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Nordic Ware Oven Essentials Indoor and Outdoor Smoker
|Price:||$79.99 & FREE Shipping|
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- 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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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.
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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.
Keep an eye on the temp. I kept mine right around 200, but it required adjusting the heat several times during the process. You have to adjust the heat depending on how much meat you have.
To get a decent bark on the meat, I empty the drip pan halfway through, and add more chips at the same time. This creates a more dry environment, and doesn't give it a "wet smoke" taste.
UPDATE: I've now used this smoker about 6 times. When I do rib tips they do get pink from the smoke! Not bad for about 2 hours of use and use 3 tablespoons of hickory. Everybody was very impressed that they came from an indoor smoker.
Also, don't expect this thing to look new after using it. It's a smoker. It's going to get black inside and there's nothing you can do about that. It won't hurt anything, just wash it out after each use to get the loose stuff off.
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. At least my smoke detector did not go off, which really annoys my neighbors.
I checked it after about two hours. It was starting to look cooked but I put the lid back on and waited until it had cooked about six hours before checking it again. By that time it was at the fork tender stage, just where it should have been. The outside was not crisp, but well blackend. No smoke ring, but for whatever reason I've never gotten a smoke ring with an indoor smoker.
It has a really smokey flavor though and was perfectly tender, easily shrdding for pulled pork. I even used some of my coveted stash of my favorite Gates Barbecue sauce from KC. Yum.
All in all it came out great witout any real problems and saved an extra cooking step and cleaning up an extra pan. The smoker itself was pretty easy to clean. The drip pan caught the mess and the foil kept anything from getting burned on. Typically,with any smoker there is some blackening of the bare metal parts inside, but there's nothing to do about that and it doesn't hurt anything at all. My old Danish one is majorly black on the inside, but still works well.
But I have to say I think the Nordic Ware is the best of all of them. After just using it once I can see that it will be versatile and will allow me to cook compleltely in the smoker. The only change, next time I will use less wood chips. I used about the same amount I would normally, but since the food stayed in the smoker for so long I didn't really need as much.
I could not recommend this strongly enough for anyone who craves the smoke but lives in an apartment. And the place smells good as well, like a great barbecue joint.
I probably smoked the legs for 45 mins, and they came out amazing. Clean up was not too bad other than the bottom pan being charred beyond recognition and I had to soaked it overnight and scour it after to get out most of the burnt wood chips. I used the fine wood chips that came with the smoker and they seem to burn very quickly, but instead of three tbsps, I used the whole container and it gave that rich smokey flavor.
I think the smoker is as good as it can get for an indoor stove top smoker and I like it. A bit heavy and bulky and not bog enough to put a good sized turkey, but big enough for a chicken roaster.
This is not an everyday item to use unless you love to smoke and like the smell of smoked in your apartment and also love to clean dishes. You cant put any part of this in the dishwasher as every part is too large.
Overal, I give it 4 stars because it was what I expected from such a product.