How to Turn Your Wok into an Indoor Smoker - You Can Do This!
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- Опубликовано: 26 июл 2024
- On this episode of You Can Do This!, host Clifford Endo makes the best indoor smoker using a wok, a drill, a thermometer, wood chips, and some foil.
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The grill needs to have a slightly smaller diameter than the lid. That way everything will fit just fine, no aluminum foil needed.
Ikr?
I never do what Clifford does on youtube because I'm so lazy, but he is just so cool and so entertaining, I love all his videos! One of my favorite hosts from Eater (Lucas is ***obviously*** the other one).
DIY is a great idea but only if you have enough knowledge. In my country a lot of men won't read the instructions, they never ask a local for directions because of course they know where they are going and they set off on a new project with enthusiasm however said project never get finished. They also thing that they can renovate the house themselves. I think that all these traits are really quite adorable. I admire anyone willing to give it a go.
Wouldn't it have been better to get a grill slightly smaller than the lid?
That would make too much sense. LOL
@@billb.5183 Sometimes it's hard to judge.
@@GregSzarama That's why we have these things called tape measures.
This is actually pretty useful, why do people keep complaining at what he did?
Made it look easy. Stop complaining
I think some people have nothing better to do than criticize. This video is fantastic!
i don't know if its a joke but aluminum foil has a pretty extensive scientific history.
sithaphong lol?
This guy is bullshitting his way through this entire video.lol
Yeah, that stuff is used to seal all sorts of high-vacuum equipment. You'd think it'd be fancy clamps or gaskets, but no, just a bunch of aluminum tape.
This guy's videos have a on-the-fly, ad-lib, no-plan feel to them.
tht fish is stuck to the grill isnt it?
Yes, yes it is.
i was saying the same shyt lmfao
melted on the grill. Another foil jacket, maybe oiled. You make mistakes before shooting video :D Also I thought this is the perfect application for the paragon precision temperature controlled induction cooker. Too bad they don't ship it to the UK. I already have sous vide but.... to do smoking you need induction or cooktop at least, and I didn't find any cooktop that syncs to a thermometer, like the paragon does.
No that was your towel
😆😎
@@mauriziob5944 But that needs an app, right? I hate it when I need to use an app. A web app would be ok though.
This is awesome & I'm definitely going to try this for smoking my homemade bacon since its WAY too cold in Vermont right now to be outside for long periods of time (-20 some days). I did have an idea though...instead of drilling a hole in the wok lid, I removed the handle & the hole where the screw goes is the perfect size to insert my thermometer along with a loop of butcher's twine (knot on the inside to hold it in place) to act as a handle. Then replace the handle when you're done.
I like your vids and I think you're getting better!
I tried a slight variation of this recipe:
Soak salmon in brine (1tbps salt to every 250ml water) for minimum an hour to overnight.
Cook the salmon sous vide at 40.6C for an hours.
Using the wok smoker, smoke the salmon for another 10-15 mins on low heat.
Does this work?
Excellent idea! 😎👍
The one handed aluminium tearing is the coolest thing ever.
Love this series.
Wouldn't a steamer work better? Also, why not put the foil outside the lid and just surround the outside of the lid with the foil?
I feel like there's a reason why he didn't try tasting it.
Vishal yeah I expected him to pick it up
Broooo! On point! Good lookin'! 🤙
This was actually a great video lol
Excellent!
Why not get a grill that's slightly smaller so it fits just inside the wok?
evilken00 yeah instead of a 12 inch grill, get a 10 inch. So you don't have to use all that foil lol.
Exactly what i was thinking...
I wanted to sit the fish in the dead center of the wok. The closer the fish sat to the actual wood chips it started taking on a bad taste, the smoke and heat was too aggressive. So I bought a grill grate that sat it directly in the middle away from the top where the smoke in concentrated and away from the bottom from the hot embers. It just yielded the best neutral smoke flavor.
Clifford Endo giving out tips and “secrets” like you’re santa.
Quincy Owyang that would only slove the intense smoke part, not the intense heat part since the foil conducts heat.
you wasted all that aluminum foil for a piece of salmon the size of a pack of cards?
Aluminum foil is like 2 buck a roll lmao how poor are you?
That smart hot plate would’ve been awesome for this 😃
I am more happy and excited to see this done with a electric cooktop instead of gas. Are you using induction or element? And have you use this method with induction? Though I know 95% is issue would be settled with a Flat Bottom Wok.
I have a feeling that the salmon was stuck to the grill. He did not take it of
best to smoke fish on a cedar plank to avoid that
Oil your grill grate and get one the diameter of the lid, not the wok itself for a seal without the extensive aluminum foiling.
Why didnt he just unscrew the wooden knob frim the lid rather than drilling another hole?
Because he need to lift the lid
What temp should you
smoke food fo and for how long?
Cool.
Nice
Is this one of those cases where an aluminum wok would be better than a steel one since it dissipates heat faster and would make it easier to regulate the temp?
This guy is almost as cool as Lucas. He is not my second favorite on Eater. Sorry, no one tops Lucas! :D
why would you say that on this video then bruh. you tryna put cliff down? you couldve said "lucas is my fav on Eater" on a video with lucas in it
Test sushi makers! Pleaseee
A grill a bit smaller than the circumference of the wok would allow the lid to fit on without tin foil.
luke pearson ...but he doesn’t have one and also the video would be too short without the craziness...
We need more videos brother.
