You do not need a dedicated smoker to put smoke on food. Smoking is, in Clemson Cooperative Extension’s words, cooking food indirectly in the presence of a fire, and plenty of equipment can do that: a covered charcoal kettle set up for two zones, a small box or tray of smoldering wood on the grill, or a lidded stainless pan on the stove. Each one gets you part of the way there, and each has limits worth knowing before you buy.
People look for a smoker alternative for good reasons. A smoker takes up a corner of the patio and is a single-purpose machine. Some cooks live in apartments where only the stove is available. Others already own a kettle grill and just want brisket or smoked chicken thighs for tacos now and then. This guide sets out seven ways to smoke food without a smoker, says how well each one does the job, and names a product for each.
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Why look for a smoker alternative?
A purpose-built smoker, whether it burns charcoal, pellets, propane or electricity, holds a low temperature for hours with little attention. Our best smoker guide covers them, and if you plan to smoke most weekends, one of those is still the right buy. The alternatives make sense when you smoke occasionally, have little space, or want to use what you already own.
What you give up is mostly control. A smoker is built to keep heat steady and smoke clean for a long cook. A kettle can come close with practice and the right insert. A smoker box or pellet tray adds smoke flavor but relies on the grill for heat. A stovetop smoker cooks fast and hot, so it gives smoky fish, chicken and vegetables rather than pulled pork. Match the tool to the food.
Quick verdict: the best smoker alternative
If you have outdoor space, a charcoal kettle set up for two-zone cooking is the closest thing to a real smoker; we name the Char-Griller Premium Kettle, and if you already own a 22-inch Weber-style kettle, the Slow ‘N Sear insert makes two-zone smoking much easier. If you can only cook indoors, a Camerons stovetop smoker smoke-cooks fish, chicken and vegetables on a medium burner. To add smoke on a grill you already own, use a Broil King smoker box or a pellet maze tray.
Five ways to smoke, side by side
Our five standout picks, one per way of smoking, with what each maker or listing states. All seven alternatives are reviewed in full below.
| Alternative | How it smokes | Best for | Heat source | Buy on Amazon |
|---|---|---|---|---|
| Two-zone charcoal, lid closed | Ribs, chicken, pork shoulder | Charcoal, outdoors | View on Amazon | |
Slow ‘N Sear Original Charcoal Insert for 22-inch KettlesBest kettle upgrade
|
Banked coals plus water reservoir | Long cooks on a kettle you own | Charcoal, outdoors | View on Amazon |
Camerons Original Stovetop SmokerBest indoors
|
Sealed stainless pan, fine chips | Fish, chicken, vegetables | Stove, grill or campfire | View on Amazon |
Broil King Premium Stainless Smoker BoxBest smoker box
|
Two chambers of wood chips | Smoke flavor on a grill you own | Your grill | View on Amazon |
Kaduf 5 x 8-inch Pellet Smoker TrayBest for long, gentle smoke
|
Pellets smolder along a maze | Cheese, nuts, extra smoke | Self-burning; any grill | View on Amazon |
How to smoke safely without a smoker
Whatever you use, two things decide whether the food is safe: the cooking temperature and the temperature inside the food. Clemson Cooperative Extension says the temperature in a smoker should be kept at 250 to 300°F for safety, that smoking can take up to eight hours, and that you should check food with a food thermometer. It gives 165°F for all poultry. A thermometer for smoking with a probe that stays in the meat makes this easy on any of the setups below.
Clemson also describes the covered-grill method: pile about 50 briquettes in the center, push them into two piles once they are covered in gray ash, center a pan of water between them, set the food over the water pan, close the lid and keep the vents open. It suggests adding about 10 briquettes an hour to hold 250 to 300°F. That is the basic two-zone smoke, and it is what the first two picks below make easier.
