I Tried the 0-400 Method and This Happened.
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- Опубліковано 21 лют 2024
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I tried the 0-400 method and this happened in this cook! Mostly you see chicken wings with this method but what happens if we try chicken thighs?
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Cheers!!! - Навчання та стиль
This is the first vid I'm seeing from you and I'm already a fan. Great job!
Thanks! Welcome to the Dawgpound!
Maybe using the lower rack might have helped.. Chicken looked great tho. Cheers!
Absolutely. I shy away from putting my protein too close to the diffuser but I think it definitely would've helped out here. We still tore these thighs UP though... lol
The chicken did look pretty good, and I could hear a slight crunch when you took that bite. I will need to give it a try just to see how it goes. Great video
You caught that huh? lol It was a slight crispiness there for sure and the flavor was great. Thanks for watching!
Nice!! Man Barbecue Blvd looking lovely in that beautiful weather.
Thanks my man. The warmer weather is definitely adding that grilling season anxiousness! The pool only has another 25 degrees to go before I get in it though!!! 😄
love the cook but Dawgfatha, during the ignition phase shouldn't you have left the lid up so the gases build up and casue a little nasty boom?
Great video!
Thanks bro. Your video was on point too!
Alton! These looked fantastic bro! 0 to 400 is excellent on chicken wings! Heading over to BKC now! I like my chicken hot and fast baby!
Thanks bro! I know they will be for sure. Man we gotta link up soon!!!
I sorta do 0-400 withy wings. I like to let inital heavy smoke from lighting burn off the pellet smoker and then throw them on with the taget temp of 400. Dry em off before you throw them on and they are plenty crispy. Enjoyed the video
Definitely a solid method to adhere to. Thanks for watching and commenting here.
0 to 400 is for wings only ..my go to method now. i adjust the time a little . nice job
Thanks for stopping through brother. I can definitely see this working with wings with the smaller mass. I don't know if this method is "only" for wings though. Millions of ways to make things though. We just have to find what works for us.
@@TheDawgfathasBBQ so true. I also did a 0 to 400 rib video
@@ScottysBackYardBBQ NICE! Gotta check that out.
Dawg, I did some the other day, and while my smoker would only get up to about 360° (whether because it’s a cheap smoker or because it was too cold out) and they turned out great, just took a little longer than an hour.
I can see that. These thighs were really good. I think they would've gotten crisper had I used the bottom rack I think. I shy away from cooking so close to the diffuser though.
@@TheDawgfathasBBQ- maybe just the difference between doing wings or whole pieces?
I was always told when firing up the pellet smoker to open the lid to remove all the gases from startup? I that a myth??? You went right into cooking from turning it on with lid closed. 😮
Yeah typically I always do leave the lid open when firing up. Upon ignition in most pellet grills, while the pellets smolder it builds up a very nasty dirty smoke. This pit however doesn't rally do that with it's rapid ignition system. I still leave the lid open out of practice but for this cook and the basics of the method I didn't though. Great observation...
I pour boiling water over the skin before cooking. Helps to pre render the fat a bit.
Interesting take. Never tried that method before.
looks delicious man i love smoked chicken thighs.
Thanks! I've grown to love them as I've gotten older. I used to hate thighs back in the day. What was I thinking??? lol
Looked good to me. I agree maybe the skin could’ve been a little darker but I’m sure it tasted great. I always like cooking chicken at higher temperatures as well. Never heard of this method maybe I’ll try it out.👊
No doubt bro... They were really good actually. Bite through is what I always look for in my grilled chicken. Paprika and cooking on the lower rack would've definitely gave more color. Trust me when I tell you we tore it up! lol
I do not have a pellet smoker. I have been considering getting one I have a old stick burner. My question is I’ve always heard when you start a pellet smoker. The lid needs to be open or it could explode from the gases igniting from the pellets I don’t know if I’m saying that right curiosity is that falseI’m just trying to research about the pellet smoker. I am interested. Enjoy your videos very much. Thank you.
Great question. Yes, I usually ALWAYS leave the lid open when starting. Some cookers build up a super nasty dirty smoke before full ignition. I haven't had that as much with this Pit Boss so I was ok leaving it closed for this video. But, yes I would suggest leaving the lid open. Pellet grills are fun to play around with and to add to the fold. Just remember you get what you pay for though. Thanks for watching and commenting...
Tried it. I agree the skin could have been crisper. I didn't get any smoke either. They were still good though!!! Appreciate all the great content you're putting also
Thanks brother. I appreciate that.
Is it possible that the duck fat spray kept the skin soft? Maybe just dry with no binder?
Anything is possible but I don't think so. And to be clear, the skin wasn't soft / rubbery. It just wasn't super crispy to me. If you listen when I bite into it, you can actually hear some crunch. There many things to do to make it more crunchy but this was a first attempt at a new to me method. Thanks for the feedback and for the view...
Needs to be a little more done for me Alton. That method probably works better for wings or breasts because they take less time to get done. Thanks for sharing !!!
I hear that. Definitely for wings. I'd have to play with it a bit for breast though. I'd be concerned with them drying out. Small hurdles to jump though. Thanks for dropping by...
@@TheDawgfathasBBQ yeah those breasts you have to stay on watch cuz they do dry out fast.
Sure stayed juicy, so I'll be giving this method a try👍😊
Definitely you should. The fun of cooking is playing around with different methods.
Tells us to leave a comment like 4 times then doesn't tell us how it tasted. Nice one
Thanks for the comment. Sorry, but I didn't believe the focus of this was to tell you the salt and pepper taste was great, (which it was.) I thought the focus was more on whether we got a juicy and crispy piece of chicken. I'll make sure to note that for the future my man. Thanks again for watching and commenting.
Never tried the 0-400 method. Probably because unless I am doing many wings, I like the way they come out on the kamado or kettle better. Will be giving this a try though, y'all making it look to good not to. Thanks Alton!
Appreciate that brother. And yeah the kettle and kamado are wing machines for sure!
Maybe start with skin side down?
I thought about that but thought meat down on the back end of the cook may make a drier piece of chicken. Fun thing about cooking is trying all kinds of different ways to see what best works for us... 👊🏿
I thought skin down to start too. Took 15 min to get almost to 400 degrees. You were on top rack. My gut says it would be crispier bite thru skin.
@@davidchrisman7935 it was just a thought, never know till ya try it! LOL Might be better crunch but could dry it out after flipping, but I think it would be ok since it's top rack.
My brother wzup.....ok from a novice point of view probably if you do a 24HR "dry brine" the chicken you would get rid of some the moistmoisture and the skin would dry out more so the 0 to 400 might work out perfect Using the duck fat as the binder for black pepper. I think doing how you did the fat in the skin didn't get enough time to render. Now remember your brother ain't have qualty cookers like guys but thats just my theory i might be wrong as wrong could be lol 😂. But I'd tear up those Chicken Thighs in a heart beat. Cheers!
Most definitely that is also a way to go. The great thing about our addiction is there are so many methods to explore and I am here for it all!!! lol 👊
Maybe 0 to 500?
😆 right!
I don't think you would dry out the thighs
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Thanks for the view and the comment! Have a great weekend. lol