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Featured Review

Cameron Stovetop Smoker (We Like It)

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Product Description: We purchased the Cameron Stovetop Smoker (3 1/2" tall x 11" deep x 15" wide) for approximately $45 online plus shipping.  Our stovetop smoker came with a drip tray, rack, a printed cooking guide, and four (4) one ounce plastic containers of smoking chips (i.e., cherry, oak, hickory, and alder woods).  We wanted to see if these products would deliver on adding natural smoke flavoring while cooking indoors in your home oven.

Preparation/Instructions: The Capitol BBQ team scheduled our test kitchen and purchased a fresh 1.9 pound honey-brined, bone-in turkey breast.  We cleaned the stovetop smoker and carefully followed the product use instructions.  The instructions suggest you open the stovetop smoker and remove the rack and drip pan within.  Then select your preferred Cameron smoking chips flavor (we chose Hickory) and put up to 1.5 tablespoons of these small wood chips in a small pile in the center of the stovetop smoker base.  We then coated our drip pan with foil (you can also use cooking spray if you prefer) and placed it on top of the small wood chips.  Once we placed the wire rack into the drip pan we completed our preparation by placing our seasoned turkey breast onto the rack before closing the stainless steel slide on lid - leaving a small opening.  The instructions suggested you leave a small opening in the lid and place the stovetop smoker over a single burner set to medium heat.  We did so and at the first sign of smoke we closed the lid fully and began to time the suggested 35 minutes to cook.

Results: Our experience in using this product was very satisfactory.  Within ~3 minutes we observed the first smoke and closed our lid.  Throughout the 35 minutes of initial cooking time, we had to use our exhaust fans set to low to ensure we did not set off any smoke detector.  The smoke exited the stovetop smoker near the corners of the lid however was never heavy or made us worry that we were using this product indoors.  Any smoke that escaped was easily vented outside using a standard kitchen exhaust fan.  We checked temperature of the turkey breast at 35 minutes and needed to return the stovetop smoker to the burner for an additional 10 minutes to achieve our desired temperature of 170 degrees F.  The difference in suggested cooking time and actual cooking time is mostly likely due to variations in stovetop settings.  We used a GE Monogram natural gas cooktop with telescoping down draft vent during this evaluation.  We rested the turkey breast and before slicing it for taste testing.  We were very impressed with the taste, texture, and appearance of the smoked turkey breast.  Despite our relatively fast cooking time, the meat was moist and flavorful.  We think this is a nice piece of kitchen equipment to have that will accommodate larger turkeys and other meats like briskett and pork shoulder by substituting the stainless steel lid with foil.