Nordic Ware Oven Essentials Indoor and Outdoor Smoker review and price compare 2025

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Product overview

Brand	Nordic Ware
Power Source	Wood_pellet
Color	Santa Fe Red
Item Weight	8.8 Pounds
Item Dimensions LxWxH	7 x 13 x 14 inches

product features

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Indoor/outdoor smoker can be used on the stovetop or grill
Includes nonstick smoking rack, water/drip pan, adjustable smoke vent, temperature control thermometer, instructions, recipes, and wood chips
Simply add a pinch of wood chips, a cup of liquid and start smoking
Aluminized steel construction; porcelain enamel exterior
Hand wash; backed by 5-year limited warranty

product description

Get outdoor smoked results indoors when cooking meat, seafood, vegetables, and even pizza with the Nordic Ware Oven Essentials stovetop smoker. Use it on top of your stove or on the grill--simply add a pinch of wood chips, a cup of liquid and start smoking. It features a high-domed cover for large capacity, water pan for moist, flavorful smoked food, a non-stick smoking rack, adjustable smoke vent, thermometer, and recipe booklet. It even includes a bag of wood chips to get you started. Made of aluminized steel and featuring a lifetime porcelain enamel exterior, the nonstick interior makes clean up a breeze.

product details

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Questions about Nordic Ware Oven Essentials Indoor and Outdoor Smoker

Can this be used in the oven as well for smoking a pork roast?

Answer: I don't believe that it can be used in the oven. It is designed and made specifically for use on top of the stove.

Answer: I don't believe that would be a good usage The kettle smoker is made to operate at around 190-212 D F. We have done a pork loin roast in it on the side burner of a gas grill. (we cut the roast in 2 equal pieces) so it would fit in the smoker. it will take a long time and be sure and check the water pan so it doesn't go dry.

Answer: This is a stovetop smoker. It is designed to take heat from the bottom. If you want to smoke a port roast in the oven then I suspect you could use ordinary woodchips soaked in water for 30 minutes, wrapped in heavy aluminum foil, and place on the bottom of the oven near the source of heat.

Answer: no need to put it in the oven just add a little extra smoking dust and let it cook a little longer on the stove .Cooking in the smoker is about the same as using an oven,except better.

Answer: Sorry. It was made strictly for use on the stovetop. But you probably can STILL use it to smoke a pot roast.

Answer: It will roast it, but you probably won't get the smoke going. You probably shouldn't do it in you house, unless you want your place to smell like a BBQ joint.

Answer: No; it's for stovetop only.

Answer: Honestly, I'm not 100% sure - it's all metal but I'd be worried about the finish.

Answer: Yes. It will not be damaged; may take quite longer to cook though.

Directions on how to use smoker

Answer:

Answer: The booklet which should have came with the smoker kettle pretty well covers general usage. Personally I use ours on the side burner of a gas BBQ grill where it works great!! My only complaint with the kettle is that the paint coating on the OUTSIDE starts to peel off after a number of uses. Doesn't affect the use, just looks crappy! O'all we are very pleased with the Nordic Kettle It cooks fresh Trout to a "T" and pork chops are excellent. Would recommend it.

Answer:

Has anyone used this on an induction burner?

Answer: I haven't however I will be moving in a couple of months, and my new place will have induction.

Answer: No, I've used it on both electric and gas. As long as you can regulate the temp, it should be fine. I turn mine up on high until I can see the wood shavings smoking, then turn it down to smoke. Good luck!

Answer: I do each time. It's harmless. Also, I have cleaning tips should you purchase a smoker.

Can you use meat probe thermometer? I’m overcooking a lot

Answer: Temperature might be too hot when cooking. Low and slow is the key.

what is the difference between this product and the nordic ware indoor/outdoor 365 smoker other than price?

Answer: The description says it's just a newer version. It looks exactly like mine except the thermometer is different.

Has anyone tried to smoke cheese in this? i just got one for christmas andi am not sure how low the temp will stay. thanks in advance

Answer: I haven't tried to smoke cheese But the temp hovers around 212 d F I use it on the side burner of a gas grill. Stove top you might be able to reduce heat to hold lower temp BUT it would require a certain temp to char the wood chips to produce smoke .I hope this at least provided some insight.

Answer:

Answer: Low and slow as someone said if you want to smoke a block without melting it. I cut cheddar bricks in 3/8 to 1/2 inch slices and arrange them on the drip tray as close as possible, then place the drip tray on the top tray. Then I smoke at about 200 degrees to slowly melt the cheese into a uniform layer in the drip tray. Takes about 45 minutes and tastes great.

