Features:

  • Stovetop Smoker - Smokes meat, fish, vegetables and more right on the stovetop. Can also be used as a steamer, poachers, or roasting pan.
  • Smoking Box - All components nest inside the smoker when not in use and the handles fold away for easy storage.
  • Indoor Smoker - Can be used on any heat source (gas, electric, or campfire).
  • Includes - Stovetop Smoker, Stick-Free Rack, Drip Pan, Lid, BONUS Wood Chip Samples, and Recipe Guide.
  • Seamless stainless steel construction is dishwasher safe.
Dayum!

Just used it for the first time. Works as advertised, and as well as I hoped! I used it on the stove-top burner and put a pot full of water on top of the lid, the weight holding the lid tightly closed. Only a wisp of smoke came out, as the manufacturer stated. I smoked a half pound of salmon, with alder chips, for 45 minutes on Medium-low heat on the large burner. Then I let it rest for 15 minutes, and I came out good! Next time I might smoke it for ten minutes longer though. I'm delighted with this asset to my kitchen, and look forward to impressing friends!

Love this smoker!

Used this the day I received it. First I tried to use it in my oven since I currently own a glass cooktop stove but my oven didn't get to the temperature I needed so I tried the top stove use, hoping the cook area was good enough. It worked great! It did leave a ring on top but no worse than the cast iron pans I use. If you're finicky about the look of your glass cooktop stove, then you probably shouldn't use this on top. Shouldn't use cast iron either. I plan on switching to gas in a couple of months so it won't be a problem. I love being able to have smoky BBQ food and not having to be in the cold and rain. By the way, I smoked 4 New York steaks and then put them briefly under the broiler to get that charred look. Turned out great!

Cameron Stovetop Smoker - A great item for any cook

Contemplated for a long time about purchasing one of these. Finally decided to take the plunge and purchase one Holy smokes (pun intended), where have you been all this time? One of my smarter purchases. On the first day, I smoked a piece of salmon and it was unbelievable. It was tender and had just the right amount of smoky essence. I tried a piece of tri tip next and was equally impressed by the outcome. This stovetop smoker will not replace an actual charcoal grill or outdoor smoker but for a weeknight or those occasions when you don't want to fire up the grill, Camerons Stovetop Smoker is the answer. The only drawbacks I noticed was I had to tweak the lid a couple of times to get a tight seal so smoke wouldn't escape. If you turn on the stove exhaust, you barely notice any smokiness. Cleanup is rather simple especially if you use foil but it still takes a bit of elbow grease to clean off the smoke residue. Be aware, the pan will turn dark from the smoking but it's normal.

My new favorite kitchen tool!

This is amazing! Cooked a beautiful salmon fillet in just 25 minutes and it came out amazing. In the past it took me 2 days to smoke something like this. Super easy and very convenient 👍

Excellent

I've had the mini-smoker for about 3 months now and it is awesome. All the reviewers here have said the same things: Food tastes great, sturdy design, etc. Since its just myself and my husband I couldnt think of a reason to buy the large one, so I opted for the mini smoker. I've smoked a few different types of meats: Beef Back ribs, Chicken (legs and breasts), Shrimp, Salmon. I have found though that the mini is too small, even for average sized portions for 2 people. I put 3 chicken legs in the smoker and they all fit but only 1 of the legs cooked all the way through. I have found that covering the top of the smoker with heavy duty aluminum foil will work, but you really do have to move your food around a bit once its in there. There are so many things I yearn to smoke in there, but they just wouldnt fit in the mini smoker: Whole chickens, more than 3 chicken legs, regular sized ribs. My Observations: The design is sturdy and will keep the smoke inside the smoker, I dont know what these other reviewers were doing when smoke filled their entire house. Their houses must be the size of a closet or they neglected to slide the cover over the smoker at all. My suggestions: Get the large one, and save yourself the frustration of dealing with something so small. Eventually you'll want to smoke something that wont fit, or 2 somethings at the same time: Pieces of Fish and Shrimp or 2 Chicken Breasts and 2 sides of potatoes or 2 Steaks or 2 servings of ribs (you get the picture) It doesnt have enough room to fit more than 3 ribs at a time and allow for proper cirulation. Always line the inside of the smoker and the drip tray with heavy duty aluminum foil. The entire inside of my smoker and the bottom of the drip tray is completely CHARRED! Imagine the inside of a charcoal grill. I'm sure with some oven cleaner it will come off, but I dont see a point because it will just get charred again the next time I use it. Please, please, spray Pam or another nonstick cooking spray on the rack or else little pieces of your food will stick. It may not be a big deal for a small piece of chicken, but when you're smoking shrimp you'll want every single morsel on your plate, not stuck on the rack. Things I have smoked in the mini-smoker, just to give you Chefs some ideas Kobe beef burgers (from Trader Joes)Good Lord these were DELICIOUS! T-Bone Steaks Potatoes Chicken Thighs (to shred for Enchiladas and tacos) Chicken Breasts (Smoked, then pan seared with BBQ sauce) Chicken Legs Salmon Shrimp Beef Back ribs Ground Chicken Patties Nathans Hot Dogs FYI: I ordered the large one this morning.

