Camerons Gourmet Mini Stovetop Smoker - Stainless Steel BBQ Smoker Box w/Wood Chips & Recipes - Indoor & Outdoor Use on Any Heat for Smoking Meats, Veggies & Seafood - Grilling Gift for Father's Day

I've had the mini-smoker for about 3 months now and it is awesome. All the reviewers here have said the same things: Food tastes great, sturdy design, etc. Since its just myself and my husband I couldnt think of a reason to buy the large one, so I opted for the mini smoker. I've smoked a few different types of meats: Beef Back ribs, Chicken (legs and breasts), Shrimp, Salmon. I have found though that the mini is too small, even for average sized portions for 2 people. I put 3 chicken legs in the smoker and they all fit but only 1 of the legs cooked all the way through. I have found that covering the top of the smoker with heavy duty aluminum foil will work, but you really do have to move your food around a bit once its in there.There are so many things I yearn to smoke in there, but they just wouldnt fit in the mini smoker: Whole chickens, more than 3 chicken legs, regular sized ribs.My Observations:The design is sturdy and will keep the smoke inside the smoker, I dont know what these other reviewers were doing when smoke filled their entire house. Their houses must be the size of a closet or they neglected to slide the cover over the smoker at all.My suggestions:Get the large one, and save yourself the frustration of dealing with something so small. Eventually you'll want to smoke something that wont fit, or 2 somethings at the same time: Pieces of Fish and Shrimp or 2 Chicken Breasts and 2 sides of potatoes or 2 Steaks or 2 servings of ribs (you get the picture) It doesnt have enough room to fit more than 3 ribs at a time and allow for proper cirulation.Always line the inside of the smoker and the drip tray with heavy duty aluminum foil. The entire inside of my smoker and the bottom of the drip tray is completely CHARRED! Imagine the inside of a charcoal grill. I'm sure with some oven cleaner it will come off, but I dont see a point because it will just get charred again the next time I use it.Please, please, spray Pam or another nonstick cooking spray on the rack or else little pieces of your food will stick. It may not be a big deal for a small piece of chicken, but when you're smoking shrimp you'll want every single morsel on your plate, not stuck on the rack.Things I have smoked in the mini-smoker, just to give you Chefs some ideasKobe beef burgers (from Trader Joes)Good Lord these were DELICIOUS!T-Bone SteaksPotatoesChicken Thighs (to shred for Enchiladas and tacos)Chicken Breasts (Smoked, then pan seared with BBQ sauce)Chicken LegsSalmonShrimpBeef Back ribsGround Chicken PattiesNathans Hot DogsFYI: I ordered the large one this morning.

I took a cooking class from Johnny Vee in Santa Fe. During the class he used this tiny smoker in one of his recipes, which turned out to be astoundingly delicious. I knew I wanted to get one but they were out at the store. I looked on Amazon and sure enough I found one.It is so easy to use and surprisingly effective. It only takes about 8 to 10 minutes to smoke a steak, fish, chicken, lamb, pork or whatever you want. The smoky flavor is actually deeper than the smoke we obtain from our big Traeger smoker during the summer where something might smoke as much is 14 hours. THAT is remarkable.I am so glad I purchased this. It's easy to use. In the winter months it gives us a taste of summer with no muss and fuss.I use different woods depending on what I need to smoke. I quite love all of them.

I was skeptical, but ordered the mini smoker. I did a chicken drumstick tonight and it definitely was "smoked"! I used 1 Tbl of the wood chips & cooked it on my gas stove at about medium-low for 40 minutes & it was perfectly done. There was no smoke escaping from the smoker; just a light smoky odor in the kitchen. Next up-brisket!

The product is very easy to use and adds nice flavor to the meat. I would recommend cooking at a lower heat for a longer period for more flavor. Cooking times are under 30 minutes in most cases and meat comes out flavorful and juicy. If you want a browned exterior, you need to finish in a skillet or under a broiler.

OMG, we love this thing! It works beautifully. I was hesitant to buy because we live in a smallish apartment and I was worried about stench. There's a little smoke release, but it's minor, and the vent under my microwave handles it nicely - no wild smoke alarm going off and everyone leaping around in a panic!The unit is very sturdy and well made, and was heavier gauge steel than I was expecting. It has a bright mirror finish that is immediately browned everywhere except the top of the lip once you've used this once, but that's ok. :-)I made smoked chicken wings on the maiden run and they turned out perfectly in 35 minutes. NOTE! I tend to add more of everything than package directions call for. In this one instance, I held myself back and added a TBSP of the (included) wood chips rather than heaping in triple that amount - and boy oh boy am I glad I did! The single TBSP (from the recipe in the instruction book) was the PERFECT amount. More would have been way too much.We have one of those annoying glass topped stoves with the flat burners, and for some reason I was worried this unit wouldn't work on it. I should not have worried. The unit is just about the exact size of the largest burner, and works perfectly on the stove.My next smoker meal was ribs - the next day - and I fit 2 pounds of baby backs in this little beauty with no problem.In short: I LOVE THIS WONDERFUL MACHINE!!!!!!

This smoker is AWESOME. A little hint. I cut my ribs up so as to fit. Started them on the top of stove, last 5 to 10 minutes oven at 3:50. Wish more of the chips could have been added at the first go round of so as not to have to go to the store to buy more.

Life changing. So easy, quick, clean, inexpensive, tastes fantastic!We only use it for Salmon. Can’t vouch for anything else.