Cooking With Smoke

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In a large soup pot, add about a tablespoon each of smoked broth, onion, and garlic. Saute until soft, then add the rest of the ingredients with the exception of the noodles. Simmer for about 30 minutes, stirring occasionally. Check to see if the vegetables are tender and add more water to the soup if necessary. Remove the chicken pieces, pick the meat off the bones, and return the chicken to the pot, discarding the bones. Prepare the noodles in a separate pot, drain, and serve with the soup. This soup can be frozen without the noodles, but if you plan to freeze it, don't cook it quite as long.

Smoked Sausages and Hot Dogs

Smoking will transform a humble hot dog into a delicious smoked sausage. Anything in a casing will do—Italian sausage, brats, Andouille sausage, turkey dogs, etc. Keep in mind that precooked sausages such as hot dogs only need to be heated and not cooked like Italian sausages. Allow more time for uncooked sausages.

Sausages or Dogs with Olive Oil:

Prepare the fire in the smoker. Rub the sausages with off and let them sit at room temperature for 20 minutes. Place them on the smoker grill and smoke at about 200°F to 225°F for one to one-and-a-half hours, until the skins are ready to pop. Turn the sausages to allow even cooking, checking the interiors occasionally to see if they're done. Over-smoking will dry out especially the leaner varieties, such as chicken sausage.

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