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

works great but stained at first use. place aluminum foil at the bottom otherwise it will stain!

So usually product reviews can be a hit or miss. :-( This time however you guys were spot on with your reviews about this stove top smoker.!! I am so very glad I bought this product. Too be honest though, I wasn’t expecting it to work as well as it actually does . I have had this for almost a month now and I have used it at least twice a week every week. Sweet potatoes ( omg amazing) regular potatoes, onions, brussel sprouts ( trust me), pork butt roast, bbq chicken, tandoori chicken ( melt in your mouth results) , sausages, Ahi tuna …… I even cooked Basa ( plain boring white fish) which turned out soooo good.! I’m going to smoke salmon next which I already know is going to be “too die for”. Now it is true that it does leaks a very small amount of smoke once it heats up , just wrap a strip of foil over each end once the lid is on and that takes care it. The house does not retain that smokey smell either which is great. Also, and I found this out the hard way, do not use much more than 2 tbs of the wood chips. The smokey flavor will be way too strong ( and not in a good way). I am so glad I purchased the larger size. You can fit so much food on there that you will be able to have leftovers if you are cooking for only two people, or a whole meal for 4 people. Definitely one of my best purchases ever.!! If you are on the fence with this one ( like I was for months) just go ahead and buy the damn thing already. lol This product is absolutely hands down worth every penny .!!

My Cameron smoker works great! Solidly built made of heavy stainless steel, great design, and worth the price, in my opinion. I purchased the “Original stovetop smoker” and so far I’ve smoked a Fillet of salmon, 4 skinless boneless chicken breast and a small slab of baby back ribs, all of which were delicious! For the ribs I placed SLIGHTLY more of the wood pcs than the recommended 1/12 Tb, only because I wanted to make sure that the wood would not char out before the meat was saturated with the smoke flavor and that worked out quite well! I did decide to place my ribs in the oven after they were a bit over 3/4 of the way cooked only because it was getting late and I wanted to get dinner on the table at a certain time. Had I left the ribs in the Cameron smoker to completion, I know I would have changed out the tin foil I’d covered the drip plate with because the meat drippings were beginning to cast off a burned smell and I would have wanted to eliminate that. Oh! And yes! I DID cover the drip plate with foil for easy clean up. As for heat retention, My Cameron Smoker absolutely holds great heat! As for the claim that it keeps the kitchen smoke free, I’d have to disagree as it relates to the smoker I received. I chose to cover my smoker with tinfoil. The four corners of the smoker does allow for smoke to escape design wise. I’m sure there’s a reason for it, maybe so it doesn’t STEAM the meat and allows for some of the moisture to escape but, that only my guess. After placing the tinfoil over the top and covering the top corners, the smoke smell was much less. Not a deal breaker for me but may be for others. My smoker came with 2 small containers of wood pulp/small chips. Hickory and Oak. I’ve only used the Hickory so far and I will in the future try the other species of wood when smoking other types of meat. Clean up was made easier by using the foil but I’d like to know if I will be able to get my Cameron smoker insides back to its original beauty and luster! The inside definitely show signs of high heat from the chip burning. BUT, if that isn’t possible, it’s still not a deal breaker! I just like my pots and pans to LOOK pretty and new inside & out but it’s fine. The outside of my smoker is still in great condition! All in all, My Cameron indoor/outdoor smoker is a Good fit for me!

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.