That's the one,I'm not that keen on using smoker in doors at home due to poor ventilation I do must smoking out side,but at work the ventilation fan pulls thousands off litres of air a hour,and keeps up with a chargrille ,just,no smoke detectors only heat detectors set at about 80 degrees c.Then that is something that must be used outdoors, because of the excessively high amount of smoke that comes from it.
The important key here is ventilation,burning any wood or charcoal can produce damaging fumes,not just a delicate smoke smell,I cure and smoke foods a lot ,hot and cold smoked foods,it's a real passion ,and I gave a talk at a local game fare last year,I have shown people how to make smokers from metal bis it tins,and it's a warning I give people,and warning people burning wood to acheive smoke can,and it is a maybe ,produce carbon monoxide,as normal it's assessing the risk,My Stovetop Kettle Smoker does not smoke up the house. Instead, it just makes a mild subtle aroma that makes you so hungry!!
You close the vent as soon as you notice that smoke starts to come out. By closing it, you are trapping the smoke inside so that it penetrates the food and gives it a nice mild smokey flavor & taste.
It will NEVER be enough smoke coming from the unit that would harm you. Not even close!
That does sound delicious. I am making do with my small hibachi, and the meat and veggies come out really delicious. I hope when you get your outdoor kitchen, that you share pics with us!
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