"So what I do is heat up my cast-iron on the burner and then get whatever protein it is that I'm trying to smoke ready to go, making sure that it's small enough to fit inside. I'll get the pot really hot and then turn the stove completely off, leaving the pot on the range but without heat. I'll sprinkle the wood shavings onto the bottom of the pot and flip that little steamer basket upside down on top of them, creating about a 2in cavity for the wood. Then I'll put my protein on top, whether it's chicken, a little bit of hangar steak, whatever, and then I'll go ahead and put the lid back on and let it smoke out for about 15-20 minutes like that.
"The reason you don't want the stove on while you're smoking is because the wood shavings will eventually burn up, creating a really ashy smoke. Wood has a certain life to it, and then after it burns up, it puts off a type of smoke that can be considered bitter. So you kind of have to nurse it a little bit, maybe wipe the pot out halfway through or sprinkle more wood shavings in there if you need to keep the smoke going, but definitely keep the fire off." -- David Guas