Smoked meats have long been part of the culinary tradition in the United States, particularly the southern and eastern states. Smoking techniques can vary from person to person with each one claiming that their method is better and produces better tasting meat.
We’ve recently ventured into the world of smoking, and while we’ve learned a lot in the last few months we know there is still so much to learn. So we wanted to ask you, the community, to give us your input on our indoor smoker project.
In case you don’t know about the project, which is very early in development, it is a smoker that you would be able to use inside. It is a true indoor smoker that doesn’t smoke up your house and doesn’t require you to set it on your stove, beneath a vent.
- Would you want your meat smoker to be a countertop device, built it, or a stand-alone device?
- What would you primarily want to smoke; chicken, ribs, pork, vegetables, other?
- How large would you like the compartment to be? Compact, so it fits on the countertop? Or larger?
If you have experience smoking foods, we want to know about it. Tell us what kind of wood you use, whether you use pellets or chips, and anything else you’d like to share.