Cold then hot?

[martin_b]

Hi All,

Is it feasable/advisable to take fresh raw chicken or bits of, put it in the cold smoker for a few hours, then remove and cook it in the oven in the usual way, or freeze it for later?

[AdamG]

I would also like to know this aswell since I was wondering the same thing but with burgers, couldnt find a definitive answer (obviously mince meat will be a higher risk of bacteria growth).

If I was to guess, I would say cold smoke for 2 hours max and then cook straight away...not sure if you could cold smoke for longer without curing first🤔

[martin_b]

I paln was to do it soon, over night when its still bl**dy cold!

[pittmab]

I don't know the answer but this feels like potentially dangerous territory! Typically when cold smoking meat, you would cure it first, the salt will help to inhibit some bacteria but not all.

I'm not sure what benefit you would be getting from cold smoking and then cooking? If I want chicken to have a smoky flavour then I would cook indirectly at around 100/120 degrees C, with your smoking wood of choice - can always be finished in the oven if you want.

@AdamG I have done burgers like this on the Go-Anywhere - charcoal and wood chunks on one side, bring the burgers up to temp and then sear over the coals, works a treat.

[martin_b]

The idea is to do it with bland supermarket chicken pieces to givem them a bit more interest when you just havnt got time to set up the BBQ.

So buy them unfrozen, smoke them, freeze them, cook in the oven when required.

[hoogl]

I'm not sure either, I agree that it might be safer curing first.

Though what I do as an alternative is I cold smoke salt. I did about 1kg of Rock salt and 500g of Malden salt before Christmas. I then throw that on as a seasoning and I find I can get a nice Smokey flavour. I also use it for my rubs for my chips/wedges etc.