"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Click Here to Login
Thread Tools Display Modes
Old 09-13-2006, 12:04 AM   #1
Assistant Cook
beau_safken's Avatar
Join Date: Sep 2006
Location: San Francisco, CA
Posts: 5
Send a message via AIM to beau_safken Send a message via MSN to beau_safken Send a message via Yahoo to beau_safken
Smoking indoors

Ok I know that is not the correct thing in anyway.... Trust me, I'm a mountain boy and I am deeply beside myself by suggesting it but...

Here in the peoples republic of San francisco, we aren't allowed to have a smoker...least the cop and my landlord said that. So I need to find a way to make a nice pork butt inside. Now, the real question....how to get smoke flavor and the smoke ring... first one is easy with liquid smokes, but getting a smoke ring would be the trick.

And yes I'll beat you to it. Using a pocketknife, I'll scrap some rust from this bicycle and add a oxydizer found in common plant food supplements combined with a dismantled lighter to make some thermite. Sorry cant use that macguyver move ;)

I had to learn to cook out of necessity
I learned to love it from myself
beau_safken is offline   Reply With Quote
Old 09-13-2006, 12:18 AM   #2
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Simple - it "ain't" gonna happen. There's stovetop smokers but they don't produce enough smoke flavor and you can't use them for that long. They just use chips that just burn on the bottom. You are NOT going to get a smoke ring except by smoking for 10 - 12 - 18 hours outside! Sorry.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-13-2006, 12:51 PM   #3
Head Chef
ronjohn55's Avatar
Join Date: Jul 2004
Posts: 2,080
Originally Posted by beau_safken
first one is easy with liquid smokes, but getting a smoke ring would be the trick.
Use Morton's Tender Quick on it before cooking. It has a curing agent in it.
Instant 'smoke' ring, just like that!


ronjohn55 is offline   Reply With Quote
Old 09-13-2006, 12:58 PM   #4
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,237
If you can get the flavor you want and the smoke taste from Liquid Smoke. I wouldn't be too concerned about a smoke ring. It disappears pretty fast when you pull the pork.

I make mine in the oven and it's one of the best I've tasted. Of course, I've never had BBQ in a BBQ state.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-13-2006, 01:56 PM   #5
Senior Cook
jminion's Avatar
Join Date: Dec 2005
Location: Federal Way, WA
Posts: 114
I would first check into the regulations and see if that is the case. There are smokers that can be used inside with proper ventilation, can be rather spendy.

Smokering is producded at the start of a cook, once the internal temp of the meat reaches aprox 140º the chemical reaction between the nitrites and nitrates in the smoke and the pigment of the meat stops. Taking a brisket from the frig straight to the cooker will help produce smokering without having to use TenderQuick.
jminion is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 05:42 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.