Use two tablespoons of your preferred wood chips. Cover chicken, turkey or meat with foil and crimp around the smoker edges tightly so smoke does not escape. Smoke for approximately 45 minutes. remove foil, and place roast (as it is in the smoker) in oven at 400º F for 45 minutes uncovered. Inside will be moist and smoky - outside will be crispy and brown.

If there's room in the smoker, place mushrooms, tomatoes or potatoes around the roast, but remove them before you put the smoker in the oven.

About The Smoker
Get the savory flavor and low-fat benefits of wood-smoking indoors or out with this heavy-gauge stainless steel smoker. Great for smoking your own chiles, tomatoes and tomatillos for salsas as well as for fish and meats. Can be used on the stovetop or backyard grill, or over a campfire. Long loop handles stay cool during normal stovetop use and fold in for easy storage. Comes with an easy-to-clean nonstick rack, cookbook, instructions, and four varieties of wood chips (alder, oak, cherry, and hickory) for a variety of flavors and aromas. 15"L x 11"W x 3-1/2"D. Includes a 7-year manufacturer warranty.