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Stovetop Smoker - The Original Camerons Stainless Steel Smoker with Wood Chips - Works over any heat source, indoor or outdoor
|Price:||$47.95 & FREE Shipping. Details|
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- Stainless steel smoker smokes meat, fish, and vegetables right on the stovetop.
- Durable stainless-steel pan with cover; dishwasher-safe.
- Works over any heat source, including open flame or electric stovetop.
- Includes samples of two woodchip flavors.
- One year manufacturers warranty.
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||ToysNGamesEtc||ToysNGamesEtc||Amazon.com||The Culinary Home|
|Power Source||electric||Wood||Electric||Information not provided|
|Material||stainless steel||Information not provided||Steel||Stainless steel|
|Dimensions||3.5 inches x 15 inches x 11 inches||3 inches x 15 inches x 11 inches||13.5 inches x 6.88 inches x 13 inches||4 inches x 15 inches x 7 inches|
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Stainless Steel Stovetop Smoker
All the succulent flavors of wood smoking are now available indoors in minutes. This stovetop smoker is constructed of heavy-gauge stainless steel, and at 11 by 15 inches, it's big enough to smoke a ham or a whole fish fillet. The lid slides on for a tight seal, so food gets smoked, but your kitchen doesn't. Additional features include a drip tray rack and retractable handles for storage. The set can also be used as a steamer, poacher, or roasting pan. Instructions, a recipe booklet, and a supply of wood chips will get you started immediately on this low-fat, flavorful cooking technique.
Step by Step Instructions
- Open the smoker and remove the rack and drip tray. Place 2 tablespoons of wood chips in the bottom of the base pan.
- Place the drip tray on top of the wood chips in the base pan.
- Place the rack into the drip tray.
- Put the food to be smoked and cooked onto the rack, and slide the lid closed. Place the smoker on the heat source set to a medium heat.
Keep the heat set at a medium heat. The wood chips will start smoking within two minutes. There will be a small trail of smoke ( as little as a cigarette trail) that will come out from the corners of the smoker. After the cooking time, remove the smoker from the heat source, place it on a heat resistant surface, and carefully open the lid. A lot of steam will come out, and the food should be smoked and fully cooked. Place the food on a plate, and put the smoker in the sink. The ashes should be washed down the drain with the faucet running. Warm soapy water can be used to clean the smoker, or it can be placed in the dishwasher. Smoking food has many benefits as it can be done no matter what the weather may be outside - and it can be used on any heat source-gas, electric, induction, BB Grills, camp fire or a hot plate for a perfect smoky taste.
It is healthy cooking as no fat, oil, salt or flavoring needs to be used-great for dieting . It smokes and cooks the food at the same time . The food cooks in it's own juices, so keeps very moist. We have 9 flavors of wood chips to create different flavors. If you want to combo cook, you can smoke food first and then finish it in the oven or on the grill to get brown and crispy. The handles fold around the side of the smoker for easy storage. Stainless 18/10 construction-easy to clean-dishwasher safe. Instruction/cookbook included with 2 tubs of wood chips-enough for about 10 times of smoking. Easy to use with results that surprises even the most experienced cooks. The smoker is perfect for smoking and cooking slabs of ribs, salmon filet, Cornish Hens, Chicken, all sausages, vegetables, tofu, cheese, nuts, garlic and even salt.
Top Customer Reviews
I think the first thing I smoked in it was salmon and let me tell you it was delicious! I have also smoked chicken, turkey wings, sweet potatoes, potatoes, shrimp, burgers, and cheese all with excellent results. I put the potatoes in the microwave for a few minutes to shorten the cooking time. The chicken doesn't brown as in a traditional outdoor smoker or grill but you can finish cooking it in the oven to brown it. If it's smoke flavor you are after, this is a very good alternative to outdoor smoking!
Cleaning the smoker is a breeze if you first spray the rack with cooking spray. Also if you line the base of the smoker and the drip pan with aluminum foil all you have to do is let it cool completely and dump the foil in the trash. This will help to keep your pans from getting black and shortens clean up time.
The smoker is constructed from heavy steel and is well made. I could smell the smoke as the food cooked, but it wasn't intense and there was no smoke in the house. I'll still use my outdoor smoker for batch cooking or for smoking large birds, but expect to get a lot of use out of the stovetop smoker.
We have a weekly dinner party and I've been running out of ideas - this smoker has added an extensive list of options to the menu! I just ordered my second one as I'll need two for the quantity of foods I'm smoking. I use the smoker to make appetizers (smoked salmon pate, smoked wings, smoked sauces and veggies...) and I've used it to smoke all sorts of meats - salmon, venison, chicken breasts, whole chickens, turkey breasts, pork ribs, baby back ribs... We spend our trips to the grocer looking for inspiration for our smoker!
The most surprising thing for me has been smoking vegetables. They come out moist, full of flavor and you would swear the rich smoke flavor should be adding calories! It's hard to believe something that tastes so rich could be healthy! Smoked asparagus, cauliflower, tomatoes, artichokes... fantastic!
I use a layer of foil over the top to add an extra seal - for items to large for the space provided you just leave the lid off and make a foil tent (whole chickens and turkeys) it's very easy. We haven't had a smoky kitchen yet -
I've been sending these to my family for gifts - if it's back ordered, trust me, it's worth the wait!
Have fun smoking!Read more ›
It's key that you understand the nature of your "cooking source" be it a kitchen stove (gas or electric)or your grill. The Camerons smoker is designed to do it's "thang" on medium heat. Not HOT HOT or cool.. medium heat. The internal temp in the smoker runs about 350° - 375°if you're doing it right. It omits a t-i-n-y wisp of smoke when in the smoking process, but the fan on the stove handles it beautifully. If it's belching smoke (which mine has not done) you can just "tweak" the lid to tighten it up which is explained in the instruction booklet.
I was pleasantly surprised at the Camerons grade of stainless steel too. It's much heavier then I had expected. I would not get the smaller one. 3# of wings fit perfectly in the large one, and they are gone in a about 2 minutes once people taste them.
I'd give this thing 10 stars if that was an option.
Most Recent Customer Reviews
This baby is freakin AWESOME!!! Smoked cauliflower and sweet potatoes are slap yo Momma good prepared in the smoker!! No smoke problems at all...the ventahood handled it all!! Read morePublished 36 minutes ago by S. Miller
Does what it says. Hot smoking does not give the flavor profile of the cold smoking I enjoy the mostPublished 4 days ago by Peter Nathan
Used it to smoke some chicken. Came out very tender and juicy. Smoker worked well on my electric burner and was very easy to use. Read morePublished 5 days ago by Glaed
I like it. It didn't do a great job on my steaks. I will keep trying.Published 6 days ago by Dimples
I received this stovetop smoker as a Christmas gift, and it's a serviceable way to get some smoky flavor into your foods during the times in the winter when you can't cook outside. Read morePublished 6 days ago by Eric M Johnson
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