BBQ Chicken on my WSM
HTML-код
- Опубликовано: 8 сен 2024
- Smoked BBQ Chicken on my WSM for Labor Day. Also, this is my 1st video using a new camera, so thanks for understanding if some of the quality isn't up to par with my usual vids.
I purchased the 22.5 inch WSM from Amazon:
amzn.to/1I4HwmH
Rub used in this video:
www.texasbbqrub...
"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons...
Ten years later 😎 always a great video, cheers!
Geez, has it been that long? Time flies by so fast. Cheers brother John!!!!
Got my WSM from a friend not long ago, you got me up and going and comfortable/confident enough to cook up some good food - thank you sir, and God bless!
I used my smoky mountain and followed this recipe. It turned out bad. I didn’t let that stop me and tried again but this time without the worchetshire sauce. Turned out amazing! Can’t wait to make more with this smoker!
Glad to hear you are learning from K-Ray and I. That's why I do these videos. It's a lot easier to cook after seeing someone else doing it. Thanks for watching!
I somehow havent seen this video. I remember when the WSM was always posted up against the house like this. Love all your videos brother. So much i dialed it back 6 yrs hahah cheers
Cheers brother Kenneth!!!
WSM is unbelievably good I love mine. When you add water to the pan I like to boil a kettle and then tip in through the top so I'm not putting my hand in near the firebox. I do this before I put the midsection over the fire. Adding boiling water to the pan reduces the time it takes to break through the 200F barrier and it shoots straight to 225 when you can then close down the vents. The digital thermometer is worth its weight in gold! Good looking chicken!!!! Delicious!!
Yeah, I'm working on getting the colors and lighting right on the new setup. I bought it as a backup for my camcorder I usually use. I'm keeping the smoke rolling in Texas! Thanks Sal!!!
Funny, I just bought a metal bucket to collect the ashes from my Weber kettle and as I am watching yet another great video on this channel I see you have the same bucket..... probably for the same purpose ! I learn a lot from guys like you and Malcolm Reed👍
You do very good instructional videos, T-Roy. I like the way you actually show what you are doing and what is involved with what you are doing with camera shots that are in focus, well lit appropriate for what the viewers need to actually see. Thanks.
Gotta try that chicken... Got my wsm today and i'm eager to try it out!
Cheers from Norway!
You are going to love your new WSM. It's a cooking machine! Just remember, it will take 4-6 cooks on it to get some carbon build up inside and once that happens the temps will stabilize a lot better. Have a great Summer Kjetil!!! Thanks for watching! Troy
You cooking nothing but juice brother. Thanks for teaching me how to smoke
I always like to watch a guy work that know what he is doing!
Flattery will get you a free meal. Swing on by and I'll cook up some BBQ for ya! Thanks Grant!
I like using two chimney starters and start with one full of charcoal get that going when it’s halfway there I split them then add charcoal to both so they are three quarters full and let them get hot. When they are two thirds done dump them in the bottom of the smoker and it’s perfect temperature for 3 hours. Half bag of charcoal last 3 plus hours so brisket takes bag and a half for 18 hour smoke. Love starting a overnight smoke 8 hours with one bag of charcoal. Propane is cheaper but charcoal tastes better.
Nothing like a good BBQ poolside. I love the smell of smoked meat! You do the same K-Ray. Keep the smoke rolling in H-Town brother!
Ok John, I'll wear the cowboy hat more often. You talked me into it! Thanks brother!!!!
I used to do it the old way too, but one day I realized that I usually just pull the skin off, so why not put the seasoning directly on the meat? The skin keeps the moisture in, so I leave it on. But, really no need to season it heavily. Glad you liked the video! Many thanks!!!!
Great question Justin - the skin was dried out, but still not crispy like it would be if cooked at 350F or above. I usually don't eat the skin when I smoke chicken which is why I put the rub under the skin. I thought cooking at 300-325F might help the skin get crispy, but that still wasn't a high enough temp. I guess you could smoke it as usual, then at the very end put it on your grill or in the oven to crisp up the skin?
Thanks much Fritz! I gotta get used to my new camera setup, but luckily my older camcorder I always use is still working fine. Yeah, the chicken was really good and juicy and the hatch chili sausages were some kinda fine too. Thanks for watching and for all your support!
Oh yeah baby! Hatch peppers rule. That was some seriously fine eating. Thanks for checking it out Glen!
my mouth is literally watering just looking at the chicken.... great effort.
+Rick James I'm with ya there Rick. My mouth waters when I watch this video again too. The chicken turned out fantastic!!! I appreciate you watching!!!
Great question, usually on those types of pits, you leave the top vent fully open and adjust the pit temp using the firebox vents.
Leg quarters are great, and usually at a very good price too so they are good for a crowd.
