Once almost up to temp, turn chicken skin side down along the edges of the smoker so they are getting slightly more direct heat to crisp the skin even more
Forever & a day, we have always heard TBS, Thin Blue Smoke.... well, all that may well & good for the competition circuit, but for us back yard heroes, I have never been afraid of that initial white smoke that comes with a new chunk of wood! Will have to give this method a try!
In my humble opinion the best way for crispy chicken skin is on the SnS grill or a Weber, I have a couple vids on how to do it and it never takes longer than an hour, so simple yet so delicious, loving the new kitchen
do this all the time, after smoking, hit it with a torch for a few seconds; that skin will crisp up perfect. Every time I fix wings like this, people always say that they were the best they've eaten. Teriyaki with white sesame seeds... ummmmm
2 helpful hints. Dry (salt) brine at least 12 hours. Do a very fine dusting of just a little bit of baking powder (or corn starch) as they sort of come towards room temp for an hour un-refrigerated. And/or, do the old competition thigh trick of removing the skin, then scraping the fatty side clean with a butter knife before replacing the skin, and then cook. Those still looked great by the way
I have often started my pellet grills with the meat on, seemed to be the way to go with the extra smoke. Great looking chicken, I'll try this one soon 👌
We do this all the time. Never have perfected the “crispy skin”. Pretty close. Adding a bit baking powder does seem to help when we do wings Great video. Love all your recipes. Been loving Them!!!!!
Love the videos. I don’t own a rectec. But I’ve always started everything at 0. For dark meat. I have always start at 0 and set my temp to 220. When they reach 140, I kick the temp up to 375. Spraying with duck fat every 30 minutes or so. Until they reach 180 minimum. No higher than 200. Juicy and crispy.
gimmick I wouldn.t put anything on until everything has burnt off and started to come up to temp the toxic crap that happens at start up I don't even want on my clothes never mind the meat
If you want the crispy skin don't use any oil on the skin just the bottom so does not stick to the grill ...and use your farvorite season without sugar and wow there you go works every time for me ...
There are more than a couple a people in the BBQ UA-cam world that think it is dangerous to close the smoker before the thick white smoke is gone. Any thoughts?
This is a response I've written on a few other comments already. "If you're worried about it, you can leave the lid open until you can hear the fire burning in the pot. It may be a safety issue, but I've started all of my pellet grills with the lid closed from day 1 (5+ years) and have never had a flame out or explosion on initial ignition. More factors play into that than just the position of the lid. Condition of your pellets, cleanliness of your firepot, cleanliness of your grill (especially the exhaust), proper operation of your ignitor rod etc all play a part in this. The fan in your grill is plenty capable of pushing enough oxygen to the fire with the lid closed unless airflow is blocked by ash or dust." - Brandon.
I liked your backyard videos better you had better authenticity with it now it just seems like you have gotten too big and moving towards like a directed cooking show just my opinion. I have always loved your content and recipes though
I’ve learned using my Pitboss (and also seems on UA-cam) that when starting a smoker, the lid must be open until the fan kicks in/is lit, as to not cause an explosion. Yet this way keeps,it closed right from the start. I’m confused (and a bit worried about the smoker safety). 🇨🇦
If you're worried about it, you can leave the lid open until you can hear the fire burning in the pot. It may be a safety issue, but I've started all of my pellet grills with the lid closed from day 1 (5+ years) and have never had a flame out or explosion on initial ignition. More factors play into that than just the position of the lid. Condition of your pellets, cleanliness of your firepot, cleanliness of your grill (especially the exhaust), proper operation of your ignitor rod etc all play a part in this. The fan in your grill is plenty capable of pushing enough oxygen to the fire with the lid closed unless airflow is blocked by ash or dust. - Brandon.
