From the NY Times Magazine: How To Make an Indoor Smoker

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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updated May 12, 2022
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(Image credit: Apartment Therapy)

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:

Anyone else tried this at home?

Related: Cooking with Tea: Smoky Lapsang Souchong

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

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