Smoking meat indoors; at home meat preservation
I was wondering if anyone smokes their meat and fish indoors. I currently make BBQ-type meats in my slow cooker, but that doesn't impart any smokey flavor. Just did some quick googling and found a stovetop smoker that looks like it might get the job done (check Amazon for Nordic Ware Oven Essentials Indoor and Outdoor Smoker), but would love to hear anyone's experience with any kind of indoor smoking ideas/contraptions.
On a similar note, does anyone preserve their meat by brining for extended periods of time? I've made "smoked" salmon before by salting it, etc., but would also like to experiment with meat. I realize it's not necessary since we live in the age of refrigeration, but brining just makes meat taste good
Everything in moderation, including moderation.