I've seen plenty of videos of people attempting to do this and they would put the meat on the grill, close the lid and turn it on to 400. They brag about how much smoke the food is getting while they video it then the grill just explodes. NEVER start a pellet grill with the lid closed. Google "pellet grill explosions" there are plenty of videos to view. Susie should edit that into video.,
In my opinion dirty smoke on a pellet grill is a myth, it settles in so quickly that there is almost 0 dirty smoke. It's more prevalent on charcoal/wood smokers.
Yep. Dirty smoke on those cookers is ok too. It's the amount of time the meat spends in the dirty smoke that can be an issue. I put briskets on my offset before I even light the fire. During a 16 hour cook, that first 30 minutes to an hour of dirty smoke isn't ruining anything. -Brandon.
We tried the Hey Grill Hey Grilled Teriyaki Chicken using this Method. I used Bone-In Thighs and marinaded them for 8 hours. I some them on a Camp Chef 36" Wood Wind Pro. There was very little smoke. Let the Thighs cook to 175*. The Thighs did not burn at all. The Chicken came out really good. My Wife commented that they were juicy. At 400*, there is the initial smoke but that is it.
30 mins on each side to get that crispy skin, and use baking powder with your seasoning and make sure the chicken skin is dry. You can also use mayo, brush the mayo on your chicken pieces and then season. Cooking 30 mins on each side.
Have a RecTeq at home and it seems to get to temp really quickly which is why I've never tried this. From start to temp, how long exactly did this take? I know ambient temp can affect that but just checking.
You're right, it doesn't take very long. That's exactly what this method is exploiting though. You get the initial blast from the startup smoke plus the smoke at the lower temperatures, while the majority of the cook ends up being at 400. That helps get you closer to the best of both worlds; smoke flavor and crisp skin. This whole cook usually takes about an hour to an hour and a half for me. - Brandon.
I like the way that you reply back to a question Brandon. I think most you tube video people don't really care what we ask. They made the video and say leave a comment below but hardly ever reply back with an answer. Good Job Brandon.
Hmm interesting can you do this with any meat you have? 0° - your desired temperature until done I mostly use my pellet pooper to make jerky & snack sticks
It tastes awesome! People put too much thought into "dirty smoke vs. clean smoke." These don't spend nearly enough time in dirty smoke to get any off flavors.
Potentially, but the chicken spends plenty of time at 400 with this method as-is. I'm not sure why Susie didn't get perfectly crispy skin. Maybe it was the avocado oil (I just recommended oil, not specifically that one. I usually just use whatever I've got on hand.) Mine regularly come out with skin as crispy as potato chips. - Brandon.
Yeah I've noticed that too much oil will leave the skin soft and the 'bark' soggy. I've started using water as the adhesive for the rub. Just lightly wet your hands and massage the chicken, then dust with a little bit of rub. Add a tiny bit of baking soda to the rub before applying to help get it crispy.
Hey Susie, speaking of dirty smoke. I have a question. Do you leave the bark on the wood when using your standard smoker or not? I’ve heard bbq’ers say remove the bark & others say just leave it on. Just curious if it matters either way. Thank you for your time and advice. #BBQLife
If you keep your grill relatively clean and make sure there isn't excess ash in your firepot you should be just fine. I never start my grills with the lid open. - Brandon.
could be crunchy but the fat isnt rendered. I would say take off 5 minutes earlier and put in preheated oven with grill option on and render that fat to a nice crisp :)
![[UA] NAVI проти G2 Esports | Blast Premier Fall Final](http://i.ytimg.com/vi/QWlIm4FGESQ/mqdefault.jpg)
Hands down my favorite way to cook thighs, drums, and wings!
Once almost up to temp, turn chicken skin side down along the edges of the smoker so they are getting slightly more direct heat to crisp the skin even more
Might get better results on a charcoal grill. I will give this a try!
Forever & a day, we have always heard TBS, Thin Blue Smoke.... well, all that may well & good for the competition circuit, but for us back yard heroes, I have never been afraid of that initial white smoke that comes with a new chunk of wood!
Will have to give this method a try!
