Oven Smoker

I'm cheap. I don't want to spend $150+ on an electric smoker. It's just me and my Bride, I wouldn't be smoking that much at a time or that often. Just hate to see it in the carport gathering dust.

That being said, I know how to smoke, done whole hogs and even frozen bubba burgers in the past (that was fun).

Has anyone ever tried doing the wet chips in a pan in the bottom of the oven or building a smoker with aluminum pans and smoke tint? I got a 4 lb pork shoulder I gotta do for Mom and them's for Easter.

And HELL no I ain't doing the liquid smoke, just sayin'.

Yeah I know it'll smoke up the oven, we don't bake a whole lot either.

 

Have you thought about the snake method in your charcoal grill? I just tried it on some beef ribs, they turned out amazing with a pretty good smoke ring too.

 

Ok so I thought I knew about smokin'. Never heard of the snake method, found it, looks interesting.
I don't have a kettle grill, only a gas one now.

 

You could still do it in a gasser as long as enough air is getting into it. I do it in my $22 Walmart charcoal grill, and have had really good results with the other things I have smoked on it.

 

I'll smoke it over...

 

have you seen these? I've only used it for cold smoking cheese....
https://www.amazenproducts.com/

 

Cool website!

 

they also sell them on Amazon.....for me it says i can get it tomorrow with my prime account

A-MAZE-N AMNPS5x8PF Maze Pellet Smoker with Pitmaster's Choice BBQ Pellets, 5" x 8", 1 LB of Pellets

https://www.amazon.com/MAZE-N-AMNPS...+maze+n&qid=1555698499&s=gateway&sr=8-5-spell

 

I like that snake method personally.

 

I couldn't get one till Monday. Hopefully all the pork will be done by then.

I think i'm gonna crock pot it and test the smokin' later. Thanks for the input guys.

 

It's worth a shot! Beef ribs....amazing!

 

Might get a whole chicken and try it out. Looks great.

 

I'm givin' it a go with a split chicken.



Apple wood chips





Chips in the lower pan, poked holes around the upper more shallow pan.



Chicken soakin in some spices.



Wrap it up and in the oven.

Started off at 250. Not doing well. Maybe it's because it's chicken and just too much steam being created. I've knocked out the water and cranked up the heat. Still not getting smoke. Could be the chips are too big for this heat? About to get hungry over here, taking too long for this to get done. Maybe the pork will do better, less water content maybe?

 

...........

 

I didn’t want to buy a $150 smoker either....I bought a $500 one. I have smoked whole chickens in my Weber charcoal grill.

 

I was just trying something different. Moving on.

 

I think the wood chips may have been soaked to much. Unless they're right next to the heating element they may not have gotten hot enough to actually smoke.

 

Found this out about half way though, water was generating too much steam also. Corrected that and ended up with pretty nicely and yet subtlety smoked chicken. Thanks for the input.