Glad you are enjoying the R.I.B.!
I love the rib candy. They have quite a few flavors and even make it without the habenero if needed. I know you'll love it! Thanks snookie!!!!
Thanks much Tom! I love the way your BBQ turns out too brother!
Thanks very much Linda! And your husband is a lucky man!!!
I appreciate the kind words Theresa and glad you also stopped by Sean's channel. Who knows, maybe our Mom will do a cameo shot on one of Sean's videos? We've both been working on it, so stay tuned! Hehehee
Ah, I've had rattler. It does taste just like chicken! Thanks for checking out my video Joyce. Nice to see you commenting again. Hope all is well on your end!
Those are all excellent suggestions. Thanks Ken!
Just started using my new WSM. I enjoy watching and learning from your videos! great job and thank you!
Hey Robert, so glad to hear that I could inspire you to fire up your WSM. I do love cooking on my WSM. I've even grilled steaks on it!!! And yes, there is a video showing you how I do grilling on the WSM if you haven't seen that one yet. Enjoy your Summer!!!!
You're so sweet Edith. I feel your love!!!! Thanks very much!
Thank you Troy. I think i will try this out on my mini wsm today. Glad you save your old videos :) greetings from sweden
I just watched your vid. and 3 years to the day am using it as my guide for chicken on my WSM. I also used your tutorial to make jerky. You knew how I knew you are a fellow Austinite? Not only the U.T. cap but moreover by the limestone on your house and the way the sun hits it. Great game last night. Happy Labor Day and Hook-um Horns!
Howdy Robert!!!! I'm glad you enjoyed the video. I was using a new camera and the white balance was not right in the beginning, but the recipe itself Rocked!!!! Yeah brother, I am in Austin and that was one of the best games I've ever seen Sunday night. Go Horns!!!!
Thanks for checking it out Abe.
Hey! from the UK, just bought my first introductory level charcoal water smoker 2 days ago... typical British weather means it's constantly rained for 2 days, so haven't had the chance to fire it it up yet for my first ever attempt of smoking over simple BBQ'ing... Have watched quite a few of your videos, and found them very informative, and entertaining. Hoping I can do some of your recipes proud, will be subscribing for more info on how to get the best out of smoking! Huge appreciation from across the pond!
Tried any recipes yet? :)
T-Roy needs to put out a full-blown cookbook!
This is my potato salad recipe , it's really nice.
Wash potatoes of dirt then cook them in the jackets in the WSM until done, cut in half and remove the potato, using a big spoon if you have big huge potatoes, try and get the potato out in big chunks. When all the potato is in a big huge bowl sprinkle with celery salt and let it sit to cool down a bit, then make your dressing I use cream cheese blue cheese chopped white onion bit of white vinegar and a few chopped pickled onions and dill pickles, mix this in a bowl adding light cream to thin down the mix enough so you end up with something like thick mayonnaise, don't blend it it only turns it crap. Pour the dressing over the warmed potatoes adding chopped hard boiled eggs and fresh chopped parsley, mix gently with your hands not a spoon make sure your hands a clean. Put in refrigerator with plastic wrap on it, when you want to eat just mix it gently and add some white pepper and some reserved dressing you kept back. An old German lady gave me this recipe and she said never ever ever make potato salad with mayonnaise ever.
Thanks for the recipe Brent! I love a good homemade German Potato Salad!! Much appreciate buddy!
Ah, so I'm in good company then! Not sure about moving in, so many others want to also. But, you can swing by and hang out for a cook sometime. Thanks Ellis!!!!
Finally got the chance to watch one of your older videos T-Roy. I'm not a fan of dark meat chicken, but this right here is very convincing for me to try, except I don't have a grill so the oven is the best way to go. Great to see when you first started to now where you've become a 'seasoned' pro...LOL!!! Keep up the great work buddy!!
Smoke chicken on my WSM is one of my favorite things to eat. The oven will work, but it's just not quite the same. Yeah man, I have learned a lot since I first started making videos and I'm still having fun! Thanks for checking out some of my older stuff. I still had hair on my head back then!!! LOL
New subscriber in Magnolia Texas.
Your mastery of the WSM can't be overstated. I did a brined pork shoulder following your trail last weekend. El perfecto señior.
Gonna try this next.
Keep them coming!
Thanks for the sub Phil and I'm excited that you are having fun cooking on the WSM. It is a wonderful smoker. I've had mine 9 yrs and she's still going strong putting out fabulous BBQ. Keep that smoke rollin' brother and cheers to ya!!!
Its 2020 now and I am loving your videos. Got two chickens split and seasoned in the fridge, firing up the wsm tomorrow! Hope you are doing good.
I’ve had my weber smoker for 12 years looks damn near brand new
Great video bro thank you!!! I just used your method this past Labor Day 2015 and it was a hit. Keep up the great videos and thanks again. CHEERS!!!!