In my humble opinion the best way for crispy chicken skin is on the SnS grill or a Weber, I have a couple vids on how to do it and it never takes longer than an hour, so simple yet so delicious, loving the new kitchen
do this all the time, after smoking, hit it with a torch for a few seconds; that skin will crisp up perfect. Every time I fix wings like this, people always say that they were the best they've eaten. Teriyaki with white sesame seeds... ummmmm
Nice to see people catchin on... cold smoke for 30 min, then 0 to 400 for poultry. only way for birds...
2 helpful hints. Dry (salt) brine at least 12 hours. Do a very fine dusting of just a little bit of baking powder (or corn starch) as they sort of come towards room temp for an hour un-refrigerated. And/or, do the old competition thigh trick of removing the skin, then scraping the fatty side clean with a butter knife before replacing the skin, and then cook. Those still looked great by the way
I have often started my pellet grills with the meat on, seemed to be the way to go with the extra smoke. Great looking chicken, I'll try this one soon 👌
I'm sold, going to try it out this weekend on my RT700!
We do this all the time. Never have perfected the “crispy skin”. Pretty close.
Adding a bit baking powder does seem to help when we do wings
Great video. Love all your recipes. Been loving
Them!!!!!
Please see my vid on the SnS grill, it’s flawless and always crispy af
Love the videos.
I don’t own a rectec. But I’ve always started everything at 0. For dark meat. I have always start at 0 and set my temp to 220. When they reach 140, I kick the temp up to 375. Spraying with duck fat every 30 minutes or so. Until they reach 180 minimum. No higher than 200. Juicy and crispy.
Aren't you concerned about grill exploding? I get comments on my 0-400 wings about that...
gimmick I wouldn.t put anything on until everything has burnt off and started to come up to temp the toxic crap that happens at start up I don't even want on my clothes never mind the meat
we just got some silicon tongs in a utensil set... I will never use them again. They are horrible. lol
Seems simple enough that I’ll just have to try it. Thanks for another great video.
For legs and wings 0 to 400 plus 20 minutes flip 20 minutes more and done.
If you want the crispy skin don't use any oil on the skin just the bottom so does not stick to the grill ...and use your farvorite season without sugar and wow there you go works every time for me ...
I used this recipe today and the skin didnt crisp up but the moisture and the flavor was on point.
There are more than a couple a people in the BBQ UA-cam world that think it is dangerous to close the smoker before the thick white smoke is gone. Any thoughts?
This is a response I've written on a few other comments already.
"If you're worried about it, you can leave the lid open until you can hear the fire burning in the pot. It may be a safety issue, but I've started all of my pellet grills with the lid closed from day 1 (5+ years) and have never had a flame out or explosion on initial ignition. More factors play into that than just the position of the lid. Condition of your pellets, cleanliness of your firepot, cleanliness of your grill (especially the exhaust), proper operation of your ignitor rod etc all play a part in this. The fan in your grill is plenty capable of pushing enough oxygen to the fire with the lid closed unless airflow is blocked by ash or dust." - Brandon.
@@Heygrillhey Thanks!
I use a seasoning with sugar and it turns out great. It doesn’t burn bad at all. Just enough to give it that extra crisp
Table spoon of baking powder will take skin up a notch.
the new set looks great, i'd recommend some acoustic treatment and clouds.
We're working on the audio! We were just so excited to film in the new space.
I liked your backyard videos better you had better authenticity with it now it just seems like you have gotten too big and moving towards like a directed cooking show just my opinion. I have always loved your content and recipes though
I’ve learned using my Pitboss (and also seems on UA-cam) that when starting a smoker, the lid must be open until the fan kicks in/is lit, as to not cause an explosion. Yet this way keeps,it closed right from the start. I’m confused (and a bit worried about the smoker safety). 🇨🇦
If you're worried about it, you can leave the lid open until you can hear the fire burning in the pot. It may be a safety issue, but I've started all of my pellet grills with the lid closed from day 1 (5+ years) and have never had a flame out or explosion on initial ignition. More factors play into that than just the position of the lid. Condition of your pellets, cleanliness of your firepot, cleanliness of your grill (especially the exhaust), proper operation of your ignitor rod etc all play a part in this. The fan in your grill is plenty capable of pushing enough oxygen to the fire with the lid closed unless airflow is blocked by ash or dust. - Brandon.
