Stovetop Smoker

I just tried my stovetop smoker and was amazed at the results. I've used a large outdoor smoker for years, and was skeptical about the stovetop smoker. I used it to prepare chicken breasts, and they cooked fast and were juicy and tender, and had just the right amount of smoke flavor. I'm looking forward to using my stovetop smoker for seafood and vegetables. It's a great way to add flavor to food, and a very healthy way to cook.

The smoker is constructed from heavy steel and is well made. I could smell the smoke as the food cooked, but it wasn't intense and there was no smoke in the house. I'll still use my outdoor smoker for batch cooking or for smoking large birds, but expect to get a lot of use out of the stovetop smoker.

I lived in a condo for years and really missed cooking outdoors and the tremendous flavor of food slow smoked in a smoker. I bought this awhile ago and have been pretty happy with it. It's stainless steel, durable and comes with samples of 4 different types of wood chips. You can buy more from Cameron international or Amazon.com. I use it all the time and never have any problems with smoke filling up the kitchen and the smoke detector never goes off. It's a closed unit so virtually all of the smoke stays inside. If there is a problem with smoke escaping, the instructions include tips on how to correct the problem. Usually, the lid just needs a little tweaking.

I think the first thing I smoked in it was salmon and let me tell you it was delicious! I have also smoked chicken, turkey wings, sweet potatoes, potatoes, shrimp, burgers, and cheese all with excellent results. I put the potatoes in the microwave for a few minutes to shorten the cooking time. The chicken doesn't brown as in a traditional outdoor smoker or grill but you can finish cooking it in the oven to brown it. If it's smoke flavor you are after, this is a very good alternative to outdoor smoking!

Cleaning the smoker is a breeze if you first spray the rack with cooking spray. Also if you line the base of the smoker and the drip pan with aluminum foil all you have to do is let it cool completely and dump the foil in the trash. This will help to keep your pans from getting black and shortens clean up time.

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As a city dweller, this is the best available product for smoking food indoors. Smoking is a wonderful cooking methodology which imparts flavor into food through the type of wood used and the smoke it produces.

To use the product, simply place the wood chips inside the base of the smoker and put the food that you wish to smoke in the tray on top. Virtually any food can be smoked. The guide that comes with the smoker provides suggestions for cooking times and a series of recipes to try. Or simply try your own. Personally, I love cooking pork loin ribs low (250 degrees) and slow (4 1/2 hours) in the oven in the smoker.

The smoker is made of heavy-duty stainless steel and can be washed in the dishwasher.

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I'm not kidding this smoker has been a revolution in our kitchen. The most important thing is to understand that it is like a Dutch ovenso while your food is smoking it's also roasting. Salmon comes out roasted, but with the most wonderful smoke flavor pork ribs are more juicy than if you grill them, and you have to work to dry anything out (we over cooked venison chops thin meat doesn't need much time!). Most foods cook in 25 minutes although a full size chicken will smoke/roast for an hour and a half.

We have a weekly dinner party and I've been running out of ideas this smoker has added an extensive list of options to the menu! I just ordered my second one as I'll need two for the quantity of foods I'm smoking. I use the smoker to make appetizers (smoked salmon pate, smoked wings, smoked sauces and veggies...) and I've used it to smoke all sorts of meats salmon, venison, chicken breasts, whole chickens, turkey breasts, pork ribs, baby back ribs... We spend our trips to the grocer looking for inspiration for our smoker!

The most surprising thing for me has been smoking vegetables. They come out moist, full of flavor and you would swear the rich smoke flavor should be adding calories! It's hard to believe something that tastes so rich could be healthy! Smoked asparagus, cauliflower, tomatoes, artichokes... fantastic!

I use a layer of foil over the top to add an extra seal for items to large for the space provided you just leave the lid off and make a foil tent (whole chickens and turkeys) it's very easy. We haven't had a smoky kitchen yet -

I've been sending these to my family for gifts if it's back ordered, trust me, it's worth the wait!

Have fun smoking!

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This smoker works as advertised. With appropriate care and attention, you can easily smoke a wide variety of foods and ingredients. At the right temperature, the small leakage of smoke from the unit is not a problem.

However, recognize that this is a HOT smoker. If you are looking to smoke meats and other ingredients for long-term preservation, this is not the unit to use. Because of its small size, with the heat turned high enough to produce adequate smoke, you will easily reach temperatures of 250-300 degrees inside the pan, hot enough to roast many meats and birds. Fresh ham slices, for example, while infusing a wonderful flavor from the smoke, will cook to well done and beyond if you're not careful. Certainly far beyond where I would want to cook them for use in bean and soup dishes.

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