Has anyone used one of those smokers that you use in the oven? I saw one advertised and it looked too good to be true! You add wood chips, meat or fish, and smoke away. If I could get good results with one, I'd be a very happy cooker.
If a fire escape is the closest you come to a backyard, it shouldn’t stop you from smoking. Former CHOW.com 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, 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). Find plenty of smoking recipes and other tips here!
We love a cold glass of white or rosé in the warmer months. But why should they have all the summer fun? Occasionally (OK, rarely) we’re left with a glass or two in the fridge. That’s when we make these pops. Read more.