Because they can be used on campfires or small gas burners, stovetop smokers are ideal for camping vacations. They are very popular with fish and poultry. When you already have a very good outdoor smoker, you probably don’t need a stovetop indoor smoker, unless you like to smoke in the winter but don’t want to do it outside.

Smoke-cooking with a Cameron stovetop smoker is a great way to infuse flavour without the use of fats, salts or oils and that means no added calories either. Just like the Nordic Ware and Camerons, this smoker has four components: the bottom pan where you place the wood chips, an enameled steel drip pan, stainless steel grate, and a dome lid. The depth of just under 8cm gives ample room for meat, poulty and fish cuts and for larger whole birds or hams you can create an aluminium foil tent in place of the smoker lid. Finally, I want to mention that the Nordic Ware has a beautiful enamel coating whereas the Camerons smoker is a basic stainless steel box. But, it’s much cheaper and at half the price, it does an amazing job smoking. Don’t worry about smoking up your home or kitchen, this smoker only releases a very minimal amount of smoke, especially if you cook poultry, fish, and vegetables that aren’t as greasy.These smokers are made of stainless steel or aluminized steel and have a bottom pan for woodchips, a grill grate or mesh for the food, and a large lid that allows the smoke and steam to circulate and infuse the meat with plenty of smokey flavors. One disadvantage is that you should not cook on high heat – so reserve it for smoking only. The recommended temperature for smoking is between 190-210 degrees F. When you first start out, choosing a food smoker can be overwhelming. Why do I need a smoker? What is hot vs. cold smoke? Can I cook indoors or outdoors? What do they look like? What is the difference between food smokers? Here we answer each of those questions in turn. Smoking your steak before pan searing is akin to the reverse-sear method, using smoke to very gently begin the cooking process rather than the oven. Serve your smoked steak with a salad of bitter leaves dressed with a lip-tingling shallot vinaigrette and triple cooked chips.

Smoked Tofu Fried Rice: Smoking is a great way add flavour to tofu. If you’re pushed for time, just pop tofu in your stovetop hot smoker, and leave for 15 to 30 minutes. Read more... The smoker also comes with a built-in thermometer. This feature is the most useful because it will show you how hot the temperature inside is. After all, you need lower temperatures when smoking and since this unit can reach 400 F, you need to keep an eye on it. Indoor smokers are better suited for smaller kitchens. So, if you have a tight space, you can use the smoker on the cooktop without using up counter space. The ProQ range includes the compact ProQ Ranger Elite, the ProQ Frontier Elite and its big brother, the ProQ Excel 20 Elite. If you are more of an outdoors cooker, this smoker also works extremely well on a gas or charcoal barbecue.The stovetop smoker is provided complete and ready to use - full instructions and many recipes are included along with some alder wood chips to get you started - enough for around 15 uses. It can also be used to great effect as a roaster or a steamer - perfectly safe and robust enough to use in your oven too - although it will not smoke food in your oven. These two unique smokers are worth comparing because they are expensive and a bit different from the average steel stovetop smoker. The Camerons Original Stovetop Smoker allows you to smoke foods of all types right on your own stove! Smoke-cooking is a healthy way to infuse flavor without the use of fats, salts or oils and that means no added calories either! Our smoker allows you to hot-smoke food, a process that retains moisture and natural cooking flavors so foods don't dry out or get tough. Camerons Smoker also doubles as a steamer, so you really get two great cookers in one product.

The Cameron Stovetop Smoker works well with all meat, seafood, and poultry dishes and it transforms ordinary vegetables into delicious main courses. Larger items like turkeys or hams can be smoked as well by simply making an aluminium foil tent to cover the item when you cook it, instead of using the Smoker lid. Plus, the cameron stovetop smoker also doubles as a steamer, so you get two great cookers in one product.

FREE Delivery on this Food Smoker - This is one of our favourite Hot Smoker products - having smoked our own food for a long time - we still use the Cameron stovetop smoker on a regular basis. The smoker is supplied with full instructions and two wood chips tester pots for you to play with and get an idea of the flavours. Many vegetables can also be smoked. Try experimenting with hardy roots such as beetroots and parsnips - you’ll find their earthy flavours are complemented by the spicy sweetness of wood smoke. Aubergines are notorious for their abilities to absorb smoke flavour, and can be cooked whole then skinned to reveal creamy flesh that will make the best baba ganoush you’ve ever tasted. Or use sweet vegetables such as squash or pumpkin, served with ricotta and a sprightly green sauce for an explosion of creamy dairy and zippy herbal flavours.

Smoked Sirloin Steaks:Smoking steaks in a hot smoker is a little different to smoking other foods. You want to infuse the steak with smoke-flavour, but you don’t want to cook it through - yet! Read more... If you love to smoke foods indoors, you want to get amazing results and these two products offer just that. Overall, this smoker is much more versatile than others. The smoker allows you to try all kinds of exciting Japanese and Western recipes. The first difference you’ll notice between the Camerons and this is that the Nordic Ware kettle smoker is tall and has a high dome lid. This allows the smoke and steam to circulate better and some people claim the food is smokier as a result.

To smoke

Besides, you can’t really beat the complex flavor profiles this offers with other stovetop smokers. Place the lid and turn on your cooktop. Let it smoke for anywhere between 20 minutes to 1.5 hours depending on the meat or food type. Can you put a stovetop smoker in the oven?