Review on Nordic Ware Stovetop Kettle Smoker: A Red One-of-a-kind Cooking Essential by Mark Jefferson

Summary: This smoker almost replaces a normal outdoor unit. However, this cooking method requires a unique strategy (probably more relevant for glass cooker users). Some parts will rust after the second use after normal washing and air drying. 3 months later impression: smoking is great, but not for cooking. After 1 too many frustrating pork shoulders and brisket I decided to switch things up. I have a Ninja pressure cooker that I use to pre-cook meat that I then smoke on Nordic for 30 minutes. Ribs, brisket, everything is 100% authentic in taste but not in appearance, although it looks like fine dining. I chose to give my 3 star rating for them with aluminum (which transfers too much heat to the bottom of the food too quickly and burns it crispy). This is a serious design flaw. I couldn't cook a regular 8 hour or even 6 hour brisket. This damn thing will produce creosote distillate after 3 hours of use and ruin the meal. Tastes like old stale smoke with concentrated dirt. If you cook less, it will be too hard. In my opinion, I need to cook like a .5lb brisket to keep the cooking time short, or open the lid to let in more air. In any case, I'm done. I've found that pressure cooking THEN smoking with Nordic gives a 1:1 flavor. The looks aren't the same, but I'm happy with it. If this is ever replaced I will try something else. Trials: I smoked 3.5 pounds of brisket in 8 hours after a quick read of the instruction manual. I saw a guide that called for smoking for about an hour. Thinking that this device does not differ in principle from a traditional smoker in terms of temperature or methodology, I increased the smoking time. After checking the meat for the manual recommended time, I found the brisket was cooked and smoked but not tender. Normally you would smoke at least 8 hours, I continued. I checked and tried it about once an hour except for the last 3 hours. This is where I made my mistake. It's been 8 hours and the lower quarter inch of the breast has completely firmed up. A NOTICE. Grease the pan generously with oil. Don't apply in a thin layer like I did this time. I had to shave a quarter inch off the bottom of the brisket :(. Also, I did what the manual asked for and didn't add any wood shavings. The result was a slightly musty oak smoke flavor. The meat itself was tasty but needed improvement. I found it very difficult to control the temperature with the large glass lid oven as it was either too hot or too cool.First impression of the meat was too dry,great smoky flavor (if a little stale/burnt) but tasty nonetheless.Later found I found out I had sprinkled wood shavings on the bottom of the pan instead of as suggested (a pile in the middle) WARNING: I didn't follow the recipe so it was to be expected, but I did because of the suggested cooking time too hard was smoke flavor this machine can achieve (keyword) production, in my opinion, 1 to 1 with real superiority or a professional smoker update: I had to purchase a 10.5 inch stainless steel cooking grate to put on the hob. The device will become very hot if left standing for too long. The solutions I think are lifting the food over another rack that has less contact or using butcher paper with holes cut in it. Otherwise, you may end up with a hard or burnt butt (if you smoke for several hours). Last update: I have always used this device with the vents covered. This is the source of my "musty" smoke flavor and difficult temperature control. I figured I had to keep the smoke inside due to the small amount of firewood. I learned that if the vents are open, you can create a smoke ring. You can also control the temperature, but be prepared for a lot of smoke in your home. I'm not sure how to rate this product as it does the job well, but how much does an indoor smoker really cost? Still a great device. Trial 2: I smoked wild sockeye salmon with maple wood after drying and drying it in a brown sugar and salt solution. This time I tried keeping the smoker at a lower temperature (150-180) but again found it difficult to control. It's definitely doable, but heating up the metal makes tuning on the fly a bit difficult without practice on a large induction torch. The maple wood was placed in a 3 inch array in the center of the pan, in contrast to how the brisket was smoked. The pan was filled with water, and this time the pan was generously oiled. The smoker's temperature began to rise too quickly, leading to an increase in albumin levels. I tried lowering it but this time the wood didn't smoke because the electric burner was on minimum. I ended up cranking the burner on high to smoke out the chips and then shut the vent after turning the burner back down to keep the heat down. The first result of the bite was that it was the best salmon I have ever made. This device really has the potential for slow cooking and the right smoky flavor. Recommendations for users of electric stoves with a glass cover: - Leave the hood closed for a maximum of 1-2 hours. A little more and you'll get smoke condensation on your food, which will destroy it. You should leave the vents open, but you must keep all windows open, and even then you can set off an alarm. You're sure to smell it most of the week, even if you air out. Cover the vent, use the smallest or second largest burner you have, and place wood shavings in the center of the bottom of the pot just above the stove. Element. This ignites the wood chips, creating smoke without a sudden rise in temperature. This is art. In my opinion, the cooking time for brisket and salmon is too short when the hood is closed. I smoked salmon for 2 hours and next time I will smoke brisket for at least 5 hours. They come out too undercooked and chewy at the recommended time. To counteract this, keep the meat moist. It is recommended not to smoke your food for about an hour or to wrap the meat in parchment paper/foil. 4. Works great. This smoker is more efficient when the vent is closed. Use lower temperatures, e.g. B. 180 degrees so that the meat does not dry out. Experiment with chip placement. Their distribution causes stale, burnt smoke if left for more than 5 hours. Stacking them usually helps, but will likely burn out after 2 hours. You can experiment by wetting half and leaving half dry. Grease a baking sheet generously with oil! I can't say enough. I have a 10.5 inch raised grill that works great. Disadvantages: - Difficult to control glass-topped stoves - Rust forms at the bottom of the vent after the second use - The cooking strategy is unique and requires multiple attempts. - When the vent is open it sometimes emits more smoke than rogue ExPros: - Can create a smoke ring when the vent is wide open, otherwise not. delicious food Opinion: great device for the money if you are forced to cook inside. It has the potential to be a real smoker but requires creativity in your cooking strategy. If you don't have good ventilation, don't take this. I would recommend this if you can't buy a real smoker (like me).