Seven ways to smoke without a smoker
1. Char-Griller Premium Kettle Charcoal Grill, 22-inch – Two Zones and a Lid
A charcoal kettle with a tight lid is the most capable smoker alternative, because it can do exactly what Clemson describes: coals on one side or in two banks, food over a drip or water pan, lid closed and vents controlling the fire. Char-Griller sells this one as a grill and smoker, with a 22-inch cooking diameter and 379 square inches of cooking area.
The listing names dual damper controls, a stainless steel lid thermometer and cast iron cooking grates, plus an easy-dump ash pan. Dampers matter most for smoking, because the bottom vent feeds air to the coals and the top vent draws smoke through. The grill measures 28 by 30 by 41 inches and weighs 62 pounds, according to the listing.
How well it does the job: with practice, very well for ribs, chicken and pork shoulder. The limit is attention. A kettle needs coals added on long cooks, roughly every hour by Clemson’s guide, and the lid thermometer reads the dome, not the grate, so use a probe thermometer at food level too. It also grills, which no dedicated smoker does as well.
Why we like it
- Dual dampers for fire control (listing)
- Lid thermometer
- 22-inch diameter, 379 sq in (listing)
- 5-year rust-through and burn-through warranty
Key specifications
| Model | E4822 |
|---|---|
| Type | Charcoal kettle grill |
| Material | Steel; cast iron grates |
| Size | 22-inch cooking diameter; 28 x 30 x 41 in |
| Heat source | Charcoal |
| Smoke time | As long as you tend the fire |
| Indoor use | No |
| Warranty | 1 year defects; 5 years rust-through and burn-through |
Why we recommend it
It suits a cook with a patio who wants one charcoal cooker for both grilling and occasional smoking.
Skip it if you want set-and-forget smoking; a dedicated smoker from our best smoker guide holds temperature with less work.
Pros and cons
Pros
- Smokes and grills
- Two dampers
- Long rust-through warranty
Cons
- Needs coals added on long cooks
- 62 lb and outdoor only
- Sold by a third-party seller
2. Slow ‘N Sear Original Charcoal Insert for 22-inch Kettles – Two Zones Without Guesswork
If you already own a 22-inch kettle, this insert is the easiest way to make it smoke well. The Slow ‘N Sear is a stainless steel charcoal basket that sits against one side of the kettle and holds the coals there, leaving the other side as an indirect zone. An integrated water reservoir adds moisture, which does the job of the water pan in Clemson’s method.
SnS Grills says it fits all Weber 22-inch kettles and most standard 22-inch kettle grills (it does not name the Char-Griller, so check the fit), and that it holds about 225°F for 8 to 12 hours on one load of charcoal. Treat that as the maker’s figure; it depends on charcoal, weather and vent settings. SnS also says it needs no permanent modification to the grill.
How well it does the job: it makes kettle smoking more consistent and less demanding of attention. The limit is that it is an accessory, not a cooker, and it reduces the space available for food on the grate. For more baskets, see our charcoal baskets guide.
Why we like it
- Built-in water reservoir
- Fits Weber and most 22-inch kettles (maker)
- No modification to the grill
- Sold by SnS Grills itself
Key specifications
| Model | SNS-ONE (Original) |
|---|---|
| Type | Kettle charcoal insert |
| Material | Stainless steel (SnS listing for its insert range) |
| Size | For 22-inch kettles |
| Heat source | Charcoal |
| Smoke time | 8 to 12 hours at about 225°F (maker’s claim) |
| Indoor use | No |
| Warranty | Not stated |
Why we recommend it
It suits someone who already owns a 22-inch kettle and wants to smoke without buying a second cooker.
Skip it if you do not own a kettle; buy the grill first, or a smoker.
Pros and cons
Pros
- Makes two-zone setup simple
- Water reservoir included
- Also useful for searing
Cons
- Takes up grate space
- Only for 22-inch kettles
- Run times are the maker’s claim
3. Camerons Original Stovetop Smoker – Smoke-Cooking on a Kitchen Burner
This is the classic indoor answer: a stainless steel box, 11 by 15 by 3.5 inches according to the listing, with a sliding lid, a drip tray and a rack. A spoonful of very fine wood chips goes in the bottom, the tray and food go on top, the lid closes, and the box sits over a burner. The kit includes apple, oak and hickory chips.
