I've been looking at the stick smoker thread and thinking about whether I should get a smoker, but then started thinking about whether I would use it enough, especially since I am usually just cooking for two people and tend to cook after dark.
That led me to think about smoking on my gas grill or even indoors. I was looking at something like this from Serious Eats where I'd use a wok or a steamer as a stovetop smoker and rely on the hood to keep the smoke alarm from going off.
But... that's being used for smoking with tea and similar. I suspect post oak wood chunks wouldn't work. Oak sawdust might...
Anyone have experience with doing something like that?
Right now I'm thinking about adding some smoke to a sous vide round roast for tomorrow... meat's been in the sous vide starting last night. Inspired by this but not sure I would buy or use liquid smoke... plus I don't see oak.
That led me to think about smoking on my gas grill or even indoors. I was looking at something like this from Serious Eats where I'd use a wok or a steamer as a stovetop smoker and rely on the hood to keep the smoke alarm from going off.
But... that's being used for smoking with tea and similar. I suspect post oak wood chunks wouldn't work. Oak sawdust might...
Anyone have experience with doing something like that?
Right now I'm thinking about adding some smoke to a sous vide round roast for tomorrow... meat's been in the sous vide starting last night. Inspired by this but not sure I would buy or use liquid smoke... plus I don't see oak.