Hot smoked chicken thighs.
Sadness as a rule feels bad in a house where it smells of freshly cooked meat and in general it tries to bypass such houses, it is not for nothing that one wise woman says even if it is a humorous proverb: I love to have fun, especially to eat and fun and delicious food always go hand in hand.
I mentioned the smell of meat and especially the pleasant and strong smell of smoked meat which I cook when I want to pamper my family with delicacies in this case the word "delicacy" is not a catchphrase not just a tasty treat but something that is not embarrassing to serve on a festive table.
Today I will tell you about the recipe for cooking chicken thighs the upper part of the chicken leg where there is only one bone and even better completely boneless remove it.
I think this is the tastiest part of the chicken and the juiciest.
I bought boneless chicken thighs in the store.
Before we move on to the recipe look at this photo where you can see the result of three days of work namely that's how long I cook this dish.
I tried different recipes for smoking chicken, but settled on this recipe and I smoke it in a smokehouse with a water seal which my children gave me for my birthday.
But before getting into the smokehouse the chicken goes through several stages:
First, I prepare the brine in a large saucepan that will fit the entire chicken.
I fill the pan with water and add as much salt as needed so that the water holds the chicken egg on the surface and it sticks out above the surface of the water as a spot 2-3 centimeters in diameter like a large coin.
In addition to salt I add a little sugar, paprika, black pepper allspice and bay leaf to the brine everything by eye to taste it is difficult to import.
Then I put the brine on the fire and bring it to a boil let the brine boil for five minutes and remove from the heat.
When the brine has cooled completely I immerse the chicken in it and put the pan in the refrigerator for three days.
After three days we move on to the second stage of preparation.
So, three days have passed we take the chicken pieces out of the brine and wrap each piece of chicken in cling film or in separate bags.
Then, we put a large pot of clean water on the fire put our bags with chicken in there and cook for 2.5-3 hours at a temperature no higher than 80 degrees Celsius.
We do not let the water boil, and the chicken simmers in the bags in its own juice.
After this time the chicken is ready to eat but we are not going to eat boiled chicken we will smoke it.
This method allows you to avoid the presence of raw areas of meat in the chicken.
We move on to the last stage of preparation and for this we begin to load the chicken into the smokehouse with a water seal which does not allow smoke to escape from under the lid and excess smoke will go out along a thin tube to the street where I bring out a long hose.
After loading the smokehouse will be installed on a gas stove on two burners and outdoors I put it on the grill.
Before smoking I cover the bottom of the smokehouse with a layer of foil so it will be easier to get rid of the fat dripping down.
I pour sawdust on the foil.
I use sawdust either alder or beech they are very aromatic.
I put the marinated and boiled chicken on the grill.
As a rule I install two tiers of chicken in the smokehouse.
Then I turn on the fire under the smoker cover it with a lid and pour water into the water seal between the outer walls and the lid and wait for forty-five minutes.
After forty-five minutes I turn off the fire and let the smoker cool down and take out this smoking result!
Enjoy your meal!
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Material thoughts about beekeeping №1
When I visited dense forests, I did not see ideal conditions for bees there, but many beekeepers harvest beekeeping products in such places.
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Oh, and lest I forget 
