Smoked chicken at home: cooking recipes. Hot smoked chicken

Chicken meat can be consumed without harm to health in much larger quantities than any other meat. Chicken meat contains a large amount of the minerals we need - protein, potassium, magnesium, phosphorus and iron, and vitamins - B2, B6, B12, A and E. There are no carbohydrates in chicken meat at all, and there is very little fat. It contains few calories, so people who are on a diet, or who want to keep fit, can safely eat. chicken.

Chicken meat helps with diseases such as polyarthritis, gout, peptic ulcer, diabetes. In people with type 2 diabetes, it is thanks to chicken that the content of useful polyunsaturated fatty acids in the blood serum increases. These acids are better absorbed by the body, therefore, because of them, chicken meat helps prevent atherosclerosis, as well as related diseases: stroke, heart attack, ischemia, hypertension.

Young chicken meat is considered the most useful.

But even in the cold season chicken on the table brings no less benefits. It has long been used as a cure for colds, in the form of broth.

Chicken broth - the chicken itself, water, salt, onions, peppers, carrots - helped in the fight against the disease, added strength and strengthened health. Currently, an abundance of various medicines for colds are offered, but chicken broth still takes its place of honor among them.

Smoking, the harm of smoked chicken

Smoking has been used by people for a long time as a special type of product preservation, in which this product acquires a pleasant taste, golden brown color and characteristic aroma.

This is the process of treating food products with a smoke-air mixture to achieve antioxidant and bacterial effects.

Smoking is a traditional and modern canning.

Traditional smoking is cold and hot.

Cold smoking

Cold smoking is carried out at a temperature of 18-22˚С and is used for the manufacture of long-term storage delicacies. The smoking process itself takes from 3 to 45 days.

Cold smoking technology is dangerous for the human body. With it, the accumulation of radioactive isotopes in the product occurs, due to the duration of the process, which also disfigures the amino acids contained in the product.

Hot smoking

Hot smoking is carried out at a temperature of 35-45˚С and it is used for the manufacture of boiled-smoked products that are not intended for long-term storage. The process of such smoking takes 12-48 hours. With hot smoking, both the aroma and taste are completely different from those with cold smoking, it is even more likely just baking the product in smoke.

If you use traditionally smoked food from time to time, just as a delicacy, then there will be no particular harm to health.

This cannot be said about modern "smoked" products.

"Liquid smoke"

The duration and energy intensity of the process led to the search for new economical and fast ways of smoking, and even just to give the products a smoked look.

Modern smoking consists in the use of "liquid smoke" - a special smoking preparation, or in placing the product in a high-voltage electrostatic field.

This smoking liquid appeared in the first half of the 19th century. It was discovered by the Russian scientist N.V. Karazin. The liquid production process was a high-temperature treatment of smoldering wood chips. Smoke entered the vortex unit, which ensured efficient dissolution of smoke components in water.

For some reason, this invention is attributed abroad to S. Coulgin, who patented the smoking liquid only at the beginning of the 20th century.

This is not so important, because that smoking speed-up technology has "speeded up" even more.

Now a small product can simply be bathed in a smoking potion, thermally processed and the end result is a product with the taste of “traditional” smoking. A large product does not urinate, but receives an injection of smoke liquid.

The aroma with a spicy tint present in such “modern” smoked products is associated with:

• 66% with the presence of phenol - an extremely toxic substance;
• by 14% with the presence of carbonyl compounds - and these are formaldehyde, glyoxal, acetone, furfural, glycolaldehyde, methylglyoxal and others;
• by 20% with the presence of other smoke components.

It just makes no sense to talk about the nutritional value and usefulness of such products.

All this, of course, also applies to smoked chicken.

It is known that the use of smoked meats significantly increases the risk of developing tumors.

Smoked, grilled chickens are raised on antibiotics, bone meal and estrogen. Estrogen is a female sex hormone that causes weight gain, not only in chicken, but also in the person consuming it. And from antibiotics added to bird food to protect against infections, immunity begins to decrease in chicken meat consumers, beneficial microflora is destroyed and allergies appear.

If you occasionally allow yourself to “play with fire” in the form of an appetizing smoked chicken, then I advise you not to eat chicken skin.

Chicken skin is the most susceptible part of the bird's body. During cooking, it is there that a huge amount of carcinogens accumulates.

In addition, to improve the taste, the chicken is generously sprinkled with monosodium glutamate - a flavor enhancer.

