Hoping some of you out there might be able to help me in coming up with a good way to smoke in an oven with wood chips. Generally smoking in an oven you could just create a tent but im dealing with smoking 40lbs of ribs or salmon at a time in a commercial oven using 3 or 4 racks. Currently i am boiling my ribs, letting them sit in a rub for at least overnight then place them on 3 or 4 racks in an oven on top. (salmon is marinated and placed on racks raw skin on) I have a large can with holes i place dry wood chips in and set over an open flame on my stove until chips start to smoke then place on the bottom in the oven to smoke. Oven is set to 250F or so and convection fan is set to high to keep chips smoldering then turn to low if burning to fast. This method does not work very well. Usually the chips burn way to fast, also they produce a lot of white smoke. And from what i gathered thats not good and is probably causing different tastes then it should. I'm seeking to see if anyone might have an idea on a better setup method for smoking with my commercial oven. Hopefully in the future i will be investing in an outdoor smoker but for now this is what i have. Any insights or ideas would be greatly appreciated. Thank you in advance!