How would I put a smoke flavor on a pre made chicken?
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Just a guess. Refrigerate it then place in a pre-heated smoker with smoke already going until warm enough to eat. I think the smoke won't penetrate much into pre-cooked meat.
I think you could treat it like a double smoked ham.
It would need a cold ( under 50 deg F) smoke for 3-4 hours and then a rest to let smoke penetrate. A warm/hot smoke would overcook the chicken and make it dry out.
Well, either method is worth a try with a $5.99 investment. But I don't like the idea of cold smoking since cooked chicken should not be out of refrigeration that long. Definitely in the danger zone of above 40F. How do you cold smoke at 50F if the outside temp is 65F?
If you're looking to add a smoky flavor to pre-made chicken, you could try brushing it with a smoky marinade or sauce, or even using a smoking gun to infuse it with a smoky aroma. This could be particularly delicious with a dish like Korean fried chicken, which often features a complex mix of sweet, spicy, and smoky flavors.
Whether you choose to use a smoky marinade or a smoking gun, the possibilities are endless. Pairing smoky chicken with a dish like Korean fried chicken is just one example of how you can enjoy this delicious flavor combination.
My suggestion above worked really well with pre-cooked "pork wings" (pig lower shank bones) I bought commercially. They turned out great. Pre-heating (with smoke started) and just enough time to get the meat hot is the key, at least in my short experience.