Q: We live in an old brownstone with terrible ventilation, and no hood or vent over the stove. Searing meat turns our home into a smoke stack. We have to unplug the smoke alarms, open the windows, turn on the fans, etc. I know this is just the way it goes when searing larger cuts of meat, but is there a quick, easy, efficient way of ventilating our house?
Has anyone come up with a way to reroute the smoke straight to the window without a hood? Any help is greatly appreciated!
Sent by Jenn
Editor: Readers, any suggestions?