Nordic Ware Indoor/Outdoor Kettle Smoker
A smoky surprise.
Is smoking your food solely a warm-weather activity? We think that’s a fallacy, especially now that we’ve met this kettle smoker. Smoke on any surface, outdoors or in, any time of year. Its high dome allows you to pack a lot in, and it doesn’t hurt that it’s such a compact little looker. If your friends and guests are amazed that you’ve managed to produce smoked foods in the dead of winter, it can be our little secret.
Photography by Ty Mecham & Rocky Luten
Details & Materials -
13" in diameter x 14" H
Care & Notes
Full instructional video and booklet included with product.
Before initial use and after subsequent use, hand wash with warm, soapy water. Dishwasher use is not recommended as it may shorten the life of the nonstick coating.
Metal utensils, scouring pads, and abrasive cleaners should not be used on nonstick surfaces. Nylon or silicone utensils are recommended.
Wrapping the drip pan in aluminum foil is recommended for easy cleanup.
When using smoker indoors, exhaust fan (with direct outdoor access) must be turned on. Opening a window is also recommended to improve kitchen ventilation. If kitchen become smoky, turn off stove, open windows, and leave area until smoke clears.
Smoker becomes very hot when in use. Handle with care, using an oven mitt.
Do not cook on high heat. Recommended cooking temperature is 190-210 degrees F.
Do not leave smoker unattended while in use.
Dispose of spent wood chips by first soaking in water for 1 minute to assure they are completely extinguished.
Do not put wood chips directly in food as they are not meant for human consumption.
Birds and other pets with sensitive respiratory systems should not be in kitchen when smoking food.
Shipping & Returns
Cannot be shipped to U.S. Territories or P.O.Box/APO/FPO/DPO addresses.
View our Return Policy.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
Less mess, more fun!
We talk to the experts to get the skinny.
Rick Moonen -- chef, restauranteur, and author of Fish Without a Doubt -- shows us the best (and easiest!) way to grill whole fish.