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

you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you

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

This fits your .

by entering your model number.
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

important information

you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you

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

Travis : Five Stars

I can SMOKE in my apartment.

mohammed n. almisrea : 2016

Excellent. Have it since 2016.

J. Jones : GREAT SMOKER

This smoker is great! I found it to be very convenient and easy to use. However, it did leave a very strong smoke smell in the house. The next time I use it I will be sure to turn on the exhaust fan. Other than that, I LOVE IT!!!!!

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.

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!!

A. Blackmon : CLEANING THIS GRILL IS A PIECE OF CAKE

A youtube user by the name of blacksuave posted a video entitled "Quickly Clean Your Grill," and uses the Nordic Ware Indoor Smoker. This explains how to clean your grill in a fraction of the time it takes most people, only with less work to do. Enjoy, and please rate!

Anonomous : Just what I wanted!

My husband and I are retired so we don't need a large smoker. When our last smoker finally rusted out, I decided to try one of these indoor/outdoor smokers.

I am very, very satisfied.....except for the fact that the red paint on the outside of the "kettle" comes off. If it were not for that, I would give it 5 stars. I must say here that I have used it on the side burner of our grill so it is possible that the paint would not have come off if used on the stove.

I have done a whole chicken, ribs, shrimp and beef on it and they all came out just wonderfully juicy and just enough smoked flavor. Be sure to put aluminium foil over the drip pan and then the clean up is a breeze.

Am considering getting one of these to give as a Christmas present.

James Howard : Get one

I was so impressed with this smoker I bought a second one. They will never make a product this good again.

James Howard : Get one

I was so impressed with this smoker I bought a second one. They will never make a product this good again.

JT : Disposable Item

I was bummed this product did not work as designed. We cooked two meals with this and have to send it back.

The reasons this product failed are below:

1. Non-stick is needed for the OUTSIDE of the drip tray, not the inside. The wood chips stain the bottom of the drip tray and requires heavy cleaning tools and a blowtorch to get the residue off.

2. The paint on the outside of the smoker came off after two cleanings. I used mild soap and soft sponge and the red paint came off on the sponge.

3. The pan is difficult to remove when hot in case you need to add more liquid or chips for anything longer than 20 minutes. The chips last 15 minutes.

4. Not smokey enough. It infuses a hint of smokey flavor but most of the smell is in the house than in the meats.

I wish this worked for more than two uses. I like the size and ability to use on stove or outside burner.

Denise B : Love, Love, Love

I love this product.

It has actually exceeded my expectations.

No one actually believes the meals I've prepared weren't cooked outdoors - until they see this thing in action.

I read all the other reviews - so clean up is a breeze. Have cooked fish, burgers, chicken and ribs - and they were all outstanding! I have noticed that the chips that come with the smoker don't impart nearly as much flavor as the additional chips I ordered.

Also - the first one got "lost" and when I emailed Amazon - which incidentally was around 1am - I received a response within 15 minutes. And the Amazon representative immediately sent out another one - with free next day delivery. Impressive product. Impressive customer service.

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.

jenerationx : fabulous smoked food; food tray can be lifted out easily

I love barbecue, but I'm not much of an outdoor griller, so I loved the idea of stovetop smoking, to get smoky barbecued food without the hassle of managing a grill outside. This was the first time I've ever smoked anything in my life, encouraged by the positive reviews of this stovetop smoker.

I am now a true believer. This thing was amazing -- worth every penny!

