- 1). Marinate the meat the night before cooking or for at least two hours.
- 2). Soak the smoking chips in water for one to two hours and drain before use.
- 3). Dampen two paper towels. Place each in the bottom of the larger roaster pan at opposite ends of the pan to line the bottom.
- 4). Invert four of the tuna cans and set them at the four corners of the larger roaster on top of the paper towels.
- 5). Scatter the soaked and drained smoker chips in the bottom of the roaster on top of the paper towels and between the tuna cans.
- 6). Set the smaller roasting pan on top of the tuna cans.
- 7). Repeat the preparation of the smaller pan with two more dampened paper towels and the four remaining tuna cans. Do not add smoker chips to the smaller roaster.
- 8). Set the small baking rack on top of the four tuna cans in the smaller pan and arrange the meat on top of the rack.
- 9). Cover the roaster and set on top of two stove burners over medium low heat until smoke seeps out under the lid.
- 10
Preheat the oven to 325 degrees Fahrenheit. - 11
Wrap aluminum foil around the lid and pan seam on the larger roaster and begin timing to smoke the meat on the stove for 30 minutes. - 12
Transfer the indoor smoker to the preheated oven and smoke the meat for 2 to 2 ½ hours or until a meat thermometer inserted registers 165 degrees Fahrenheit for poultry. Refer to a meat-cooking temperature chart for all other meats. Estimate 20 to 30 minutes per pound to smoke the meat.
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