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
- 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
This fits your .
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
Q:
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.
Q:
Directions on how to use smoker
Answer:
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:
Answer:
Q:
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.
Q:
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.
Q:
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.
Q:
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:
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.
Q:
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.
Q:
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.
Q:
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
Tom89 : Excellent
I love this thing. Use it all the time.
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.
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.
Travis : Five Stars
I can SMOKE in my apartment.
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!
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.
Travis : Five Stars
I can SMOKE in my apartment.
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.
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.
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.
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.
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.
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.
holymosy : Threw it away!
Too hard to clean and messed up my glass cooktop. Ended up throwing it away after first use.
R. Shores : We can't get barbecue here; better than acceptable substitute!
We're Texans who live in Europe, and have been missing barbecue something fierce. I heard about this product, and decided to give it a try.
It can seem like a bit of a daunting task to "barbecue". If it's done properly it takes hours, and it's very easy to turn a good slab of brisket(or ribs, etc.) into a bland and tasteless mess, but by the time you've gotten to where you can decide how you did, you've already invested a lot of time and effort into the process, and it can be quite frustrating.
This product makes it much easier.
The instructions included with the product are quite clear and easy to follow; I'll just add some changes that I'd suggest - all suggestions are specifically for brisket, but might be able to be adapted to your favorite meat by experimentation.
Most important: Use a rub. We had a couple of briskets which were tender, juicy, and full of flavor, but just missing something (that we couldn't immediately identify). The next weekend, I used a homemade rub that I adapted from a recipe online (I'll post it below this paragraph). After putting the rub on the brisket the night before, then smoking the meat, then crisping up the crust of the uncut meat under the broiler for a few minutes before serving, it made all the difference in the world.
(Here's the rub and steps I've been using:)
2 parts packed brown sugar
2 parts kosher salt
1 part black pepper
1 part cayenne pepper
1 part paprika
To give you an idea of how much rub to prepare, I started out with 3 tablespoons of sugar, and the same amount of salt. After you've done it once, you'll have a good idea of how much rub you'll need.
Mix all ingredients together, cover brisket on all sides (including edges and ends) with rub, gently rubbing the seasonings into the meat. Wrap in plastic wrap, put into a gallon size zip-top bag and store in fridge overnight.
Take it out of the fridge about 1/2 hour before you want to start cooking, to let it warm up a little. Unwrap and put in smoker, with the fat on top. Smoke for an hour and a half to two hours at 200(f). After it's done smoking, put it under the broiler for 5 minutes or so (top and bottom) and let the crust brown/blacken a little bit and get just a little bit crunchy.
Responses to earlier reviews:
Make sure you wrap the inside of the drip tray with foil. Even the manufacturer recommends this. Don't wrap the foil all the way around the tray, though, as that could constrict the air flow to/from the wood chips.
People have complained about difficulties removing the food tray after cooking - this really isn't an issue. There are slots around the face of the tray to stick a fork or knife through and lift it enough to grab an edge. Don't worry about that part.
The inside of the smoker gets yucky looking. So? It's not going on display somewhere. Just wash the outer pan (top and bottom), throw away the foil lining the drip pan, and hand wash the thermometer and the tray that holds the meat. Scrub the burned ash residue off of the bottom of the drip tray, but there's no need for it to be spotless. The underside of the pot gets a little discolored with frequent use, but again, it's not a display piece, it's a cooking pot.
Does it fill your kitchen with smoke? No. Absolutely not. You'll occasionally see a wisp or two of smoke, but nothing more. Does it make your house smell a little like barbecue? Yes, it does. If you're contemplating making barbecue at home, I'm guessing you won't mind too much. You can definitely smell the odor of smoke, but that's it.
It's a bit challenging to keep the temp right, until you get the hang of it. You start on high, then lower the burner to around 65-70% as the temp approaches about 200(f). Check the temp about every 20 minutes or so, and keep your changes to the heat small, then wait to see what effect your change has before changing it again. You will need to keep adjusting the heat as the chips burn more and more, but just make little changes, and wait for the temp to stabilize before you make more changes.
