4 Comments

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!

Expand full comment
author

You absolutely wouldn't, believe it or not. Just put your oven hood fan on. The smoke is a trickle not an inferno.

Expand full comment

Would you attempt this in a block of flats, or will I stink out the neighbours?

Expand full comment