Has anyone used a stovetop smoker before? I just bought one and smoked a Boston butt over some hickory chips, hoping to make pulled pork; ... it was good, but not ideal for pulled pork. It seems to cook too fast for pulled pork.
Any hints or tips on how to make these work best?
Can I use commercially available wood chips in this, or do I have to buy the smoker's manufactured sawdust?
Yeah, it'd be better to have a Weber grill and set that up as a smoker, but I live in an apartment.