@@Heygrillhey Thanks Brandon. That all makes complete sense actually. I had never thought about all those other factors. Cheers eh! 🇨🇦👍🏼
@@barrybebenek8691 you're welcome!
Follow the lighting directions for your grill. My gmg says to light closed.
That’s a cool experiment. Looked pretty tasty, and that new set is fire!! 🔥🔥🔥
i do 0 to 400 on my weber smokefire no dirty smoke at all.
I've seen plenty of videos of people attempting to do this and they would put the meat on the grill, close the lid and turn it on to 400. They brag about how much smoke the food is getting while they video it then the grill just explodes. NEVER start a pellet grill with the lid closed. Google "pellet grill explosions" there are plenty of videos to view. Susie should edit that into video.,
In my opinion dirty smoke on a pellet grill is a myth, it settles in so quickly that there is almost 0 dirty smoke. It's more prevalent on charcoal/wood smokers.
Yep. Dirty smoke on those cookers is ok too. It's the amount of time the meat spends in the dirty smoke that can be an issue. I put briskets on my offset before I even light the fire. During a 16 hour cook, that first 30 minutes to an hour of dirty smoke isn't ruining anything. -Brandon.
I'm digging the new kitchen. Audio sounds a little echo-y, but that might be me.
Yeah, we're working on the audio!
We tried the Hey Grill Hey Grilled Teriyaki Chicken using this Method. I used Bone-In Thighs and marinaded them for 8 hours. I some them on a Camp Chef 36" Wood Wind Pro. There was very little smoke. Let the Thighs cook to 175*. The Thighs did not burn at all. The Chicken came out really good. My Wife commented that they were juicy. At 400*, there is the initial smoke but that is it.
This pretty girl lost some weight 👀🔥
My house loves your recipes and suggestions...glad we seen you on the Food Network.
Awesome! Thank you!
I love 0-400. I do two hours, flipping them half way and they always end up at a perfect 180-195
30 mins on each side to get that crispy skin, and use baking powder with your seasoning and make sure the chicken skin is dry. You can also use mayo, brush the mayo on your chicken pieces and then season. Cooking 30 mins on each side.
Have a RecTeq at home and it seems to get to temp really quickly which is why I've never tried this. From start to temp, how long exactly did this take? I know ambient temp can affect that but just checking.
You're right, it doesn't take very long. That's exactly what this method is exploiting though. You get the initial blast from the startup smoke plus the smoke at the lower temperatures, while the majority of the cook ends up being at 400. That helps get you closer to the best of both worlds; smoke flavor and crisp skin. This whole cook usually takes about an hour to an hour and a half for me. - Brandon.
@@Heygrillhey Excellent. Looking forward to trying it. What internal temp were you shooting for?
@@SinisterMD I usually pull my thighs off around 180-185!
I do that with all my meats just do the grill cleaning prior. Good job
👌💯💯💯💯
I might need to try this on the Masterbuilt and see if charcoal adds dirty smoke.
Are they bone in ?
Yep!
Thank you
I like to add a tsp of corn starch after i oil the thighs up, crispy skin all the time.
Why so many camera angles? Hmmm.
More angles make more interesting content!
@@Heygrillhey ok
Still love America's Bbq Queen!!
Cheers from the great state of Arkansas!!
Made this today and it was amazing! Juicy and crispy skin.
What’s reck teck?
Lost me at thighs.
Those tongs work great without those stupid rubber things on the end.
