prudentsmoker
Member
Just wanted to share (since I could not find any info anywhere else) that I put frozen chicken breast in for two hours at 160 and it came out perfect.
Frozen chicken breast
- Thread starter prudentsmoker
- Start date
DivotMaker
New member
Cool! I add 30 minutes, to the cook time, for anything that goes in frozen, and it works great.
flying smoker
New member
Prudent smoker:
were you able to probe the frozen breasts or did you stick them with an instant probe to check the IT (or did you just "wing it" :
)?
is there a need to increase the amount of wood? I ask b/c it seems frozen meat wouldn't take smoke (although I have no idea at what temp it would begin absorbing smoke...).
were the breasts brined before they were frozen or were they straight from the store to the smoker? were you able to put a rub on them while they were frozen or did you apply after?
I apologize for the multiple questions, but throwing frozen meat into the SI and pulling out a cooked meal is extremely enticing to me. I appreciate any data you can throw my way.
were you able to probe the frozen breasts or did you stick them with an instant probe to check the IT (or did you just "wing it" :
)?is there a need to increase the amount of wood? I ask b/c it seems frozen meat wouldn't take smoke (although I have no idea at what temp it would begin absorbing smoke...).
were the breasts brined before they were frozen or were they straight from the store to the smoker? were you able to put a rub on them while they were frozen or did you apply after?
I apologize for the multiple questions, but throwing frozen meat into the SI and pulling out a cooked meal is extremely enticing to me. I appreciate any data you can throw my way.
SconnieQ
New member
flying smoker said:Prudent smoker:
were you able to probe the frozen breasts or did you stick them with an instant probe to check the IT (or did you just "wing it" :
is there a need to increase the amount of wood? I ask b/c it seems frozen meat wouldn't take smoke (although I have no idea at what temp it would begin absorbing smoke...).
were the breasts brined before they were frozen or were they straight from the store to the smoker? were you able to put a rub on them while they were frozen or did you apply after?
I apologize for the multiple questions, but throwing frozen meat into the SI and pulling out a cooked meal is extremely enticing to me. I appreciate any data you can throw my way.
Deron, the post is in the "Sous Vide" topic section, so she is referring to putting the food into a sous vide bath frozen, not the smoker. I forget to look at the topic all the time too. I don't know if anyone has ever tried putting something in the smoker frozen, but that's an interesting question. I put things into the sous vide frozen all the time, and it works great. You can throw it in, and since you don't have to be very careful about cooking it too long, you know it will be at just the right temp when you are ready to eat.
flying smoker
New member
Thanks SconnieQ....I TOTALLY missed that :-[
My apologies to all.
My apologies to all.
DivotMaker
New member
Hmm... Wonder what putting frozen meat in the smoker would do for smoke penetration? I may have to try this, just for fun! 
