I just bought an inexpensive charcoal smoker grill and have never smoked any meats before yesterday. I watched this video and did exactly asnyou said and the results were the best chicken my wife and I ever had! Also did the garlic sausage with cheese and bacon. Love the videos and great instruction. I will attempt smoked baby back ribs next weekend. Thanks for making qualitymvids! Joe from Dallas
The chicken looks so good. I haven't tried to shred chicken yet, will try it. I bought my camp chef pellet smoker through cooking outdoors. Love that smoker.
Ad dark brown sugar all over. Sprayed with apple juice and did the 321 method. I was happy with the results. Sorry about the double post. Hit the wrong button on the ipad lol. Thanks again and we look forward to more tips!
Gary i have been doing this for some time but here in the South i use an Eastern NC BB-Q Sauce. After the first hour of cooking i mop it with sauce every 15 minutes until it's ready to take off. After Shredding i hit it with a little more sauce and MAN IS THAT GOOD! Try it once and see if you like it? Betting you will LOVE IT.
I really enjoy your videos on outdoor cooking. The summer is right around the corner and I love to cook outside. I have been watching your videos on Cast Iron cooking nonstop, and I must say, you ROCK. Could you please give better guides on cooking times when it comes to timing the cook so I do not always mess with the lid letting heat out.
Joe, thanks for the great compliments! Glad to here that the recipes were winners for you. Let me know how the ribs turn out! I'm throwing on a couple of racks today myself. Cheers!
Thank you, I appreciate the compliments. I try to give guidelines about cooking times but they are so variable that it is difficult to be exact. My best friend is a wireless thermometer, saves my butt all of the time :-)
Brian, sorry to hear about your brisket, practice makes better BBQ briskets for sure. I did add charcoal to the cook to keep the heat stable but half chickens are a fast cook so you might not need to. For longer cooks set your charcoal up in the snake method or just add as you need to.
Nice job :) That chicken looks really tasty and the color was excellent. I have never tried putting rub under the skin before, but after watching your video I think I'll give it a whirl. I have put other seasonings under the skin, and I particularly enjoy stuffing a little butter and smashed garlic cloves in there along with some freshly crushed thyme. I have made pulled chicken that way and used a little bit of spicy home made italian dressing on the sandwiches instead of Q sauce...
Never tried this before but it sure looks good! I like the way you presented from start to finish and will try this dish out:) thanx for sharing and wish u the best!
Doug, I do about 50% of the time brining when I cook chicken. Science says it doesn't make a difference but I find that I 'believe" it makes a difference when I am doing Turkey. My Turkey is moist and more flavorful when I brine. Can't say I have a solid opinion about Chicken though.
nice video.. i have a off the topic question? that Privacy Fence in the back ground, what is that? I love the way it looks. I would love to know where you got it and what is it?
Outstanding Job I been watching your RUclips cooking for a long time. I love to watch cooking shows on TV but you seem to keep me on your show. Keep up the good work. Jim-Bo of Wenatchee Washington.
I just bought my first smoker/grill. Ive always used gas in the past and since I visited my friend once and experienced his smoker I dont think Ill go back. I have a char griller unit with the option of a side box which I do not have yet although I plan on adding it in the near future. My first attempt was with a beef brisket which was an epic fail. It ended up tough although smoke flavor was good. Do you add charcoal through the process to maintain heat? I did to maintain a 225 heat range.
Thank man, I watched that video few months ago and started to use bbq rub on chicken thighs or full chicken and grill in oven but make sure chicken doesn't touch the bottom of the pan pr tray and keep it an inch over with water on bottom to keep over moist and chicken is no more boring like before...
nice video.. i have a off the topic question? that Privacy Fence in the back ground, what is that? I love the way it looks. I would love to know where you got it and what is it? plus i subscribed. thanks
Thank you greatly! I smoked 4 chicken breast and some bacon too this last weekend! Once again thank you for the inspiration! Everything came out super smokey and full of flavor!
Hi Gary,love your vids,but can I make a suggestion,Put those RUBS in an old Parmesan cheese container,then you can shake the bottle over the chicken and not contaminate the rub so you can use it again and again,and its a good storage container, Charlie
Made this tonight for the Family and my In-Laws. Used 6 large Breasts and 4 Thighs. (Mix of dark and light was good) I added the thighs for more moisture but the breasts didn't need any more than it did coming out of the smoker. The weather was VERY COLD so it took a little longer to get to temp but MAN IT WAS GOOD!!! Thanks for the idea.
It is called the "Beast" grill. not sure where it's available but do a search for "thebeastgrill" and the website will show up in the search. Contact info is there.
