I bought a half of a smoked ham about 11 pounds with bone in. I read on line you can smoke meat in a gas stove by adding wet wood chips into a aluminum tray and a rack over it and add the mean on top and tent it. I did this but also added a large roasting pan under it And tented the whole thing.
You must be laughing at me at this point. I am. Anyway oven preheated to 250 degrees but read to smoke meat for 4 to 6 hours at this temp. Check wood chips and add a little water from soaking at times.
My problem is on the ham package it says to put oven on 275 degrees for 12 to 15 min per pound (less time).
The stove smoking info also says to drain the wood chips with a strainer (no water but then says make sure small amount of water in pan with wood chips? not exactly sure what this means.
At some point I will probably get a smoker but small family and do not need large quantity of meat therefore not sure a smoker would be good for me. Please respond to this also.