Camerons Indoor Outdoor Stovetop Smoker - Stainless Steel Barbecue Smoker Box w/Oak Wood Chips & Recipes - Works On Any Heat Source, Stovetop or BBQ Grill for Smoking Meats - Grilling Gift for Men

I love smoked vegtibles, fish, and game. In the summer I fire up a grill or barrel smoker at least a couple of times a week. In the fall, harvest time, even more often.I live in Ohio where the weather gets bitter cold in January and February. I find myself cooking outside less often on those cold windy days. This is the idea behind the purchase of this stove top smoker.I tried out the stove top smoker with onions. Something simple and inexpensive should results be less than desirable. I used a tablespoon of the sawdust included in the package, and did nothing more than peel and quarter the onions.I have a gas range and used the medium low fire setting. The smoke started up within two minutes. I like a deep pantina, the onions took 45 minutes.I knew the lid would not contain 100% of the smoke, but I found out that I have to "tweek" the lid a bit more to reduce smoke escape. I made this trial run in September, on a mild day so I could comfortably open the windows.The pros-Easy setup/clean upEconomical to own and operateMinimum storage spaceGreat smoke flow within the chamberOutstanding results, food wise.. great color and tasteMany additional cooking options, (not yet tested.)The cons-The escaping smoke, even after tweeking, is a bit more than expected. A long slow smoked food would compromise air quality in a medium to small kitchen. Ventilation is needed to keep the smoke from being overwhelming.That said, I turned on a box fan to draw air in from a side room, and a ceiling fan in the dining room on the other side to lessen the smoke. This kept my daughter, who's eyes are very sensitive to smoke, from watering.I may cover the pan entirely in foil on days not practical to vent outside air.Will I recommend this stove top smoker? Yes!Would I buy again? Yes!Will I use it in the tiny fishing cabin on an ice fishing trip? Nope!

This thing is really easy to use, and smokes stuff worry free. We use it for fish, but it would likely work well with other meats. Just sprinkle in some of the wood flakes, put in the food, place it over any burner on your stove (the flakes are in the center, so that's the only part that needs to get hot), turn on medium heat, and in 20 - 30 minutes you've got a smoked and cooked dish ready to eat. Also, it doesn't throw off as much smoke as you might think. Just a little leaks out of one end.Note: The metal is thick enough to work just fine on an induction stove.

Used it for the first time to smoke a couple of grouper steaks. This particular one is small, it doesn't hold much, but I squeezed them in. I was smart and used it outside because I didn't want to stink up the house. They turned out pretty good. I will be purchasing the larger size (which comes with a drip pan)to smoke my seafood and use the smaller one for veggies. I'll also try other flavored wood chips for funsies.

The media could not be loaded. By the way the pan starts to turn black after the first time but they say that's normal it's the pants seasoning itself it's kind of a bronzy color but the food tastes wonderful and yes a little bit of smoke leaks out of it but not enough like I could stand in the kitchen while cooking and I'm not dying and I'm at asthmatic so yesterday I cook salmon today I cook tuna and did a quick video for you guys because this stuff is amazing that salmon yesterday tasted So Divine I can't wait to eat the tuna today

Amazing as far as taste, and ease of use! Would buy again and recommend if not for one aspect... I did the 'tweak' tip to the cover, and even took it a step further and lined the outside with foil for minimal smoke, along with opening 4 windows, having the exhaust fan, and back door open...however I still smell the scent throughout my kitchen and living room the following days after using.Will likely give away, or stick to outside use. Hate to even give this 3 stars, would be 5 stars otherwise!

We used it to make smoked meat and it did great. I found the flavor wasn't as good when we tried other brand smoking chips. Sunflower seed husks worked well lol. It does get burnt and black and smokey but foil does wonder in covering it. If it doesn't fit in the box make sure you encave it in foil. You basically take off the grill grate and put it directly on the fire part and let it go on low after heating up for a bit. I find that if you do it indoors, the box can sometimes warp and the scent sort of escapes ( encapsulate with foil). But did a great job for such a little device. Be careful with heat to not overcook the meat but if you are patient and not too greedy it will have a nice smoked flavor.

It does work indoors on the stovetop. Keep your exhaust fan on high. Be sure to use a medium heat. For example, I have 9 heat settings on the burner and #3 worked just fine. If you set it too high, the food will overcook and there will be a lot of fumes in the kitchen.I so missed BBQ'd food at home and here's a great solution. It really does work.The food comes out with a very appealing, smoky, moist, flaky taste. I cooked salmon without any fat whatsoever. Only spices and lemon. It came out great and the temperature was a perfect 200 degrees. Steak was good, but I still have to experiment to allow time for browning on a cast iron pan.The unit is small, allowing preparation of a meal for one, max two at best. I would opt for a bigger size if available.

Did not work near as well as it said made a horrible mess. If I can give a minute I would and if I could return it I would.