Hey all, I'm looking for some guidance.
I am interested in smoking meats but unfortunately have no outdoor space to build/install a smoker. I am trying to figure out how to smoke things in my apartment. I live in an old factory with a bunch of windows and am not the least bit concerned about ventilation. Should I be...?
I recently acquired some equipment for cooking sous vide and am wondering if I can use low and slow sous vide cooking beside stovetop smoking to obtain an acceptable alternative to traditional smoking outdoors..?
Here are some questions I would love to have answered...
When building a stovetop smoker, what are some aspects of the design that are of utmost importance? Precise temp control? Humidity control? Should the smoker be air tight or is oxygen necessary to keep the chips smouldering?
Let's say I wanted to smoke a pork shoulder, could I cook that sous vide in a water bath to the desired doneness and then move it to my stovetop smoker to impart a smoke flavor? Would the outcome be better if I cooked them from start to finish in the stovetop smoker?
I appreciate the cumulative wisdom of this forum and thank you in advance for your comments.