Large Stovetop Smoker, Hickory & Oak Wood Chips & Recipe Guide

I found out about this product from a gourmet cooking store called Sur La Table. They do cooking classes, and they happened to do a class in "Stovetop Smoking" using this product. It intrigued me, especially since I'm often not able to use my Weber grill for smoking. I took the class and in it we made exceptional smoked mozzarella, smoked pork loin and smoked salmon. I bought one from Amazon the next day! THIS PRODUCT IS EXCEPTIONAL! It almost seems like I can do no wrong with it, consistently turning out super-flavorful meals that have family and friends MOANING with pleasure from their first bite of each smoked dish. Sorta like an HGTV show after the reveal ("Oh My GOD! Oh My GoD! This is OUTRAGEOUSLY good!" is the usual comment). I've done very easy marinated chicken (olive oil, wine, country dijon, rosemary kosher salt, pepper, garlic) in the smoker, along with thick pork chops (using a rub), salmon and tilapia. Everything comes out tender and moist. Cooking times are typically only 20-40 minutes, depending on the quantity of the food. So far I've used the hickory for meats and poultry and the alderwood for fish. I just bought the full pack with all the other flavors. I'm looking forward to a Christmas dinner of marinated tri-tip roast smoked with bourbon-soaked oak. Using this product is very easy. I'm a bit of a gourmet chef at home, but when I use the smoker, I feel like I'm cheating. I usually marinate my meats and poultry, and that involves all the fun prep. But when it comes to cooking with the smoker, I just put the wood "chips" in the base, put the drip pan on top, put the rack on that, coat the rack with a little oil, then place my food on the rack. Heat goes on and once a whiff of smoke appears (a minute or two), then I close the lid. I don't peek, and then after my waiting time, I open the lid and voila! If you are coming something that takes longer than 40 minutes, you will probably want to smoke it first for no more than 30-40 minutes, and then finish it in the oven or on the grill or under the broiler. Even with the small amount of wood "chips", you'll definitely get enough smoke flavor permeating the meal and enough heat to cook it (similar to a 375 oven). Finishing it outside lets you get that great caramelization that meat and poultry often need with a good visual. My biggest worry pre-purchase was that this would smoke up my home, constantly a problem with indoor grilling and searing (I don't have a great ventilation system). Well, this product does NOT do that at all. For a typical smoked meal, all you get in the adjacent room is a very slight whiff of something pleasant that smells like a fireplace. This pleasant aroma (which does NOT get into the furniture and fabrics) disappears in less than a day. If you leave a bowl of a cup of vinegar near the smoker while it is cooking, then you will have an almost complete absence of aroma afterward. I find the unit relatively easy to clean, and if you use old-fashioned steel wool, clean-up is a snap. You will simply not regret this purchase. It easily adds multiple dimensions to your food, and doesn't involve the long pain and agony of a "real" outdoor smoker. You are essentially cooking with a smoke that is more like "smoke-scented steam" with this unit, but that means FULL flavor without the heavy carcinogens and the long cooking times of "real" smoking. And your nose and taste buds will be quite satisfied and delighted with the food that this produces. Tip: Make sure you bring beef and poultry to room temperature before placing them in the smoker. This ensures more even cooking.

