If you're looking for a delicious, quick sandwich recipe, check out today's Real Fast Food video, Smoked Sausage Sandwich. On the subject of smoked meats, have you heard about chefs and home cooks smoking meats without a grill or smoker? It's absolutely possible and so we dove a bit deeper into this process. 

No meat smoker? No sweat. There’s no need to invest in an entirely new set of cookware just because it’s summer. Follow these simple steps and you’ll be able to prepare succulent, smoked favorites right in your own kitchen.

A meat smoker is a tool that uses smoking wood to both cook and flavor meat. Essentially, all you need to create your own smoker is a box in which you can control the temperature, a rack that can hold the meat, and a source of wood smoke. The difference between a smoker and a grill is a smoker slowly cooks the meat over smoking wood that surrounds and seasons the meat. As the meat cooks, it absorbs the smoke that has accumulated, taking in that savory barbeque flavor. Is your mouth watering yet? Then give it a try. Here's what you need:

A pot or large baking pan

Aluminum foil

Barbeque skewers, grill rack, or wire mesh

Hardwood cooking sawdust

Your favorite meat

Barbeque sauce of your choice

Line your pot or pan with aluminum foil. Sprinkle 2 tablespoons of cooking sawdust over the aluminum foil. Place your skewers, grill rack, or wire mesh about 2-inches above the sawdust. To raise the rack, you can roll aluminum foil into balls and place them under the rack. Place your meat on the rack and baste the meat with the barbeque sauce to help keep the meat moist while smoking. Cover the meat with a lid or more aluminum foil. Place your pot or pan on the stove and cook on high until smoke begins to seep out. Then, turn the stove down to medium-low until the meat is cooked all the way through.

*Hint: Smokers tend to dry out a lot of the meat’s moisture. Basting several times throughout the smoking process will help keep your meat moist.

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Video: Smoked Sausage Sandwich [Good Bite]

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