Just tried this tonight and I have to say that it was fantastic! I didn't put any oil on and the skin was nice and crispy.
I like the way that you reply back to a question Brandon. I think most you tube video people don't really care what we ask. They made the video and say leave a comment below but hardly ever reply back with an answer. Good Job Brandon.
Thanks Rob!
Hmm interesting can you do this with any meat you have? 0° - your desired temperature until done I mostly use my pellet pooper to make jerky & snack sticks
I'd probably stick to poultry with this one. The method is mostly about getting crispy skin.
Wings would work well with this method.
Thanks for sharing this. I will give this a try this weekend ☺️
I would try it on the MB for a test against the pellet
How was the "dirty" smoke taste? I didn't hear you mention the flavor of the smoke.
It tastes awesome! People put too much thought into "dirty smoke vs. clean smoke."
These don't spend nearly enough time in dirty smoke to get any off flavors.
Would increasing the temp to 0-450 or 0-475 help with crisping it up? DO OVER EXPERMENT, Pls....
Potentially, but the chicken spends plenty of time at 400 with this method as-is. I'm not sure why Susie didn't get perfectly crispy skin. Maybe it was the avocado oil (I just recommended oil, not specifically that one. I usually just use whatever I've got on hand.) Mine regularly come out with skin as crispy as potato chips. - Brandon.
Yeah I've noticed that too much oil will leave the skin soft and the 'bark' soggy. I've started using water as the adhesive for the rub. Just lightly wet your hands and massage the chicken, then dust with a little bit of rub. Add a tiny bit of baking soda to the rub before applying to help get it crispy.
Poor Tom!! It was Christmas!!
New Studio is very echo-y. But, looks awesome.
Yeah we're still figuring it out. It'll be fixed soon though!
I will never do it any other way.
Come on Todd! Need real tongs son.
Hey Susie, speaking of dirty smoke. I have a question. Do you leave the bark on the wood when using your standard smoker or not? I’ve heard bbq’ers say remove the bark & others say just leave it on. Just curious if it matters either way. Thank you for your time and advice. #BBQLife
I just leave it on!
@@Heygrillhey thank you for the reply.
That's how I cook salmon as well. So good!
Do you have a suggestion other than avocado oil? Can't use avocado oil due to allergies.
You can just omit the oil, or substitute with olive oil, butter, or veggie oil.
Love the studio congrats.
Great information. Great video
Quick question: how do you get your smoker cooled down to zero degrees in the summer? Or is 75 or so ok?(lol)
ba dum tis
@@Heygrillhey There's always one in the crowd... I enjoy and appreciate your channel!
I want to do this but I'm terrified of having a grill explosion.
If you keep your grill relatively clean and make sure there isn't excess ash in your firepot you should be just fine. I never start my grills with the lid open. - Brandon.
@@Heygrillhey thank you
Interesting 👍
What was the total time to cook from 0 to 165 internal?
Go to 180-185 on thighs. It'll take anywhere from 45 minutes to an hour and a half depending on the size of the thighs.
so which part starts at zero degrees? asking for a friend
Put the chicken on at zero degrees. Then, start the grill and set it to 400. Pull the chicken off once it hits your desired temp.
@@Heygrillhey Susie, I like you're channel but are we talking about frozen chicken or 0 degrees ambient temperature? zero degrees is very cold...
Please lower your prices of rub. I went to Academy today, your rub is the most expensive in the store.
Academy doesn’t carry our products yet, at least legitimately. Their prices are on them.
@@Heygrillhey North Texas Academy has serval different kinds for $11.99. I want to try one but it is not in my budget.
Recipes for all of them except the Beef rub are on my website if you’d like to make some for yourself.
could be crunchy but the fat isnt rendered. I would say take off 5 minutes earlier and put in preheated oven with grill option on and render that fat to a nice crisp :)
Love me some thighs! The best part of the chicken, IMO.
So, what was the total cook time, Suzi?
About an hour!
@@Heygrillhey TY