I had this on my Christmas list but wasn't lucky enough to receive one. I ordered this on 3-5 and received it today 3-7. What fast shipping and it was free shipping too. I wasn't expecting this until 3-10 so when it came today, I was shocked. Anyway, to the smoker. I almost bought the small one, because I live alone and was afraid this one would be too big. Really glad I got the large one. After reading other reviews, I realized that if I wanted leftovers I needed the larger one...thank you to the person that mentioned that! I immediately got it out of the box, read the directions thoroughly, and quickly washed it and started using it. I fixed Chicken thighs, with corn on the cob and the baked potato that was in the recipe book. I was a little concerned about the chips, so I had to reread the instructions more carefully to find that you DO NOT soak the chips for the stovetop smoker. And, yes, the chips are almost like sawdust. (one reviewers complaint) ..that's how they are suppose to be, since they are not soaked, they pretty much disintegrate during the smoking process and end up being almost an ash, which also allows them to be washed down the drain (per the instructions). When I seen the 1oz pkgs of chips I was thinking, okay, there's enough there for one smoke job and I'll have to buy more..not the case..you only use 1 Tbsp to 1-1/2 Tbsps each time. I used 1 Tbs and could have gotten away with only 1/2-3/4 of a Tbsp as the smoke was quite prevalent in my food. The total cooking time was about 45 min. It takes it about 1-2 min to start smoking before you close the lid and set the timer. Since I made potatoes, I put them and the ear of corn in for 15 min prior to adding the meat. I used 3 boneless, skinless chicken thighs and did have to crowd them in on the end, but they turned out great. Nice and smoky flavored and juicy all the way through. The corn wasn't the most eye appealing, since it turned smoky colored, but it tasted great. (maybe next time I'll wrap the corn in bacon). Next time, I'll cut the potato into smaller chunks and maybe lay on a piece of foil in the smoker. Cleanup was quite easy. Yes, the pan turns dark on the inside, they tell you it will in the directions. But the outside stays nice except for the bottom. (who looks at the bottom anyway?) I didn't spray any part of it with nonstick spray to make cleanup easier and everything still came off pretty easy using my "Scrub Daddy" from "The Shark Tank". I really like the handle on this one, it's not like the picture. It's 2 handles permanently attached and each one folds up around each side of the smoker for storage. The handles did not get hot at all during smoking. My only complaint is the recipe book really doesn't have many good recipes in it, compared to all the things out there that you can smoke. I expected more in the book! Wish I had ordered more flavors of chips when I ordered the smoker, but I didn't know how really good it was going to be! I love it and it's as easy to use as any other pan in my cupboard.

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

I must have looked at a Stovetop Smoker at least 20 times, almost pulling the trigger and then not. I finally did and my first attempt at using it worked out great. Growing up, my dad would smoke Pork Tenderloin on his Weber kettle and it was always one of my favorite meals, and over the years I’ve owned an electric smoker as well as a smoker box for my gas grill. I’ve had mixed results and even when things turned out well, it was still a PITA. For some people, smoking meats is a passion and all the effort if part of the experience. For me, I really just want to eat good smoked meat without a huge time or effort commitment. I think this Stovetop Smoker is going to be the answer for me. I used the included Apple chips and smoked a 2.75 lb pork tenderloin which turned out great, just like I remembered dad’s. It took a little over an hour, good smokey flavor, not dried out, overall very enjoyable. The unit is well made, clean up was simple. It did leave a little smoke smell in the house, but this was gone the next morning. The price seems a little high for what it is, but it seems well made and is a unique product which should last a long time with minimal care. I can’t wait to try other things, spare ribs will likely be my next test, followed by turkey breast. This was much simpler then my old electric smoker and also, quite a bit quicker. If you’re goal is to stay outside all day long, drinking beer and using it as an excuse to avoid chores or family time, then this is probably not a great option, on the other hand, if you want to smoke meat quickly, with minimal effort and great results, I highly recommend.it.

