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Firing Up the Smoker


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Firing Up the Smoker

cheech | Apr 14, 2006 06:51 PM

With the weather warming, thought I'd dust off the cobwebs and get the old Brinkman earning its pay this weekend. I have both a pork tenderloin (Safeway el cheapo) and a very high quality whole organic chicken that are anxious to see some action. My smoke is from an old apple tree I cut down years ago. My question to the experts is this: can I smoke them together or is there a danger of some undesirable cross contamination of flavors? I will probably just kosher-salt the chicken and use some caked up bitter orange seasoning on the pork. I will have the water pail in place, seems the right thing to do.

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