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: 
I would use smoked salt. Since I saw this video 
[Justin Wilson Oysters and Crabs](https://www.youtube.com/watch?v=iTRwdzZA05o&t=504s)  I'm using it. And man this is the thing. 

I was using different "smoked sauces", the thing with smoking the meat in an oven with some wood (similar to the method in your link), liquid smoke. 

Nothing can beat the salt trick. It's cheap, easy, you don't add additional taste (it's not salty from this salt) and you can use it to enrich the sauce if you make one from the meat. 

So you mix it with meat the put in the chili and if you think it could be more "smoky" you can add a little bit more. Something that is hard to do with other methods.
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.