For reference: monosodium glutamate is a food additive to enhance the taste, which is a white powder, highly soluble in water. It has been proven that this supplement causes quite serious depressive changes in the psyche: in a child - hyperactivity, in an adult - chronic fatigue syndrome. Monosodium glutamate, accumulating in the body, can cause very severe asthma attacks. Causes Alzheimer's disease.

Benefits of chicken meat outlined at the beginning of this article. So is it worth it to refuse them, eating smoked chicken. After all, the chicken is excellent in taste both in boiled form and in the form of a carcass stretched over a bottle, visible in an oven ...

Lilia Yurkanis
for women's magazine website

When using and reprinting the material, an active link to the women's online magazine is required

Smoked chicken is used in cooking not only as an independent dish. Its meat can become a component of various salads, snacks. Also, smoked chicken will decorate with its taste and aroma first courses - hodgepodges, kharcho. There is more than one recipe for second courses with its use.

Smoked chicken can be prepared in two ways: hot and cold. It depends on the type of smoker you have. Both methods are suitable for smoking at home.

Smoked chickens sold in stores are often treated with "liquid smoke" - a special composition that achieves the taste of a smoked product without the use of a smokehouse. However, such meat is saturated with harmful substances, so it is better to give preference to home-cooked smoked chicken.

Hot smoked chicken at home

Hot smoking - a type of product processing with smoke, in which the temperature in the smoking chamber rises to 100 degrees Celsius and above, the meat comes out boiled-smoked, very soft and tender. Cooking time for chicken in a hot smokehouse is about an hour or two, but the shelf life of such a product is short.

The hot method consists in pickling or salting. First, the carcass must be washed well and rid of excess moisture.

Hot smoked chicken in a smokehouse: Recipe number 1

Keep for several hours, you can leave it overnight. Then get the carcass, hang it for airing for an hour or two, since there is no use for excess liquid in the smokehouse. Place in the smoking chamber for 30-50 minutes, depending on the size of the chicken and the characteristics of the smoker. After finishing smoking, ventilate.

• For marinade, salt is added to boiled, almost cooled water at the rate of a tablespoon per 2 liters, bay leaves, allspice peas, chopped fresh or dried garlic. You will also need 2 teaspoons of sugar and a teaspoon of vinegar essence for this proportion. The marinade should be cooked enough so that the chicken is completely covered. Keep at least a day, ventilate, smoke.

• For a chicken weighing 2 kg, take a tablespoon with a top of salt, cut a large onion, crushed 2-3 garlic cloves, chop 3 cardamom pieces and 5 coriander seeds. Pour all this with water - about two liters, add a tablespoon of pepper (peas) and 2-3 bay leaves. Bring to a boil and boil for three minutes. Put the bird in the cooled brine and leave for a day or two, depending on the size of the carcass. Dry for about three hours before smoking. Also ventilate after smoking.

Cold smoked chicken in a home smokehouse

Cold smoking is the processing of a product for which chilled smoke is used. The temperature in the smokehouse does not rise above 30 degrees Celsius, the smoking process lasts several days. The meat is drier and tougher than hot-smoked meat, but can be stored much longer.

The carcass can be cut in half along the breast and back - the halves are better smoked, this is suitable for both hot smoking and cold smoking.

Cold smoked chicken recipes:

• Based on a kilogram of meat, mix a teaspoon of salt, half a teaspoon of sugar, ground allspice and black pepper, a quarter teaspoon of citric acid, three chopped garlic cloves and three juniper berries. Thoroughly rub the chicken with the mixture and refrigerate. The ambassador lasts two days, smoking - the same amount. Before and after smoking, the meat must be aired.

• Rub the bird with salt and leave in the cold for 4 hours. Boil two chopped onions, chopped parsley root, three tablespoons of lemon juice and 100 grams of butter with water, you can add hot or spicy sauce to taste. In a chilled solution, hold the chicken for a day, hang to dry for 3 hours. Smoke for 2-3 days with cold smoke, preferably once a day to get the carcass for several hours. After finishing smoking, ventilate.

This recipe involves the following serving of the dish: cut the smoked chicken into pieces, spread with mustard, fry in fat, put on a dish, sprinkle with fried onions and herbs on top.

