Smoking in the Oven

If you're like me, you like smoked foods. Not chemical flavouring, but REAL smoke. And, if you even more like me, you don't have any place to do it. But fear not, you do have a place where you can control temperature to the degree that you need for smoking. Your home oven. Now, this isn't traditional smoking where you use a lot of smoke chips and create a lot of smoke to bathe the meat in. There is very little actual smoke produced during this, but since it's all captured, you don't lose much smoke.

What you need:
- Dutch oven
- Pan that fits tight in the bottom of the dutch oven
- Screen that fits over the pan
- Smoke chips (small handful, you don't need a lot)
- Brulee torch (possibly)
- MEAT!

 Heat the dutch oven over medium heat.

Take it off the heat after its almost hot, about 5 minutes on medium heat.
Add the wood chips and spread them out, use a spoon as the pan will still be hot.
If you wish, you can use the brulee torch to start some of the chips on fire. This step is not necessary, so if you don't have a torch, don't worry.

 Put the pan in the bottom of the dutch dven. This will catch any drippings from the meat, protecting the wood from getting wet.

Add MEAT!
Make sure there is room around it for the smoke to flow. This is probably just a little too much meat.

 Put it back on medium heat until you can see a little bit of smoke coming up from around the drip pan. If you don't see any after about 5 minutes, increase the heat a little bit.
You don't want it really smoking, just a gentle smoke.

Put it in the oven preheated to 175f. for 3 or 4 hours.

PART TWO