first time with my cold smoke adapter

[K9smokie]

Just did my first run with the adapter - it worked a treat !! Cold smoked some mature cheddar and garlic  along with a whole chicken for about 4 hours with a 50-50 mix of applewood and oak .
Although the chicken had not coloured up much when I roasted it in the aga it was the BEST roast chicken ever . The skin crisped up a treat , the smokie had got right into the meat and the gravy made from the juices was FANTASTIC . In fact I am trying another chicken to see how far I can dilute the juices from the roast chicken so I can freeze down the spare gravy and use it as a sauce .

[KyNola]

K9,
Do I understand from your post that you cold smoked a whole chicken for 4 hours?  That would give me a lot of concern of exposing raw chicken to 90 degree maximum temp for 4 hours.  I would have a real fear of botulism or some other type of bad stuff growing on the chicken.  Some others and I try to bring chicken up to temp as quickly as possible due to the fear of bad microbes forming.

Maybe I misunderstood your original post.

KyNola

[K9smokie]

I have extended the conecting pipe upto the max 36 inches into my smoker and the temp has never gone above 20 degrees C. In addition i salt brine the chickens in a vacuum container for 75 minutes before smoking - we are all still alive !!!

[lumpy]

This post is giving me the ebbby jeebies.........
IMHO.......I would not cold smoke chicken, too many bad microbes in the meat.
Yes brining would eliminate lots of germs but not 75 minutes. When I do turkey legs, I brine for 6 hours.

Again just my opinion.

Lumpy

[Roadking]

This post is giving me the ebbby jeebies.........
IMHO.......I would not cold smoke chicken, too many bad microbes in the meat.
Yes brining would eliminate lots of germs but not 75 minutes. When I do turkey legs, I brine for 6 hours.

Again just my opinion.

Lumpy

Ditto on the post

[dannyd]

Wouldnt rosting it in the oven after make everything safe though?

[HawkeyeSmokes]

Wouldnt rosting it in the oven after make everything safe though?

A good question but, the answer would be a big NO! Cooking tainted meat will not make it safe to eat. Hope this helps.

[Hopefull Romantic]

K9,
Do I understand from your post that you cold smoked a whole chicken for 4 hours?  That would give me a lot of concern of exposing raw chicken to 90 degree maximum temp for 4 hours.  I would have a real fear of botulism or some other type of bad stuff growing on the chicken.  Some others and I try to bring chicken up to temp as quickly as possible due to the fear of bad microbes forming.

Maybe I misunderstood your original post.

KyNola

This post is giving me the ebbby jeebies.........
IMHO.......I would not cold smoke chicken, too many bad microbes in the meat.
Yes brining would eliminate lots of germs but not 75 minutes. When I do turkey legs, I brine for 6 hours.

Again just my opinion.

Lumpy

Ditto on both

HR

[ArnieM]

Wow.  I agree with the double ditto from HR. 

[classicrockgriller]

I'm ditto on Arnies double ditto that they dittoed.

[ArnieM]

I wonder if you can smoke a ditto.  Or, maybe a double ditto on two racks?  Sorry.   ;)

[FLBentRider]

I wonder if you can smoke a ditto.  Or, maybe a double ditto on two racks?  Sorry.   ;)

You'll need the ditto racks and ditto screens...

[classicrockgriller]

and the double ditto jerky gun

[RAF128]

Just did my first run with the adapter - it worked a treat !! Cold smoked some mature cheddar and garlic  along with a whole chicken for about 4 hours with a 50-50 mix of applewood and oak .
Although the chicken had not coloured up much when I roasted it in the aga it was the BEST roast chicken ever . The skin crisped up a treat , the smokie had got right into the meat and the gravy made from the juices was FANTASTIC . In fact I am trying another chicken to see how far I can dilute the juices from the roast chicken so I can freeze down the spare gravy and use it as a sauce .

It's interesting that you smoked a cheese and a chicken.   I got a cold smoke adapter about month and a half ago.   I also smoked a cheese and a chicken.   I did brine/cure the chicken for 24 hours before smoking.   I think that helps take care of the bad critters.    A few days later I brine/cured a couple of salmon fillets and cold smoked them.   They were good too.

[KevinG]

I'm ditto on Arnies double ditto that they dittoed.

I'm going for the trifecta and triple dittoing.