Will I continue using this product when we get back to the states and I can get barbecue whenever I want it? Probably - buying a $10 chunk of meat is quite a bit cheaper than a quarter or half pound of brisket for each member of our family at a restaurant. I'm still looking forward to going to barbecue restaurants, but after the initial investment (buying the smoker), good barbecue at home is a reasonable alternative with this product.
It can seem like a bit of a daunting task to "barbecue". If it's done properly it takes hours, and it's very easy to turn a good slab of brisket(or ribs, etc.) into a bland and tasteless mess, but by the time you've gotten to where you can decide how you did, you've already invested a lot of time and effort into the process, and it can be quite frustrating.
This product makes it much easier.
The instructions included with the product are quite clear and easy to follow; I'll just add some changes that I'd suggest - all suggestions are specifically for brisket, but might be able to be adapted to your favorite meat by experimentation.
Most important: Use a rub. We had a couple of briskets which were tender, juicy, and full of flavor, but just missing something (that we couldn't immediately identify). The next weekend, I used a homemade rub that I adapted from a recipe online (I'll post it below this paragraph). After putting the rub on the brisket the night before, then smoking the meat, then crisping up the crust of the uncut meat under the broiler for a few minutes before serving, it made all the difference in the world.
(Here's the rub and steps I've been using:)
2 parts packed brown sugar
2 parts kosher salt
1 part black pepper
1 part cayenne pepper
1 part paprika
To give you an idea of how much rub to prepare, I started out with 3 tablespoons of sugar, and the same amount of salt. After you've done it once, you'll have a good idea of how much rub you'll need.
Mix all ingredients together, cover brisket on all sides (including edges and ends) with rub, gently rubbing the seasonings into the meat. Wrap in plastic wrap, put into a gallon size zip-top bag and store in fridge overnight.
Take it out of the fridge about 1/2 hour before you want to start cooking, to let it warm up a little. Unwrap and put in smoker, with the fat on top. Smoke for an hour and a half to two hours at 200(f). After it's done smoking, put it under the broiler for 5 minutes or so (top and bottom) and let the crust brown/blacken a little bit and get just a little bit crunchy.
Responses to earlier reviews:
Make sure you wrap the inside of the drip tray with foil. Even the manufacturer recommends this. Don't wrap the foil all the way around the tray, though, as that could constrict the air flow to/from the wood chips.
People have complained about difficulties removing the food tray after cooking - this really isn't an issue. There are slots around the face of the tray to stick a fork or knife through and lift it enough to grab an edge. Don't worry about that part.
The inside of the smoker gets yucky looking. So? It's not going on display somewhere. Just wash the outer pan (top and bottom), throw away the foil lining the drip pan, and hand wash the thermometer and the tray that holds the meat. Scrub the burned ash residue off of the bottom of the drip tray, but there's no need for it to be spotless. The underside of the pot gets a little discolored with frequent use, but again, it's not a display piece, it's a cooking pot.
Does it fill your kitchen with smoke? No. Absolutely not. You'll occasionally see a wisp or two of smoke, but nothing more. Does it make your house smell a little like barbecue? Yes, it does. If you're contemplating making barbecue at home, I'm guessing you won't mind too much. You can definitely smell the odor of smoke, but that's it.
It's a bit challenging to keep the temp right, until you get the hang of it. You start on high, then lower the burner to around 65-70% as the temp approaches about 200(f). Check the temp about every 20 minutes or so, and keep your changes to the heat small, then wait to see what effect your change has before changing it again. You will need to keep adjusting the heat as the chips burn more and more, but just make little changes, and wait for the temp to stabilize before you make more changes.
Will I continue using this product when we get back to the states and I can get barbecue whenever I want it? Probably - buying a $10 chunk of meat is quite a bit cheaper than a quarter or half pound of brisket for each member of our family at a restaurant. I'm still looking forward to going to barbecue restaurants, but after the initial investment (buying the smoker), good barbecue at home is a reasonable alternative with this product.
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.
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.
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.
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.
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.
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.
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.
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
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