Just because the weather isn’t cooperating doesn’t mean that you can’t smoke food.
Indoor smoking delivers some of the same complexity and aromas that you’d produce on a grill. Here’s our method.
1. Place 7-inch square of heavy-duty aluminum foil on bottom of large Dutch oven (not nonstick) with tight-fitting lid. Sprinkle ¼ cup unsoaked wood chips on foil.
2. Place disposable aluminum pie plate (to catch fat) on chips, followed by steamer basket.
3. Brush 4 (6-ounce) skinless fish fillets or 4 chicken pieces (bone-in or boneless) with oil and season with salt and pepper. Arrange food in steamer basket and tent with foil.
4. Place pot over high heat until chips begin to smoke, 5 to 8 minutes.
5. Cover pot and seal rim with foil. Reduce heat to medium and cook 15 minutes.
6. Off heat (and in well-ventilated area), transfer food to serving platter (for fish) or wire rack set in rimmed baking sheet (for chicken). Broil or bake chicken until dark meat reaches 175 degrees and white meat reaches 165 degrees.