Camerons 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 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.