You can smoke indoors, discovers New York Times writer Jill Santopietro, who's written an essay describing her quest to create smoky barbecue flavors in her ventless oven in her 350-square-foot NYC apartment.
Finding Liquid Smoke unpalatable, she makes her own using a stove-top smoker rigged out of a roasting pan with a trip tray. You can also make your own by lining a wok with foil, adding wood chips, and laying a trip pan with a round rack on top. Santopietro pulls off a successful rack of ribs, then tries smoking corn, pears and tomatoes before deciding to stick to meat. Recipes include apple baby back ribs, smoked gravlax and beer-smoked catfish pâté.
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