Some people cannot smoke meat outdoors because they lack either the smoker or an outdoor patio or backyard to use it in. But even apartment dwellers can enjoy the smoky flavor equated with outdoor cooking by making a smoker from a covered roasting pan. You will require an oven large enough to accommodate the pan. Look for wood smoking chips alongside the barbecue charcoal in stores. You can use this technique with your favorite meat: brisket, ribs, chicken or turkey.
Things You'll Need
- 6 to 7 lbs. marinated meat (2 small whole chickens, whole brisket or ribs)
- 1 cup hardwood smoking chips (hickory, mesquite, pecan, etc)
- 1 11 ½-inch-by-15-inch roasting pan with lid
- 1 10-inch-by-13 ½-inch roasting pan
- Paper towels
- 8 empty tuna cans with lids removed
- Small baking rack to fit inside smaller roaster pan
- Aluminum foil
- Meat thermometer
- Minimum meat cooking temperature chart (See Resources)
Marinate the meat the night before cooking or for at least two hours.
Soak the smoking chips in water for one to two hours and drain before use.
Dampen two paper towels. Place each in the bottom of the larger roaster pan at opposite ends of the pan to line the bottom.
Invert four of the tuna cans and set them at the four corners of the larger roaster on top of the paper towels.
Scatter the soaked and drained smoker chips in the bottom of the roaster on top of the paper towels and between the tuna cans.
Set the smaller roasting pan on top of the tuna cans.
Repeat the preparation of the smaller pan with two more dampened paper towels and the four remaining tuna cans. Do not add smoker chips to the smaller roaster.
Set the small baking rack on top of the four tuna cans in the smaller pan and arrange the meat on top of the rack.
Cover the roaster and set on top of two stove burners over medium low heat until smoke seeps out under the lid.
Preheat the oven to 325 degrees Fahrenheit.
Wrap aluminum foil around the lid and pan seam on the larger roaster and begin timing to smoke the meat on the stove for 30 minutes.
Transfer the indoor smoker to the preheated oven and smoke the meat for 2 to 2 ½ hours or until a meat thermometer inserted registers 165 degrees Fahrenheit for poultry. Refer to a meat-cooking temperature chart for all other meats. Estimate 20 to 30 minutes per pound to smoke the meat.