More smoking...
Chicken drummets are also really great with the donabe smoker, "Ibushi Gin". I simply seasoned them with salt and pepper, and let them air-chill in the fridge for a few hours before smoking them. I also pat dry the surface to make sure the surface is dry.
I put the chicken, as well as soft-boiled eggs and swiss cheese in the donabe smoker with the smoke chips (I used hickory this time). They were smoked in the regular procedure. Over hight heat, 7 min. uncovered, 10 min. covered, then 20 minutes resting after turning off the heat.
Voila...smoked chicken drummettes. They smelled almost like ham! Hickory was so friendly with the chicken. The cheese and eggs were both smoked perfectly, too.
Another happy donabe smoking.
