Camerons S491 Stainless Steel Stovetop Food Smoker, 90mm Height, 390mm Width, 280mm Length

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..

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.

This item is cheap junk...£60 of cheap junk! I don't know what all the positive reviewers were smoking, but I suspect it wasn't duck breasts or mackerel! If I'd bought this for £20 I'd maybe just give myself a slap on the wrist for being duped into buying another piece of rubbish and left it at that...but £60 -- what on earth? The product is made out of very thin stainless steel sheet and the trivet is a pathetic little object with miserably thin crossbars. The "welds" or soldered joints for the handles on the base and drip tray are messy, discoloured/corroded, with burrs where they protrude to the inside surface -- with plenty of pretty agricultural grinding marks to finish it all off. Returning this ASAP.

I have been using Camerons Stove Top Smokers for over 40 years now. I was heartbroken when I had to move earlier this year because I had to throw out a lot of my things, one of which was my stove-top smoker. I do have to admit it was old and tired after hundreds of uses. I was so happy to find them here in Japan (I had to import earlier ones). I received my new unit one month ago and am firing it up today for the fifth time. Absolutely love it! One thing to keep in mind: this is a 'hot smoker' and will cook the food as well as smoke it. I have found that the built-in mechanism which turns off the gas on my stove is a nuciance. My first two apartments didn't have that problem (many, many years ago). But now, for safety reasons, I think all new gas stoves in Japan are regulated. Solution: I use a bombe 'gas table' and I think it's better than regular gas for controlling the flame. Highly recommend using it this way under the hood fan and make sure you close the cover as tight as possible. Happy smoking!

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 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.

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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.