I like the idea of 275F to cook them tender but I think for me at the end I would take the chicken and put it in the oven at 450F to crisp up the skin. but for your purpose it rocks. I like your channel. You don't over do it and your info is legit!
Mike, just wanted to say thank you for the work you do on this channel and your advice on smokers! I bought a Pit Boss Pro Series Vertical Pellet Smoker and absolutely love it! I’ve made ribs twice, and pork loin and it’s all been amazing! Love the shirts and keep up the videos! They all are awesome!
Thank you, Adam! I really enjoy making the videos and helping people make great BBQ. It is something I’m passionate about and I am committed to it. I want to bring you valuable content every time I upload. I won’t let you down brother!
Hi Mike. I have had trouble getting the chicken skin crispy (like many) on a vertical pellet smoker. Do you think adding the butter and having a higher temp is the secret not withstanding having to use an oven? Cheers.
Thank you, Rick. It has been everything I dreamed it would be. Having come from a pellet smoker my learning curve was steep but I stuck with it and eventually figured it out. :)
Just bought a new vertical smoker as it was time to replace the old smoker after 15 years of use. It was an offset smoker but this purchase I decided to switch things up. Stoking it up for the first time today. Think I'll smoke a couple chickens to get the feel of it. Im sure there are some differences. Thanks for the video. "Goonies Never Say Die"
The sauce definitely overwhelms a lot of the smoke flavor but this is what the guests like. That’s why you only saw me shred and sauce one of them 😎. One for the kids and one for the adults.
Those were some fine lookin yard birds Mike! Did you try the skin with that new rub you used? Was curious how it was. BBQ pulled chicken in or n anything is great. Looks delicious! Cheers bro!
@@WeekendWarriorBBQ I’m grilling a couple of large chicken breast indirect, one marinated in “Bone sucking sauce” and the other in Chiavetta’s marinade. On my Weber Summit charcoal center. ( you gotta check out those marinades.)
I like the idea of 275F to cook them tender but I think for me at the end I would take the chicken and put it in the oven at 450F to crisp up the skin. but for your purpose it rocks. I like your channel. You don't over do it and your info is legit!
Thank you, George.
Mike, just wanted to say thank you for the work you do on this channel and your advice on smokers! I bought a Pit Boss Pro Series Vertical Pellet Smoker and absolutely love it! I’ve made ribs twice, and pork loin and it’s all been amazing! Love the shirts and keep up the videos! They all are awesome!
Thank you, Adam! I really enjoy making the videos and helping people make great BBQ. It is something I’m passionate about and I am committed to it. I want to bring you valuable content every time I upload. I won’t let you down brother!
Hi Mike. I have had trouble getting the chicken skin crispy (like many) on a vertical pellet smoker. Do you think adding the butter and having a higher temp is the secret not withstanding having to use an oven? Cheers.
Fantastic cook. These birds are huge, they feed an army. Pulled chicken sandwiches are awesome. Thanks for sharing.
Going to try this for an upcoming gathering. About how many quesadillas are you getting from one chicken?
Do you know of anyway to mod a pit boss blue blazing smoker to make it cook hotter?,ty.
I absolutely love that new smoker !!!
Thank you, Rick. It has been everything I dreamed it would be. Having come from a pellet smoker my learning curve was steep but I stuck with it and eventually figured it out. :)
SUPER NICE AND INFO VIDEO< I WANT TO TRY ON MY PIT BOSS SMOKER< WHAT SHOULD THE INTERNAL TEMP BE ???
The safe cooking temp for chicken is 165 F. The breast meat was at 165 and the thigh meat was at 180F
What smoker is that
It is made by Lone Star Grillz
Those were some huge chickens. Thought you had a couple of turkeys there. But man, they sure looked tasty. I love quesadillas. Great video.
I know. I don’t normally see them that size. We have a ton of leftovers that we’ll vacuum seal and freeze. Thanks for checking it out, Terry.
Those look great. Do you not use your black stone anymore or was the fire box just easier because it was already hot?
Hi, Robert. I figured that since the firebox was already hot it would be easier to cook them there instead of dragging out the Blackstone.
They are huge, are you sure they aren’t ostrich 😀
How can I get the pineapple fireque rub
I just got the pit boss pro series 4 and I have no idea what I wanna make first. I’m so excited to use it
This is a great recipe to try first. Just do one chicken
What is a good pizza oven that you can use wood chunks in
Hi, Larry. The Ooni Pro 16.
That looks really good. Nice job!
Love those birds
Just bought a new vertical smoker as it was time to replace the old smoker after 15 years of use. It was an offset smoker but this purchase I decided to switch things up. Stoking it up for the first time today. Think I'll smoke a couple chickens to get the feel of it. Im sure there are some differences. Thanks for the video. "Goonies Never Say Die"
Congrats on the new smoker!
@@WeekendWarriorBBQ Thank you. Seasoned the smoker with linseed oil and breaking it in tomorrow
Great video the easy of making it is fantastic
Thanks so much, Al 😊
Good looking birds ....nice cook brother
Thanks brother!
Holy Golden Brown Chicken Batman!!!
Looking good, I'm definitely gonna try that. Thanks, Swaggy
Was you able to taste the smoke flavor with all the added ingredients? Sour cream or guacamole for me on the dipping 🤤🤤. Looks good
The sauce definitely overwhelms a lot of the smoke flavor but this is what the guests like. That’s why you only saw me shred and sauce one of them 😎. One for the kids and one for the adults.
Those were some fine lookin yard birds Mike! Did you try the skin with that new rub you used? Was curious how it was. BBQ pulled chicken in or n anything is great. Looks delicious! Cheers bro!
Hi, Jay. I tried the skin with the rub and it is really good. He should try to sell it.
@@WeekendWarriorBBQ I’m grilling a couple of large chicken breast indirect, one marinated in “Bone sucking sauce” and the other in Chiavetta’s marinade. On my Weber Summit charcoal center. ( you gotta check out those marinades.)
Looks amazing man. Gonna spatch a few coming up stone ground heavy mustard and tequilla lime rub with grilled apples in the cavity.
Sounds great!
Good looking birds Boss!
Greetings from S. E. Ohio. I'm on my way up!!!!! Lol look sooo yummy. Good job
Greetings, John! :)
That is the biggest yard bird I have ever seen!
Nice, well done!
Thank you!
One Eyed Willy!!!
Those look awesome! Now, I’m hungry! 🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯
Thanks, Bill!
Any videos on smoking veggies?
You aint buying those birds at Costco !
Those were some big birds, Bubba! 😁
😛❤👍🤪
Bleu Cheese, not Ranch-ranch is DANK, just sayin
I would have injected them too add more flavor.
SO WHICH WAS YOUR FAVOURITE RUB ON THE CHICKEN ???
They were both great. The pineapple fire rub was excellent as a traditional BBQ rub. The Fennel Garlic is less traditional and very savory.
So when are we getting a collab video with Myles? Something tells me he likes some good 'Q