If a fire escape is the closest you come to a backyard, it shouldn’t stop you from smoking—food, that is. Former Chowhound Senior Food Editor Jill Santopietro says that turning your wok into a smoker doesn’t take much effort. All you need is aluminum foil, a round cooling rack (just be sure it fits the diameter of your wok), and finely ground wood chips, available online or at hardware stores or some cooking supply stores.
If you don’t have wood chips, you can use a 1/2 cup kosher salt, 1/2 cup sugar, 1/2 cup rice, and 1/4 cup oolong tea leaves mixed with 2 tablespoons water for more of a tea smoke. Indoor smokers take note: Open your windows and remove your smoke detector (but don’t forget to put it back when you’re done). See how to do it: