how do you deal with smoke when cooking wok at home without outdoor wok setup?
I recently got into wok cooking and tried following ideas from The Breath of a Wok, mostly just trying to get better at stir fry and basic Chinese American home style dishes
The issue is once I heat oil and start throwing in aromatics like garlic, ginger, scallions, chili ect, my kitchen just fills up with smoke really fast. It gets to the point where I'm coughing and tearing up and I lose focus on the actual cooking. I tried pepper steak with onions and bell peppers and it came out bad, beef got overcooked and it didn't taste anything like restaurant versions. I don't have any outdoor space so everything has to be done inside. Right now the house just with a ductless OTR hood, plus I've tried opening windows and a fan but it still feels pretty rough once things get going. Also noticed a lot of grease buildup on the backsplash, cabinets, even spice jars from the high heat cooking and oil splatter. Curious how you guys deal with this kind of wok cooking indoors. what should I do