Camerons Stovetop Smoker

The Camerons Stovetop Smoker is a self-contained smoking pan with no electronics, motor, or built-in heat source. It works by placing wood chips in the bottom of a stainless steel tray, then setting a drip plate and cooking grate over the top before placing the whole unit on a heat source.

About the size of a lasagna pan, it can be used anywhere you can generate enough heat to burn the chips—on a stove, over an open fire, or, in our case, on an induction burner since the body is primarily steel.

When we had a house, I used and loved a Masterbuilt electric smoker. Later, I tried a cast-iron smoker box designed to sit on a grill, but it was so ineffective that I kept looking for a smoking solution that didn’t require the storage space of a full appliance.

That’s what made the Camerons so appealing. It was portable, lightweight, and cleverly designed. I bought it hoping it might finally fill that gap, but without especially high expectations. Then we tried it—and found ourselves eating genuinely good smoked food from a compact little smoker we could easily travel with.

It can be used to smoke all kinds of foods, from meats and seafood to vegetables and even unexpected things like deviled eggs, peach halves, and cherry tomatoes.

I bought it with low expectations. We gave it a try, and Cameron’s Stovetop Smoker delivered.

The Road Test

For our first run, we smoked salmon two ways—one dry rub, one wet—just to see how flexible the setup really was.

We prepped the fish, added applewood chips to the smoker, and set up an induction burner outside on the picnic table. I wasn’t quite ready to test indoor smoke, so we took it to the open air. Since it was steel, we selected an Ikea portable induction burner to do the job.

Within three minutes, smoke billowed.
We were off.

Then the Gulf stepped in, pushing a steady coastal wind across our pan, pulling the heat away faster than our induction burner could keep up. What started as a smooth launch turned into a slow stalemate in a battle for temperature.

Somewhere in the middle of it, I had a side thought—this thing would probably make a great cold smoker for cheese—but that wasn’t today’s mission.

We needed heat.

So I improvised, building an insulation buffer using old towels, wrapping the smoker to hold heat, knowing the induction burner wouldn’t pose a fire risk. We added more chips, reset, and gave it another go.

This time, it worked.

The smoker climbed into range. I managed the heat between 360º and 420º, checking every ten minutes—quick peek, thermometer read, back under cover.

And then it came together.

In about 1–2 hours, we got results that would normally take closer to four in a traditional smoker. The salmon developed a golden, lightly smoked exterior with a moist, tender center.

We taste-tested both versions—

—and the depth of flavor caught us off guard.

What to Know

It heats up fast—but it won’t hold heat unless you shield it.
This isn’t a set-it-and-forget-it tool. You’ll want to monitor it and manage the heat as you go.
Wind matters more than you think.
Outdoor conditions can significantly affect performance.
Indoor vs. outdoor setups behave very differently, so plan accordingly.
Don’t overload it.
Give the smoke room to circulate.
And one more thing—
The end result is better than you might expect.

Specs

Key Specs

Material: High-quality stainless steel (some models/components are steel).
Weight: Approximately 7–8 pounds.
Heat Sources: Gas, electric, induction stovetops, oven, and BBQ grills.
Capacity: Suitable for meats, seafood, poultry, and vegetables.
Components: Smoker box, smoking rack, drip pan, lid with handle, and wood samples.
Cleaning: Dishwasher safe.
Camerons Products +4

Key Features

Dual Functionality: Works as a hot smoker and a steamer/roasting pan.
Indoor/Outdoor: Designed for stovetop use, keeping smoke inside with a tight-fitting lid.
Easy Handling: Features handles that fold away for storage.
Wood Chips: Works with small amounts of wood chips/pellets (Hickory/Oak included).
Camerons Products +5

The smoker is also available in a "Mini" size, which is smaller, often measuring around.

Where it Shines

This device does the job of a real smoker—without the size, cost, or commitment of a full appliance.

You can use it on an open fire, a stovetop, or an induction burner, which makes it a true anywhere solution. For anyone who enjoys smoked food but doesn’t want a dorm-fridge-sized unit, that flexibility is a game changer. It comes with a fold-out handle if you want to place it over an open flame.

It’s also a light lift.

Not a major investment in cost, and barely noticeable in terms of storage.

Beyond smoking, it has some versatility. The pan could double as a roasting pan, and likely even handle simple steaming tasks.

But the bottom line is simple:

It does what it says—
and it does it well.

Limits

This isn’t a set-it-and-forget-it smoker.

You’re managing heat manually, adjusting as you go, and occasionally checking in to keep things on track. It’s part of the process.

Capacity is also limited. It doesn’t stack like the appliance I’m used to. A dutch oven could do the same thing, but not with this level of convenience.

You’re working within the footprint of the pan, so this is better suited for smaller portions than large batches or entertaining.

While it works across different heat sources, it’s not insulated like a traditional smoker. Environmental factors—like wind—can affect performance, especially outdoors.

There’s also a bit of a learning curve, though we succeeded brilliantly on the maiden voyage.

Your first run may involve some improvisation as you figure out how it behaves in your setup.

But none of these are deal-breakers—just part of the tradeoff for portability and simplicity.

Where to Buy

Buy from Cameron Products

Also at:

Amazon.com

Walmart