Question: I am looking to smoke some meat for my chili, but the problem is, I have no smoker. I understand there are products like liquid smoke, however, this didn't create the taste I wanted or really much of one for that matter (I used a good 1/4 of the bottle too). Is there a way to get your own wood chips and smoke something in a propane grill or even an outdoor firepit? Are there wood solutions or chips you can throw into a crock for chili to provide a smoked flavor? Any help would be appreciated!

EDIT: Found a link that mentions the possibility of [using real wood chips in a crockpot to smoke the meat](http://www.ayearofslowcooking.com/2008/08/you-can-use-your-crockpot-as-smoker.html). I am a little skeptical of this. Would this be a possible method?

Answer: 
Take a large cardboard box. Lay it so the top is facing a side. Cut a small whole to allow for a plug. Place a electric 5th burner inside. Use a super cheap pan as your wood pan. Put a rack on some rocks to lift it up. Place food on rack. Heat on medium. Tape box closed. You can find videos on YouTube. [![enter image description here](https://i.stack.imgur.com/VFiEQ.jpg)](https://i.stack.imgur.com/VFiEQ.jpg)
1 heavy wok. Good tight lid. Cast iron is best. 1 round rack in bottom. Heat wok till it smokes. 1 bags tea used then dried well. Drop in tea. turn of high heat. Put duck or chicken on rack. Put on tight lid. Wait till wok cools. 1 tea smoked duck or chicken. Now bake or fix bird. This is best done outside. 1 roasting pan. 1 rack in it. 1 tinfoil pack of charcoal or sawdust. Put in bottom of roasting pan. with 2 tooth pick holes in it. For smoke to escape. Place meat on rack. cover tight with 2 layers tinfoil. Place in hot over 360f or 375. Place on lower rack in oven. Let bake 1 & 1/2 hour. By then sawdust should have smoked off in pan. Remove from oven. Remove tinfoil. Finish baking roast at 325 or 350f. This will smoke up a oven inside. Hard to remove stains inside. But wok smoking is very easy if you have a outside burner. This will smoke up a kitchen. So quick wok smoking. takes a little practice to know how well smoked & time to smoke in wok. Do not remove lid! till cooled. That lets smoke out.