New smoke this week

[_Bear_]

Ok, going to try something new to me this weekend using a recipe off of the recipe site (link below) Bacon Wrapped Chicken with a little twist. I am planning on using a nice honey ham and either smoked Mozzarella or Smoked Havarti. Any thoughts on what would be the best cheese? I also want the bacon a little crispy, any thoughts on finishing them off on the grill?

https://web.archive.org/web/20151005024452/http://www.susanminor.org/forums/showthread.php?43-Smoked-Bacon-Wrapped-Chicken-Breast-1

[Habanero Smoker]

I've never made these, but would be interested in what ingredients you end up using.

[rnmac]

Will be interested to hear what happens with this recipe. The pics sure look tasty.

[_Bear_]

I will post what I did and how it turns out. I can't seem to get into my photobucket account so I can't post pics, sorry.

[TMB]

Sounds great, I just always have issues with keeping the cheese inside.  I flatten the chicken and wrap tight but it aways finds a way out

[_Bear_]

Sounds great, I just always have issues with keeping the cheese inside.  I flatten the chicken and wrap tight but it aways finds a way out

Did you add cheese slices? I am going to shred mine and put it in hoping I could control placement a little more. It probably won't work, but I am going to try it lol

[_Bear_]

Well they are in the fridge ready to smoke tomorrow for supper. I used an off the bone honey ham, shredded mozza cheese that I smoked almost 2 months ago (with hickory) and maple bacon. Will smoke tomorrow with maple for 4 pucks and pull at 160*. I will report back after eating. I wish I could post pics. Anyone know of a free pic hosting site?

[_Bear_]

Just trying a new image host. Bacon wrapped chicken cordon blue for tomorrows smoke

[_Bear_]

Well we are smoking.....One change, I had to use apple instead of maple. I went into my "big box O Smokin stuff" as my wife calls it, and to my surprise I had no more maple left

[Orion]

That’s going to be really good. Any particular reason you’re using the bottom rack?

[_Bear_]

Well I would defiantly make these again. 80 min of apple smoke followed by 145 min @220* (3 hrs 45 min total). Pulled it at IT 160* and FTC for 40 min. Temp came up to 164 then started dropping back. Very happy with the outcome, the only thing I will be changing is using more cheese next time

Orion, I just decided to try the bottom rack, don't know if it made any difference or not

[Orion]

Wow! You’re one good cook. Those look sooo good. I’ll be trying that this weekend. Thanks for posting all the details and pictures.

I find the lower rack runs hotter than those above by a few degrees. No big deal, especially when you’re monitoring IT so well .

[Edward176]

Oh yeah Bear, now that looks really good, I think I'll be trying that too

[_Bear_]

Thanks for the compliments guys. I can't take all the credit, the wife helped me roll them. My sausage like fingers ain't exactly dainty for dong this stuff lol.

[_Bear_]

Olds (the original recipe author) is correct that the left overs make great sandwiches. A little Dejon mustard, a skim of mayo and a few slices of tomato makes a GREAT sandwich. We only ate 1 1/2 of them last night so I have lots of leftovers, just the way I like it!