I finally pulled this out today and tried it for the first time. I bought it in March of 2011. It is now November 2012. It works just like the satisfied reviewers say it does. In other words I have zero complaints. Only small wisps of smoke came out the edges and my overhead fan was enough to take care of that. No smoke alarms, no drama what-so-ever. My only complaint, believe it or not, is the smokey flavor is nearly overwhelming. I can't understand people who say they can barely taste the smoke. I can't imagine what horrible accident their taste-buds must have suffered to damage them so badly. My cod tasted like I was biting into a chunk of smoked alder. It seriously overpowered that poor cod. At first bite, I swear had I been blindfolded, I would have guessed it was smoked salmon. Fortunately, I also had mahi mahi in there. Seriously, YUM. Seriously. My Mahi Mahi was frozen so I filled the stainless pan with water and put a bunch of salt and sugar in there to make a brine. I let them sit for a couple hours in the brine. When I pulled the Mahi Mahi out of the brine, the stank of fishy fish was nauseating and I thought this was going to be one disgusting dish. Surely the family wasn't going to let me get away with serving this... But frugality won over and into the smoker it went. Twenty five short minutes later I had a near spiritual experience when I tasted the cod only to remember, "Hey, this isn't salmon." WTH? My kids hate fish, especially my fish. I've been trying to get them to eat fish for 19 years. Tonight, they actually had seconds. Shocking. I'm on to something... Fortunately I have some leftovers so I'm going to try smoked fish chowder in a couple days. Can't wait! The fish came out really well, not too dry. Next time what I will do differently is try cooking for say 20 minutes and see if they are any juicier. Don't get me wrong, they were far juicier than any fish I ever cooked, but I'm thinking restaurant quality, a really nice restaurant. I'm thinking if I got cod to taste like salmon, I can't wait to actually try salmon in this sucker. The only other thing I would do differently is use more and heavier foil on the drip pan. The juices from the fish, lemon, onion and honey made their way under the foil. So when I was showing off to my kids how smart I am for using it and how easy it was going to be to clean, as I removed the foil before their very eyes as if I was performing a magic trick, revealed was this huge dry black cement puddle super glued to the bottom of the pan that even jackhammer couldn't loosen. So there is it in my sink, soaking up sudsy water awaiting removal. I've been able to dislodge most the charred cement and surly by morning it'll all be gone. Happy smoke'n! If you're thinking about buying this, do it.

Well I've finally got to use this smoker and here's my initial take on it. I've smoked Salmon, ribs and a few pork chops so far and I have a few issues. 1) How do you keep meat from drying out? The smoke flavor was delicious on the Salmon. I just had difficulty figuring out the cooking time so of course I overlooked it . Delicious but definitely overlooked even smothered in my red wine reduction. 2) Your kitchen will smell like smoke. At first it was kind of making me gag. The next day I smoked some Pork Chops and the smell wasn't as bad. In fact it smelled kind of awesome. (Like seasoned marinated meat over hickory smoke) I attempted to use this smoker outside on my propane grill. I followed the instructions but had no success. The wood chips wouldn't smoke and the ribs wouldn't cook. The indirect heat source may have been the problem, I don't know. Anyway I ended up finishing the ribs on the grill. I did a test though. I cooked pork chops, some on the grill and some with the smoker. Which ones tasted better? Well I have to say that the one cooked on the grill tasted best. The texture was the deciding factor. The ones cooked on the smoker were a bit dry and had no sear outside. As I mentioned I still have to figure out the cooking times. Also the smoke flavor tasted somewhat, ... well...artificial is the best way to describe it. Well ther you have it. I'll submit an update in about a month.

After seriously considering buying one of the smokey mountain outdoor smokers, I decided that I would do one last day of research into the best smoker. I came across the camerons stovetop smoker and upon seeing all of the positive reviews (and amazingly low price) decided that it would be the perfect investment for someone like me - a college student on a budget. After promptly receiving the smoker after a couple of days, I immediately put it into use on some fresh shucked oysters I bought at a local seafood market. I put some alder 'chips' in, added some butter, olive oil and lemon pepper, turned the stove on and let the smoke do its thing. After a couple of minutes the smell was phenomenal (no smoke filling the kitchen, just a great aroma of light smoke). Once the oysters finished I served them as a side dish to the dinner; of course, once we all tried them they became the highlight! I was completely stunned at the authenticity of the flavor - one would never guess this was done inside, on a stovetop! I made some smoked clams tonight which turned out even better, and am currently doing some cajun-rub spiced chicken breasts. I can't wait to try them as they smell divine! I'm also planning on doing a gazpacho soup and smoking the tomatoes beforehand. Mmmmm. The unit is easy to use, easy to clean, doesn't fill the house with smoke, and is capable of so many things! You can even use it to steam food if you want - how perfect! Also, for food that takes longer to cook you can put it in the smoker, then move it to the grill or oven to finish it off. Could I ask for a better product? I think not. So if you are considering buying the Cameron's Stove-top smoker, do yourself a favor and click "Add to Cart" now! Have fun

