One of the simplest ways to get smoke on meat is to line the bottom of a hotel pan with foil, spread chips, place a rack on top of this and place the meat on top (not in contact with the chips,) cover tightly with foil, and place on a direct, open flame heat source. This could be your gas grill, or even a stove top indoors. Restaurants without smokers use this method on the range. It's best to do this just for an hour or so to put smoke flavor on the meat, and finish cooking in the oven without the wood chips, so it may or may not be what you're looking for.
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