Can You Smoke Meat In Your Oven? This Chef Says Yes and Told Me How

There’s no denying the appeal of juicy, succulent meat that has been smoked for hours. The rich, savory, subtly sweet flavors lend themselves to practically every occasion, from backyard barbecues to holiday spreads. 

But not everyone has the time, money or interest to invest in an at-home smoker or pellet grill. And while it may be easier to hit up your local supermarket or butcher for prepared varieties such as smoked turkeys, hams and briskets, there are ways to achieve smokiness on a stovetop and in a standard oven. 

Tim Cottini, executive chef of Chicago’s Bub City, whom I met at the annual Windy City Smokeout, is an expert in imparting smoke into all types of proteins. I tasked him with walking us through the steps it takes for any amateur cook in need of assistance. 

How to smoke in an oven or stovetop 

Smoking in an oven or on a stovetop is not out of the realm of possibility. In fact, all you need is some wood chips to achieve the desired flavor. 

Safety first

Because you’ll be cooking inside, it’s recommended to keep it to a light smoke so you don’t set off all the fire alarms and compromise your home’s air quality. What’s cooking the food is low and slow heat, but this method adds a waft of smoke to impart flavor to the ribs, brisket or chicken inside.

Also, you’ll want to ensure you have excellent ventilation in the kitchen with an exhaust fan, windows and possible added fans to manage the smoke. If you do it right, the smoke shouldn’t become unbearable, but always be prepared for the worst.

Cottini’s top tips to for smoking meat in an oven

1. Pick your wood chip. “For the type of wood chips, it’s really a matter of personal taste but for chicken, I like applewood or cherrywood. With pork I like hickory or mesquite chips. Brisket and beef go best with hickory.” 
2. Opt for higher fat meats. “Meats higher in fat with lots of connective tissue, like pork shoulder, brisket, leg of lamb, ribs, and pork belly, absorb smoke flavor best. As these meats cook, the intramuscular tissue breaks down and the fat incorporates the smoky flavor. Cooking these meats low and slow, for multiple hours, will make sure that the flavor deeply penetrates the meat and makes the most of the fat rendering process. Lean meats work as well but they need to be cooked quicker to avoid them drying out.”
3. Season and marinate your meat but first determine if it’s going to be a dry or wet brine. “For the dry method, apply your favorite spice rub directly on the meat’s exterior, like a dry rub on pork shoulder. At Bub City, we let it sit for 4 to 5 hours before cooking to allow the seasoning to permeate the meat, which then gets amplified during cooking as the fat renders.” 
4. Combine stovetop and oven cooking for maximum flavor. “On a stovetop, get the wood chips smoking on one side of a deep pan [on high heat for about five minutes], then place a 2-inch perforated pan over them with the meat in it, but offset from the [location of] wood chips. 
5. Cover both pans with foil and smoke. “Do it this way [for 10-30 minutes on medium-low heat, depending on the size and type of meat] to add the flavor without overcooking it. Then, remove [the meat] and finish cooking it the rest of the way in the oven, on the grill, or even in a slow cooker.”
6. Always smoke the meat indirectly. “This means that you should put your wood chips on one side of your heat source and position the meat opposite it so that it’s not directly over the smoking chips.”

“If you want to do a wet brine, it depends on what type of meat you’re smoking,” Cottini says. “If you’re doing smoked chicken for pulled chicken sliders, for example, I’d recommend brining for 24 to 48 hours, and then letting it air-dry for 24 hours before seasoning the exterior with a salt-sugar-spice rub mixture. That will ensure that the chicken develops a tackiness so your seasoning adheres properly.”

Step four can be tailored to the type of meal you’re preparing. Cottini says that lean meats and fish can be made quickly (sometimes in as little as 5-10 minutes depending on filet thickness) or you can transfer proteins like pulled chicken to a slow cooker for a low and slow cooking process that will maintain the initial smoke infusion. 

“You can also brush your items with sauce and and then finish in a broiler to get a nice glazed, lacquered finish and char,” he adds. 

No matter the meal, keep the no-contact rule in mind when it comes to meat and wood chips. They should never touch so that the flavor is merely a whisper and not a full-fledged assault to the tastebuds.