It seems like it. But smoking indoors without commercial exhaust is a much bigger pain than many recipes let on. I happen to have commercial exhaust and its still a pain in the ass. Was gonna smoke em in the fish box first. Or just leave them in there the whole time. You’re basically making mushroom jerky and that’s part of what I have the fish smoker for.
You can make a very simple stupid cheap smoker out of a cardboard box and a hot plate, maybe a fan. Alton Brown style. Counter to that link this is no good for BBQ meats. Won’t get hot enough, was designed for hot smoking fish at a very low temp. Unfortunately Food Network seems to do whatever it can to pull most of Brown’s material down so I can’t find the original info for the build. But basically a box, 2 dowels, a rack, and a hot plate. He did something very similar in two terracotta pots.
Its pretty much identical to the small aluminium box smoker I have for jerky and fish. Which was originally a Norwegian design/product, and the idea was you mounted its box over the top of the unit if you needed to cold smoke. I won’t link to as it looks like whoever’s manufacturing them now want $125 for what used to be a $50 or less smoker. And it wouldn’t be worth buying at that price.
eta: Oh and there’s smoke guns too. If you want to spend that kind of money on limited capabilities. Basically the classy answer to modernist chefs who started using pot vaporizors to cold smoke individual portions of food in clever ways. My buddy uses his to smoke hot dog buns for parties!