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

important information

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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

mac : Engineering upgrade.

The drip pan placed on the wood chips is not a good idea. I use a cooking rack under the drip pan to prevent water from boiling away. I use wood pellets instead of shredded chips that came with the smoker.Start heat under unit low and raise temp.slowly until desired smoke is produced.Don't raise temp. above 180 degrees and smoke slowly to increase cooking time which will increase tenderness.Keep stove fan on high!

Tanon : Great for my Apartment

Used this smoker on a full rack of ribs the other night, and they came out near perfect. Meat fell off the bone, smoked hickory flavor in every bite. Very easy to use and a good quality product. Smoked for about 2 hrs then threw them on the .(Wrap ribs in foil & apple juice to retain moisture.)

Cons: 1.)Your house/apt will smell like smoked hickory for the remainder of the day.
2.)Stains real easy, recommend you line the drip pan with foil. Dishwasher does get most of the residue off.

If your looking for a way to get that smoked grill taste without leaving your kitchen this product is for you.

textileman : not a good buy

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

Norwood M Hardee : Two Stars

Used it one time and the paint started peeling off.

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 !

John rose : Wonderful

This is the cats meow.One of the easiest tools I have ever used in the kitchen.It is about as simple as using the crock pot.One thing I really like about it is you can actually smoke you're food right in the house.Leaves a nice smell when cooking. Go by the instructions and it is as easy as falling off a log.

Norwood M Hardee : Two Stars

Used it one time and the paint started peeling off.

Tom89 : Excellent

I love this thing. Use it all the time.

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.

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.

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!

Shineman : Nordic Ware Kettle Smoker

I rec'd this as a Christmas gift. I had been thinking about getting one for some time--Santa heard my thoughts!
I tried this out first on Salmon slab, using apple chips and apple juice in pan. EXCELLENT Next,smoked some butterfly pork chops appx. 1/2" thick, used dry rub and again apple chips and apple juice in pan, came out so good it was unbelievable, so juicy and tender you could cut them with the side of a fork or table knife.
Today we went with boneless chicken breasts(large and thick),my own dry rub and beer in pan,hickory chips, cooked appx 50 minutes. They came out better than any we've tasted, and super juicy and tender. On all above we used the side burner on gas grill and kept the temp to a max. of 220 degrees.
This is great ,best unit around.Easy to clean and fits in kitchen sink. USE FOIL IN DRIP PAN !! Yes some of the paint is peeling from outside of kettle part along the bottom. Should not affect the use at all,since the steel is aluminized it should not rust and temps are kept below 300d..
I have had a Brinkman charcoal smoker for 10 yrs and use it but now we'll probably use the Nordic unless we have a large qty. to smoke..
Definitely would recommend this for anyone wanting a smoker to use in house or on gas grill. It has more capacity than most because of the dome lid.
BTW for the reviewers who complained about lifting the grill pan LOOK at the pan it has 3 slots which you can put forks in to pick up the pan, easy!!!

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.

JLadii : Who wants a smoker and complains about the smell?

Yes your house will smell like Famous Daves or your favorite BBQ smoked food place. I'm not sure why this is a "bad" thing. I cook soup, house smells like soup, bread, house smells like bread, steak.. well you get the idea.. thats what happens when you cook.

TIP: Make sure to wash everything as soon as it cools, then put a coffee mug or bowl of white vinegar on the counter overnight and it absorbs most of the "odor".. if you dont desire the smell.

And about that cleaning, I have used mine a 20+ times and no paint has come off yet, however if it does, it is a smoker and withstands a lot of heat, so I won't be too disappointed. It states in the instructions to line the drip pan with foil; however, I don't think that it specifies the bottom. WRAP FOIL AROUND THE BOTTOM OF THE DRIP PAN! If you don't, it will be difficult to clean. As far as I am concerned, this is as close to an indoor BBQ device as can be, and I'm not going to scrub all the little black dots off the inside of my outdoor grill.. Clean it yes, make it look brand new every time.. hardly. I use an SOS pad on the bottom of the drip pan and the inside of the kettle cooker (NOT ON THE FOOD TRAY!!!!) and it works just fine in cleaning. This IS a smoker and much of that residue on the inside is treasured "flavor" much like you would season a cast iron skillet. In fact the more I use mine the easier and better it gets. Most smoker's require you to "season" it anyway.

