Conversion OBS to DBS

[sherlock]

On a recipe I saw which I believe was from Olds, The instructions said to slide the lever 3/4  of the way to the right. Was this to control the temp?

If so, what should I set the DBS temp at?

[Mr Walleye]

What recipe are you looking at Sherlock?

Mike

[sherlock]

Here is a link to the recipe.

Its called "Smoked Bacon Wrapped Chicken Breast"
http://www.susanminor.org/forums/showthread.php?t=43

What about the cheese? Does it not melt and drip out?

[Mr Walleye]

Sherlock

Here is a link where I did them, you may have to scroll down to the pictures. I think I had my cabinet temp at about 210. My thought on them was once they were done I would either throw them on the grill or in the oven to crisp the bacon a little more. They did turn out great. I froze the left overs and just reheated them in the oven. These reheated ones were even better. I didn't have too much problem with the cheeze leaking out. I found that as the bacon cooked it really tightened and sealed it up.

http://forum.bradleysmoker.com/index.php?topic=3263.msg40712#msg40712

Mike

[KyNola]

Sherlock,
I did a similar version of that recipe.  If you let the chicken, cheese and ham warm a bit before rolling, you can roll them up pretty tightly and the cheese will pretty much stay put.  By warming, I mean don't roll them as soon as you take them out of the frig.  Give them a couple of minutes.  Wrapping the bacon as tightly around the rolls helps as well.  These things turn out great!

Darn, now you're making me hungry.

KyNola

[sherlock]

Made my bacon wrapped chicken, cheese, and ham on Saturday.

Excellent taste, however:

1. Chicken breats were quite large. Splitting them and pounding them still left them big. Next time I think I will cut them down to  a smaller size. Because of the large size, one piece of bacon did not seal the ends and a lot of the cheese melted out. Next time if they are big, I would use two strips of bacon around the ends.

2. I used thick cut bacon. I think thinner bacon will crisp better.

3. I added seasoned salt and ground pepper to each chicken layer. Tasted very good. I made six and the left overs on Sunday were even better. I put them in the smoker for 3 1/2 hrs. with 1 hr 40 min. of pecan smoke at 210 deg. The last 1/2 hr, I bumped the temp to 230 deg. to crisp up the bacon. When I took them out, the internal temp was 169 F.

I do think that next time, just for the heck of it, I will try some additional spices. One great thing is that with just two of us, six wraps will make good eating for some time.


Thanks go out to all who helped with my latest effort. With the help of you experienced folks, I have not had a failure yet. This investment in a smoker is the best money I have spent in a long time. My grill is uphappy because it sees the smoker having all the fun. LOL  ;D

[Mr Walleye]

Sherlock

The last time I did some they were big chicken breasts as well. I filleted them and only used 1 fillet per roll. I found that I liked the bacon a little crisper as well so I throw them on the grill or in the oven just enough to crisp the bacon a bit.

Because they warm up from frozen so well in the oven I tend to do about 3 racks of them at a time, then freeze them. The side effect of this is crispier bacon.  ;)

Mike