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Quick Question re Chicken Cordon Bleu Rolls

post #1 of 11
Thread Starter 

I'm trying the chicken cordon bleu rolls for the first time and was trying to find some estimates as to cooking times.  Was hoping someone could help me out.  I have each roll wrapped in bacon and plan to smoke at 275*.  Just looking for a rough estimate of what the smoking time might be so I can fire up the smoker at approx the right time tonight.


Thanks in advance!



post #2 of 11

A lot of variables as to time; thickness of chicken, how many layers of ham, thickness, amount of cheese, how constructed, and so on.  Could be as little as 30 minutes to as much as 1.5 - 2 hours.  Safest guessitmate is as soon as they reach min. 165° or more internal and how your probe is positioned, depending on how you like them, what kind of cheese and what melting point it has, etc.  Basically, not enough information and no Qview to go by.  Let us know how they turned out and what time and temp you achieved and lots of Qview!

post #3 of 11
Thread Starter 

Well, here's the results.  Made 2 traditional Cordon Bleus (plus added some fresh greens from the garden) and one Pizza (pepperoni, provolone, tomato sauce and fresh greens from the garden).  Didn't feel like firing up the smoker for 3 of these so I did them in-direct heat style on the Weber Performer.


Smoking time ended up being 1.5 hours with an average temp of ~ 280*.  Also did some ABTs  (heck, if there's a fire lit, have to have ABTs!)


Just starting out






Just about done






Plated w/ some rice and gravy






Money shot





Bear view (next time I do these need to add a bit more ham. The fresh greens made a nice addition)




All in all they came out pretty darn good.


Thanks for taking a gander.



post #4 of 11

Those look great Salt. I was going to say 1 1/2 hours at 225 - 250 but it looks like you figured it out.

post #5 of 11

Looks really great...JJ

post #6 of 11

yup it looks great

post #7 of 11
Looks great drool.gif
post #8 of 11

Looks like you nailed it. I bet they were tasty 

post #9 of 11
Thread Starter 

Thanks guys, they did come out pretty darn good.  I do appreciate the comps.  I'll be doing this again for sure with a few tweaks.



post #10 of 11


post #11 of 11
Looks amazing!
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