If you enjoy what we do let us know by Subscribing and Liking this video !! In this episode: The Setup: We kick things off with a quick tour of our Franklin Backyard Pit BBQ, showing you how we get the fire and smoke just right for the ultimate cook. The Prep: Watch as we prepare the chicken thighs with our special rub, followed by a generous slathering of our Jack Daniels sauce for that perfect sticky-sweet finish. The Cook: We'll take you through every step of the smoking process, ensuring you get those drool-worthy results at home. The Side: Dive into the cheesy goodness of our Mac & Cheese recipe, a side dish so good it almost steals the show. The Taste Test: The moment of truth! Join the H's and their friends as we sample the fruits of our labor, sharing laughs and honest reactions. Don't forget to like, comment, and subscribe for more BBQ adventures with Mr. H and friends! Have a recipe or a challenge you want us to try next? Drop it in the comments below! Whether you're a seasoned pitmaster or just starting out, there's a place for you here at the table with Mr. H and friends. Let's keep the flames burning and the good times rolling. Happy Smoking! We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do Thank you ! Mr H and Family XX Subscribe to our Channel: ua-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html?view_confirmation=1 Check out these Popular Smoking / BBQ videos: We Bought a Smoker: ua-cam.com/video/LzKx0vlNnLI/v-deo.html Coopers Pit BBQ: ua-cam.com/video/ldaX36aNmYM/v-deo.html Terry Blacks: ua-cam.com/video/ociQXLEU49Y/v-deo.html Goldee's: ua-cam.com/video/XUiV8wAQIFY/v-deo.html Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends #bbqenthusiast #southernbbq #tryingsouthernbbq #usfood #usfoods #fastfood #tastetest #brits #bbqchicken #franklinbbq Join this channel to get access to perks: ua-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html/join Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY** Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅Say hi on social: Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_UA-cam Facebook: facebook.com/MrHandFriends Threads: www.threads.net/@mrhandfriends Discord: email mrhandfriends@gmail.com for the up to date link
I have a question about copyright on your end... If someone asks to react to your videos, would you be okay if they would react to your videos? From your American experience videos, US foods, and even the "Cooking With H" videos.
Did you know you can smoke cream cheese? Make a pan out of aluminum foil and place on the smoker. After use it for mac and cheese. To avoid rubber skin smoke at 325f or higher. And to help with temp moderation start the fire early so you can heat all that thermal mass(290 kilos of solid steel). Until that heats up it's going to suck the heat out of your smoke. And then once it heats up the temp will start to climb so be prepared for it. To help with temping the smoker use an infrared thermometer.
ok what i would do is with small pieces of meat like chicken legs, thighs steaks ext... put them closer to the fire side of the smoker it will give you a better crust crisper skin ext.. your larger longer smokes brisket, ribs , roasts ext... need to be further from the fire that is why it took 50% longer
Great job guys,, you had me drooling on myself 🤪..Smoking properly & to come out tender as well as juicy,, does take a long time,, but when done,, its absolutely worth it..Just got a couple quick & helpful tips for you,, First,, it's a good idea to have a good big pair of scissors that are only used/kept in the kitchen for cutting your different meats,, cutting off extra skin,, fat or for cutting meat into the size pieces you want,, it is way easier & safer than using a knife..Secondly,, when you want to oil and/or season meats,, put the meat in a big bowl first,, Then Add Your oil & toss with your hands,, Then add your seasonings & do the same,, it works much easier than any other way & also makes clean up faster too,, but the biggest benefit is that it insures that your meat is completely coated with your oil/seasonings..It also keeps any germs,, like from chicken meat or others all over your countertops,, cutting boards & so on,, instead keeping them inside the bowl & only having to wash your hands & the bowl..Hope these will be helpful to you..Much love,, "Happy"
I love to cook on the grill during a snow storm and my neighbors say WHY ? You drive me crazy when you do that. To me it taste better . Plus no pans to clean and it's healthier. Win win 😂
@@Mrhandfriends you guys have to host a barbecue at your house. You should actually go and knock on the door of all your neighbors houses and invite them to a backyard barbecue. I bet they would all be so grateful for that delicious authentic barbecue but then at the same time, you could at least really put your smoker through the paces.. it seems like you guys haven’t really put your smoker to good use yet and with the amount that it cost you might as well have at least one backyard barbecue party whether it be your friends family or just invite the neighbors and be friendly that’s an American thing to do
Every year, Jack Daniels holds a world championship barbeque contest. The public is invited to attend the event. You ought to plan a trip to Tennessee for 11-12 October this year to attend.
