smoking pork shoulder indoor?
I wanted to try a method of slow roasting my pork shoulder with a little smoke. I know i wont get the same results.. but thats ok.. i guess this might be more of a perfuming then a smoking.
i wanted to put my shoulder in at 275 and lay a pan with some sawdust or chips and let it give off some smoke for a lil smokeyness.
question is .. which method is best ?
Sawdust? or some chips? should i soak them and let them smolder at 275? or light them and let them go?
I dont want to raise the temperature much at all.. so i figure smoldering or saw dust mmight be the way to go.
They make stovetop smokers for this purpose. But you could put some dry chips or sawdust in a roasting pan, then put the shoulder on a rack and seal up with foil. Put on stovetop over high heat until the smoke begins, then put in oven on low.
A stovetop smoker is fairly effective. You can buy or make one. But it only works on smaller cuts like fish or a butterflied chicken.