Smoking in a conventional oven is possible without ruining your kitchen. The keys to this are a low, slow-cooking and creating a miniature smoking oven inside your larger conventional oven. A covered roasting pan holds the smoke from the wood chips closer to the meat for more effective smoking and less smoke on the inside of your oven. As with any foods in the oven, never leave meat unattended while it is smoking.
Preheat the oven to 107 degrees Celsius (225 degrees Fahrenheit).
Fill the bottom half of the roasting pan with wood chips.
Pour water over the chips to partially cover the chips without submerging them.
Place the oven rack on top of the roasting pan and arrange the marinated meat on top.
Insert the tip of a probe thermometer into the thickest portion of the meat.
Cover the meat and pan with a large sheet of heavy duty aluminium foil. Be sure that the cord for the thermometer has not been covered. Poke three or four holes in the top of the foil for excess steam to escape.
Set the thermometer alarm to sound when the internal temperature of the meat reaches the safe temperature for that type of meat, according to a meat temperature chart. For instance, set it to 77 degrees Celsius (170 Fahrenheit) for pork and poultry and 71 degrees Celsius (160 Fahrenheit) for well-done beef.
Set the thermometer alarm outside the oven and the roasting pan into the oven on the middle rack.
Smoke the meat in the 107 degrees Celsius (225 Fahrenheit) oven until the alarm on the thermometer sounds, signalling that the meat has cooked throughout.
Remove the roasting pan from the oven and let the meat rest for 30 minutes before cutting and serving.