Hot smoked ham

Ingredients for Cooking Smoked Chicken Legs

  1. Chicken legs 1-1.5 kilograms
  2. Salt to taste
  3. Ground black pepper to taste
  4. Chicken seasoning to taste
  • Main Ingredients Chicken
  • Serving 5 servings


Refrigerator, Deep bowl, Kitchen paper towels, Alder sawdust or sawdust of fruit trees (apple, plum, pear), Smokehouse, Knife, Serving platter, Cooking tongs or fork, Cling film or lid, Firewood

Cooking hot smoked chicken legs:

Step 1: prepare chicken legs.

To begin with, we wash the chicken legs well under running warm water. After - put them in a deep bowl. Attention: if you use frozen meat, then you must definitely defrost the ingredient in advance, but do not use a microwave or a stream of hot water, as this can spoil not only the taste of the chicken, but also the density of the meat itself. After that, we rub the ingredient well on all sides, and immediately afterwards with black ground pepper. Then use the chicken seasoning and put the ham back into the bowl. We put in the refrigerator the future dish to infuse for 5-6 hours. And so that the meat does not absorb extraneous odors of other food in the refrigerator, we can wrap the container with cling film or cover it tightly.

Step 2: prepare hot smoked chicken legs.

After the allotted time for tincture of hams, we take out the main ingredient from the refrigerator and put them on paper towels. Leave the meat in this condition for 30 minutesto dry it. In the meantime, we spread firewood in the smokehouse oven and immediately set them on fire so that they burn well and, in the process of smoking the meat, the sawdust is well heated, which will give smoke and soak in the aroma of ham. After that, pour the sawdust to the bottom of the smokehouse. Install the grill on top. And now we put ham on a grate at a short distance from each other. Immediately after that we cover the smokehouse with a lid and wait 10 minutes. After this time, open the lid of the smokehouse and let out smoke so that the meat does not absorb bitterness. After - again, cover the inventory with a lid and smoke the chicken for another 30-40 minutes. Attention: it is necessary to cook hams over medium heat so that they do not burn and the meat does not become dry. After the allotted time, we again open the lid of the smokehouse, and check the preparedness of the ingredient with the tip of a knife. If, after a puncture, blood does not flow out from the chicken legs, but only a clear liquid, then the dish is ready and you can transfer it to the serving dish. To do this, you can use either an ordinary fork or kitchen tongs.

Step 3: serve the hot smoked legs.

Immediately after cooking the hot smoked hams, the dish can be served. And treat friends and relatives with a salad of fresh vegetables, baked potatoes or slices of bread and fresh herbs. In any case, the meat is very tasty, soaked in smoke and juicy inside. And how ruddy he got a crisp. Well, you’ll just lick your fingers! Good appetite!

Recipe Tips:

- - When checking the meat for readiness, be very careful that hot smoke does not burn your hands.

- - In addition to sawdust alder and species of fruit trees, you can also use sawdust cherry tree and oak.

- - A lot of sawdust is better not to use. I usually take 1-1.5 kilograms of meat 3 good handfuls. This is enough for the chicken to soak in the aromas of the tree and smoke well.

- - For the preparation of chicken hams, it is best to use broiler chicken meat, as it is much more tender and cooks faster than poultry.

- - In addition to the spices and seasonings indicated in the recipe, you can use any other spices to your taste.

- - If you are worried that your hams will burn on one side, then from time to time they can be turned from one side to the other.