Camerons’ user guide is specific: use 1 to 1 1/2 tablespoons of chips in a small pile in the center, medium heat only, and start the cooking time when the first wisp of smoke appears. It warns never to use the smoker on high heat, because the pan reaches 375°F at medium on a range top, never to leave it unattended, never to put chips in or on the food, and not to throw used chips in the trash, where hot embers could start a fire; rinse them down the drain. It works on gas, electric, a grill or a campfire, and the guide says flat or glass cooktop owners should check their cooktop maker’s rules on oversized pans.
How well it does the job: very well for salmon, shrimp, chicken breasts and vegetables, which cook through quickly with real smoke flavor. It is hot smoke-cooking, not low-and-slow barbecue; the guide suggests smoking a brisket for about 90 minutes and finishing it in the oven. Camerons says the stainless steel is dishwasher safe.
Why we like it
- Works on a kitchen stove (maker)
- Clear safety instructions in the guide
- Dishwasher-safe stainless steel
- Wood chips included
Key specifications
| Model | Original Value Pack |
|---|---|
| Type | Stovetop smoker |
| Material | Stainless steel |
| Size | 11 x 15 x 3.5 in |
| Heat source | Gas, electric, grill or campfire, medium heat |
| Smoke time | Minutes, not hours; per recipe |
| Indoor use | Yes |
| Warranty | Not stated |
Why we recommend it
It suits an apartment cook who wants smoked fish, chicken or chile peppers for salsa without any outdoor space.
Skip it if you want pulled pork or brisket entirely from smoke; that needs a kettle or a smoker.
Pros and cons
Pros
- Indoor use
- Fast
- Easy to clean and store
Cons
- Medium heat only
- Small batches
- Sold by a third-party seller
4. Nordic Ware Stovetop Kettle Smoker – Taller Dome, Lower Heat
Nordic Ware’s stovetop smoker takes a different shape from the Camerons: a round kettle with a high dome cover, which the listing says allows maximum capacity. It measures 6 7/8 by 13 by 13 1/2 inches, so a whole chicken breast, pork tenderloin or a rack of chicken thighs fits more easily than in a flat box.
Nordic Ware’s instruction on heat is plain: do not cook on high heat, and keep the smoking temperature at 190 to 210°F, adjusting the burner as needed. A built-in thermometer helps with that, according to the listing. The listing says it is made in the USA, with a thermometer from China and a handle from Taiwan.
How well it does the job: it smokes at a lower temperature than the Camerons, which suits larger pieces. As general kitchen sense with any stovetop smoker, run your range hood, and treat it as smoke-cooking rather than a full barbecue cook; finish large cuts in the oven if needed and check them with a thermometer.
Why we like it
- High dome for bigger pieces (listing)
- Stated smoking range: 190 to 210°F
- Lid thermometer
- Made in the USA (listing)
Key specifications
| Model | 36556 |
|---|---|
| Type | Stovetop kettle smoker |
| Material | Not stated in the listing |
| Size | 6 7/8 x 13 x 13 1/2 in |
| Heat source | Stovetop burner, not high heat |
| Smoke time | Per recipe; 190 to 210°F |
| Indoor use | Yes |
| Warranty | Not stated |
Why we recommend it
It suits an indoor cook who wants to smoke larger pieces at a gentler temperature than a flat box gives.
Skip it if you want dishwasher-safe stainless; the listing does not say the material or whether it can go in the dishwasher.