Interesting it didn't smoke that much...and didn't set off the smoke detectors. Though, I guess that depends on how sensitive the detector is. The idea I assumed would have been a really bad idea "smoker indoors". :)
EAT IT!!!! Unless you forgot the non stick spray and it’s stuck just disappointed ☹️ you didn’t stick a fork in it or anything but ok.
What brand is that thermometer?
OXO
Brewok again cooking
Sweet. So wanna try it soon. And hey if ya got nothing to do while your smoking you can always try out making some different tin foil hat designs. 😆 LoL
well give us a links on all the stuff in your video
Should’ve got a grate that’s smaller
No need to soak wood chips
It's a great idea. But I would use a smaller grill grate and omit the aluminum foil (since sample tests show nasty stuff gets into the food). Plus doing this on the balcony prevents stink :)
Marianne Rady use ceramic instead of the aluminum. Even food safe clay is a better choice. As you can see near the end of the video, the aluminum already started to burn and thus release fumes. That’s a big no no
The video is so shaky it's had to watch
ur gonna take my walk
that's not smoked, it's cooked.
Do it under your rangehood.
Yeah, if you got a smaller grate you wouldn't have to mess with the foil. You might need a bigger wok to hold the space.
Also, anyone who has a fire alarm is going to want to do this outside.
I’m here after food wars season 4 ep2
Temperature control? You mean temperature measurement. It controls nothing. You still have to take the lid on and off, it just tells you when.
Jack Dawson are you being intentionally obtuse? The thermometer allows you to control it in a way that you can't without the thermometer
To lower and increase temperature is to control it. A thermometer does not do that, it only measures temperature. You don't control the heat with this DIY smoker unless you take the lid off. This smoker tells you when you should. High tech smokers can raise and lower the heat by turning on/off the heat source=actual control.
You control the heat by moving it off the heating element, or turning the element down, but you're not able to regulate the temperature unless you know what the temperature is, hence the thermometer.
Literally what I said. Twice.
Thermometer measures. You take off the lid/remove heat to control.
The thermometer measures temperature, true, but without that measurement you can't effect proper control of the temperature, and that's what Clifford is referring to when he talks about the thermometer allowing him to have control.
So manly
Invest in a MEATER.
yakitori is not beef
Just.... dont.... do... this.
First
Don’t do this
A C why?
keep reading keep reading now STOP lol that's comedy genius
Lesley Davies ano I'm a pretty amazing individual
Because your house will smell like smoke for a week, if you're lucky... when he says crack your windows and it's like an indoor grill that is a clue.
You really don't want to smoke fish in your house because it's a BAD IDEA, but hey, go for it, extra points if you live with at least three people and don't even have a hood that vents to the outside like he does.
This is for people that rent, or have a commercial kitchen.
@bensebaugh6017 you can use less wood and turn on your hood fan and you'll be fine.
Rotating the smoke??? Ok
Cool Idea but Id rather just invest in a real smoker
This guys speaks to cocky yet provided lame tips lmao
Yes those toxic aluminium foil fumes give it that special taste :)
ahahahahaha facts
Lol yeah, I'm sure a bit of aluminium oxide is way worse for you than the tar and crap that comes off pyrolyzed wood
@@robmckennie4203 The wood smoke will give you cancer while the aluminum oxide will give you Alzheimer's. I guess it depends on which horrible way you want to go out.
3rd
Hi i just sub last week your vids are cool and i feel like
"Wow"
Sweaty guy is running out of ideas.
whaa????
health hazard all around...
Or.... And hear me out,
I could buy an indoor smoker for $20 instead of ruining a good wok?
How would this ruin the wok?
@@413XAj0n3z maybe not "ruin" the pan but it'll ruin your seasoning and I'd rather not have to reseason it, $20 is worth it to not screw up my seasoning.
No need to drill a hole in your wok. Just remove the handle & the hole where the screw goes is the perfect size to insert a thermometer along with a loop of butcher's twine (knot on the inside of the lid to hold it in place) to act as a handle.
Series should be "You Can Do This (With a lot of disposable income)"
How is a wok and a probe thermometer mega expensive?
Lol If you think a wok and thermometer are in "a lot of disposable income" territory I suspect you've never lived on your own before
Just say no.
Just use liquid smoke lmao
You guys are reaching for content.
Susan Carr be quiet your supposed to be a car
please go away...
Effort
Aluminum is actually dangerous in quantity. Ever wonder why all quality imported cookware is not aluminum?
frosted1030 130 degrees? I'm sure he'll be fine.
It's the dust from drilling the hole that is of more concern.
Lol yeah, scary aluminium chips. If anyone is stupid enough to mix the cuttings with their food they deserve to get sick
No no no.
Terrible
Burning aluminium into your food? That can give you alzheimers...
This is wrong for so many reasons. Who wants their house to stink like smoke as well as the obvious health risks of smoking indoors.
THEORIGINATOR83 THIS GUY
THEORIGINATOR83 no really tho it’s pretty dumb XD... the smoker is cool but put it outside lol
“Honey! The alarm is going off!” - “Just take the batteries out. I soaked the wood chips so ya know the smoke is clean.”
LOL
People who live a little.
why is this guy on EATER, he is mediocre at best
Please no one do this
A C explain?
I'd have to buy a wok first. NO THANK YOU.
Please don't smoke indoors..
300 degrees of what? is it so hard to at least mention fahrenheit? and maybe put celsius on screen?, or is your target audience only US?
That's where common sense kicks in since 300 Celsius is probably around 600 degrees Fahrenheit. How much cooking is done at that temp? That's like a pizza oven temp.
Common sense, my friend, is always a good thing to have. If it's 300 c, then that's the temperature of 600 f, which is way too high for smoking