Cold smoked thighs ?

[Winterrider]

Have never done it before, but thinking of trying to Cold smoke chicken thighs (PID @ 35°-37°) for about 3 hrs and then Sous Vide and sear. -6° temps and wind are not going to be friendly trying to get thighs to temp is reasoning. Will poultry at low temp actually take on enough smoke to make it worth while?

 

[Winterrider]

Well gave the thighs about a 4 hr cold smoke, then threw them in for a 2hr bath,and Hit em with the searzall. Had a mild smoke flavor , turned out quite well according to the boss.