Instructions: I have done this and its GREAT! I didnt use the exactly ingredients Kerr used but similar ones. I have a few suggestions, though, having learned from this. I wish Id known them and hope they help you if you try this.

1 - I used a wok and I would, if doing it over, buy a cheap on or a used one from a garage sale dedicated only to smoking. Though I wrapped it carefully, I didnt use heavy-duty foil the first time and there is sticky, dark brown residue from the smoke that got on the wok somehow and I havent cared to deal with cleaning it perfectly (easy cleaning tips welcome .. Im too lazy for the serious elbow grease methods ;)). It is now the smoking wok :).

2- use heavy-duty foil ... extend the ends far enough beyond the pot and lid to be able to fold them over (outside) to really contain the smoke.

3- open your windows ... the smell is great but can be quite strong for a long time

4- do not use your good dishes on which to set the food in the "smoker" .. duhhhhh ::V-8 bonk:: ... one of my plates is now the smoking plate ;) ... Id use a cheap one or at least wrap it THOROUGHLY in foil if starting again

With the wok fully lined with heavy duty foil, I just put the rice, sugar, loose tea, maybe cloves .. whatever .. on the bottom of the wok, put a round bakers cooling rack or a steamer rack over it (or a tuna/pineapple can with both sides open) .. heat on high til smoking and, when ready, place the plate of food on the rack and cover. Ive done both types where the chicken is 1) cooked from raw to smoked done and 2) already steamed done chicken (read somewhere that that was safer .. not sure, though .. I checked the inside temperature to determine doneness first to be safe) .. both were DELICIOUS! I suspect that whatever you want to smoke can be done with this method.

Ive since smoked red jalapenos this way also, then dried them in my dehydrator to make chipotle chiles.

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