Answer: Low and slow if you use chips.Try pellets for all your smoking as they are easier to control.Be prepared to melt a lot of cheese during your trial and error.Pay close attention to your thermostat and record your efforts.You will smoke up the house at least once and keep a ladder handy to reset the smoke alarm.Smoke meats until you get past the learning curve.

Answer: Cheese is more often smoked using a cold smoking method. In the old days the smoke house was separate from the wood burning stove or pit used to smoke the chips. And the smoke was actually piped in underground from one building to the other. This unit although one can turn down the heat as much as possible, still it uses heat. So cheese is not recommended/

Answer: The temp depends on how low you have the burner on the stove set. The lower the setting, the lower the temp.

Is it dishwasher safe? How bad is the cleanup?

Answer: Everything is dishwasher safe except the thermometer. I have cleaned mine in the dishwasher, it cleans ok, but it still smells afterwards. I recomend you store it in the patio or in the garage. You can cook wirh it inide too, but on the patio is best.

Answer: Yes, it is dishwasher safe. My suggestion would be to line the pan that goes over the wood. If you catch most of the drippings, much less clean up to worry about.

Does this fill the house with smoke

Answer: It's a bit smokey....I always use mine on the verandah. Mine has lasted for years. I was so impressed I bought 2 of them. Smoked chicken is amazing out of this...the flavour really "gets into the chook"

Answer: It's not terrible. It's not so much actual smoke as smoke smell. I actually enjoy the smell. That said, my husband, not so much. So, I got a solo burner that I can plug in and put beside my BBQ. My biggest issue with inside was the ashy debris it left in my burner well. So, outside was just a better option.

Answer: If you have a hood exhaust, you'll be fine. It's like burning incense, it does leave a scent in the air, but I find it pleasant. I honestly love mine, and I do heavily smoke when I use it.

Can this be used on a glass stovetop? And is there any accessory that I should purchase so that it doesn't crack it?

Answer: I cannot see why it cannot be used on a glass stovetop. But keep in mind, if you use it inside your house, it will smell like that for a month easily. I had used it in my apartment, so no big deal then, lol.

Answer: I don't know why this would damage a glass stovetop. It's no heavier than an iron skillet, and while smoking is usually a long term cook, it's used on a low heat. However, take my advise cautiously. I've never used it on one.

Answer: Natalie, the smoker is a steel pot the same as your other pots and pans that you cook with on your stove.This does not directly answer your question,however logic prevails. Just remember to cook low and slow keeping the temp.200 to 225 degrees. Be patient as you won't become a five star chef overnight.

Product reviews of Nordic Ware Oven Essentials Indoor and Outdoor Smoker

Mustang : GREAT FLAVOR - EASY TO USE

Nordic Ware Indoor And Outdoor Smoker is simple to use and gives great flavor. So far I have cooked brisket, babyback ribs, chicken quarters and tri-tip in it -all have come out jucy, smokey and the meat just falls off the bone. I use it outside on a patio stove burner keeping it at 200 degrees. I find that the recomended cook times listed in the guide may be a bit too long in some cases - about three quarters of the way thru cook time - you should start checking meat temperature with thermometer, some times it is done by then. Not only does the smoker infuse the meat with smoke flavor but since it is relatively sealed it builds up some steam moisture from the meat drippings which helps keep the meat moist and jucy so it just falls off the bone. It's simple to clean and use - just be sure to wrap the drip pan with aluminum foil each time to make clean up easier. Great product !

Christine Giuffrida : Great and not too smokey!

I was hesitant to purchase this because everyone kept saying how smokey it was but I've had the complete opposite experience. This oven smoker is perfect for us! It's not smokey at all, I would compare it to incense or a faint fireplace smell if anything - its actually an enjoyable smell, reminds me of the summer or winter fires but tastier since you're cooking! My husband and I enjoyed the outcome so much that this is the only way we cook salmon now. The best part is how easy it is to clean up - no scrubbing required at all because everything is non-stick! We kept the original box and after each use pack it back up and store it in the basement! I would highly recommend it.

Travis : Five Stars

I can SMOKE in my apartment.

Bortz : Not true BBQ- Where's the smoke ring?

