You can do ribs that way if you don't have a real smoker or an egg. foil then chips in the bottom of a baking pan with the ribs on a rack above them. ~4hr @ ~200 in the oven then finish them on a regular webber or whatnot. If the chips start to smoke too much, squirt some water on them. Not sure if this would work in one of them modern fancy air circulating ovens - the metal pan needs to get hotter than the air temp to make smoke but this generally isn't an issue in an oven that just cycles the burner on/off.
On Thu, Apr 16, 2020 at 7:49 PM <ch...@wbmfg.com> wrote: > I put some chunks of hickory in the bottom of a deep cast iron pan. Put a > perforated rack over it, then cooked chicken breast then another frying pan > inverted over the whole mess. > > Fire on high for about 15 minutes. Yummy smoked chicken for tacos. Smoke > alarms still have not gone off. My wife thought I was crazy when I started > it. She liked the outcome. Our exhaust fan does not move anywhere enough > air to do this very often. > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com >
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