This reminds me of a smoked chicken I used to make a few decades from The NYT book, Great Recipes from the NYT by Raymond Sokolov. The chicken was first boiled, and after that the method was pretty much what you describe here. It was delicious and billed as an appetizer. In fact that book, published in 1973, is worth revisiting. Thanks for this new way to smoke food!
This reminds me of a smoked chicken I used to make a few decades from The NYT book, Great Recipes from the NYT by Raymond Sokolov. The chicken was first boiled, and after that the method was pretty much what you describe here. It was delicious and billed as an appetizer. In fact that book, published in 1973, is worth revisiting. Thanks for this new way to smoke food!
Gosh. That does sound good - and equally easy. I have an old NYT Craig Claibourne cookbook I love but don't know yours.
You absolutely wouldn't, believe it or not. Just put your oven hood fan on. The smoke is a trickle not an inferno.
Would you attempt this in a block of flats, or will I stink out the neighbours?