Pros and cons
Pros
- Room for larger pieces
- Temperature guidance from the maker
- Built-in thermometer
Cons
- Material and care not stated in the listing
- Takes a large burner
- Still not low-and-slow barbecue
5. Broil King Premium Stainless Smoker Box – Two Chambers of Smoke on Any Grill
A smoker box is a small metal box with holes in the lid. Fill it with wood chips, set it on the grill, and the chips smolder and smoke while the grill supplies the heat. Broil King’s version has two chambers, which it says give twice the smoking power, and a hinged lid with an air damper. It can also hold liquids for moisture and flavor, and it has stainless steel lid and handles.
Broil King says it is designed to sit on its grills’ Flav-R-Wave cooking system or directly on the grill. As general kitchen sense, on a charcoal kettle set it on the grate near the coals, where it gets hot enough to smolder, and handle it with gloves or tongs, because the whole box gets hot.
How well it does the job: it adds real smoke flavor, but the grill still does the cooking, so what you can smoke depends on how low and steady your grill can run. It is best for adding smoke to chicken, sausages and vegetables on a grill you already have. Our parent guide to the best smoker box compares more boxes and covers placement.
Why we like it
- Two chambers (maker)
- Hinged lid with air damper
- Can hold liquids too
- Stainless steel lid and handles
Key specifications
| Model | 60190 |
|---|---|
| Type | Smoker box |
| Material | Stainless steel |
| Size | Not stated |
| Heat source | Your grill |
| Smoke time | Not stated; depends on chips and heat |
| Indoor use | No |
| Warranty | Not stated |
Why we recommend it
It suits a griller who wants smoke flavor on everyday cooks without changing equipment.
Skip it if your grill cannot hold a low temperature; the box adds smoke, not control.
Pros and cons
Pros
- Simple way to add smoke
- Damper lid
- Works on most grills
Cons
- Relies on the grill’s heat
- Needs refilling on long cooks
- Size not stated
6. Kaduf 5 x 8-inch Pellet Smoker Tray – Smolders for Hours on Its Own
A pellet maze tray works differently from a smoker box. You fill a stainless steel maze with wood pellets and light one end; as is usual with pellet trays and tubes, you let it catch for a few minutes, then blow out the flame. The pellets then smolder slowly along the maze, producing smoke on their own, without needing the grill to be hot. Kaduf says one fill produces smoke for up to 12 hours, and that it works in charcoal, gas, electric, portable and pellet grills.
That independence is its strength. Because the tray makes its own smoke, you can use it in a cold grill to smoke cheese, nuts or salt, or in a warm grill alongside the food. The 5 by 8-inch size sits flat on a grate without rolling. For a tube-shaped version, see our best smoke tube guide.
How well it does the job: it gives steady, gentle smoke for a long time, but no cooking heat. For hot smoking, pair it with a grill that holds a low temperature. Kaduf is a small, Amazon-first brand, and its listing is the main source here.
Why we like it
- Up to 12 hours per fill (maker’s claim)
- Works without grill heat for cold smoking
- Flat tray stays put
- Stainless steel
Key specifications
| Model | Not stated |
|---|---|
| Type | Pellet maze tray |
| Material | Stainless steel |
| Size | 5 x 8 in |
| Heat source | Self-smoldering pellets |
| Smoke time | Up to 12 hours (maker’s claim) |
| Indoor use | No |
| Warranty | Not stated |
Why we recommend it
It suits a cook who wants to cold-smoke cheese or add long, steady smoke in a grill they already own.
Skip it if you want a maker with a long track record; our smoke tube guide includes pellet-grill brands.
Pros and cons
Pros
- Long smoke from one fill
- Cold smoking possible
- Simple and small
Cons
- No heat of its own for cooking
- Can go out if starved of air
- Amazon-first brand
7. Breville Smoking Gun Pro – Smoke Flavor in Seconds, No Cooking
The Smoking Gun Pro is a handheld, battery-powered smoke infuser. A small burn chamber holds a pinch of wood chips; a fan draws the smoke through a silicone hose, which you aim under a cloche, a lid or plastic wrap over the food. Breville calls it a cold smoke system, gentle enough for butter, ice cream and cocktails as well as meat and cheese.