Say brotha you smoked that chicken to perfection, I know it was delicious and y'all enjoyed. Keep Ruling the Smoke!!!
I love Hatch Peppers can't get them back east ,unless there canned , yuk. When I lived back in Colorado in the 70's I used to buy them Fresh Fire roasted at the Farmers Market. Talk about a great Pepper!
I love your videos. A pleasure to watch. I just bought a Weber Smokey Mountain 22". Your videos are great! little tricks to the trade. Keep on doing what you do brother. Cheers.
I love leg quarters on the WSM. They are always so juicy and tender. Joe, I put some of your Rome is Burning on my homemade pizza last night. Man, I had forgotten how wonderful that stuff is. Thanks much for making such a wonderful mix!
Seems like every few months they change it up on YT. Thanks for watching Brandon!
This was INCREDIBLE! I want a Webber grill - and your backyard Oasis ;) That was some kind of great cooking my friend.
Excellent yardbird there Troy.
Thanks Angie! I love that rib candy on BBQ. Really great sauce!
Thanks much, I love leg quarters on the WSM. They always turn out so tender & juicy. Thanks again for watching!
Yum Troy that. That chicken looks fantastic. Love the sound of that taxas habanero sauce. Awesome
Thanks Darren!
Never tried the beneath the skin infusion. Looks like a must try. Good job Troy.
Color saturation on the new camera Rocks, but the brightness needs adjustment. Otherwise , smokin good chicken! Thanks Troy.
Looks great. I stopped by your brother Moonshine's stuffed pepper video. He did a great job on is too! Lucky women who marry a man who's Momma taught them to cook :)
I just discovered you brother - this is a great channel, and you are awesome!
Man I wish I could BBQ Chicken and Sausage like that. Cowboy this looks easy but I know better. Nice job, and you can never go wrong with anything that includes these words "Hatch". Keep it going.
BOYLOOKAHERE..........T-Roy that chicken looks amazing fella. I will definitely try the season under the skin technique. I can't wait to try this on my WSM.
Thanks brother, it was some great tasting chicken. Yeah man, get that seasoning directly onto the meat. It makes it much better!!! Keep that smoke rollin' brother!
That looks awesome, great chicken
Troy, you did say I could move in, right?
Between you, Moonshine, JB and Larry, I don't know where to go first, LOL
Awesome cook...
Yeah Man - that was some sweet lookin' bird Troy!
Always eating good down there in TX!
Just got done editing some photos from a recent photo shoot and before hitting the sack, I decided to checkout one of your older videos, and this is the one I picked, because I just did a bunch of chicken leg-quakers on my WSM a few days ago. I like looking though old YouTub videos, there almost always seem to be something to learn of something different to try. All my best Troy...
George Benson Hey George, I love smoking leg quarters on the WSM. Man, that's some fine eating!!! Have a great week!!!
Hey Idle, you know how I roll. I like to eat good. My wife and dogs also eat good! LOL
Love the looks of that chicken! I'm going to check out that rib candy!
I wouldn't have a clue in hell how to set up a smoker, but that looked super, super tasty.
Grilled and/or smoked meat tastes so much better than anything you can cook inside. You should really get a grill and give it a try. You'll be glad you did and you can thank me later! LOL
That chicken looks delicious. Thank you for the links and I will be testing out the rub as well as that rib candy. Gonna try a mix of cherry and pecan wood in the coals
+Charles Mosley Thanks Charles. I'm sure you are going to love the rub & rib candy as much as I do. Thanks for watching and happy smoking!!!!
Awesome looking grub... I need to go clean my drool off.
I like to boil pineapple scraps or citrus peels for the steam pan water. Perhaps ginger if I'm in a crazy mood! +1 on adding boiling water, never cold.
Great advice, I have not tried that yet. I'll have to give it a shot! Thanks again!!
I've got to try your chicken recipe, the chicken looks scrumptious.
Awesome job! Thats some of the best looking chicken I've seen. Thumbs up!
Thanks For sharing ..I am now beginning a WSM after watching several videos ..I was thinkn of a ceramic...but the weber is alittle cheaper..So I don't know yet for sure..
Thanks Jayde - I have not used a ceramic cooker, but my other YT cooking buddies seem to like using them. I have plenty of experience using the WSM and I would happily buy one again. The WSM is a great smoker, in fact, I just uploaded a video on Cornish game hens that I cooked yesterday on my WSM. If you can afford it, the ceramic cooker is probably better, but you may want to PM someone else for more details on those.
Hey Troy !!!
OMG Brother , you make it Look so Easy !!!
Man the Chicken was Next Level Of the Charts Good Lookin !!!
