We know grilling month is long gone, as is the summer barbecue season. But we got one last, lingering taste of smoky, outdoor flavor in yesterday's New York Times Sunday Magazine — only it was for smoking food indoors (hooray for apartment living!)...

In the article, Jill Santopietro describes smoking all sorts of food (ribs, mozzarella, pears, tomatoes) in a wok in her apartment. The process is one we've heard of before, although we've never tried it: Fill a wok with wood chips, set a round grate on top, and voila, you have a miniature, indoor smoker.

There's specific instruction to disable your smoke alarm for the event — something we do frequently — but otherwise, it sounds pretty hassle free.

Read the article and get the recipes here:

• Thank You for Smoking, from The New York Times Magazine

Anyone else tried this at home?

Related: Cooking with Tea: Smoky Lapsang Souchong

(Image: Flickr members Jess and Colin, licensed under Creative Commons)