The Chef Within
I have an indoor smoker. Everytime I use, which isn’t terribly often, I ask myself why I don’t use it more frequently. It really is a great innovation and simplifies and streamlines the whole outdoor smoking process. Here’s how it works.
Chips can be purchsed with the smoker and come in two sizes, some very fine and some a little larger. Fruitwoods are especially nice.
They are placed in the bottom of the smoking pan and your heat is turned on to high.
While they are warming set the item you intend to smoke on the rack. You can smoke meats and vegetables, not cheese with this method.
Once the chips begin to smoke, set the rack in the pan, on top of the chips and close the lid.
In a few minutes more chips will ignite and a little stream of smoke will emerge from a corner. Reduce the heat to medium and turn on the kitchen fan to minimize the smell.
You are free to check the doneness of what you are cooking simply by sliding the lid open and looking and poking inside. When the food is done, remove from the smoker and serve.
In this case I shredded the chicken to use as part of a smoked chicken salad. Once the pan has cooled down, throw out any leftover chips and wash the smoker. It’s fun to experiment with. Most cooks could find many uses for this tool and they are easily found on line.