As an outdoor BBQ smoker for over 20 years, I've doubted the efficacy of any indoor smoker. I was hopeful that this smoker would be better than the cameron stainless box smoker I already had. Once again I'm highly disappointed in the products claims. There's hardly a trace of hickory flavor using 3 tablespoons of wood chips. The chips burn up in 10 minutes and the smoke is never in contact with the meat long enough to impart a good smoke flavor. The lady on the HSN video said she smoked a brisket in 2hours with this thing. At the recommended 200°F that's pysically impossible unless it's only about a pound of meat. Of course you won't get a smoke ring with this cooker and that's one of the key factors in showing visually, that smoke has reacted with the meat.
A tip-Don't use apple juice or anything with sugar in your water pan. The juice boiled over and caramelized on the bottom of the unit and was a son of a gun to get off. That was even after liningg the whole inside with foil. It got through the foil seams and hardened right up.
The food pan sits flush in the rim of the pot so it's a bear to get it out when the cooker is hot. I put twist ties through the holes in the pan and used those to help get the pan out but once the pan is loaded with meat, you're doing a balancing act while trying to lift the pan out by the two twist ties. So much for that DIY mod. But still better than THEY designed it.
I don't think they use high temperature paint on the exterior - mine started to flake off near the bottom after the first use. The only thing that was easy to clean was the food pan. They need to teflon the entire inside to truly make this thing easy to clean. Now about smoking up the house. For the ten minutes that smoke is produced, it will smoke up the entire first floor so that you can see a haze of smoke in the adjoining rooms. Not just smell it mind you but actually see it hanging in mid air and that was with a kitchen window cracked and a range exhaust hood fan running on the high setting. They didn't show that part in the demo video or on youtube, for some reason. After an hour the air cleared and I burned a Glade scented candle to counteract the odor, after that.
The only good thing I can say about this product is that it tipped me off to the fact that this house we just moved into, doesn't have any smoke detectors on the first floor. Better make a trip to the hardware store to remedy that ASAP :)

Linus Oakerie : This Stovetop Kettle Smoker Really Works!! I Was Flabergasted!!

This unit really works!!

Bought it a few months ago, but I just got around to trying it out this past Sunday!

It smokes just about all cuts of meat, even a whole chicken!!

You just sprinkle 1 or 2 tablespoons of wood chips on the bottom of the unit, put the drip pan over the chips and place the drain pan over that.

Add water is you are moist smoking, leave the pan empty for dry smoking.

Timing and temp is crucial, but with very careful smoking, you'll have a freshly smoked chicken, fish or cuts of meat on the dinner table in about 90 minutes or less!!

Comes with two small containers of wood chips in hickory and apple flavor. Also comes with thermometer and high-dome lid.

In a glorious deep red color! Drain and drip pans have nonstick coating for easy cleanup.

Kenneth S. : Smokin!!!

I can honestly say I like this smoker already.
I have only used it once and before I did I read some of the reviews to get a better understanding.
One thing I had noticed was a mild complaint made about using this on an electric stove.
I had left a comment on that review and I'm about to tell you that using a Wok ring definitely helps.
I had done steaks in it and 30-45 minutes they were done; moist and delicious, as well as easy to cut.
Today's special is smoked brisket with a brown sugar, bourbon rub that was left marinating over night.
I'm using apple-wood chips and about 1 1/2 cups of Dr. Pepper.
Yes I know it may not sound good, but without experimentation..............
Well the Wright brothers would have never flown a plane, or Thomas Edison wouldn't have created the first light bulb.

Tom89 : Excellent

I love this thing. Use it all the time.

Maryanne Morton : Nordicware Stovetop Kettle Smoker

I would not recommend this product. We followed instructions and prepare to smoke a lovely roast. This smoker sounded a lot different than it really is. The smoker made the whole house smell of smoke. I was angry about this. It has taken days to get smoke out. Followed directions for smoking meat and all we got was a dried up roast....it didn't have any of the smoky flavour at all. I fully recommend this product never to be sold.

William : Nordic Ware Indoor Smoker

It's hard to believe you can smoke indoors but it really works. It produces good smoke flavor without filling your kitchen with smoke. We don't even run the vent-a-hood as all the smoke produced stays inside the smoker. I've never had good luck with ribs on the outdoor grill or smoker but the first try with this indoor smoker we had the best fall off the bone baby back ribs I've ever made. I've already promised to get one for my son on his next birthday.

Pen Name 90210 : Five Stars

i love it!! i've been using for 3 yrs.

Tracy Weeks : Fabulous new kitchen gadget!!

