Originally Posted by Stitchawl
Line the wok with alum.foil, using strips about twice as long as the wok. Add a layer of your favorite wood chips to the bottom of the wok (having first soaked them in water for an hour or so.) I like to add a few teaspoons of Lapsong Suchang tea if I want a REALLY smokey flavor. I use four crossed chopsticks to form a support for the food rack. They keep the rack a couple of inches above the chips. Add the foods to be smoked. (You can put food into a Pyrex or metal pan if needed.) Cover the wok. Take very damp dishcloths and press around the cover to seal. Then fold over the lengths of alum.foil and crimp to close, sealing in the entire wok.
Now put on a high flame for about 10 minutes to get the wood chips started, then turn the flame down as low as possible to keep the chips smoldering, but not cooking the foods inside. I usually keep it going like this for about an hour or more, depending upon the thickness of the foods to be smoked. Doing sausages, I think about an hour or two will be more than enough. Fish take less then a hour. Easy to do, and 'usually' the kitchen stays smoke free. Usually. 
Stitchawl |