Just an addendum to my post of a few weeks ago on stovetop smoking in the wok. I tried a chicken today--rubbed with a simple rub--salt, fresh crushed garlic, pepper, marjoram, and Indian paprika which is a little hot, but not excessively so--then two hours in the wok with hickory chips. I started it on a medium-high flame and turned it down to medium-low. It was about 170-deg. F when I opened the foil, and then I finished it off under the broiler for about 5 minutes on a side to crisp up the skin, and it's about the closest I've gotten to a grilled flavor indoors.
Monday, June 14, 2010
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