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Old 01-14-2012, 01:34 PM   #41
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Dang.
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Old 01-14-2012, 01:38 PM   #42
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Dang.
Were you thinking of smoked chicken sushi??
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Old 01-14-2012, 01:55 PM   #43
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Were you thinking of smoked chicken sushi??
Nope, I was thinking maybe I could cook the chicken breast, then give it some smoke flavor in my smoker. Its freaking cold enough outside that I'm sure the chicken would be fine. However, I don't feel like doing that kind of work. Someday maybe I'll get a REAL smoker. Til then, I'll stick with my little cold smoker.
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Old 01-14-2012, 02:03 PM   #44
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I suppose you can smoke chicken sashimi.
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Old 01-14-2012, 02:16 PM   #45
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Nope, I was thinking maybe I could cook the chicken breast, then give it some smoke flavor in my smoker. Its freaking cold enough outside that I'm sure the chicken would be fine. However, I don't feel like doing that kind of work. Someday maybe I'll get a REAL smoker. Til then, I'll stick with my little cold smoker.

I have smoked successfully on both my gas grill and my Weber. But you have to be outside to do it.
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Old 01-14-2012, 03:49 PM   #46
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Couldn't you cold smoke it, then finish it off in a hot oven?
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Old 01-14-2012, 03:53 PM   #47
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Couldn't you cold smoke it, then finish it off in a hot oven?
+1 That's exactly what I was thinking. Toss some smoke at it and then finish it up! Try it with just a drumstick first and see if it works, Alix.
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Old 01-14-2012, 03:57 PM   #48
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I have smoked successfully on both my gas grill and my Weber. But you have to be outside to do it.
Andy, how do you do this? Just make a smoke package of chips in foil and turn the grill down low? I can't do it today, I'm off to work shortly, but tomorrow might be an option.
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Old 01-14-2012, 04:47 PM   #49
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My gas grill has three burners that run front to back. I take the grill grate off one side and remove the deflector so the end burner is exposed. I have two bricks that I stand on edge on either side of the burner. They are a little higher than the burner and I lay the wood chip container across them over the burner.

Light the burner on high and get the chips smoking then place the meat on the other end of the grill, close the lid and adjust the heat to the temp you want.
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Old 01-14-2012, 06:09 PM   #50
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I set my foil packet of chips right on the deflector above the flame, but same principle.
Now that we've finally got a foot of snow and temps in the twenties I feel like smoking something I need to replenish my supply of fatties and ABTs.
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