How to make a stove-top smoker

Cover the bottom of large Dutch oven or wok with heavy-duty aluminum foil. Allow for a 4-inch (10-cm) overhang so that you can seal the foil around the edges. Sprinkle a big handful (about ⅓ cup) unsoaked wood chips on the center of the foil. I like fruit woods such as apple or cherry, which have a delicate, almost sweet flavor that is good with fish.

Place a disposable aluminum pie plate on the chips to act as a drip pan and top with a metal steamer basket. The pie plate needs to be at least ½ inch (12 mm) smaller than the Dutch oven or wok to allow for smoke to circulate.