I saw this advertised somewhere else and had to do some research because I was intrigued. I found the best price here on Amazon and man, what find!! I tried smoking a chicken first, like they did on the included DVD vide,o and it was perfect. My next project is ribs and I can't wait!

I thought I would try on the grill as some reviewers said it got smelly in the house, but it was slightly windy so the temperature was off. So I moved into the kitchen and it worked perfect and kept temperature right between 200-250 like it needed to be. And it wasn't too smelly in the house at all, it did smell smoky but I thought in a good way. I was drooling waiting for it to finish. I now know I will definitely use in the house from now on.

I would recommend putting foil in the drip pan like other reviewers stated, I got it clean with a little work but it would have been much easier with foil. Great product and will definitely be on the gift list for my dad.

FireChick : Works well

I received this as a Christmas Gift. It works well and the food is tasty, however, I would recommend doing it when you can leave the windows open for ventilation because while it may not produce much smoke, those with sensitive allergies, like myself, may have reactions to the smoke.

Paul1368 : Worked well!

The thing is amazing, but, if you live in a apartment, and plan on moving right after, your place will smell like a smoke house for about a month after!! I use it on my BBQ outside now!!

P. Harper : Love it

This unique stove top smoker comes with two types of wood chips and is very easy to use. It permeates the meal with smoke as it cooks. I use it on my side burner of my Weber

Norwood M Hardee : Two Stars

Used it one time and the paint started peeling off.

Perplexed : First Impressions

I'm a sucker for kitchen gadgets so when I heard that indoor smokers were becoming practical, I just had to check them out. I ordered the Nordic Ware Smoker first but thought it would be too small to smoke a full salmon filet so I also ordered the Camerons smoker. Here are my first and second impressions of these two smokers and why you may want both.

First, observing both indoor smokers, the design is pretty simple. There is the outer shell which you put the wood chips in, a drip pan that you place on top of the wood chips, a grate you place over the drip pan for the food to sit on, and a cover. You could easily construct one from commonly available kitchen equipment. The real secret that makes indoor smoking practical is the wood chips. You only need two tablespoons of finely grinded wood chips to smoke your meal.

I associate Nordic Ware with innovative, sensible, cooking products, and their smoker does not disappoint. It feels heavy and all the parts fit well. I will spare you the design details only to say that the smoker appears very well thought out and Nordic Ware did not take shortcuts. The first feature that sets it apart from the Cameron smoker is that the heavy, round, lid makes a good seal against the pan. This should limit the amount of smoke that escapes into your kitchen and it should keep its shape over time. The round shape also fits well over a single stove burner that indoor smokers are designed for. The Nordic Ware smoker also has an integrated, height-adjustable, candy thermometer so you can monitor the temperature inside the pan which is crucial to the smoking process. A disadvantage of the Nordic Ware smoker is that the round design will not fit a full salmon filet and the lid is not tall enough to hold anything larger than a chicken.

The Camerons smoker is also well designed, though not as clever as the Nordic Ware smoker. It has two handles afixed to the main pan that serve no purpose for indoor smoking and make cleaning more difficult. The Camerons rectangular shape can hold most of a full salmon filet and following Camerons instructions you can even smoke a turkey with it. That would be impossible to do with the Nordic Ware smoker. The Camerons' stainless steel construction and integrated cover also make it useful for many other cooking purposes. However, the rectangular shape does have some pitfalls. First, the rectangular cover is prone to bend and does not fit tight, even if you tweak it as described in the cooking guide. There are gaps at all four corners that are likely to leak smoke into your kitchen. Second, the smoker does not fit the shape of a stove burner. This is a minor point as the shape probably does not affect the smoking process and, with my stove at least, the smoker can be positioned so that it only covers a single burner.

I like the Nordic Ware smoker for its design but the Camerons smoker design is more multipurpose so I am keeping it too. The Camerons smoker is made of stainless steel so it is not as likely to degrade much with use as the Nordic Ware's non-stick surfaces might.

Marcus Walker : Five Stars

Great taste to food

Mustang : GREAT FLAVOR - EASY TO USE

D. Kirby : Had for 9 1/2 years now.

Have been using around 3x a week on avg, around 150x a year. After a couple years the drip pan rusted through. Ended up just buying same size regular pie pans, and each of those would rust through after a year or 2. Eventually just went to using aluminum foil underneath the meat on the smoking rack.. The smoking rack started to rust through after maybe 1/2 doz years, close to a thousand uses. After 7-8 years I replace it with something of similar size from a deep fryer. Now after going on a decade, guessing 1500 uses, the bottom of the pan itself has started to rust through. One small hole in it. Might get another yr or 2 out of it. Only reason I'm not giving 5 stars is because for $109 in 2011 ($125+ inflation adjusted) feel it should be a little longer lasting.

mohammed n. almisrea : 2016

Excellent. Have it since 2016.

