Hello BBQ Pros -
I know this is not the weather for Indoor smoking of various proteins, but it does peek my interest. There seems to be so many ways, both low- and high-tech. A few weeks ago my wife dragged me to Macy's and while she was trying on clothes I was sitting in that area all men dread near the changing rooms and there was some cooking show on and this one chef was smoking ribeye by pumping in some flavored smoke through a tube and into a covered pan via some newfangled, expensive looking contraption. I've also had people tell me how they smoke fish and other seafood indoors with some wood chips and a pan set up in their ovens. Then there's what looks to be various indoor smoker set ups.
If anyone has any experience in indoor smoking, I'd love to read a post on it when anyone has the time to write something up.