After reading the reviews, I completely covered my drip pan with foil (in the picture, it's the round pan without holes). I also lined the bottom of the smoker "pot" itself with foil -- I DO NOT recommend doing this. It worked fine the first time, then the next time 'melted' in the pot and took away some of the finish of the pot. Here were my experiences smoking a few times:

Baby back ribs (part 1) - I used about 3 tablespoons of hickory chips. Others have said that you should use more than the instructed 1-2 tablespoons, but these came out almost TOO smoky. They were delicious though -- tender, juicy, and infused with hickory smoke. Next time I'll use fewer chips. Maybe the extra smokiness was due to the fact that I ended up smoking them for more like 2.5 hours rather than the 1.5 hours the recipe called for, because initially I had a lot of trouble getting the smoker up to the required 200°F. I have an electric stove and had read the reviews about how they get too hot and end up destroying the drip pan, so maybe I was being a little too cautious. I'd love to know what other peoples' experiences were in getting to the required temp. I ended up having to set my burner to 7 (of 10) to get it up to the right temp, and then a setting of 4 was able to maintain the temperature after that. Afterward, I noticed some smoke staining around the burning element, which wouldn't come off with normal cleaner. I ended up using Bon Ami and Barkeeper's Friend to do the job.

Baby back ribs (part 2) - Used fewer smoking chips and this time it came out just right. I stopped lining the entire drip pan with foil, only the inside. This did create some black marks on the pan but didn't compromise it any other way. Since it's a smoker I don't mind some blackening.

Bacon - This was the primary reason that I wanted a smoker; I wanted to make my own homemade bacon. Came out REALLY well and was pleased with the results. Now I have 5 pounds of awesome homemade bacon in my freezer.

Garlic cloves - Very easy to smoke small items like garlic cloves with no special preparation to the equipment necessary. Used the smoked garlic to make World's Best Garlic Bread from .

All of these required the dry smoking method, which calls for the smoker's vent to be completely closed. I had my exhaust fan on full blast the first time, but after that I didn't even turn it on. There was barely any smoke that escaped, and even when I lifted the lid to baste the ribs with barbecue sauce, there wasn't much smoke, which was great, considering the food itself was still plenty smoky. And yes, my house did smell like an awesome BBQ joint for about a day, but no more than that.

At the time that I write this, only one other review I've read has pointed out that the food tray (in the picture, the pan with holes in it) can actually be easily lifted with a fork using the 3 slits in the tray. That seems to be a pain point with a lot of people, but it really doesn't need to be. You shouldn't ever need to lift it when the smoker is going or when there's food on it -- but if for some reason you do, two forks in two of the slits should do the trick. Otherwise, I only lift it (with one fork) when I put in the initial wood chips, then at the end, after the food's been removed -- it's light and a total breeze to remove.

One negative is that I haven't been able to find stovetop smoking chips in local brick and mortars. The smoking chips sold at Lowe's and the like are the whole kind, not the ground kind, which is what the stovetop smoker needs, so I've purchased the Cameron ones on Amazon.

Pen Name 90210 : Five Stars

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

T. White : Great option for outdoor smoker

I just received this item and cooked some St. Louis ribs. Be advised that St. Louis ribs will take considerably longer than the included baby back rib recipe but with the extra 40 or so minutes, they came out fantastic. I made some home made kielbasa and smoked it in this smoker. It came out great with apple wood chips. I did some corn on the cob which again was fantastic. Then 1/4 pound hamburgers using the included recipe. They had very little smoke flavor so I'm rethinking what I could do to improve this. I wonder if more wood would solve my problem. I used 90% lean burger but it would seem to me that fat content wouldn't have a lot to do with the smoke flavor with this unit.

Anyway, The smoke leakage was minimal and seemed to leak less after a few usages. I've purchased a book called "Smokin" which covers a lot of stove top smoker recipes. All in all I'm extremely happy wih unit and would recommend it.

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 !

S. Archer : Smoke flavor galore, and a few tips

This thing imparts so much smoke flavor it's insane. I smoked a 1 lb pork tenderloin in it to make low fat pork bbq. It only took 40 minutes and used 2 tablespoons of woodchips. It had an incredible smoky flavor all the way to the middle. Everyone agrees that it tastes better than most "bbq" places. In my opinion, there wasn't much smoke coming from the unit. I don't have an exhaust over my oven so I just opened a window. The house smelled wonderful, but it wasn't smoky like when you fry bacon, there was no visible smoke in the kitchen unless you look directly at the smoker and watch for the little wisps. The smoke detector didn't even go off.
My wife, however, complained that the smoke was burning her eyes. So that's why there are such varying reviews, some people won't even notice smoke, some people are overly sensitive to it.