Smoked chicken is not a dietary product. This is a rather high-calorie, often fatty dish, so people prone to obesity should not abuse such a dish. Caution should be taken with smoked products for people who have problems with the gastrointestinal tract. In order to avoid the ingestion of harmful substances formed during smoking, it is advisable to remove the skin from smoked chicken.

Smoked chicken is considered a special delicacy for a festive table or a picnic in nature. After all, poultry meat is a low-fat and nutritious product, with a lot of protein. Cooking this dish is not difficult, but not everyone knows how to smoke chicken correctly. Our collection will help to understand this issue.

How to marinate smoked chicken

To marinate chicken for any type of smoking, use the universal method. In any case, poultry meat is soft and has exquisite taste.

For this you will need:

• 1.5-2 kilogram chicken;
• 4 liters of water;
• 3 art. l. kitchen salt;
• 5 large cloves of garlic;
• 2 tbsp. l. dried dill, basil, parsley and others to taste;
• 0.5 tsp cumin.

Step by step cooking instructions:

1. Wash and dry the chicken.
2. Prepare a marinade based on the above ingredients. For saturation, it is recommended to boil the brine for 10 minutes over low heat.
3. Pour the carcass with the cooled liquid. Leave in the refrigerator or cellar for 2 days.
4. Marinated meat should be blotted with paper towels. You can start the smoking process.

To speed up the smoking process, it is allowed to inject brine under the skin of the chicken using a syringe. Injections should be done at intervals of 5 cm.

For the hot smoking method, a special pickling method is used.

Marinade ingredients:

• 1.5 liters of water;
• 2 tbsp. l. vinegar;
• 1 tsp salt;
• 0.5 tsp granulated sugar;
• 1 bay leaf;
• ginger, allspice, ground coriander to taste;
• 1 clove of garlic;
• 3 berries or 1 sprig of juniper.

pickling process:

1. Boil water, add sugar and salt.
2. After adding all the spices, boil for 2 minutes and remove from the stove.
3. Prepare chicken.
4. Pour cooled liquid over meat. It is recommended to install oppression for better impregnation. Leave in the refrigerator for 4 days.
5. Before smoking, hang the chicken to dry in a draft.

To smoke chicken in a cold way, prepare a marinade from the following components:

• 1.5 kg of coarse salt;
• 20 g of ascorbic acid;
• 3 art. l. granulated sugar;
• 1 st. l. black peppercorns;
• 3 bay leaves;
• 9 liters of water.

Step-by-step instruction:

1. Rub the chicken with salt and sugar, sprinkle with pepper and bay leaves.
2. Place the meat in a saucepan and close the lid tightly. Place in refrigerator for 48 hours.
3. Prepare a brine from salt, sugar and ascorbic acid.
4. Pour the main ingredient with the cooled liquid. Leave to infuse for 10 days.
5. Wash the marinated meat with water and dry in a cold place for 7 hours.
6. Smoked well-dried chicken.

Chicken in a hot oven

To get a delicious dish, you should follow the basic rules for cooking hot smoked chicken.

Required Ingredients:

• chicken;
• 3 liters of water;
• 1 st. Sahara;
• 4 cloves of garlic;
• 1/2 st. vinegar;
• 3 bay leaves;
• spices and herbs to taste.

Cooking:

1. Pour sugar and salt into boiled water.
2. Pour spices into the chilled marinade.
3. Leave the chicken for 1 night in the marinade in a cold place.
4. In the morning, ventilate the carcass stuffed with garlic by hanging it in the fresh air.
5. Make a fire in a hot smoked smokehouse and heat the chamber so that the temperature is 250 degrees.
6. Place the chicken belly down and cook for 4 hours.
7. It is recommended to periodically open and wipe the lid of the smokehouse so that soot does not accumulate.
8. The presence of a shiny golden crust on top indicates the readiness of the dish.

Cold smoked poultry at home

For a long preservation of the aromas of fresh smoked meats, it is recommended to wrap the carcass in a thin layer of dry parchment.

Ingredients needed:

• chicken;
• 1 st. l. salt;
• bay leaf, garlic, cinnamon, pepper to taste;
• 1 tsp granulated sugar;
• 0.5 tsp ascorbic acid.

Cooking:

1. Mix all ingredients in boiled water.
2. Marinate chicken in brine for 2 days.
3. When cold smoking, the carcass is recommended to be divided into 2 parts by cutting with a knife to the bone.
4. Marinated chicken should be air dried.
5. Place the meat in a cold smoker.
6. Leave to smoke for 1-3 days, periodically checking the readiness of the product.
7. Smoked chicken should be hung in a well-ventilated area so that the meat comes to readiness.