As far as time....i always leave at least an hour to get the fire hot and add 1 to 2 hours buffer time for fire issues. Not all smokes turn out ideal due to things like rain or high wind. Start early. If its done early, it usually can be kept warm in the oven on low heat or in a cooler until it's time to eat.
I will second that. I start mine with a charcoal chimney to preheat it, and is always inevitably too hot. So, it takes me about an hour to stabilize the temp below 250...1.5-2 hours from start time to put the meat on. After that it is all about fire management, and times will almost always vary. What I tell everyone is that it is done when it's done. When the internal temp hits its mark, it's done...there is no set time. Brisket is infamous for this. From one brisket to the next, the time it takes will always vary depending on fat content and how quickly the connective tissue internally renders (how long it stalls). Start early! If you think you're starting too early, start earlier! Nothing sucks worse than not eating until 9 or later at night because you misjudged how long the cook would take, lol.
Also, preheat your sticks of wood on top of the firebox...when you have to add a stick, it will catch faster and disrupt your burn and temps much less.
Cook times will always vary. Weather, altitude, different moisture content in the wood, the amount of times you open the lid. All change the cook time. If most of your smoking sessions are taking longer then they should there are 3 ways you can do to address it. Cook it for longer (like you have been), raise the temp in the smoker or move the chicken closer to the fire box. I would move the chicken to the center of the chamber and see how it goes then adjust from there.
Something that I do with chicken, especially if I'm wanting it cooked quicker, is rather than having the fire in the firebox, is to have it in the upper "grill" area but on the opposite end of the chicken. That allows to still cook with indirect heat but for the food to be closer to the fire source. And double what you said about climate causing variance. If it's cooler outside, it will be more difficult to control the temperature inside the cooking chamber even though the thermometer will state temperature "x", you will have more heat escape if the temperature is cooler. Here in texas on my personal smoker, the time difference is fairly dramatic between summer smoking and winter smoking, and I typically don't even fire up if it raining unless I absolutely have to or I have an awning or cover up and over the pit.
Also, another resource for your back pocket for questions or ideas or recipes is matt from meat church. Smoking meat is like a family. We all have our own quirks and thoughts, but at the end of the day, love when people fall in love with one of our passions.
The good thing about thighs is that you really can't overcook them. Breasts have to be pulled so that they don't dry out. Thighs don't have that problem
Way way better if the drumstick is still attached, though. Chicken quarters are the supreme chicken cut unless you need fat free protein from boneless/skinless chicken breast.
So glad to see that you have a RIGHT PROPER COVER for your Franklin Smoker!! With all the rain you guys get in the UK, you need to keep that Bad Boy protected from the elements!👍
It’s all about keeping the temps steady, the ups and downs can sometimes make a cook take longer. Also make sure the vents for the fire box have a bit of a “wind screen “ to block off any breezes , because those little blasts of wind can mess with the temps as well.
This is just brilliant. BRILLIANT! Learning… mad scientist style… adjusting… collaborating. It looks like you’re having so much fun and isn’t that what cooking really is? Hanging out, trying new things, laughing, eating great food… just brilliant. Mrs. H did a WONDERFUL job again. The pic of Elana on daddy’s chest was beyond precious, too.
You should let the seasoning have a chance to soak into the chicken by putting the chicken in a Ziploc bag after seasoning and let it sit in the fridge for at least a couple hours or even better overnight. The more it has a chance to penetrate the tastier it will be. Same for other meats also.
They do make temperature probes that you keep inside the meat? While you have an app on your phone, then you just go to that app and you can monitor the temperature of the meat from your phone.
I'm so happy that you are enjoying your smoker! Don't be afraid to take full advantage of it. When you fire up the smoker, fill it up with meat you want to smoke. Take things out as they get done, but you can still smoke food for later and freeze it. Just reheat it in the oven. You can also do some veggies like corn on the cob or baked potatoes.
