- Put a piece of foil on the bottom of the pot
- Sprinkle it with a few tablespoons of wood shavings — oak or maple for chicken or pork; something milder like alder for salmon
- Top with another layer of tinfoil, and put in the steamer insert as flat as it will go
- Place the chicken, fish, pork, etc. on top of the steamer, leaving room for the smoke to circulate
- Close the pot, and generously scrunch foil around the edges of the lid, to ensure no smoke can get out
- Put the pot over high heat on the stove for about 5 minutes or until smoking
- Lower the heat to medium-low and cook about 10-15 minutes for small cuts like chicken or fish, or 30-40 minutes for large cuts like pork shoulder (which might still need finishing in the oven)
- Shut off the heat, and let the food rest in the smoker for about 10 minutes
- Remove the foil. If the meat is cooked through, it's ready to eat right now, or transfer it to a sheet pan and finish in the oven.
