Smaller cuts of chicken, steak, shellfish, and vegetables do well in Dutch ovens
"I like to make my own indoor smoker with a Dutch oven (or any large cast-iron pot with a lid), one of those little hinged, collapsible aluminum steamer baskets, and wood shavings. In terms of wood, there are five or six go-to types that are pretty easy to get, like apple, cherry, pecan, peach, and then, of course, hickory and mesquite. Finer wood shavings are ideal for this kind of apparatus because you can't put bigger chunks in a cast-iron and expect it to start smoking -- it'll take forever if it takes at all.
"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