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.

As I mentioned in my previous post, seeing as I was spending the day tending a smoker full o' brisket anyhow, it just seemed all resourceful and whatnot to populate the Char-Griller's top rack with various foodstuffs. You know -- For Science. (And possibly also because I was APPALLED at the high cost of the smoked salt I'd just bought for the beer can chicken rub and wondered why the heck I oughtn't just make my own, but mostly, I'd like it known, For Science.)


The cherries took but two hours to absorb the rich, hickory goodness, but I let that foil pan of kosher salt steep for a good six or more. On the hour, I'd re-stoke the heat and heady smoke with a chimney starter full of coals and a generous handful of Corona-soaked chips, shake the pan, and then spend the next 55 minutes resisting the urge to lift the lid to assess progress.


My patience was rewarded last night, when nearly two weeks later my husband sniffed the contents of the salt's mason jar and noted, "That smells like our barbecue weekend." I thought that called for a drink. Thus, I present to you, the Smoky 'Rita.


Smoky 'Rita

Smoked salt
1 oz fresh lime juice
1 1/2 oz fresh grapefruit juice
1 oz triple sec
1/2 oz simple syrup
2 1/2 oz 100% agave tequila (like Jose Cuervo Tradicional or Don Julio Reposado)
1 slice of grilled lime, for garnish


Run a lime peel around the rim of a margarita glass or goblet to dampen it. Roll the dampened edge through smoked salt. Set glass aside.


Fill a shaker with cracked ice, the lime juice, grapefruit juice, triple sec, simple syrup and tequila, and shake until the exterior is frosty. Strain into prepared glass, and float a thin slice of grilled lime on top.


And sure, nothing's to say that you couldn't also serve this on the rocks in a double old fashioned glass, but with ingredients this notable, why run the risk of diluting?


Next up - the refreshing summer drink that tastes like a sandwich in a glass. (We swear it's delicious!)


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