This entry is part 54 of 54 in the series Food Network
One of the benefits of being a Char-Broil All-Star is having the opportunity to preview new equipment. I recently received one of their new Electronic Digital Vertical Smokers to try out and let you know what I think. I honestly couldn’t wait to get it. I have always dreamed of having a smoker but never had the room for one. Many of the best are horizontal cylinders that take up a lot of my limited outdoor space.
Traditional smokers use hardwood and are often difficult to keep the temperature level, requiring constant monitoring. Even with auto-feeding pellet grills, there is refilling and monitoring needed. We’ve seen the BBQ competitors up all night tending the fires on their smokers hoping to win the big prize. I know a few of them and am always in awe of their abilities to monitor 4 different types of food (brisket, chicken, ribs, and pork), each requiring different temperatures and timing. They are my heroes!
- 3/4 cup mayonnaise
- 4 tsp apple cider vinegar
- 5 tsp honey or agave syrup
- 1 tsp dried thyme leaves
- Salt and freshly ground pepper, to taste
- 2 lb smoked boneless, skinless chicken breasts
- 3/4 cup coarsely chopped toasted pecans
- 2 cups red seedless grapes, halved
- 3 stalks celery, trimmed and thinly sliced
- 3 green onions trimmed and thinly sliced, or 1 small red onion peeled and minced, a few tablespoons reserved for garnishing
- Washed individual lettuce leaves, for serving