So I smoked chicken breasts yesterday.
Brining/curing all went fine, even managed to hang the whole batch nicely inside the smoker. Fired up the little proQ, couldn't find a tealight, managed eventually with citronella tealight. Left it burning for a while, outside the smoker as citronella taste was not required.
Everything proceeds OK but when I went to check the proQ (as I couldn't smell smoke anymore) she had gone out. This happened a couple of times.
In the end I took the breasts out of the smoker and cooked them inside the oven till the required internal meat temperature.
I estimate that they only had about 2 hours of smoke, instead of the intended 5 to 6.
I tasted one today and they are definitely edible, but no or a very faint smoky flavour.
Are there anyways I can still do with this batch to increase the smokiness? Maybe warm smoke? Or another cold smoke cycle?
I will now go on testing the different sawdusts. I saw a number of posts, and will go through them and learn