Can u help me? I made smoke chicken with coconut shell. i smoked it for 4 to 6 hours. it came out juicy, but it leave a bit of harsh flavour. while i smoked, the smoke colour is white. did i do wrong? Thnks :)
Anyone have any input on pulling the meat the day after it's been smoked? I want to do this for an office lunch this weekend so I'll have to smoke it a day ahead and reheat and pull the meat the following day. Any tips, tricks, what-not-to-dos?
I would have to say it was the coconut shell. Is that the only source of heat you have available? Try to use briquettes with smoking chunks or real hardwood lump charcoal for best results. If your chicken was moist, then you are doing better than some people :-)
i used the hickory blocks that come in a bag from the grocery a couple times but it smoulders on my coals and gives my food a burnt taste... any suggestions??
***** One of the bad things about using chunks is they can burn to fast and create that bad taste. Try placing the chunks on the edge of your fire so they burn slowly and cleanly. Switch to chips if it's a short cook and use a mixture of wet and dry to slow the burn down. Hope that helps!Gary
Just curious, why not toss in some thigh meat for some added moisture, flavor? Breast meat is usually so dry and tight, why not dial in some dark meat for good measure?
BikeSwimLaugh No one in my family will eat dark meat ... I cook to feed the family and not the show, so that is why :-) But I agree with you 100% that it would add great flavor and additional moisture.
Yes, but you will be adding chips more frequently than chunks and every time you open the lid you loose smoke and cooking time. Let me know how it works for you!
You mean for sanitation? Not when I am cooking for my dinner, I wash everything as I cook, multiple times. It is a great point to be aware of when cooking with chicken.
You're brave using almond wood. Make a mistake and you could end up lethally poisoning yourself and maybe others as well. Certain almond wood, especially wild varieties, release cyanide when heated. Personally I wouldn't take a chance. If you like nutty woods, then hazel wood is a good alternative. That chicken looks amazing BTW!
seanonel Interesting about the Almond wood. Never heard that before - thanks for the heads-up on the cyanide. I live in the heart of Almond country here in Central California and my wood comes from a family farm, so not much worry for me. Glad you enjoyed the video!
Turned out perfect! Took 2 hours at 250° with pecan wood. I mixed it with left over Chinese food and that was awesome!
Sounds awesome! Thanks for sharing :-)
I just bought an inexpensive charcoal smoker grill and have never smoked any meats before yesterday. I watched this video and did exactly asnyou said and the results were the best chicken my wife and I ever had! Also did the garlic sausage with cheese and bacon. Love the videos and great instruction. I will attempt smoked baby back ribs next weekend. Thanks for making qualitymvids! Joe from Dallas
The chicken looks so good. I haven't tried to shred chicken yet, will try it. I bought my camp chef pellet smoker through cooking outdoors. Love that smoker.
Thanks Jim-Bo! I need all of the support I can get - keeps me motivated!
Cheers!
Gary
Looks delicious!
Did you brine? This looks great. I'm going to do this tomorrow. I don't have much time to brine.
Ad dark brown sugar all over. Sprayed with apple juice and did the 321 method. I was happy with the results. Sorry about the double post. Hit the wrong button on the ipad lol. Thanks again and we look forward to more tips!
Charlie, great tip!! I should have thought of that :-) Thanks for watching and keep those tips rolling in.
Perfect chicken...Thanks for sharing.
Gary i have been doing this for some time but here in the South i use an Eastern NC BB-Q Sauce. After the first hour of cooking i mop it with sauce every 15 minutes until it's ready to take off. After Shredding i hit it with a little more sauce and MAN IS THAT GOOD! Try it once and see if you like it? Betting you will LOVE IT.
I bet I would!! Sounds excellent & Thank you for sharing!!
Fredrick, thank you! Glad to have you as a subscriber.
Looks good!
I really enjoy your videos on outdoor cooking. The summer is right around the corner and I love to cook outside. I have been watching your videos on Cast Iron cooking nonstop, and I must say, you ROCK. Could you please give better guides on cooking times when it comes to timing the cook so I do not always mess with the lid letting heat out.
mouth watering
Joe, thanks for the great compliments! Glad to here that the recipes were winners for you. Let me know how the ribs turn out! I'm throwing on a couple of racks today myself.
Cheers!
Thanks! It's been popular around here.
Thank you, I appreciate the compliments. I try to give guidelines about cooking times but they are so variable that it is difficult to be exact. My best friend is a wireless thermometer, saves my butt all of the time :-)
Brian, sorry to hear about your brisket, practice makes better BBQ briskets for sure. I did add charcoal to the cook to keep the heat stable but half chickens are a fast cook so you might not need to. For longer cooks set your charcoal up in the snake method or just add as you need to.
Cool stuff
Great video! I look forward to trying this.
