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Nordic Ware Oven Essentials Indoor and Outdoor Smoker
|Price:||$75.95 & FREE Shipping|
Usually ships within 2 to 3 days.
- Enter your model number to make sure this fits.
- 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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This item: Nordic Ware Oven Essentials Indoor and Outdoor Smoker
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Gourmet Kitchen||Amazon.com||Amazon.com||River Colony Trading|
|Power Source||wood pellet||wood pellet||Electric||Wood|
|Material||steel||Steel||Steel||Information not provided|
|Color||Santa Fe Red||Red||Red/Orange||Stainless Steel|
|Dimensions||14 inches x 7 inches x 13 inches||13.5 inches x 6.88 inches x 13 inches||13 inches x 7 inches x 13 inches||3 inches x 15 inches x 11 inches|
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Top Customer Reviews
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.Read more ›
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.
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.Read more ›
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.Read more ›
Most Recent Customer Reviews
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. Read morePublished 12 months ago by mac
Too hard to clean and messed up my glass cooktop. Ended up throwing it away after first use.Published 17 months ago by holymosy