Nordic Ware Indoor And Outdoor Kettle Smoker, 7×13-Inch

Last updated date: May 12, 2020

DWYM Score
9.0

Nordic Ware Indoor And Outdoor Kettle Smoker, 7×13-Inch

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Overall Take

This little smoker comes with wood chips to allow any home chef to get started right away. It's adaptable to indoor meals or casual outdoor get-togethers. The nonstick rack makes it simple for even novice smokers. In our analysis of 49 expert reviews, the Nordic Ware Nordic Ware Indoor And Outdoor Kettle Smoker, 7x13-Inch placed 5th when we looked at the top 13 products in the category. For the full ranking, see below.

Editor's Note May 12, 2020:
Checkout The Best Smoker for a detailed review of all the top smokers.

Expert Summarized Score
9.3
3 expert reviews
User Summarized Score
8.6
600 user reviews
Our Favorite Video Reviews
What experts liked
Nordic Ware's Stovetop Kettle Smoker is one of the better indoor smokers available. Most indoor smokers have no lid or a shallow low profile lid. The Stovetop Kettle Smoker has a high domed lid big enough for smoking/roasting a whole chicken.
- Amazing Ribs
Made in the U.S.A.It also is oven safe. Includes a thermometer. High dome lid allows for maximum capacity. It’s under ten pounds (which is nice for traveling).
- Willy Smoke
Can be used indoors or outdoors. Effective in terms of producing quality smoked food. Durable, sturdy build, lids are sealed tightly. Very affordable. Easy to clean up.
- Art of Smoking Meats
What experts didn't like
The red paint coating near the vents sometimes peels due to moisture and friction. It can sometimes be difficult to refill the drip tray with water when the smoker is cooking food. You will need to purchase an additional rack, given its size, which is an unfortunate additional purchase.
- Willy Smoke
Relatively small, not enough to accommodate plenty of dishes at the same time.
- Art of Smoking Meats

From The Manufacturer

This simple-to-use and top-rated Kettle Smoker is suited for both indoor stovetop use as well as your outdoor grill and adds authentic wood-smoked flavor to your favorite foods. Made for both dry and wet smoking methods, our Kettle Smoker helps you achieve professional quality results at home, such as meat and game, fish, vegetables, and even pizza! Included: Smoker base with lid, smoking tray, drip pan, wood chips, thermometer, and recipe booklet

Overall Product Rankings

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Overall Score: 9.3
Expert Reviews: 4
Z Grills 8-in-1 Wood Pellet Smart Smoker
2. Z Grills 8-in-1 Wood Pellet Smart Smoker
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Expert Reviews: 4
GMG Portable Grill With Digital WiFi Controller
3. GMG Portable Grill With Digital WiFi Controller
Overall Score: 9.2
Expert Reviews: 2
Weber Larger Capacity Smoker, 22-Inch
4. Weber Larger Capacity Smoker, 22-Inch
Overall Score: 9.1
Expert Reviews: 4
Bradley Warm And Cold Electric Smoker
6. Bradley Warm And Cold Electric Smoker
Overall Score: 9.0
Expert Reviews: 3
Cuisinart Vertical Propane Smoker, 36-Inch
7. Cuisinart Vertical Propane Smoker, 36-Inch
Overall Score: 8.9
Expert Reviews: 4
Dyna-Glo Charcoal Offset Smoker
8. Dyna-Glo Charcoal Offset Smoker
Overall Score: 8.8
Expert Reviews: 4
Char-Broil Offset Smoker And Grill
9. Char-Broil Offset Smoker And Grill
Overall Score: 8.8
Expert Reviews: 4
Char-Griller Charcoal Grill with Side Fire Box
11. Char-Griller Charcoal Grill with Side Fire Box
Overall Score: 8.5
Expert Reviews: 3
Char-Griller Kamado Charcoal Grill
12. Char-Griller Kamado Charcoal Grill
Overall Score: 8.4
Expert Reviews: 4
Masterbuilt Digital Electric Smoker, 30-Inch
13. Masterbuilt Digital Electric Smoker, 30-Inch
Overall Score: 8.3
Expert Reviews: 3

An Overview On Smokers

What does summer smell like? Depending on where you live, it might be a mix. Suntan lotion. Freshly mown grass. And of course, the mouth-watering scent of ribs or brisket in a smoker.

For many outdoor chefs, their smoker is more important than any appliance or piece of cookware in the kitchen. It allows you to simultaneously cook meat while imparting a crucial smoked flavor, the latter of which is attained by exposing it to burning wood of some kind. There are several basic styles of smoker. Some will directly use the burning wood to generate heat, while some will pipe in smoke while heating up the food by gas or electric means.