Nice job :) That chicken looks really tasty and the color was excellent. I have never tried putting rub under the skin before, but after watching your video I think I'll give it a whirl. I have put other seasonings under the skin, and I particularly enjoy stuffing a little butter and smashed garlic cloves in there along with some freshly crushed thyme. I have made pulled chicken that way and used a little bit of spicy home made italian dressing on the sandwiches instead of Q sauce...
Never tried this before but it sure looks good! I like the way you presented from start to finish and will try this dish out:) thanx for sharing and wish u the best!
Awesome Video. Going to try this week!
FATBOY SANDIEGO I hope you enjoy it as much as we did! Thanks for watching!
Doug, I do about 50% of the time brining when I cook chicken. Science says it doesn't make a difference but I find that I 'believe" it makes a difference when I am doing Turkey. My Turkey is moist and more flavorful when I brine. Can't say I have a solid opinion about Chicken though.
Very helpful. My chicken turned out GREAT!
thanks bud. I'm going to look for that. it looks real nice. again thanks. plus I love watching your videos :-) great grilling/smoking tips.
nice video.. i have a off the topic question? that Privacy Fence in the back ground, what is that? I love the way it looks. I would love to know where you got it and what is it?
Great video! We didn't know chicken could look so good.
Richard, it is called reed fencing where I come from. They have split and round, comes in 6 x 15 ft if I remember correctly.
Thanks fro the sub!!
You explain very calm and clear. The food looks awesome. Video is well edited, audio is crisp. Man, you've got a new subscriber!
I’m right there with you no slaw on my bbq sandwich:)
Outstanding Job I been watching your RUclips cooking for a long time.
I love to watch cooking shows on TV but you seem to keep me on your show.
Keep up the good work.
Jim-Bo of Wenatchee Washington.
I just bought my first smoker/grill. Ive always used gas in the past and since I visited my friend once and experienced his smoker I dont think Ill go back. I have a char griller unit with the option of a side box which I do not have yet although I plan on adding it in the near future. My first attempt was with a beef brisket which was an epic fail. It ended up tough although smoke flavor was good. Do you add charcoal through the process to maintain heat? I did to maintain a 225 heat range.
Dude you're killing me! Awesome vid. I'm making this tonight with leg quarters. Subscribed yeah buddy!
Thank you! How did it turn out?
Great video chicken looks really good also.
Thank you, Eddie!
Thank man, I watched that video few months ago and started to use bbq rub on chicken thighs or full chicken and grill in oven but make sure chicken doesn't touch the bottom of the pan pr tray and keep it an inch over with water on bottom to keep over moist and chicken is no more boring like before...
nice video.. i have a off the topic question? that Privacy Fence in the back ground, what is that? I love the way it looks. I would love to know where you got it and what is it? plus i subscribed. thanks
Thank you Guy!
Wonderful video, Im hungry now!
Good 😊
Thank you greatly! I smoked 4 chicken breast and some bacon too this last weekend! Once again thank you for the inspiration! Everything came out super smokey and full of flavor!
Thanks James!!
Thanks Larry!! If you say its a good recipe ... then I know it's a good recipe :-) Happy New Year my friend!
Looks great, you can also use it for Taco/Burritos and its amazing. Thanks for the tips.
Oh yea!
Very well done
Good stuff. Thanks for the tips! Great last name, by the way. :)
Ditto on the name! Thanks for watching!!
Gary
Thanks!!
Thank you!
You the man!
I smoke thighs on a regular basis. What is your opinion regarding brining?
I need to try almond wood... Is it available commercially
I am not sure about that Bill. If I find any I'll let you know.
Gary that is some GOOD LOOKING Chicken. Now I am Hungry. LOL
Thanks great video!!
Thyme, garlic and butter sounds excellent! I'll give that version a go :-)
Hi Gary,my ribs turned out fantastic! Rubbed them with yellow mustard on both sides,heavy rib rub and h
Man that looks good
Awesome! Love to hear that :-)
Really nice movie!
Thanks David!
Hi Gary,love your vids,but can I make a suggestion,Put those RUBS in an old Parmesan cheese container,then you can shake the bottle over the chicken and not contaminate the rub so you can use it again and again,and its a good storage container,
Charlie
Thank you! Chicken taste good too IMHO :-)
Made this tonight for the Family and my In-Laws. Used 6 large Breasts and 4 Thighs. (Mix of dark and light was good) I added the thighs for more moisture but the breasts didn't need any more than it did coming out of the smoker. The weather was VERY COLD so it took a little longer to get to temp but MAN IT WAS GOOD!!! Thanks for the idea.
