Okay, bear with me here

[picksbigwagon]

It has been years since I dug my smoker out and I know about the topic up top that I have scanned through a lot recently, BUT (ya knew it was coming), I picked up at that local hardware store the other day a smoke tray that uses compressed wood pellets to generate smoke. It is made by A-MAZE-N Products locally (Savage) and it was an absolute spur of the moment purchase.

Anyway, I put it on my grill last night, got the pellets going and I then "quasi" cold smoked some chicken breasts with some seasoned salt on it. I gave it a 90 minute smoke, and then grilled them at regular temperature. I think next time I will probably smoke them at least 3 hours, there was a hint of smoke but not uber smokey.

Am I running a foody risk by smoking like this with no real heat say in the summer time if I grill the meat afterwards????

Here are some pictures of it:

Just starting

after thirty minutes when the guys in the neighborhood came snooping around:

[reinhard1]

personaly i would not "cold smoke" anything unless it is "cured". i think you could give it a cold short smoke after something has been cooked. i think your better off putting the smoke on through half way the cooking cycle and then finish it off without the smoke [depending on the smoky flavor desired]. cold smoking is not meant for uncured, or uncooked foods in my opinion. good luck.

[LABS4ME]

I'd brine the breast and also inject some into the breast and then you can do a slow smoke... why not run the grill indirect on low also to get the temps up to 200?

Brining the meat will prevent bacterial growth and help to keep it moist.

Good Luck!

Ken

[picksbigwagon]

Okay, round two today, I got the smoke rolling, had the grill on low(about 200) and put a pork loin in the upper rack for about 90 minutes. Then finished off grilling it at 275. Wife was impressed and so the next step is to actually get the propane smoker back out. It was hard to keep the smoke inside the grill today with this wind