Go Back

Kettle Smoker Tips and Recipes

As a company, we always strive to differentiate ourselves by bringing new and unique items to market. Our Kettle Smoker is definitely one of these items, allowing you to easily infuse meats, wild game, pizza, vegetables, fruit, and fish with a delicious smoked flavor, one of the hot menu trends listed for 2016, according to Technomic Inc.


The 365 Kettle Smoker comes with amazing features that sets it apart and can be used in any kind of household, either indoor or outdoor. It will work on indoor gas, electric, ceramic and induction burners or outdoor grills. It is also oven safe, which is a great feature of this item; if you remove the water pan and smoking rack, the high-dome cover and base unit can be used as a traditional kettle roaster.

Each smoker comes with base, water drip pan, smoking rack, thermometer that functions as a smoking temperature gauge and a food thermometer, superfine wood chips to provide a quick, clean burn, and high dome cover. The dome cover allows you to cook larger items like chicken or roasts and also has a built-in vent that allows you to control cook temperature and the air/smoke mixture.

Follow these detailed steps for how to prepare the smoker:

   1. Take all components out of the base (thermometer, wood chips, water drip pan, and smoking rack)

   2. On bottom of the base, add 1-2 Tablespoons of the wood smoker chips

   3. Place water drip tray right on top of the wood smoker chips

   4. Decide what type of the smoking method to use depending on food you are preparing

            . Moist Method Smoke: Add 1 cup of liquid (water, broth, beer, etc) to the water drip tray

            . Dry Method Smoke: Leave water drip tray empty

   5. Place smoking rack with food choice on top. There are a variety of foods you can smoke using the kettle smoker for any type of occasion. Check out this list foods and the type of smoke method to use: 

Food Method Smoking Time
Pizza (thin crust) Dry 15-20
Pizza (thick crust) Dry 20-30
Chicken (whole) Dry/Moist 60-80
Chicken (breast) Dry/Moist 25-35
Chicken (thigh) Dry/Moist 30-40
Turkey (breast) Dry/Moist 45-50
Pork (tenderloin) Dry/Moist 45-60
Pork (ribs) Dry/Moist 45-60
Sausage links Dry 20-30
Hamburger Moist 20-30
Beef Brisket Dry/ Moist 90-120
Tomatoes Moist 10-15
Onions Moist 30-40
Mixed Vegetables Moist 10-15
Fish (fillet or steak) Dry/ Moist 15-25
Shrimp/ Scallops Moist 8-10


6. Put the dome cover on top and put thermometer in hole. Adjust the smoker vent accordingly.

7. Cook on medium-high heat outside on the grill or on your indoor burner!

8. Make sure to watch thermometer during cooking time. For ideal smoking temperature, thermometer should be between 200-230 degrees. Smoking times vary depending on recipe

9. Keep dome cover on during cooking time to trap in smoke for ideal smoky flavor. Enjoy once food is ready!

Here is a short video how-to:

Watch a longer version HERE

Reviews + Show Features:

We were recently contacted by Steven Raichlen, the award-winning author, cooking teacher, TV host, and the world’s foremost authorities on grilling/BBQ, to feature our Kettle Smoker on his PBS show ‘Project Smoke.’ We were thrilled to learn that Steven is a fan of our products! The episode featuring our smoker is due to air in May/June depending on market you are in.  


Read here for another great review of our Kettle Smoker, voted “Best Stovetop Smoker!”

Smoker Recipes:

It’s the perfect time of year for grilling and smoking your favorite foods! Try these delicious recipes to get you started on the ultimate smoking experience. Enjoy!

Hot Maple Smoked Salmon 


  • 1-2 pounds fresh salmon filets
  • 2 quarts water
  • 3/4 cup kosher salt
  • ¼ cup brown sugar
  • 1/2 cup maple syrup
  • 1 teaspoon cayenne pepper
  • Black pepper

In a casserole dish, stir together salt, cayenne pepper and brown sugar. Add water and maple syrup, stirring until salt, cayenne pepper and brown sugar are dissolved. Place fish in brine, and marinate for 24 hours. Remove fish from brine and rinse in cold water. Pat fish dry with paper towel, and season with black pepper to taste. Place fish in smoker, skin side down and smoke using dry smoke method for 20-30 minutes or until done. Refrigerate and serve cold.

Smoked Mexican Street Corn 

  • 3 ears of corn, shucked
  • 3 tablespoons melted butter
  • ¼ cup cojita cheese
  • ¼ cup chopped cilantro
  • lime juice
  • lime zest
  • paprika

Prepare ears of corn by removing the husks. Place on prepared smoker and cook until tender. Once corn is ready, serve with melted butter, lime juice, paprika and top with lime zest, chopped cilantro and cojita cheese.

Smoked Pizza 

Overhead shot of tasty pizza with plenty of fresh toppings

  • 1 6-8 inch pita bread or pizza crust
  • ½ cup pizza sauce
  • ¼ cup grated cheddar cheese
  • ¼ cup mozzarella cheese
  • ¼ cup sliced mushrooms
  • ¼ cup pepperoni
  • 1 small tomato, thinly sliced
  • chopped red and yellow peppers
  • other toppings of choice

Spoon a thin layer of pizza sauce onto crust. Top with tomatoes, mushrooms, peppers and pepperoni. Sprinkle cheese on top. Place pizza on smoker and smoke using dry smoking method for 15-20 minutes or until done. Makes 1-2 servings

Smoked Peaches

  • Peaches, pitted and halved
  • vanilla bean ice cream
  • Balsamic glaze

Cut peaches in half and take out pits. Place on prepared smoker and cook using moist smoking method until done. Place on top of vanilla bean ice cream and pour balasamic glaze on top.

Enchiladas with Smoked Verde Sauce (

  • 4 Tbsp vegetable oil
  • 1 cup chopped onion (1 medium onion)
  • 1 Tbsp minced garlic (3 medium garlic cloves)
  • 1/2 tsp ground cumin
  • 1 1/2 cups chicken broth
  • 1 lbs boneless skinless chicken breast (2-3 breasts)
  • 12-14 tomatillos, husks and stems removed and rinsed
  • 3 medium poblano chiles, halved lengthwise, stemmed and seeded
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup fresh cilantro, coarsley chopped
  • 2 cups montery pepper jac cheese, grated
  • 12 white corn tortillas
  • 2 medium scallions, sliced thin

Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.

Meanwhile, prepare and cut poblanos and tomatillos. Place on prepared kettle smoker and smoke using moist smoke method for 15-30 minutes or until done.Transfer tomatillos and chiles to food processor. Decrease oven temperature to 350 degrees. Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).

When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately.

Smoked Honey Orange Chicken


  • 2 green onions
  • ½ cup orange juice
  • 3 Tbsp. olive oil
  • 3 Tbsp fresh rosemary, chopped
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • 1 tsp salt
  • 6-8 chicken breasts or 1 whole chicken

Combine first 7 ingredients, onions through salt for marinade. Marinate chicken (refrigerated) for six hours or overnight. Place chicken on smoker and smoke using moist steaming method 30 minutes or until done.