It is called the "Beast" grill. not sure where it's available but do a search for "thebeastgrill" and the website will show up in the search. Contact info is there.
can I put wood chips on the charcoal if I don't have blocks
Can u help me? I made smoke chicken with coconut shell. i smoked it for 4 to 6 hours. it came out juicy, but it leave a bit of harsh flavour. while i smoked, the smoke colour is white. did i do wrong? Thnks :)
Anyone have any input on pulling the meat the day after it's been smoked? I want to do this for an office lunch this weekend so I'll have to smoke it a day ahead and reheat and pull the meat the following day. Any tips, tricks, what-not-to-dos?
Love it! thanks for sharing :)
Did you have to add more charcoal/wood?
funny seeing orange trees back there, but dressed like its 30 degrees out.
smoking today in PA , cold and rain shorts and a Tshirt
Gary...What brand of cooker is this? I like the design of it.
It's is "The Beast Grill" you can find them here: www.thebeastgrill.com/
I would have to say it was the coconut shell. Is that the only source of heat you have available? Try to use briquettes with smoking chunks or real hardwood lump charcoal for best results. If your chicken was moist, then you are doing better than some people :-)
How do you freeze it?
what kind of grill is that?
You can put chips directly on coals. Dry for heavy fast smoke. Wet for mild slow smoke. Won kcbs contests using this tech.
Thanks for the help, while I'm a red meet carnivore, it's awfully nice to make something similar for my wife
i used the hickory blocks that come in a bag from the grocery a couple times but it smoulders on my coals and gives my food a burnt taste... any suggestions??
***** One of the bad things about using chunks is they can burn to fast and create that bad taste. Try placing the chunks on the edge of your fire so they burn slowly and cleanly. Switch to chips if it's a short cook and use a mixture of wet and dry to slow the burn down. Hope that helps!Gary
Just curious, why not toss in some thigh meat for some added moisture, flavor? Breast meat is usually so dry and tight, why not dial in some dark meat for good measure?
BikeSwimLaugh No one in my family will eat dark meat ... I cook to feed the family and not the show, so that is why :-) But I agree with you 100% that it would add great flavor and additional moisture.
Your welcome! Thanks for watching!!
Good and gone my friend :-) Thanks for watching!
The rub is Oakridge BBQ Game Bird & Chicken Rub :-)
Good,video
Thank you!
Yes, but you will be adding chips more frequently than chunks and every time you open the lid you loose smoke and cooking time. Let me know how it works for you!
You mean for sanitation?
Not when I am cooking for my dinner, I wash everything as I cook, multiple times. It is a great point to be aware of when cooking with chicken.
What model Grill is that?
Stephen Edward That is "The Beast Grill" thebeastgrill.com/ but I am not sure if it is available any longer.
i LOVE split chicken breast but use whole chickens for pulled chicken i like the mix of dark and white meat
+James Van Meter Wish I could get the family to eat the dark meat too!
Cooking Outdoors mix it together they'll never know lol
+Cooking Outdoors also what tongs are those that your using they look awesome
+James Van Meter I have had them for years and have no idea were I got them, though I do remember they were part of a set - sorry.
+James Van Meter Tried that a few times .... failed :-)
man i love smoking on the grill...thanks for the video ..good info
+Joe G Thank you!
🙌🏾🙌🏾
I do need more help, that is for sure.
have you tried adobo and sazon from Goya? try it!
Adrian Oquendo I will be sure to check it out. Thank you!
Looks good. Try to shorten you vids a bit. Hard to get 17+ minutes. Merry Christmas.
I pull the skin off. Cook it on the side add a treat while your smoking and let's the seasoning get into the meat
That works for me! Great tip!
look your vid
Thank you very much!
Almond wood? Cut!!!!😎😔
Almond wood = fabulous smoke
You're brave using almond wood. Make a mistake and you could end up lethally poisoning yourself and maybe others as well. Certain almond wood, especially wild varieties, release cyanide when heated. Personally I wouldn't take a chance. If you like nutty woods, then hazel wood is a good alternative.
That chicken looks amazing BTW!
seanonel Interesting about the Almond wood. Never heard that before - thanks for the heads-up on the cyanide. I live in the heart of Almond country here in Central California and my wood comes from a family farm, so not much worry for me. Glad you enjoyed the video!
I'm sure you'll be fine! 😃 I had chicken tartare last night and I'm still alive!
+seanonel - true Almond wood is completely safe for smoking foods.
you have a good show but ned a production manager. Hit me up, I care a bout your medium & topic.
gray, a little long- winded
1willey1 Yep, guilty as charged ...
Am I the only person who goes crazy when people end a statement with "at"?
Yep
Just as Good as Pulled Pork!? That's a Foul Thing to say...
you need some 9v batteries
Awkward when you say Faves
Thank you!
what kind of rub did you use
It was from Oakridge BBQ and I think it was their chicken rub, just can't remember - sorry