Analysis by Valery Grin · · updated September 11, 2026
La Cuisine Stainless Steel Smoker Box with Slotted Lid
Matte stainless steel with wavy vent slots, for wood chips set over the coals
From€17
Price verified on Amazon on September 12, 2026 · may change
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- Material
- Stainless steel
Quick answer
It earns its place if you cook with a deflector and want to choose when the smoke arrives, without dismantling half the kamado to reach the coals. The manufacturer's listing describes a stainless steel box with wavy vent slots, suitable for gas and charcoal; today it sits among the five best sellers in its Amazon.es category, which speaks to how widely it sells rather than to its engineering. On ceramic it is a convenience, never a necessity.
A stainless steel box that turns a handful of wood chips into slow smoke rather than a brief flare-up. It was born for gas and charcoal grills, but on a kamado it solves one specific thing: adding smoke without touching the fire bed.
A kamado is already a smoker: dome shut, vents almost closed, a couple of wood chunks buried in the charcoal and you have more smoke than you need. The trouble starts when you want to choose when that smoke arrives. Fine chips thrown straight onto live coals catch, throw out ten minutes of thick white smoke and are gone; and once the deflector is in, you can no longer reach the fire bed to top them up. The box fixes that: chips go inside, the lid closes, and the steel starves them of oxygen, so the wood smoulders instead of burning.
The manufacturer sells it for gas and charcoal grills, and that is where it comes from; on ceramic it works just as well sitting on the coals, in the gap between charcoal and deflector, or on the grate if you only want a hint. For a Carolina-style pulled pork at 110 °C, one load at the start is plenty: the meat stops taking on smoke early.
The build is what the format leads you to expect: matte stainless steel and the wavy vent pattern the maker presents as its signature. On the coast stainless copes with salt air far better than painted steel, though it will blue with heat. The weak spot is the paperwork: the title says nine inches long, the details table gives 10.2 cm wide, no weight at all, so there is no coherent official measurement.
You don't need it to smoke on a kamado, but it gives you control over when the smoke arrives and lets you reload with the deflector in. Honest steel, sloppy spec sheet.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- Turns wood chips into slow smoke instead of one short flare-up
- Lets you add smoke with the deflector in place, without touching the coals
- Stainless steel: handles heat cycling and coastal salt air
- Wavy vent slots to spread the smoke, according to the manufacturer
- Lifts out with long tongs once you've had enough smoke
Cons
- The maker publishes two sizes that don't match, and no weight at all
- Small capacity: takes wood chips, not large chunks
- Designed for gas and charcoal; on a kamado it's an extra, not a need
Who it's for
For anyone cooking with a deflector who wants to meter the smoke mid-session without opening the fire bed, or who also smokes on a gas or kettle grill.
Not for
If you already smoke by burying wood chunks in the charcoal at lighting and have never wanted more control, this box solves no problem you actually have.
Specifications
- Material
- Stainless steel
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Goes well with
Weber apple wood smoking chips 700 g
Chips of the calibre the box is built for: a large chunk won't fit, and fine chips burn down inside the steel at a controlled pace. Apple is the gentle smoke for poultry and pork.
€8
Naisfei Cold Smoke Tube 15 cm, 304 Stainless Steel
When you want smoke without heat — cured salmon, cheese, salt, butter — the tube does what the box cannot: it burns on its own, with no coals beneath it, for hours.
€11
Rösle Charcoal Tongs
Putting a red-hot box in and out calls for coal tongs, not serving tongs: they hold the hot steel by its edge without tipping it over inside the kamado.
€22
FAQ
Do I need a smoker box if I already have a kamado?
No. A kamado with the dome shut smokes perfectly well with wood chunks buried in the charcoal, which is how most people do it. What the box buys you is control: you choose the moment, you pull the smoke out once you've had enough, and you reload mid-cook without lifting the deflector or moving the food.
Where do you put it inside the kamado?
The usual spot is straight on the coals, in the gap between the charcoal and the deflector, so the steel gets hot and the wood starts to smoulder. If you only want a discreet hint of smoke, set it on the grate away from the centre: it takes longer to get going and the smoke comes through far gentler.
Should you soak the chips before loading them?
There's no need. Wet wood doesn't smoke sooner: it has to boil off the water first, and that white steam adds no flavour. Inside a closed box the oxygen is already restricted, which is exactly what slows combustion down. Fill it about two thirds with dry chips and leave room for the smoke to move.
Can it be used for cold smoking, salmon for instance?
No. The box needs a heat source underneath before the wood will smoulder, so you are always cooking while you smoke. For genuine cold smoke — cured salmon, cheese, salt, butter — you want a pellet tube or maze that burns on its own, with no lit coals inside the kamado at all.