was quite prevalent in my food. The total cooking time was about 45 min. It takes it about 1-2 min to start smoking before you close the lid and set the timer. Since I made potatoes, I put them and the ear of corn in for 15 min prior to adding the meat. I used 3 boneless, skinless chicken thighs and did have to crowd them in on the end, but they turned out great. Nice and smoky flavored and juicy all the way through. The corn wasn't the most eye appealing, since it turned smoky colored, but it tasted great. (maybe next time I'll wrap the corn in bacon). Next time, I'll cut the potato into smaller chunks and maybe lay on a piece of foil in the smoker. Cleanup was quite easy. Yes, the pan turns dark on the inside, they tell you it will in the directions. But the outside stays nice except for the bottom. (who looks at the bottom anyway?) I didn't spray any part of it with nonstick spray to make cleanup easier and everything still came off pretty easy using my "Scrub Daddy" from "The Shark Tank". I really like the handle on this one, it's not like the picture. It's 2 handles permanently attached and each one folds up around each side of the smoker for storage. The handles did not get hot at all during smoking. My only complaint is the recipe book really doesn't have many good recipes in it, compared to all the things out there that you can smoke. I expected more in the book! Wish I had ordered more flavors of chips when I ordered the smoker, but I didn't know how really good it was going to be! I love it and it's as easy to use as any other pan in my cupboard.

One of my absolute favorite kitchen products! I cook a ton and although I was raised in the south, my husband is a california vegetarian.. I have so many gagets and gizmos to cover both sides of our healthy to unhealthy spectrum but the stovetop smoker is really one of the most versatile items I have. The pan itself is awesome. I roast my thanksgiving turkey in it and chicken.. it gets a lot of every day use because it's so well made. The smoker can accommodate a 3lb brisket for smoking if it is cut well. I usually do a dry rub overnight on my brisket then move it to the smoker. I crank the heat early to just get the smoke and seal all the edges with foil to trap as much as I can in there. Then I stick it in the oven for a couple hours at 250. Ill take it out, set the meat aside on the rack, drain off the yummy juices from the inside pan then make sure the bottom is dry and reload the wood chips for a second smoke. Same process as the first and back in the oven with a temp probe at 200 for several hours. At the end, I open up the smoker, brush the top generously with home made bbq sauce and get it up nice and close for a broil to get a crust. Best brisket in California until they opened a Dickey's franchise the town over ;) My other two favorite things to make in it are baba ganoj and smoked maitake mushrooms. Baba ganoj is so simple with this thing! Peel an eggplant and slice it then put it in the smoker and once you get a good smoke, turn the heat down to low for 15-20 minutes to get the eggplant nice and silky. Blend it up with some tahini, lemon juice, cumin and a couple cloves. of garlic. SO GOOD! Or if you want to impress a vegetarian, take a bunch of maitakes and break them up. Keep them out of the smoker until you get the smoke going then quickly put them in and seal the edges with foil. Continue to cook at med-high heat for 2-3 minutes to get a good smoke. Remove from heat and leave covered. Those alone are amazeballs.. but if you go the extra mile and then grill them in a cast iron grill pan brushed with some Drew's Sesame Lime dressing (or sesame oil, lime juice, soy and garlic powder) -- promise you will win their heart forever. Buy this if you are a displaced texan like me, looking for a little more firey flavor to your foods.

After reading all the great reviews I bought this as I really wanted to have a smaller smoker after my big electrical smoker stopped working. So, after it arrived yesterday, I smoked salmon in it right away. Yes, it's easy and fast and somewhat easy to clean (I had to rub it pretty hard prior to putting in the dishwasher - even after using foil in the drip tray it still got some smoke/grease dirt) - but the main issue with it is that it's very shallow. After putting wood chips the dripping tray with rack and relatively plump salmon filets (not even the whole fish!) would not fit under the sliding cover, so I had to use foil. And it worked fine! but then... why did I pay $42+tax for just a steel box that I'd have to cover with foil? I mean I have a stainless steel turkey roaster that fits much more and really serves the same way that I bought at Walmart for whopping $15 years ago - and it has a tightly-fitting domed lid! And I also have a regular oven roasting pan the same size of this smoker that has taller sides - making it possible to accommodate a smaller pan inside with a roasting rack, and I would cover it with tinfoil... In other words, I never realized how easy it is to use what you already have on hand that would function exactly the same way - making this smoker for $42 nothing but a gimmick. I will reach out to the company and see if they allow me to return this rather useless item - but if not, it would be a lesson to me for the future. Do yourself a favor and think first - before you shell out a pretty hefty amount for something that could be very easily created from what you already have. Only buy it if you don't already have either a stainless steel roaster with a lid, or a larger than this (taller) stainless steel roasting pan with rack - and keep in mind, either one of these items costs MUCH LESS than this shallow "smoker". And a note to the company - any plans to re-design this to have taller sides? That would make it much more useful.