The use of ascorbic acid is used to obtain a rich shade of a smoked product.

Using liquid smoke

There are ways to smoke chicken at home without special equipment. The carcass can be cooked on the grill or in the oven. In this case, liquid smoke is used.

Required Ingredients:

• chicken;
• 1 st. l. olive oil;
• 1 st. l. liquid smoke;
• mayonnaise;
• salt;
• 0.5 lemon;
• ground black pepper.

Cooking method:

1. Wash the carcass under running water.
2. Mix all the ingredients and marinate the meat. Leave to infuse in the refrigerator for 1 day.
3. Set the temperature to 200 degrees.
4. Cook the bird in the oven for an hour.

Important! Liquid smoke should not be used frequently, and is not an essential ingredient for daily cooking.

Smoked chicken with vinegar

Due to the versatility and ease of preparation of vinegar-based marinade, this method has become quite popular. Now the chicken is cooked in such a marinade in the oven, on the grill and in a pan. Care should be taken when using vinegar, because the component contains acid, which can dry out the meat, make it rough and hard in taste.

For cooking, you need to take:

• chicken;
• 2 tbsp. l. vinegar 9%;
• 5 st. l. vegetable oil;
• 5 cloves of garlic;
• salt and red pepper.

Step-by-step instruction:

1. In a glass bowl, mix the ingredients for the marinade.
2. Pour the carcass with brine for 2-4 hours.
3. Add grated garlic.
4. Smoke meat in a convenient way.

With citric acid and juniper

To get the original smoked poultry meat, juniper and citric acid are used.

For cooking, you must use the components:

• chicken;
• 0.5 tsp pepper mixtures;
• 1 tsp granulated sugar;
• a pinch of citric acid;
• 130 g crushed garlic;
• 5-10 juniper berries.

Step by step recipe:

1. Mix all ingredients.
2. Grate the carcass.
3. Leave in the refrigerator for 2 days.
4. Ventilate outdoors.
5. Cook in the smokehouse for 48 hours.
6. Ventilate again.
7. Store in the refrigerator for up to 7 days.

Juniper can be used not only in the form of berries, it is allowed to use plant branches for aroma and saturation of the taste characteristics of the dish.

Hot smoked chicken is both an independent dish, and an appetizer, and an ingredient in salads or soups. Finding it in a store today is not a problem: many chains sell delicious smoked carcasses.

But a home-made dish is healthier and tastier: fresh, without carcinogenic liquid smoke and other "chemistry".

In addition, you can use different recipes for hot smoked chicken and get a new interesting dish every time. Such a delicacy will not get bored, unlike the store.

If you have a hot smoked smokehouse, the chicken will be cooked in it in just 40-60 minutes (butchered). Preparing a delicacy at home is easy.

Preparing chicken for hot smoking

The question of how to prepare chicken for hot smoking is relevant. There are no trifles here, since this stage depends on:

• will the chicken be salted;
• whether it smokes evenly;
• And how long will it take to be ready.

In order for the chicken to smoke evenly, it is important to cut it into pieces that are close in size. You can smoke wings, thighs / drumsticks, breast separately, whole poultry or cut in half.

Important: small pieces will cook faster than large ones. For example, the wings are smoked for 40 minutes, and the whole chicken - 1.5-3 hours.

Preparing chicken for hot smoking:

1. Before smoking, the chicken is gutted.

2. Wash thoroughly.

3. Cut.

4. Pickled in brine or rubbed with spices.

If you smoke a whole chicken, it is better to use a special nozzle. With it, the smoke will be distributed throughout the smokehouse, and the bird will be smoked evenly both inside and out. In addition, the chicken attachment simplifies the preparation of the chicken for smoking and reduces the time it takes for the carcass to cook.

If you want to quickly smoke a bird, you will have to butcher it. Remove the spine and large bones: thymus and chest, and beat the resulting chicken halves between 2 cutting boards. This will soften your joints and bones. You can beat the chicken with a culinary mallet, hatchet or any heavy object. To prevent splashes from flying in different directions, half carcasses are first placed in a plastic bag.

Hot smoked chicken marinade

Before sending the chicken to the smokehouse, it must be salted or pickled in one way or another:

dry method;

wet method;

injection.

