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  • Nordic Ware Oven Essentials Indoor and Outdoor Smoker
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Nordic Ware Oven Essentials Indoor and Outdoor Smoker

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Available from these sellers.
  • 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
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Product Details

  • Product Dimensions: 7 x 13 x 14 inches ; 8.8 pounds
  • Shipping Weight: 9 pounds
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B000VEFN9S
  • Item model number: 40028
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Best Sellers Rank: #158,134 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Get outdoor smoked results indoors when cooking meat, seafood, vegetables, and even pizza! The non-stick finish makes clean up a breeze. Made of aluminized steel and featuring a lifetime porcelain enamel exterior. Includes 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. Wood chips are included to get started! Proudly made in the USA by Nordic Ware.

Customer Reviews

Very easy to use and a good quality product.
Tukman
Yes your house will smell like Famous Daves or your favorite BBQ smoked food place.
SnowFlakeyBunny
This thing imparts so much smoke flavor it's insane.
S. Archer

Most Helpful Customer Reviews

104 of 106 people found the following review helpful By SnowFlakeyBunny on December 24, 2010
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.
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49 of 50 people found the following review helpful By SAK on October 26, 2008
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.
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36 of 36 people found the following review helpful By Richardlmiller on January 7, 2008
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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.
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23 of 23 people found the following review helpful By S. Archer on April 26, 2011
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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.
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16 of 16 people found the following review helpful By Tukman on August 19, 2009
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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 theSanyo HPS-SG3 200-Square-Inch Electric Indoor Barbeque Grill, Black.(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.
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13 of 13 people found the following review helpful By NJ on September 11, 2011
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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.
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