Breville lists two smoke speeds, a die-cast stainless barrel and burn chamber that are removable and dishwasher safe, and a one-year limited warranty. It runs on four AA batteries, which are included along with spare mesh filters and sample hickory and applewood chips. It is sold under Breville’s commercial line for restaurants and bars, but nothing about it needs a commercial kitchen.
How well it does the job: it adds a smoky aroma and surface flavor in minutes, which is perfect for finishing salsa, guacamole, a cooked steak or a mezcal-style margarita. It does not cook anything, and it will not make barbecue. Think of it as seasoning. For drinks, our cocktail smoker set guide has more options.
Why we like it
- Works indoors in minutes
- Two smoke speeds
- Dishwasher-safe barrel and chamber (maker)
- One-year limited warranty
Key specifications
| Model | CSM700PSS0NUC1 |
|---|---|
| Type | Handheld smoke infuser |
| Material | Die-cast stainless barrel and burn chamber |
| Size | Not stated |
| Heat source | Small chip chamber, battery fan (4 x AA) |
| Smoke time | Short bursts |
| Indoor use | Yes |
| Warranty | 1 year limited |
Why we recommend it
It suits a cook who wants a smoky finish on salsas, dips, cheese or drinks without any grill.
Skip it if you want to smoke-cook food; it only adds aroma and flavor to the surface.
Pros and cons
Pros
- Fast and indoor-friendly
- Easy to clean
- Works on drinks too
Cons
- Does not cook
- Smoke flavor stays near the surface
- Needs batteries
How we chose these seven alternatives
We did not smoke with these products for this guide. We chose one product for each practical way to smoke without a dedicated smoker, and checked that each one does the job, with its limits stated. Safety and method come from Clemson Cooperative Extension’s fact sheet on food safety for outdoor cookouts and from each maker’s own instructions, including Camerons’ user guide for its stovetop smoker. Product details come from the makers’ Amazon listings, and every pick was in stock on the day of writing. We left out gas grills on purpose: this page is about smoking with what you can add or use instead.
Smoking without a smoker: questions, answered
How do you smoke food without a smoker?
The most capable way is a covered charcoal grill set up for indirect heat: coals on one side or in two piles, a pan of water under the food, lid closed and vents open, as Clemson Extension describes. Indoors, a stovetop smoker on medium heat smoke-cooks smaller pieces. On any grill, a smoker box or pellet tray adds smoke.
Can you smoke meat on a regular grill?
Yes, if it has a lid and you can keep the food away from direct heat. Clemson’s guide says smoking can be done in a covered grill with a pan of water placed beneath the meat, and that the temperature should stay at 250 to 300°F for safety.
Is a stovetop smoker safe indoors?
Used as the maker directs, yes. Camerons says to use medium heat only, never leave it unattended, use only a tablespoon or so of fine chips, and rinse used chips down the drain rather than throwing them away hot. As general kitchen sense, run your range hood and keep the lid closed while it smokes.
Do I need to soak wood chips?
Makers differ. Camerons’ guide simply has you place a tablespoon or so of its fine chips in the pan. Clemson suggests dry chips at the start for fast smoke and wet ones later for a longer smolder. Our smoker wood chips guide covers chip types.
What temperature should smoked chicken reach?
Clemson gives 165°F for all poultry. Check it with a food thermometer in the thickest part, whichever method you use.
Our pick for smoking without a smoker
If you have a patio, buy a charcoal kettle and learn the two-zone setup; it is the closest a home cook gets to a smoker without owning one, and it grills too. If you already own a kettle, add a Slow ‘N Sear. Indoors, a Camerons stovetop smoker gives smoky chicken for tacos or smoked chiles for salsa in under an hour. For more on the main product, see our best smoker and best kettle grill guides, or call to order from Julia’s.