Smokin’ Hot

We’ve been testing out this really cool smoker for a week now. It’s amazing all the product you can create – not just ribs. In fact, we were nearly ready with our new Winter menus when Danny and I found ourselves staring into the mouth of the Ole Hickory Tri Convecture Smoker. Now, my clothes are nearly smokey edible all day long. After the first day of testing, I needed three days of salads and bright green vegetables to make my blood flow again. Now, I have learned moderation. Still, I could go for a smoked chicken salad sandwich…ah, time to head down to the kitchen.

Here’s a video clip of Danny performing the simple task of smoking chickens…definitely made simple with this bad boy…

Published by The Chef & The Writer

Michelle has covered the specialty food industry for more than a decade traveling everywhere from Spain to Singapore in search of great eats, beautiful table settings and the best kitchenware. Her partner, Danny Mellman, is a James Beard Chef, Cakebread Cellars alumni and more...his remarkable ability to pair ingredients and flavors with passion and creativity brings joy to the kitchen, the plate and the diner.

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