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[Hoosier Daddy]

I've always loved fried chicken livers but now I'm having some success on the Keto diet so no fried anything.  Saw these today at Wally and it got me to thinking why not season these up and put them on the pellet grill?  I also got a container of chicken livers. 

Anyone ever done these on the smoker?  How'd they turn out?  What seasoning would you recommend?

I thought about putting them on at 180dg for lots of smoke then finish at higher temp or may just leave at low temp the whole time?

Appreciate any suggestions,
Dan

[Bentley]

I would prep them just like you were going to fry them and cook at 375° till the texture you want!  Kind of like oven fried chicken!

[Hoosier Daddy]

Thank you, that's what I'm seeing on the web as well.  I also found chicken livers wrapped in bacon then smoked is somewhat popular.  That sounds even better to me & will try that this weekend. 

[Kristin Meredith]

Thank you, that's what I'm seeing on the web as well.  I also found chicken livers wrapped in bacon then smoked is somewhat popular.  That sounds even better to me & will try that this weekend.

That sounds like a winner!

[riverrat49]

I’ll take the hearts, you all can keep the rest... 

[Canadian John]

 We used to fry hearts in a skillet using butter and finely cut up garlic, then serve on buttered toast - very tasty.

[triplebq]

Never done gizzards on the smoker as gizzards can be very tough. I clean the gizzards and cut them into small pieces. I then boil them in broth until I get the tenderness I like. Usually I cook them for 3-4 hours on a low temp. I then make a gravy with flour and butter and allow to cook an additional hour or so. Season to taste and serve over rice. This is how I grew up eating them.

My mom use to add the hearts but I do not. Not a heart lover.

[Conumdrum]

I really like fried gizzards and hearts my way.  I really like hearts.  Livers are a bit to livery.

If I could find just a heart supplier and not have to ship frozen offal and pay to much, I'd eat them 2-3 times a month. 

They are soo good and without the toughness of gizzards, which fried and spiced just right, a good beer, good cheese, veggies and chips are an amazing meal to watch sports. 

I want fried hearts, I live with gizzards tossed in I guess.

[Bentley]

Add a water chestnut and you have the popular Japanese or some say Polynesians hors d'oeuvre Rumaki!

I also found chicken livers wrapped in bacon then smoked is somewhat popular.

[Conumdrum]

Add a water chestnut and you have the popular Japanese or some say Polynesians hors d'oeuvre Rumaki!

I also found chicken livers wrapped in bacon then smoked is somewhat popular.

A Pupu!  I grw up in Hawaii.  A PuPu is a snack, orderve or that french word.  .