I bought this for my boyfriend, who fishes in Alaska and comes home with piles of salmon every year. His male family in South America all have similar portable smokers and when we were down there for the holidays I noticed how the men loved to gather around the smoker with drinks, adjusting their belts and acting manly. He talked about how tasty the fish was nonstop, so when his birthday came up I found this little number and decided to try it. We invited some friends over for the christening, and we put the little pile of tasty smelling sawdust inside, threw a salmon on top, put on the lid and stared skeptically. After some group discussion and a couple of fire drill jokes we went for it. We were all pleasantly surprised. 20 minutes later, we had a beautiful, moist, "tastes like slow cooked" falling apart salmon that no one could get enough of and everyone wanted to know more about. A slight smell of smoke lingers in the kitchen, but no worse than if you were to cook smoked bacon or any other meat. It didn't create billows of smoke and require evacuation the way some reviewers have said, so I don't know what they did differently. Perhaps our guys opened it on the back porch. I will never know, because the smoker became the urban man equivalent of the fire pit and for what was quite possibly the first time ever, all the men at the party stood gathered around the stove while the women were crowded out of the kitchen and forced just to lounge on the couch with drinks. If they had a 6th star I would nominate it on those grounds alone. Since that night I've gotten multiple emails from the wives of the men at the party requesting the link. Whether it's because the men want it, or the women admire the magical kitchen luring powers I can't say but it seems like everyone else is getting one now. Smoking purists will turn up their nose. Yes, the sawdust thing seems a little weird. No, you are not adhering to the strictest standards and would probably be laughed at by an serious smokers (or anyone in Texas) but for those of us who weren't going to go all in anyway I think this is a great solution. Great for the urban warrior (seriously, you can about see the chest hair growing while they cook) and pleasing in result. Smoked ribs at home? check. I bought a sampler pack of the different wood "chips" (which are sawdust, but get the job done) to go with and we've had a few fun nights experimenting so far.

Camerons smoker is a great smoker and performs well on the stovetop. It is easy to use and easy to clean. I use for smoking fresh caught trout and once the trout is prepared, only takes 15 mins. I've used the smaller version and upgraded to the larger version so I can smoke more fish at one time. I've included a photo of the small vs large so you can see the size varience: smaller is half of the large. The large smoker comes with 2 sample chips, not 4. The photo with 4 flavors is misleading. Mine came with Oak and Hickory. Yet, I bought Camerons Apple wood chips as it's a great flavor, along with Alder, for fish. I use a small piece of aluminum foil to hold my wood chips. It's much easier to clean up and dispose. Camerons is the only smoker I've found with simplistic design, mobility and flexibility to be used on gas and electric stoves, even glasstops, or on bbq grills. On the stovertop, there is no crazy smoking up your kitchen as it's only a tablespoon of chips. If you don't have a range hood that vents to outside, no worries. I live in a condo complex with side venting range hoods back into the kitchen. No issues. I highly recommend.

I use a traditional outdoor smoker routinely on weekends. Those are typically low temp, slow smoking 3-8 hour projects. After reading other reviews and viewing YouTube videos, I bought the Cameron Stovetop Smoker, with the hopes of being able to do quicker, impromptu meals during the week. This product does the job nicely. The temperatures are higher (medium heat on the stovetop - 350F) so the cooking is much quicker. You only use 1 to 1.5 tbsp of wood chips (dust). (it came with 2 small containers of wood). I am impressed with the results. Did 5 large boneless, skinless chicken breasts in only 20 mins. Finished by placing the pan in the oven under the broiler for 3 mins. Smoke flavor was strong, meat was juicy. Clean up is very easy, wipe out the chips, drippings, etc and place into the dishwasher. The pan will turn black on the inside bottom where the chips were, but this is normal. (like seasoning a pan), there is a covering pan and rack which separates the wood from your food. I was concerned about how smokey the house would get. It does leak smoke slightly, but not greatly. We have a range hood which easily handled this small amount easily. There was no residual smoke smell the next morning. Love this product.

Easily the best culinary item we've purchased in years..Stovetop it is and doesn't obstruct other pans on the hob if it's positioned correctly. Can be used outside too or indeed anywhere you can give a constant heat supply..some smoke will inevitably escape during cooking but for us this just adds to the aromatic pleasure of the food preparation..comes with a handy instruction book and two tubs of woodchips..

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So simple to use and does a brilliant job. Salmon is amazing and doesn’t take long. Easy to clean and store. I would highly recommend.