And you Bumped it Up a Nothch with the Sausages my Friend !!!
Excellent Cook and Fantastic Video as Always Troy !!!
Thanks Booger!
that looks great, good combos
This video is fun, man.
Thanks, glad you enjoyed the video. Sorry about the lighting. I was getting used to a new camera. I appreciate you watching Mickey!
Great Labor Day chicken Troy
Hey Tim, thanks much brother!!! It was some fine eating chicken.
I own 2 wsm and love them both bought the 18.5for 179 clearance and bought the 22 in on Craigslist for 200 love them both great smoker's maintain heat vey well
Enjoy your grilling. Fred from Uvalde
What’s up Troy I really like your videos, hey I was wondering what is that thing you use to set the chimney starter on top of, that’s pretty cool?
Chicken looks delicious!
Thank you very much! The chicken was super moist and tender. Glad you enjoyed the video and I appreciate you watching! Cheers, Troy
It kills me every time you mix rubs with that Texas rib candy! I bet it's good though!
When I first started watching these videos I figured you were in Florida. Then I heard you mention Texas and figured you were on the Gulf. This video I heard you mention Austin. Do you have any videos on your back yard setup? It looks great.
Great videos!!!
Where did you get the stand for your charcoal chimney?
Hey Lyndsay, you'd love either a WSM or a Weber grill like my brother Sean uses at Moonshines Roadhouse. I appreciate you checking out my video.
Weber better pay you man! Please tell me they do!
Have you smoked any chicken on the lower grill at the same time? I had 8 whole chickens going last week and the lower didnt smoke as well but it was to temp.
Your friend Harry would tell you don't need this season under the chicken skin
Damn I just realized youtube changed. I'm getting all your videos in email from now on~
thanks i'll be trying that one looks great
Thanks, I'm sure you will love the chicken.
I read KCBS competition style bbq cooks scrape the fat off the skin and then put the skin back on. MAYBE that would help? Have you done that before? Also I have heard about dry brining for 4 hours and letting the salt absorb the moister in the skin. Thanks for the answer, I have smoked chicken, and so far I have yet to come up with results that I think are better than classic hot and fast. If you have tried or do try a dry brine or the skin scraping let me know! :) Im super hungry now! lol
Love the music ... Let me know who it was pls thanks Don
Yummeh!
Is that one of them aftermarket side doors on your WSM? Is it worth the money? I like water in my pan too bud. You and JB are pretty much teaching me how to use my WSM, I got the big 22" like you. Great videos podnah.
Yes, it is an aftermarket door. It's all stainless steel and costs about $50. I think it does fit the smoker better helping it seal in the heat & smoke, but I don't think it's really worth $50. The door that comes with the WSM works almost as good and you can bend it to fit tighter if needed. You're going to enjoy your WSM!
Did you start with skin side down?
T-Roy I need your help. I'm following this video. And have drums running for about 1hr now and they are 155° at what temperature do I put the BBQ SAUCE
Hey Troy that looks awesome!! I don't have a video camera to post a video for you to watch but would like to share with you what I did last night. I took some boneless skinless chicken breast and rubbed them with olive oil. I put a TexMex rub on them and wrapped them in bacon. I then put more rub on the the bacon and smoked them with hickory. When they were almost done I coated them with candied jalapeno bbq sauce. Once done I let them rest and man were they juicy!! We served them with homemade mac n cheese. If you could make a video of this it would be awesome!!! Keep up all your good work!! I love all your videos!!
Hi Ken, I bet that chicken was juicy and delicious. Where did you find the candied jalapeno bbq sauce? I don't recall seeing it in my local grocery. I appreciate the suggestion and will put this one on my to-do list. Thanks Ken!!!
Troy, I found it on troyerscountrymarket.com. If you do a search for BBQ sauce it will pull it right up. I hope you try it and enjoy it!!
Ken Darnell Great, thanks Ken. I will check it out!!
Ken Darnell Hey Ken, I ordered some of that Troyers Country sauce along with some other stuff. Thanks again for telling me about it!!
No problem brother! Let me know how you like it!!!
did the skin turn rubbery and non-edible? low and slow is terrible for chicken skin
gotta get me thermo pen like u hav in this video for starters...
Yeah man, those Thermapens are very handy. They usually have sales on them this time of the year too!
i bought a therma pen from Academy Sports... It's made by ACU-RITE
Hey what temperature range are you aiming for? I use 225-250 for ribs/brisket. I notice ppl use higher temps for chicken. And do you use the water pan? Thanks
Hi Judi, great questions. I like to smoke chicken at 250-275F until it's about 145F internal, then crank up the heat to 375F to finish the chicken and get that skin crispy. I don't use a water pan for chicken and only use it for brisket when humidity is below 40% or so. Hope that helps! Thanks for watching!!!