How you choose to marinate the chicken for hot smoking will determine the cooking time and the duration of the salting. If you do not want to wait a long time, it is better to syringe the carcass. If you are afraid that the chicken will salt unevenly - prepare the brine. Otherwise, the dry method will do.

With a dry salting method, it is enough to rub the bird thickly with salt (20 g per 1 kg of meat) and spices, place in a plastic bag and leave for 1.5-2 hours.

Best paired with chicken

• coriander;

• rosemary;

• black pepper;

  hops-suneli;

For the wet method, you need to prepare a brine. There are many options for marinades - choose any.

Popular Hot Smoked Chicken Marinade Recipes

Below are the main recipes. You can follow them or use your favorite smoked chicken brine as a base and experiment with seasonings. By adding spices to your taste in a standard recipe, you will make a familiar product unusual.

Simple marinade

All marinades are prepared at the rate of 1.5 liters of water per 1 kg of chicken. The simplest recipe is a salt solution. To prepare it, you will need 1.5 cups of table salt and 1.5 liters of water. You can add a little vinegar to taste.

Leave the chicken in the brine for at least 24 hours. Keep the bird in a cool place.

spicy marinade

For 1.5 liters of warm boiled water, take the ingredients:

salt - 100 g;

• black pepper;

  Bay leaf.

Dissolve the salt in water, add seasonings and bring the mixture to a boil - the marinade is ready. When it has cooled to room temperature, you can lay out the chicken and put a press on top. Leave the bird in this brine for 18-25 hours.

Spicy marinade

To make the familiar taste of hot-smoked chicken unusual, the pickling brine for pickling poultry can be slightly changed by adding cinnamon, a little sugar and aromatic herbs to it to taste. Some sophisticated smokers recommend juniper berries or ground ginger, and salt is replaced with soy sauce.

With the wet method, the chicken is kept in brine for at least 18 hours. In this case, you need to regularly turn over pieces or half carcasses if the bird is butchered.

When there is no time to wait, the bird is injected with marinade. Punctures should be done every 3-5 cm. Since the brine is injected directly into the thickness of the chicken meat, the marinating time is reduced to 1-2 hours.

How to smoke chicken in a hot smoked smoker

To smoke chicken in a hot-smoked smokehouse evenly, you need to follow a few rules.

1. Salted or pickled chicken must be air-dried for 1-2 hours before hot smoking. If this is not done, moisture will not allow smoke to penetrate into the carcass. A “shell” is formed on the surface of the chicken, otherwise it is called “hardening”. Because of it, inside the bird will remain raw, and on the outside it will be covered with a hard crust.

2. The chicken is placed on the grills of the smokehouse so that the smoke evenly envelops each piece. If possible, half carcasses or pieces are best hung.

3. To smoke a whole chicken, you will need a special nozzle. Without it, it will be difficult to evenly smoke the carcass.

4. For hot smoking chicken, 1-2 handfuls of wood chips are enough. Wood shavings should only cover the bottom of the smoker in a thin layer, otherwise the smoke will be too thick.

If you smoke chicken in a hot-smoked smokehouse according to these rules, it will cook evenly, it will turn out tender, without bitterness and an unpleasant aftertaste.

hot smoked chicken temperature

The temperature during hot smoking of chicken changes. You need to keep an eye on it during the cooking process.

If you took the whole carcass, during the first hour, maintain the temperature in the smoker at about 80 ºС, then lower it to 40 ºС and leave for another 1-2 hours.

Halves are cooked in about 1 hour. In the first 10 minutes, the fire should be maximum, and when smoke appears from the smoker, reduce the heat to a minimum. Now smoldering only needs to be maintained.

Wings are cooked at 60-80 ºС according to the same principle: first, maximum heating - then fire to a minimum.

How much to smoke hot smoked chicken in a smokehouse

At home, hot smoking chicken in a smokehouse lasts from 40 minutes to 1.5-3 hours. But this is only approximate data.

The time for hot smoking chicken varies depending on various factors:

• the size of the pieces (the whole chicken is smoked longer);
• salting duration;
• the age of the bird (the older it is, the meat is tougher and, accordingly, cooking will take longer.)

There is no exact answer to the question of how much to smoke hot-smoked chicken in a smokehouse. It is necessary to check the readiness of the bird from time to time.

A golden crust, dry and evenly colored, is a sign that the chicken is smoky.

