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Nordic Ware Oven Essentials Indoor and Outdoor Smoker
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Get outdoor smoked results indoors when cooking meat, seafood, vegetables, and even pizza! The non-stick finish makes clean up a breeze. Made of aluminized steel and featuring a lifetime porcelain enamel exterior. Includes high-domed cover for large capacity, water pan for moist, flavorful smoked food, a non-stick smoking rack, adjustable smoke vent, thermometer, and recipe booklet. Wood chips are included to get started! Proudly made in the USA by Nordic Ware..../ Nordic Ware Oven Essentials Indoor and Outdoor Smoker / electric smoker cooking
- Indoor/outdoor smoker can be used on the stovetop or grill
- Includes nonstick smoking rack, water/drip pan, adjustable smoke vent, temperature control thermometer, instructions, recipes, and wood chips
- Simply add a pinch of wood chips, a cup of liquid and start smoking
- Aluminized steel construction; porcelain enamel exterior
- Hand wash; backed by 5-year limited warranty
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Model Of Item : 40028
Product Brand : Nordic Ware
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Nordic Ware Oven Essentials Indoor and Outdoor Smoker
electric smoker cooking
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### Product / Rating Information and Prices Stored : Dec 17, 2011 15:59:19 ###
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Nordic Ware Oven Essentials Indoor and Outdoor Smoker
electric smoker cooking
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Nordic Ware Oven Essentials Indoor and Outdoor Smoker
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Customer Review :
a nice idea : Nordic Ware Oven Essentials Indoor and Outdoor Smoker
This thing imparts so much smoke flavor it's insane. I smoked a 1 lb pork tenderloin in it to make low fat pork bbq. It only took 40 minutes and used 2 tablespoons of woodchips. It had an incredible smoky flavor all the way to the middle. Everyone agrees that it tastes better than most "bbq" places. In my opinion, there wasn't much smoke coming from the unit. I don't have an exhaust over my oven so I just opened a window. The house smelled wonderful, but it wasn't smoky like when you fry bacon, there was no visible smoke in the kitchen unless you look directly at the smoker and watch for the little wisps. The smoke detector didn't even go off.
My wife, however, complained that the smoke was burning her eyes. So that's why there are such varying reviews, some people won't even notice smoke, some people are overly sensitive to it.
If you have an outdoor smoker, don't buy this thinking you can replace a real smoker. Nothing's better than a charcoal smoker. I, however, live in a condo and can't even have a grill, so I'm thrilled to have smoky tasting meat.
Some tips:
Line the drip pan with foil, and wrap it around the outer edge. Trust me, you need to do this step if you're cooking something fatty.
Brine your pork/chicken first. I make a brine with kosher salt and brown sugar and brine it in the fridge 1 hour per lb. It keeps the meat juicy and allows it to cook faster.
Use a dry rub! Leave it on for a day before cooking. It will lend so much flavor to the meat.
Only use woodchips that are designed for this thing. That's not to say you have to buy their brand, but buying big chunks of woodchips like the Jack Daniels chips won't work because they need to be almost like sawdust to work in this.
Keep an eye on the temp. I kept mine right around 200, but it required adjusting the heat several times during the process. You have to adjust the heat depending on how much meat you have.
UPDATE: I've now used this smoker about 6 times. When I do rib tips they do get pink from the smoke! Not bad for about 2 hours of use and use 3 tablespoons of hickory. Everybody was very impressed that they came from an indoor smoker.
Also, don't expect this thing to look new after using it. It's a smoker. It's going to get black inside and there's nothing you can do about that. It won't hurt anything, just wash it out after each use to get the loose stuff off.
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