I've had my eye on this for a while now. I have a Camerons stovetop smoker, but that is kind of limited; you want to smoke something that is not flat, such as a whole chicken, you have to mess with tenting it with foil, and you have to get the foil on tight enough so that too much smoke does not escape. Also, Camerons does not recommend using their stovetop smoker on a glass top stove. So when we bought a house that came with one, I had to buy an electric coil burner hotplate in order to use that smoker. But this one not only has the domed lid, but it can indeed be used on any cooktop. I also like that it comes with a thermometer so you can monitor the internal temperature of the smoker. When I saw that Amazon was offering it at a much lower price than I had seen elsewhere, I went for it.The smoker comes with two sample packs of wood chips, apple and oak, so you can use this right out of the box. The wood chips are made by Camerons and are good for any stovetop smoker. Since I already have a Camerons smoker, I also have a collection of different flavors of wood chips for it. You can buy a variety pack right here on Amazon: Wood Smoking Chips Variety Gift Set - Set of 8 Pints (Oak, Apple, Cherry, Pecan, Maple, Bourbon, Hickory, Mesquite). A little goes a long way. The smoker also comes with an instruction/recipe booklet and a short instructional DVD.The guy on the DVD made a "beer can" chicken, but without the beer can. You just pour the beer into the drip pan. You can season it with any spice rub you like, even just salt & pepper as the guy in the video did. I used Bicentennial Rub By Penzeys Spices 8.2 oz 1.5 cup bag. The chicken was about 4.5 pounds and it took about two hours to cook, just as the guy said it would. I used apple wood chips, but you can certainly use whatever kind you like. The chicken turned out very well, nice and tender, and not at all dried out.I also smoked some homemade andouille sausage in this. The recipe is from Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker. The book only gives smoking instructions for outdoor smokers, and he says not to smoke indoors, but I think this book was written before stovetops smokers were a thing. But you can easily do this on this smoker - I used pecan wood chips, put some water into the drop pan, and smoked at around 200 degrees F for a total of 90 minutes, turning the sausages every 30 minutes. Most of the recipes in books for the home sausage maker make about five pounds, and that much will not fit in this smoker at once, unless you get a rack like this one: Update International (STR1050) 10-1/2" Chrome-Plated Steamer Rack. Or you can smoke it in two batches. I did not have the rack when I made these sausages, but I just ordered one so I will have it for the next time.My only mistake was not heeding the suggestion that you line the drip pan with aluminum foil. I didn't have any trouble when I did the "beer can" chicken, probably because I poured enough beer into the drip pan so that any fat dripping off the chicken did not burn. But for the sausage, the water I did put in the drip pan evaporated out, and the fat from the sausage dripped and got stuck in the drip pan. When I went to scrub it out, it took some of the nonstick coating off with it. The pan is still usable, but scrubbing was a pain, so you can bet that I will lining it with foil for all future uses. Fortunately, the nonstick coating on the main grill pan stays on.But I did heed the instructions to use the exhaust fan over the stove. This does release some smoke, but not a lot. With the fan on, it did not fill my kitchen with smoke, and opening a window was not necessary. It also did not set off any smoke alarms. But if you have sensitive smoke alarms, you may want to open a window.All in all, I am glad I bought this, and if you buy it, I hope you enjoy it, too!