But if you doubt readiness, pierce the carcass in the thickest place and see what the juice will flow out. If it is transparent, the chicken is ready.

Before serving, you need to remove the skin from the bird. She absorbed a lot of harmful substances, ashes, fumes, and you definitely shouldn’t use it. Don't forget to "ventilate" the freshly smoked chicken outdoors for a few hours as well.

Hot-smoked chicken cooked in a smokehouse is healthier than store-bought. You do not use liquid smoke, preservatives and flavor enhancers, and you are also confident in the quality and freshness of the bird. To make the homemade delicacy tastier, use chilled rather than frozen poultry.

Try proven popular marinades, experiment and create your own recipes for hot smoked chicken in a smokehouse!

Many people love chicken meat, and smoking it is one of the unusual and quite popular cooking methods. Smoked chicken can be eaten on its own or as an appetizer, as well as used in soups or salads.

If you still think that smoking chicken at home is not possible, then this is a big mistake. Guided by the simple tips outlined in this article, you will learn how to smoke chicken in a hot smoked smokehouse.

Preliminary preparation of the chicken involves marinating it.

Without first using the marinade, you run the risk of overdried meat. In addition, the marinade will make the taste of the final dish more piquant and refined. The marinade can be prepared at your own discretion, or using the following ready-made recipes.

According to the classic recipe, when choosing products for marinade, it is better to give preference to:

• olive oil - 300 g;
• lemon juice - 200 g;
• mixtures of dry spices - 4 tbsp. spoons;
• chopped parsley - 4 tbsp. spoons;
• garlic - 6 cloves;
• salt and ground black pepper to taste.

Softer and juicier chicken meat will turn out if you give preference to a kefir-based marinade recipe, for the preparation of which you should use kefir (150 g), sugar (1 teaspoon), olive oil (50 g), dry spices for chicken meat (2 tablespoons), garlic (2 cloves), salt and black pepper to taste.

Mix all the ingredients thoroughly, and rub the chicken with the resulting composition. The meat should be marinated for at least 8 hours to ensure proper marinade soaking. Only after that you can proceed directly to smoking.

Before smoking chicken, you should also take care of the preliminary preparation of the smokehouse, which involves the preparation of firewood. In this case, it is recommended to give preference to hardwoods, represented by oak, alder, linden, maple and various fruit trees.

Each of these trees will fill chicken meat with a special taste and aroma. To a greater extent, this applies to fruit trees: apple, pear, peach.

In addition to firewood for hot smoking chicken meat, you should also use sawdust or tree shavings of your choice. The main thing is to avoid the use of conifers and birch, due to the high content of various resins in them, which will not have the best effect on the taste of the final product.

Making a fire will be simplified if damp and large firewood is used for these purposes. In addition, chicken meat will have time to smoke well before a strong fire flares up.

The fate of modern cooks is greatly facilitated, because today it is possible to use special equipment for smoking meat. We are talking about an electric smoking shed, which eliminates the need to prepare firewood, as well as regularly measuring the temperature to maintain it at a certain level.

Hot smoking of chicken meat involves placing it in a smokehouse heated to a temperature of 100-150 degrees and not lower. The smokehouse should be filled with sawdust, firewood should be laid out, and after installing the tray intended for draining fat, hang the chicken and close the lid.

At maximum heat, the smokehouse should be heated for about 10 minutes, after which it is recommended to switch to a moderate mode. Smoking chicken with this method usually takes from 1 to 1.5 hours, after which the smokehouse must be opened. It is recommended to do this only in the fresh air, because the enclosed space will quickly fill with a large amount of smoke.

The duration of smoking depends on many factors, represented by the marinade used and the duration of marination, maintaining the required temperature in the smokehouse and the quality indicators of the chicken meat used.

The readiness of the product will be indicated by the acquisition of a brownish hue by the chicken, as well as the separation of the meat from the bones.

• chicken meat that has been stored in a freezer is not suitable for smoking;
• the use of liquid smoke, whose manufacturers promise quick smoking, is not recommended due to the high content of carcinogens, toxic chemicals that contribute to the accelerated growth and division of cancer cells;
• when choosing meat, it is better to focus on large breeds and young birds.

As you can see, hot smoking chicken at home is not difficult and does not take much time and effort. And as a result, all family members will be able to enjoy incredibly tasty meat, the quality of which leaves no doubt.