Improv Cook
New member
We're having a heat wave. Too hot to cook so Sunday I smoked a couple of chicken breasts for some cold smoked chicken salad for tonights supper. I brined the chicken first for about an hour before smoking. I think the secret to successful smoking is not to over smoke it. You don't want it to taste like a mouthful of soot. Just thinking about recipe. Chicken cut up, chopped celery, Amt not critical,What else? maybe some hard cooked eggs and some dried cranberries and fresh grapes. All on a bed of curly leaf lettuce. Sounds OK. Of course anything is subject to change depending on the whims of the cook. That's me. I might add some herbs or not. That's what makes it an improv dish.