Hot smoked chicken in a smokehouse is an interesting alternative to grilling and chicken skewers. In addition, this method, firstly: it allows you to cook even in the rain (since the coals are covered with a smokehouse), and secondly: it takes much less time.
Hot smoked chicken - in the smokehouse
1. Smokehouse
2. Firewood (coal can be used)
3. Wood chips
4. Chicken thighs (without drumstick) 2.5 kg
5. Salt, pepper
Hot smoked chicken ... Preparation
Rub the chicken with salt and pepper. Do not overuse other spices, since hot smoked chicken itself already has a certain flavor.
Soak the wood chips for 30 minutes or until the water turns bronze. The more the pieces of wood get wet, the more they will give off aroma when stewing. Aromatic and tasty turns out chicken kebab.
Wipe each piece of chicken dry with a napkin (it should be smoked, not boiled).
Drain the wood chips and distribute it evenly over the bottom of the main container.
Place the first grate and lay the chicken pieces so that there is enough space between them for smoke to enter from all sides (as in the photo).
Place the second row of wire grates and lay out the remaining pieces.
chicken in the smokehouse
Make a fire. The photo shows the fastest and most effective way to start a fire using coals and paraffin wax. It is paraffin that helps to bring the coals to the desired condition in just 2-3 minutes. In bad weather conditions, this is a pleasant trifle.
Send the smokehouse to the fire. So that the heat does not go away from both sides, it is advisable to overlay the fire. In the photo - bricks. But if you are in nature, then two large wet logs will do.
After half an hour, pushing the lid open, release the first steam.
hot smoked chicken in a captile
After 15 minutes, swap the grates and send the chicken for another 15 minutes. As soon as the pieces have become a beautiful golden color and the chips have turned into black coals (which is a good indicator of readiness), then the smoker can be removed.
Recommendations
1. A very important element that affects the taste of a dish in a smokehouse is wood chips. In this illustrated case, she is "lazy" purchased from the supermarket. But for gourmets, it is recommended to cut any fruit tree into thin shavings.
Chicken goes well with apricot sprigs.
2. Not everyone wants to wash the smokehouse in nature, and sometimes there is nothing. A cut stick is suitable for cleaning the grate (as shown in the photo). And the remains of the fire will perfectly cope with the main container.
