I still have a lot of learning to do. I love the wikipedia page on smoking, it's a great overview.
Until I get more experience, I'll stick with my chips. I'm thinking I didn't need so much smoke, once the flavor is imparted, it's all about just baking the bird, no?
In my very active fantasy mind I had imagined that smoking meat was the process of preserving and cooking by passing hot smoke over the meet. So, a smoke generator is what you want. But I now think that what we're really doing here is baking in an oven that produces smoke.
But as I said, I'm still ignorant. I'd like to learn about cold smoking, too, and how smoke without cooking can preserve foods.
I just prepared the brine for the second bird; in one gallon of water I dissolved two cups of non-iodized salt and a cup of white sugar; in a 1/2 gallon I lightly boiled one fresh, crushed garlic clove, a bay leaf, some peppercorns, and pinch each of ground thyme, allspice, mace, dry mustard, and paprika. Unlike the first time I combined these before they cooled, and I'll make up the water I need when I immerse the bird. I might not let the brine sit a day in the fridge as I did previously, too. Before I brine it I'll separate the skin from the breast as before, too. Then brine for a day in the fridge, rinse, dry, dry in the fridge for a day, rub and smoke.
I forgot to baste last time! This time I will, but I haven't decided on a baste. Maybe maple syrup and orange juice, or just butter? Recommendations appreciated.
BTW, thank you all, this is a very warm and collegial forum.
Regards,
jv
