Has anyone tried this?

It seems possible to me. Using some smoldering wood chips in a small dish on the bottom rack.... rather like a kettle barbeque.

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I would think you're asking for issues unless it's a two-chamber system. Smokers tend to provide indirect evenly distributed heat.

Could work. I saw once how to smoke with a wok on masterchef Aus......the chips were soaked and then wrapped in foil and the food was up on the attachable netted shelve that u see with woks.

also depends on what u will smoke.

I have a Big Chief Smoker but If I didn't I'd make one. It has a heating element at the bottom and comes with a pan for the wood chips. This is a slow process and the temperature is only about 160 F - 71 C and it takes about 12 hours to cook. A Little Chief would work for most people. I mostly make jerky, smoked salmon, bacon, and smoked ham.

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These aren't my pictures...