If you have an outdoor smoker, don't buy this thinking you can replace a real smoker. Nothing's better than a charcoal smoker. I, however, live in a condo and can't even have a grill, so I'm thrilled to have smoky tasting meat.

Some tips:

Line the drip pan with foil, and wrap it around the outer edge. Trust me, you need to do this step if you're cooking something fatty.

Brine your pork/chicken first. I make a brine with kosher salt and brown sugar and brine it in the fridge 1 hour per lb. It keeps the meat juicy and allows it to cook faster.

Use a dry rub! Leave it on for a day before cooking. It will lend so much flavor to the meat.

Only use woodchips that are designed for this thing. That's not to say you have to buy their brand, but buying big chunks of woodchips like the Jack Daniels chips won't work because they need to be almost like sawdust to work in this.

Keep an eye on the temp. I kept mine right around 200, but it required adjusting the heat several times during the process. You have to adjust the heat depending on how much meat you have.

To get a decent bark on the meat, I empty the drip pan halfway through, and add more chips at the same time. This creates a more dry environment, and doesn't give it a "wet smoke" taste.

UPDATE: I've now used this smoker about 6 times. When I do rib tips they do get pink from the smoke! Not bad for about 2 hours of use and use 3 tablespoons of hickory. Everybody was very impressed that they came from an indoor smoker.

Also, don't expect this thing to look new after using it. It's a smoker. It's going to get black inside and there's nothing you can do about that. It won't hurt anything, just wash it out after each use to get the loose stuff off.

YOUNGLED : SMOKIN'!

Everything we wanted in an indoor smoker. Best, tender ribs ever. We live in a cabin and don't have an exhaust fan. We do open the kitchen window a tad and we love the smoky smell in the home.

mohammed n. almisrea : 2016

Excellent. Have it since 2016.

J. Jones : GREAT SMOKER

Anonomous : Just what I wanted!

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 :)

jeff71203 : Five Stars

Great !

T.I. : It serves its purpose

I read all the reviews before buying this and I have never smoked anything before in my life, so I have no real experience to base my experience on. When I got this a few months ago, I had it sitting there in the kitchen storage because I afraid that I had to much to worry about, like the smoking up my apartment and the cleaning of the drip pans. I bought some turkey legs and kept them in brine for two days in the fridge, then I finally got the courage to smoke them. I read the important instructions and found a suitable recipe to determine how long I should cook the legs and at what temparature for. I lined my drip pan only and not the base (which the smoking chips lay on) and I had the heat up to mid-high on my electric stove. There was not that much smoke, and I had the vents closed on the lid.
I probably smoked the legs for 45 mins, and they came out amazing. Clean up was not too bad other than the bottom pan being charred beyond recognition and I had to soaked it overnight and scour it after to get out most of the burnt wood chips. I used the fine wood chips that came with the smoker and they seem to burn very quickly, but instead of three tbsps, I used the whole container and it gave that rich smokey flavor.
I think the smoker is as good as it can get for an indoor stove top smoker and I like it. A bit heavy and bulky and not bog enough to put a good sized turkey, but big enough for a chicken roaster.
This is not an everyday item to use unless you love to smoke and like the smell of smoked in your apartment and also love to clean dishes. You cant put any part of this in the dishwasher as every part is too large.
Overal, I give it 4 stars because it was what I expected from such a product.

Tom89 : Excellent

I love this thing. Use it all the time.

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!!

textileman : not a good buy

a waste of money, does not come close to a bbq taste

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.

you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you