Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
How to Use Your Wok as a Smoker
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!