Smoked Chicken

- Ingredients -

• BRINE:
  • 500 mls of water
  • 1½ cup tbsp. of brown sugar
  • 2 tbsp. of salt (alter to taste)
• Chicken pieces

Place a piece of alfoil on top of center tray and spread 2 capfuls of sawdust on top of alfoil. The alfoil will help you clean your smoker oven without too much effort.

Mix together the brine and soak for 10-20 mins, the longer the better.

Pat dry with paper towel and lay on wire trays.

Close top firmly.

Place lit Metho Burner under centre of box and within 20-30 mins delicious chicken pieces will be enjoyed. (Fill Metho Burner to small bubble inside Metho Burner with metho. This will cook for approx 20 mins. If you need more cooking time, pull Burner out with tongs and refill with Metho).

Do not remove lid while cooking.

Ckicken Legs may need longer owing to the thickness.

You can use marinated products also. To add a little difference to your brine add some Garlic, Ginger and Honey.

You can boil Chicken legs first for approx 20 mins in the brine mixture, then place in Smoker Oven for approx 20 mins.

Remember - pat dry chicken with paper towel before putting in Smoker Oven.