I tested stovetop smoking using chicken thighs, served those with leftover coleslaw from an event today (for the coleslaw, I shredded green cabbage, purple cabbage, carrots. Strained the whey from a container of whole yogurt, a jar of mayonnaise, celery seeds, salt, freshly ground pepper, brown sugar, harissa EVOO, cayenne EVOO, red pepper flakes). It was really good--almost everyone went back for seconds and wanted to know where the organization bought the coleslaw. The chicken thighs were excellent. I marinated them first using EVOO, molasses, maple syrup, S&P, lemon juice. I used pecan chips, soaked, drained, put in the bottom of a roaster pan, rack, which I heated up on high. I added the chicken thighs (on the rack). Turned the heat down to medium, let that cook for 30 minutes (no peaking). Checked the chicken thighs after 30 minutes, let them smoke for another 5 minutes. No smoke in the kitchen. I now have a dedicated SS roaster for stovetop smoking.