Ivan Perez : great indoor smoker!

Highly recommend, uses a tiny bit of saw dust and infuses just about anything with smoky-ness goodness. fish comes out awesome! especially salmon, ribs and chicken... can't go wrong. fairly easy cleanup. i still use this about 1 a week. its not a replacement to the large outdoor grill, but for something quick indoors, it does the job with the big mess. super sturdy metal, nothing flimsy. no complaints.

Sheila W. Cromer : looks and feels like the same item I passed up at a hotel in west va--but at about 1/2 the price.

It does everything advertised and more. Our chicken was out of this world juicy and delicious! Also did wonders with a pork roast. It has become our favorite method for cooking meats of every kind.

Veronica Pearson : The best

Love it.

jeff71203 : Five Stars

Great !

Klara : thank you

It is ok. Not as good as you will have in real smoker but you can use it. My opinion it has to be much chipper. Thank you.

Kenneth S. : Smokin!!!

NJ : Really, really close to cooking outdoors

I live in an apartment and have for years and cooking outside is impossible. I've learned to adapt. I have two other smokers, a Camerons, the granddaddy of all of the stove top devices (I'm onmy second one) and another one I got on closout somewhere for $10 made in Denmark. The Camersons has always worked well, but has its limitation, mostly the size of the food. For just about anything you need to cover the top and try to seal it with foil. The top also tends to leak when you do use it.
The other one has a domed lid, but still pretty small. With both of them in order to get really good food, I've found that I need to smoke it for a short time and then finish the food in the oven or in a pan, depending on what it is.
Enter the new Nordic Ware. It just came Friday so I had to try it out this weekend. I figured the best test of any smoker is a pork butt, so I picked up a nice five-pounder. Rubbed some seasoning on it yesterday and left in in the fridge overnight.
Based on advice I found here and my own experience with smokers I covered the drip pan and the bottom of the smoker with foil. I also used more of the wood chips than called for, something else I've learned with experience. I have a pretty nice collection of chips from all of the smokers and mixed some apple and hickory.
I put the thing on about 9 this morning, playing with the burner to get the temp right around 200. It was easy and no probolem keeping it there throughout the entire process. As a test of the smoker I decided to try and completely cook it in the smoker since it's designed a little differently than the others. I have an exhaust fan over the stove, though it blows out into the kitchen. But it seemd to work Ok controlling the smoke. At least my smoke detector did not go off, which really annoys my neighbors.
I checked it after about two hours. It was starting to look cooked but I put the lid back on and waited until it had cooked about six hours before checking it again. By that time it was at the fork tender stage, just where it should have been. The outside was not crisp, but well blackend. No smoke ring, but for whatever reason I've never gotten a smoke ring with an indoor smoker.
It has a really smokey flavor though and was perfectly tender, easily shrdding for pulled pork. I even used some of my coveted stash of my favorite Gates Barbecue sauce from KC. Yum.
All in all it came out great witout any real problems and saved an extra cooking step and cleaning up an extra pan. The smoker itself was pretty easy to clean. The drip pan caught the mess and the foil kept anything from getting burned on. Typically,with any smoker there is some blackening of the bare metal parts inside, but there's nothing to do about that and it doesn't hurt anything at all. My old Danish one is majorly black on the inside, but still works well.
But I have to say I think the Nordic Ware is the best of all of them. After just using it once I can see that it will be versatile and will allow me to cook compleltely in the smoker. The only change, next time I will use less wood chips. I used about the same amount I would normally, but since the food stayed in the smoker for so long I didn't really need as much.
I could not recommend this strongly enough for anyone who craves the smoke but lives in an apartment. And the place smells good as well, like a great barbecue joint.

SAK : Very pleased, but just one warning...

When I bought my smoker, the first thing I smoked was Baby Back Ribs. I followed the cooking directions that say to maintain the smoker temperature at 190-200 degrees. The ribs were FABULOUS!!! But cleaning the drip tray was a nightmare!!! Don't forget to cover the drip tray in foil before using.

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