The goal was to smoke up some chops and wings and freeze them for later use; slather on some sauce and give 'em a quick turn on the grill.
The ones in the pic below were smoked with 20 minutes of hickory and 1:40 of apple at 180. The problem is getting them cooked into the safe zone without over cooking. I don't trust chicken. The chops were a little overdone and turned out kind of dry and tough once done on the grill with sauce. I couldn't keep the temp low enough for a cold smoke (70
o outside).
Any suggestions?