It is easier to use on gas than electric. I took mine to a friend's house to BBQ ribs and she has electric. My drip pan did scorch very badly (beyond repair). If you use electric MAKE SURE to not turn the heat more than medium, and babysit it well the first couple of uses until you "learn" the cooker and settings. I went to the Nordic Ware website and emailed the company requesting to purchase an additional drip pan due to the damage I caused to it. They responded very quickly and are sending me a replacement drip pan for FREE!!! Whooooo KUDOS to Nordic Ware for that.

I will say that I took a star away for the fact that removing the food tray is difficult if you need to remove it during cooking for anything. In fact, it is difficult to remove period, hot or cold.

I have read many comments about the wood chips burning up too quickly and the smoker only giving a mild smoke flavor. The chips are only needed to burn out once, you don't have to keep adding more. The instructions say to use a small amount; too small of an amount in my opinion. I use more chips than they recommend, about a 1/4 cup. This is really just going to depend on how "strong" you want the smoke flavor to be, as well as, what you are cooking. You also should close the vents completely for dry smoking and most of the way for wet smoking to retain the smoke inside the smoker so that it is in the meat/food and not the house. The most important thing is to not open it for at least the first 30-45 minutes, or until the chips have burned and the meat has absorbed all of the smoke.

When cooking with this smoker, use the recipe book as a guideline, not literally. Most everything I have made so far cooks in significantly less time than that listed in the recipe book that comes with it. As with most things, you have to learn how to use it and what you like by trial and error. So far, even when I have made mistakes (when I scorched my drip pan), the meat still comes out juicy, tender, and tasty. I don't recommend "wet" smoking anything. I have tried this several times and have not appreciated the results much at all. The meat tastes just like it sounds like it would... like "wet" smoke which isn't very appealing to my pallet. It is still tender and juicy either way.

Thanks for reading.. It's a great smoker, I have fallen in love and I have a feeling my outdoor grill will be somewhat neglected this summer.

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.

Comp0112 : Comp0112

It looked for the pan of the oven type that was able to be used in kitchen. The pizza was delicious good .

It dares to be unquestionable though was able ..painting.. to take a little because the degree of fire was strong.

The following challenge the smoked food.

Shineman : Nordic Ware Kettle Smoker

adrienne : easy to use

This smoker works even better than expected! I made some pulled pork that was scrummy! I found that when I wanted to lift the top pan off I used a fork in the slits.

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.

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.

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.

Delilah L Payton : Indoor Smoker!

I like this product. Need to work at how to use it better.

T. MCCOY : If you love smoked foods, you'll love this!

I've had this item for two months now and have been experimenting regularly ever since. Once I find the right wood - and this is imperative to smoking, matching the right wood with the item you're going to smoke - the results are spectacular. So far, I've smoked salmon, chicken, pork, a potato, and tonight a half duck. I can tell, this is going to be one of my favorite kitchen utensils.

Some advise - don't use the bags of smoker chips you can buy at Walmart. These are cheap for a reason. Who knows how old they are in plastic that won't retain flavor, and it contains bark and other undesirable things that ruin the taste. And besides, those chips will be too large for this smoker. Spend the extra money to get good wood shavings, several types, and store them in a glass jar. I've kept mine this way for several years without deterioration of flavor.

And yes, it will have a smokey smell in the house that, to me, smells much like incense. It isn't unpleasant at all, but if it's unwanted, turn on the vent over your stove or open a window. It's a SMOKER, for crying out loud! Of course it's going to smell like smoke!

So if you love smoked foods, my advise would be to get one of these. Especially if, like me, you live in an apartment or some such where an outdoor unit isn't feasible.

holymosy : Threw it away!

Too hard to clean and messed up my glass cooktop. Ended up throwing it away after first use.

Delilah L Payton : Indoor Smoker!

I like this product. Need to work at how to use it better.

J. : Awesome cooker

Just got my little gem and tried it on a small pork roast. Followed the directions for one hour marinating and then cooked very low. This came out so good! Melted in your mouth. So happy I ordered this. And by the way, the clean up was easy. Just follow what the directions say and it will work as it is supposed to. Enjoy.

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.

Richardlmiller : a nice idea

I smoke food outside in the summer but it too cold in the winter. I saw this Nordic smoker and thought it was a good idea. It worked very well on fish, nice smokey flavor. Tried it on pork tenderloin according to directions supplied. Good flavor but cooked at 35 minutes way overcooked. Will checked temperatures when I cook meat and chicken well before the called for cooking time.

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