Here we go with something that I don't know what to call it. So I am going to invent the chicken pizza fatty. I will be using the MES40 with a AMNPS and hickory pellets.
I started off laying down a bacon weave. I am using thick sliced cherry smoked bacon.
I then lay down the boneless skinless thin chicken breast.
Put some mozzarella cheese on next.
Fallowed my some pepperoni.
Fallow that with tomato, sauce, rosemary, Basel, oregano, fennel, and celery seed.
Then I added some Mexican blend shredded cheese. Everything is better with more cheese
Now it is time to roll this bad boy up.
It is so full it is busting at the seams. I put more seasoning on the outside.
Getting the AMNPS going. I have 1 row of hickory pellets lit on both ends. I set it in the front of my fireplace to get it going good.The fire has a good air draw so it is a snap. I always microwave the pellets first and spend a full 15 minutes getting it going.
Into the MES40 it goes.
IT of 165° so it is time to remove. It took 2,5 hours at 275°
Rested and sliced.
And here is the money shot. It smells so good. It is like you walked into a pizza place.
It turned out pretty good. The bacon is crispy and the chicken is very moist. Next time less oregano.
Happy smoken.
David
I started off laying down a bacon weave. I am using thick sliced cherry smoked bacon.
I then lay down the boneless skinless thin chicken breast.
Put some mozzarella cheese on next.
Fallowed my some pepperoni.
Fallow that with tomato, sauce, rosemary, Basel, oregano, fennel, and celery seed.
Then I added some Mexican blend shredded cheese. Everything is better with more cheese
Now it is time to roll this bad boy up.
It is so full it is busting at the seams. I put more seasoning on the outside.
Getting the AMNPS going. I have 1 row of hickory pellets lit on both ends. I set it in the front of my fireplace to get it going good.The fire has a good air draw so it is a snap. I always microwave the pellets first and spend a full 15 minutes getting it going.
Into the MES40 it goes.
IT of 165° so it is time to remove. It took 2,5 hours at 275°
Rested and sliced.
And here is the money shot. It smells so good. It is like you walked into a pizza place.
It turned out pretty good. The bacon is crispy and the chicken is very moist. Next time less oregano.
Happy smoken.
David
