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137 of 137 found the following review helpful:
 Amazing results!Mar 12, 2003
By Ginger
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.
88 of 88 found the following review helpful:
Great for Indoor SmokingSep 17, 2005
By Spyce
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.
150 of 155 found the following review helpful:
 A good substituteJul 04, 2002
By G. Shiau
"grumpychicagoguy"
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.
45 of 45 found the following review helpful:
This thing would make possum taste great!Mar 06, 2005
By M. Stahl
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 oven- so 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!
37 of 38 found the following review helpful:
Good for indoors but no comparison to outdoor smokerMar 09, 2001
By M. Thomas
This is a nice product for those of us who aren't fortunate enough to have a backyard grill and want to add a lite smoke flavor to the foods we cook. However, if you've ever used a real outdoor smoker, don't expecting results anywhere near as good. Also, the smoker I got seemed to leak quite a bit. I followed the directions about adjusting the lid but it didn't help. What I did to fix the problem was to take a pair of pliers and clamp down on the runners/guides of the lid to make a tighter seal. This helped quite a bit but I wouldn't recommend it unless you know you're going to keep your smoker as it left marks.
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based on 173 reviews