Mr. H, if you can buy it, you can use a handheld propane torch to light up the firebox of the smoker. Some torches use a flint striker to ignite the fuel, and some have a button on the handle that you would press to ignite the torch.
Let me try and help you with the cooking time question. Meat will only absorb so much smoke ie the red ring near the surface. After the meat has reached about 125 F. And if you are happy with the color (it will darken more even covered) you can wrap it or with chicken put it in a covered pan at this point you can increase the temp to speed up the process or just the fact of wrapping helps to steam the meat which also speeds up the cooking time Hope this helps
Yup...and EVERY smoker is different. You just have to learn how yours burns. Obviously varying air flow (both intake and exhaust) matters, but fuel size can also matter. Finding the sweet spot for all three things is a matter of trial and error until you learn your smoker.
I always apply the BBQ sauce when the meat reaches approximately 150° and cook till done. All I know is that sauce looks amazing and I'm going to make it this weekend. Great video ❤
If you have left over smoked chicken it's good to pull meat off bone and put in Alfredo sauce....for chicken 🍗 fettuccine Alfredo....the smoked chicken infuses the sauce in pan then pour in pasta REALLY GOOD..
You can buy a remote temp probe that goes in the meat, and you can sit in your house and monitor the temp of the meat, it's nice, I had one myself and it was great, especially when it was hot out. I would sit inside in the air con and watch the temp of the meat go up, and when it was ready I could see it from inside my house.
Chicken thighs and leg quarters are my go-to on the grill. They are cheap, easy, tasty, and quick. Whole birds are an easy cook as well. I like to do them upright on a beer can chicken stand over direct heat.
I can see a proper US cookout with family and friends coming over. You'll have that chicken going on one side, ribs going in another and then a brisket or pork butt for pulled pork sandwiches going on the other side. You guys are doing it right!!
Elana chattering right along .. mom and daughter cooking together- I think once that chattering starts thee is a missing pause button. Subtitles are nice .. reminds me of watchin a video of a talking parrot and while the 'parent' understands them I depend on the subs. :)
That looked really good, honestly regarding cook times, I would use a recipe's cook time as a rough estimate, and just go by the temperature you're getting because ultimately internal temperature is more reliable than time, I wouldn't really say if the cook takes a bit longer you're doing anything wrong, it's just the nature of smoking.
You can try leg quarters(joined thigh and leg) if you can get them,it's a bigger piece of meat,easier to mop.Good mac and cheese is very creamy,use cheddar and some kind of mild melty cheese together,add a little seasoning to bread crumbs,top the mac n cheese with the crumbs and bake to nice and bubbly.Add a pinch of dry mustard powder to your cheese sauce,it does something that makes it taste better.
Terrific bunch of chicken thighs you smoked! Some people don't like the time it takes to cook slow when you want a good, tender, juicy, smoky, savory piece of meat. If you can get used to that, you will enjoy everything you smoke. I can just imagine everyone in the neighborhood flocking to your house for a taste of good, old fashioned barbeque! Love y'all!
Low and slow is always better, if they call for 1 hour, then expect a 2 hour cook, that includes the draft and loss of heat by opening the lid. But it always makes the meat more tender going low and slow.
My family is a huge BBQ family, between the 5 of us, at least 3 are bbqing any given night of the week. The time is always the part that you just can't predict when using the smoker. If we have to eat at a specific time, we just start earlier than expected, because if its done early you can wrap the meat and put it in a cooler and let it rest till time to serve, or if it takes longer, you will *hopefully* still be done on time 😅 Different cuts of meat smoke for different amounts of time, weather can mess with the smoke time too, there are just a lot of factors. But yall are doing great! As you get more experience, your confidence will grow, and you will start to be able to read the meat and the heat, and you will be able to better predict the time you will need each time. You can use the time a recipe gives as a general idea, but I've never had meat take the same amount of time a recipe said when smoking.
