Andy M.
Certified Pretend Chef
SO and I were sitting on the deck earlier this afternoon, enjoying the perfect weather and each others company when the subject of food came up. (No surprise there).
I was speculating about grilling the chicken I'd just defrosted for tomorrow's dinner. I also mentioned I could smoke it if she liked.
We immediately leaped from there to "I want you to smoke a turkey breast next! They're delicious. I'll pick one up for you Monday."
So now I'm on the hook for a smoked turkey breast. I need some direction.
What kind of wood for smoke? Apple, Maple, Cherry, Hickory?
About how long will it take?
Do I need smoke the whole time?
What temperature? (assuming I can actually manage to control temperature)
What didn't I ask that I should know?
Save my bacon, guys. I'm counting on your help.
Hmmm, bacon! Could I wrap it in bacon?!?!
I was speculating about grilling the chicken I'd just defrosted for tomorrow's dinner. I also mentioned I could smoke it if she liked.
We immediately leaped from there to "I want you to smoke a turkey breast next! They're delicious. I'll pick one up for you Monday."
So now I'm on the hook for a smoked turkey breast. I need some direction.
What kind of wood for smoke? Apple, Maple, Cherry, Hickory?
About how long will it take?
Do I need smoke the whole time?
What temperature? (assuming I can actually manage to control temperature)
What didn't I ask that I should know?
Save my bacon, guys. I'm counting on your help.
Hmmm, bacon! Could I wrap it in bacon?!?!