As experienced pitmasters can tell you, there’s a delicate art to the process of smoking meat. Even the most advanced smokers will require a bit of attention as the meat makes its long journey to perfection. But since you’ll most likely be outdoors and can do those adjustments with a drink in hand, that’s part of the appeal.

If this is your first time owning a smoker, you probably have a budget in mind, and there are a wide range of price points among most of the different types. But you’ll also want to consider what you’re cooking, and who you’re cooking it for. Will you be bringing your setup to a tailgate, or keeping it in the backyard for family gatherings? Do you plan to feed the entire bowling team every week, or just the immediate family every once in a while? Portability, versatility, internal capacity and ease of use are all relevant factors and can make the difference between your smoker being a trusted appliance or an eyesore taking up space in the garage.

If you’re new to the practice of smoking meat, you will probably want to stick with a model that lets you control the temperature easily and precisely. That means either an electric smoker or a simple charcoal-burning type.

Of the two, electric smokers are likely the easiest to cook with. They’re so easy, in fact, that many brisket and BBQ competitions won’t allow chefs to use them. They can come in many different shapes and configurations, but in all cases the main work of the cooking is done by electric heating coils. On top of that, wood chips or pellets can be loaded to supply the smoked flavor (or omitted entirely, if you’re just using it to grill). In most cases, electric smokers won’t give you the full smoky flavor of more traditional models, but their precise temperature control makes them ideal for the “set it and forget it” style of cooking.

Charcoal-burning smokers are all about the fuel. They get both their heat and smoke directly from the charcoal, and they too can come in a few different styles. Drum smokers are the simplest configuration, and the most basic ones might actually be just a standard steel barrel that’s been repurposed for grilling. (There are kits you can buy to convert one if you’re feeling ambitious and have the right tools). The simplest drum smokers couldn’t be easier to fire up: Just load some charcoal in the bottom, light it and cook the food on a tray at the top. This can be fine for chicken, but it will take some special care to prevent pork or more delicate meats from drying out.

Vertical or “bullet” charcoal smokers add the crucial innovation of a water pan between the heating element and the food. That keeps your ribs and brisket from drying out and helps regulate the temperature a bit better. Basic bullet smokers are among the cheapest on the market, but more full-featured and sturdy brands such as the Weber Smokey Mountain are widely used by competing barbecue chefs.

An increasingly popular type is the pellet smoker, which uses a little more technology to get that direct wood-smoked flavor. It uses hardwood pellets that burn more slowly than less refined wood chips, saving a little fuel and making the heat level more consistent. They also produce less ash and residue than more traditional fuels. Pellet smokers can turn out some great flavor for relatively little effort, but the price point tends to be higher.

If you’re looking for performance on a more modest budget, Kamodo grills can be a good bet. Most of them are first and foremost for grilling but can be modified for smoking meats with a slight adjustment to the vents. Their durability and smaller profile makes them more ideal for smaller patio spaces, but the tradeoff is less capacity for crowd-pleasing meals.

On the opposite side of the size spectrum, there are offset smokers. These units are broken into two chambers: A larger one reserved for the meat and main heating element, and a side compartment where wood or charcoal is burned. The smoke fills up the cooking chamber through a vent and gives the food an even, smooth flavor — provided it is well-designed with a proper airflow system. Beware of cheaper offset smokers that will produce uneven heat distribution along with erratic flavor.

Bear in mind that most smokers can do double duty as standard grills (among other cooking methods), but all of them will take a bit of getting used to for the novice. Luckily, practice doesn’t only make perfect. In this case, you’re bound to make some great meals along the way.

DWYM Fun Fact

Brisket wasn’t always the go-to smoked meat that it is today. As the story goes, this fat-heavy cut of steak was only deemed fit for ranch hands and other lower-tier employees of the early cattle barons in the days of the Old West. The joke was on them: Patient chuck wagon cooks discovered that of you cooked the meat for long enough over low heat, you had something truly special.

The Smoker Buying Guide

  • What kind of fuel should you use with your smoker? In a lot of cases, you’re limited to the kind that the smoker is engineered to use. In others like electric grills and drum smokers, you’ve got a bit more leeway. Hardwood pellets will burn the slowest and produce the least ash, so they’re a good happy medium. You can use sawdust for fish or other meats that don’t need a lot of heat. As a bonus, it’s by far less expensive. Wood chips burn the fastest, but you can mitigate that by soaking them in water to produce a nice smolder.
  • No matter how well you’ve got your cooking technique down, you’re still cooking outdoors. Weather can introduce variables that can wildly alter your cooking time, so take precautions. If you’re using your smoker in cold weather, make sure it’s got proper insulation so it doesn’t lose heat. High winds can cause the opposite problem, stoking your charcoal or wood chips higher than you might like. In either case, you can buy special tarps to cover your smoker and keep conditions steady.