It's going to get a lot of use!

I ordered this since I do not have room to set up a whole smoking operation. I got it yesterday and it has already been used twice, once for smoked salmon, and once for homemade smoked sausage. The lid was a little loose, but Cameron's is aware this could happen and they list a "tweak" that fixed it easily so smoke was not escaping into the house. Couple things to be aware of. Even though the product picture shows Alder, Apple and Hickory wood chips, the box I received had been packed with Apple, Hickory and Oak chips. This was packed by Cameron's so they may have different chips packed in then what is shown. Also, this is going to discolor from the heat of the burner. THIS IS NORMAL. It means you are using it. And make sure you run your exhaust fan. FINALLY. This is for HOT smoking of foods. It is not designed for cold smoking such as cheeses. I checked the inside temperature when I opened it after smoking salmon and it was 230 Degrees. For cold smoking you want 70-80 degrees maximum. The booklet says you can smoke cheese in it, but only for 4 minutes. Might try that this evening with some Gouda or Cheddar (or both!) I smoked 2 pounds of salmon fillets over apple wood first. 1.5 TBSP of the Apple wood was sufficient to completely smoke the 2 pounds in 30 minutes active smoking over medium heat, and a 10 minute rest period. When the salmon was done, i cleaned out the smoker and tray, placed 1 TBSP each of hickory and oak in the bottom, after mixing them in a small bowl, and then proceeded to place 3 pounds of homemade beef/pork sausage on the rack. Started the burner, closed the lid most of the way, and waited to see the first tendrils of smoke, which is when I closed the lid the rest of the way and smoked the sausage for 60 minutes (10 minutes per 1/2 pound of sausage). at which point the sausages were a beautiful dark brown. I let the sausages cool, vacuum packed them and froze them for dinner later on in the month. The system is a tightly closed system, hence the shorter cooking times. I also should mention that it works JUST FINE on electric stoves. If you live in an apartment, get one of these if you like smoked foods. I know mine is going to get a lot of use!

HIGHLY recommended for perfectly smoked food if you live in a small space/are cooking for 1 or 2

OMG, we love this thing! It works beautifully. I was hesitant to buy because we live in a smallish apartment and I was worried about stench. There's a little smoke release, but it's minor, and the vent under my microwave handles it nicely - no wild smoke alarm going off and everyone leaping around in a panic! The unit is very sturdy and well made, and was heavier gauge steel than I was expecting. It has a bright mirror finish that is immediately browned everywhere except the top of the lip once you've used this once, but that's ok. :-) I made smoked chicken wings on the maiden run and they turned out perfectly in 35 minutes. NOTE! I tend to add more of everything than package directions call for. In this one instance, I held myself back and added a TBSP of the (included) wood chips rather than heaping in triple that amount - and boy oh boy am I glad I did! The single TBSP (from the recipe in the instruction book) was the PERFECT amount. More would have been way too much. We have one of those annoying glass topped stoves with the flat burners, and for some reason I was worried this unit wouldn't work on it. I should not have worried. The unit is just about the exact size of the largest burner, and works perfectly on the stove. My next smoker meal was ribs - the next day - and I fit 2 pounds of baby backs in this little beauty with no problem. In short: I LOVE THIS WONDERFUL MACHINE!!!!!!

Loved mine so much I bought this as a gift!

One word: Salmon. Smoked whenever I want, with little hassle or expense. In the dead of winter when the mood hits? Who cares? I stay indoors and get amazing smoked flavor every time. I have smoked more than salmon. Veggies turn out amazing as well. small red potatoes, green beans, okra, onions, peppers, eggplant, portobellos with parmesan cheese, as well as chicken, pork belly, sausages. They all turn out great. I have even smoked coarse ground kosher salt, and use it when I want a little smoke in something quickly!

Great BBQ, Less Muss and Less Fuss

I am so in love with my stovetop smoker. No need to haul propane, no mess in the backyard. It's easy to clean (put foil in the drip pan and spray the drip rack with oil), and there's a minimal amount of smoke that emits from the pan during cooking. I put little foil collars on each corner of the pan to keep the smoke inside. Once I started using it, I couldn't stop. Everything I've made comes out perfect. I do boneless skinless chicken breast cured with dry rub for about 30 minutes, then start the smoker (have used hickory and bourbon oaks) and once the pan starts smoking, I transfer to a 400 degree oven for 30 or so minutes. Deelish. I have had my first-ever successful St. Louis Ribs (I am a culinary school graduate and have NEVER been able to do ribs before). So much fun, and such a great product. If you love BBQ but don't have the setup outside, try this.

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