I bought this for my boyfriend, who fishes in Alaska and comes home with piles of salmon every year. His male family in South America all have similar portable smokers and when we were down there for the holidays I noticed how the men loved to gather around the smoker with drinks, adjusting their belts and acting manly. He talked about how tasty the fish was nonstop, so when his birthday came up I found this little number and decided to try it. We invited some friends over for the christening, and we put the little pile of tasty smelling sawdust inside, threw a salmon on top, put on the lid and stared skeptically. After some group discussion and a couple of fire drill jokes we went for it. We were all pleasantly surprised. 20 minutes later, we had a beautiful, moist, "tastes like slow cooked" falling apart salmon that no one could get enough of and everyone wanted to know more about. A slight smell of smoke lingers in the kitchen, but no worse than if you were to cook smoked bacon or any other meat. It didn't create billows of smoke and require evacuation the way some reviewers have said, so I don't know what they did differently. Perhaps our guys opened it on the back porch. I will never know, because the smoker became the urban man equivalent of the fire pit and for what was quite possibly the first time ever, all the men at the party stood gathered around the stove while the women were crowded out of the kitchen and forced just to lounge on the couch with drinks. If they had a 6th star I would nominate it on those grounds alone. Since that night I've gotten multiple emails from the wives of the men at the party requesting the link. Whether it's because the men want it, or the women admire the magical kitchen luring powers I can't say but it seems like everyone else is getting one now. Smoking purists will turn up their nose. Yes, the sawdust thing seems a little weird. No, you are not adhering to the strictest standards and would probably be laughed at by an serious smokers (or anyone in Texas) but for those of us who weren't going to go all in anyway I think this is a great solution. Great for the urban warrior (seriously, you can about see the chest hair growing while they cook) and pleasing in result. Smoked ribs at home? check. I bought a sampler pack of the different wood "chips" (which are sawdust, but get the job done) to go with and we've had a few fun nights experimenting so far.

I have been using Camerons Stove Top Smokers for over 40 years now. I was heartbroken when I had to move earlier this year because I had to throw out a lot of my things, one of which was my stove-top smoker. I do have to admit it was old and tired after hundreds of uses. I was so happy to find them here in Japan (I had to import earlier ones). I received my new unit one month ago and am firing it up today for the fifth time. Absolutely love it! One thing to keep in mind: this is a 'hot smoker' and will cook the food as well as smoke it. I have found that the built-in mechanism which turns off the gas on my stove is a nuciance. My first two apartments didn't have that problem (many, many years ago). But now, for safety reasons, I think all new gas stoves in Japan are regulated. Solution: I use a bombe 'gas table' and I think it's better than regular gas for controlling the flame. Highly recommend using it this way under the hood fan and make sure you close the cover as tight as possible. Happy smoking!

Easily the best culinary item we've purchased in years..Stovetop it is and doesn't obstruct other pans on the hob if it's positioned correctly. Can be used outside too or indeed anywhere you can give a constant heat supply..some smoke will inevitably escape during cooking but for us this just adds to the aromatic pleasure of the food preparation..comes with a handy instruction book and two tubs of woodchips..

Item as described, good price, fast free delivery, works as described (great) I recommend, does a good job flavoring fish. Vent fan on stovetop necessary or use outdoors

I use a traditional outdoor smoker routinely on weekends. Those are typically low temp, slow smoking 3-8 hour projects. After reading other reviews and viewing YouTube videos, I bought the Cameron Stovetop Smoker, with the hopes of being able to do quicker, impromptu meals during the week. This product does the job nicely. The temperatures are higher (medium heat on the stovetop - 350F) so the cooking is much quicker. You only use 1 to 1.5 tbsp of wood chips (dust). (it came with 2 small containers of wood). I am impressed with the results. Did 5 large boneless, skinless chicken breasts in only 20 mins. Finished by placing the pan in the oven under the broiler for 3 mins. Smoke flavor was strong, meat was juicy. Clean up is very easy, wipe out the chips, drippings, etc and place into the dishwasher. The pan will turn black on the inside bottom where the chips were, but this is normal. (like seasoning a pan), there is a covering pan and rack which separates the wood from your food. I was concerned about how smokey the house would get. It does leak smoke slightly, but not greatly. We have a range hood which easily handled this small amount easily. There was no residual smoke smell the next morning. Love this product.

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