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Jan 14, 2023 at 20:27 comment added Robbie Goodwin Can you be clear how your smoked boneless chicken breast might have come out dry, with or without apple flavour?
Jan 10, 2023 at 12:00 history tweeted twitter.com/StackCooking/status/1612781319230038017
Jan 9, 2023 at 23:19 comment added Todd Wilcox In my experience, smoking with apple wood does not impart an apple flavor. It imparts an apple wood smoke flavor. Apple wood doesn't necessarily taste like apples and of course smoke is a very different flavor from apple flavor. So when you try again and get the time and temperature correct and have a more tender, less dry smoked meat, I wouldn't expect it to taste like apples at all. It should taste like smoked meat.
Jan 9, 2023 at 19:48 history became hot network question
Jan 9, 2023 at 19:35 answer added eps timeline score: 20
Jan 9, 2023 at 18:43 comment added eps With few exceptions using thighs will always produce better results, particularly if you don't brine and/or are not a great cook. The health differences are completely negligible despite what many say. Huge bonus: they are easy to debone if needed and boned thighs are still extremely cheap vs everything else that has skyrocketed in price
Jan 9, 2023 at 16:46 history edited Kate Gregory CC BY-SA 4.0
deleted 1 character in body; edited title
Jan 9, 2023 at 16:23 comment added Luciano someone else tried smoking boneless chicken breasts, here are some tips cooking.stackexchange.com/questions/73025/…
Jan 9, 2023 at 11:32 answer added moscafj timeline score: 13
Jan 9, 2023 at 9:25 comment added GdD Please clarify your temperatures, did you cook your chicken to 152 F or C? Are your grill temperatures in F or C?
S Jan 9, 2023 at 3:11 review First questions
Jan 9, 2023 at 18:35
S Jan 9, 2023 at 3:11 history asked Jess CC BY-SA 4.0