Camerons S491 Stainless Steel Stovetop Food Smoker, 90mm Height, 390mm Width, 280mm Length

Easily the best culinary item we've purchased in years..Stovetop it is and doesn't obstruct other pans on the hob if it's positioned correctly. Can be used outside too or indeed anywhere you can give a constant heat supply..some smoke will inevitably escape during cooking but for us this just adds to the aromatic pleasure of the food preparation..comes with a handy instruction book and two tubs of woodchips..

So simple to use and does a brilliant job. Salmon is amazing and doesn’t take long. Easy to clean and store. I would highly recommend.

This item is cheap junk...£60 of cheap junk! I don't know what all the positive reviewers were smoking, but I suspect it wasn't duck breasts or mackerel! If I'd bought this for £20 I'd maybe just give myself a slap on the wrist for being duped into buying another piece of rubbish and left it at that...but £60 -- what on earth? The product is made out of very thin stainless steel sheet and the trivet is a pathetic little object with miserably thin crossbars. The "welds" or soldered joints for the handles on the base and drip tray are messy, discoloured/corroded, with burrs where they protrude to the inside surface -- with plenty of pretty agricultural grinding marks to finish it all off. Returning this ASAP.

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I use a traditional outdoor smoker routinely on weekends. Those are typically low temp, slow smoking 3-8 hour projects. After reading other reviews and viewing YouTube videos, I bought the Cameron Stovetop Smoker, with the hopes of being able to do quicker, impromptu meals during the week. This product does the job nicely. The temperatures are higher (medium heat on the stovetop - 350F) so the cooking is much quicker. You only use 1 to 1.5 tbsp of wood chips (dust). (it came with 2 small containers of wood). I am impressed with the results. Did 5 large boneless, skinless chicken breasts in only 20 mins. Finished by placing the pan in the oven under the broiler for 3 mins. Smoke flavor was strong, meat was juicy.Clean up is very easy, wipe out the chips, drippings, etc and place into the dishwasher. The pan will turn black on the inside bottom where the chips were, but this is normal. (like seasoning a pan), there is a covering pan and rack which separates the wood from your food.I was concerned about how smokey the house would get. It does leak smoke slightly, but not greatly. We have a range hood which easily handled this small amount easily. There was no residual smoke smell the next morning. Love this product.

I had this on my Christmas list but wasn't lucky enough to receive one. I ordered this on 3-5 and received it today 3-7. What fast shipping and it was free shipping too. I wasn't expecting this until 3-10 so when it came today, I was shocked. Anyway, to the smoker. I almost bought the small one, because I live alone and was afraid this one would be too big. Really glad I got the large one. After reading other reviews, I realized that if I wanted leftovers I needed the larger one...thank you to the person that mentioned that! I immediately got it out of the box, read the directions thoroughly, and quickly washed it and started using it. I fixed Chicken thighs, with corn on the cob and the baked potato that was in the recipe book. I was a little concerned about the chips, so I had to reread the instructions more carefully to find that you DO NOT soak the chips for the stovetop smoker. And, yes, the chips are almost like sawdust. (one reviewers complaint) ..that's how they are suppose to be, since they are not soaked, they pretty much disintegrate during the smoking process and end up being almost an ash, which also allows them to be washed down the drain (per the instructions). When I seen the 1oz pkgs of chips I was thinking, okay, there's enough there for one smoke job and I'll have to buy more..not the case..you only use 1 Tbsp to 1-1/2 Tbsps each time. I used 1 Tbs and could have gotten away with only 1/2-3/4 of a Tbsp as the smoke was quite prevalent in my food. The total cooking time was about 45 min. It takes it about 1-2 min to start smoking before you close the lid and set the timer. Since I made potatoes, I put them and the ear of corn in for 15 min prior to adding the meat. I used 3 boneless, skinless chicken thighs and did have to crowd them in on the end, but they turned out great. Nice and smoky flavored and juicy all the way through. The corn wasn't the most eye appealing, since it turned smoky colored, but it tasted great. (maybe next time I'll wrap the corn in bacon). Next time, I'll cut the potato into smaller chunks and maybe lay on a piece of foil in the smoker. Cleanup was quite easy. Yes, the pan turns dark on the inside, they tell you it will in the directions. But the outside stays nice except for the bottom. (who looks at the bottom anyway?) I didn't spray any part of it with nonstick spray to make cleanup easier and everything still came off pretty easy using my "Scrub Daddy" from "The Shark Tank". I really like the handle on this one, it's not like the picture. It's 2 handles permanently attached and each one folds up around each side of the smoker for storage. The handles did not get hot at all during smoking. My only complaint is the recipe book really doesn't have many good recipes in it, compared to all the things out there that you can smoke. I expected more in the book! Wish I had ordered more flavors of chips when I ordered the smoker, but I didn't know how really good it was going to be! I love it and it's as easy to use as any other pan in my cupboard.

I did a bunch of oysters in the half shell and then a single small salmon. So good. I wish it had an attachment for cold smoking but I can probably MacGyver something. This would also work on a balcony in an apt or row house because it holds the smoke in very well so less likely to bother close neighbors who hate the smell of joy.Not sure I'd use it inside... But it does hold the smoke in well enough when closed. With good ventilation it may actually be fine. If I didn't have the option to use it outside I'd totally risk it.

今までスモークする物の汁がウッドチップにたれるのが困っていたが、トレイがあるのでその心配が解消された。これはスモークするときに一番大事なこと。洗いやすく、後片付けが楽。