_"... I can't tell what it is, but it's good."_ = you did it right. hint for the next project. pull the meat out when it's about 5 degrees F below target and it will coast to the desired temperature.
there is carry over temp. it's safe to pull the chicken off the smoker at 160 and letting it rest for a few mins. They look great. 225 to 250F is a good smoking temp. can't really rush the process and just cook to temperature.
Hint, the dryer the meat the crisper it will be. You could dry your meat uncovered in the refrigerater over night or in the morning if you plan to cook it in tbe evening. Season it with salt before drying it out if you like and the salt will penetrate the meat. Please add your take anyone if you like.
Great content! Love all the recipe tries and now the adventure into BBQ and smoking! As far as the length of cook times...it is very much a function of fire management (temp in the cook chamber) and the size and type of meat you are smoking. For me the rule of thumb for say an example of smoking brisket and pork shoulder is 2 hours per lbs, when you have a fairly stable temperature of 225-235. You can certainly cook at high temps like 250-275 and have great results as well and shorten the cook time. But it boils down to getting a consistent temp in the cook/smoke chamber, which mean learning fire management as it applies to your smoker. Things to understand is how many coals are needed to achieve the temp you want give the conditions outside (temp, how windy it is, humid, etc.). Then understanding how much wood it take to create the amount of coals you need and how long they last and long it takes to create coals from the wood you are using. Other things to remember is if there is an active flame you are not creating smoke. Smoke, especially clean smoke, is actually create by a slight level of inefficiency in your coals. This all take practice and experimenting with what works for you and your smoker. To this point Mad Scientist BBQ has a good video on fire management, and there are several really good videos specific to the Franklin smoker. Another thing I will leave you with is, planning to have an extended hold or rest time. This will give you a lot leeway if the cook goes longer than anticipate, it happens to all of us. Example, I have planned for as much 6+ hours of hold time for brisket held in cooler wrapped in a couple towels and still had the brisket temp at just about 180 when I was ready to server. Lastly have fun and enjoy, embrace the challenges and obstacles that popup as all you are doing is smoking meat! Y'all are the best, keep doing what you are doing!
For some reason, it’s just now letting me reply to this. I knew you guys were here. I wanted to recommend one of the best Mexican restaurants here in Austin called Amaya‘s taco village.. It’s probably too late now.
Mrs. H hit American BBQ on the head. Yes, there is teqnic, yes there are tools and ingredients. But the best part of the low and slow is that while it's doing its magic, you get to enjoy the outdoors with family and sit and reflect. It's a very big part of American BBQ. But you guys very naturally discovered it.
Looks delicious, have you two thought about maybe an overhang little enclosure for the smoker "Because of your extreme weather throughout the day " it may help to regulat temp
weather/altitude/wood(species,age,density)/etc. all change time, temp and how much wood you will need to BBQ this is why most BBQ restaurants always use the same supply, mainly so they can minimize the variance in time, temp needed and flavor returned
@@michaelchapman9955yeah because it’s hotter , night was well not be slow cooking and smoking then , your basically oven baking . 40 years and you still haven’t learned that
Shoutout from Vermont! The wireless ones tend to be quite expensive, but probe thermometers (some of them are wired so yours might actually be one of them) that can stay in the meat the entire time it's cooking are a complete game changer because you don't have to open your oven/grill/smoker or keep poking holes that make you lose your juices. Highly recommend them to anyone that's cooking meat regularly. Keep up the good work, y'all, you're already making food I want to eat so you're well above the rest of England lmao
I LOVE that you're diving in head first with the smoking/grilling :) TRY EVERYTHING!! The journey is half the fun :) Find what you like. Hell, CREATE your own recipes!!! You might even be the Creators of Brit-B-Que!!!!!
Chicken thighs can be cooked well into the 190f and since they are fattier they don’t dry out and actually get more tender at that higher temp. 165f is best for breast meat since it will and does dry out.
Mr H maybe invest in a old fashion bellows to blow on the coals to get them started. Glad to see Mrs H taking on her nemesis chicken. If you need to marinate the chicken in buttermilk to keep them moist for three hours.
The best part, is now you have a grill, you get to zero in on your own recipes, and throw amazing potluck gatherings, if you like tangy or sweet and sour, it’s all on you to decide what you like, also what types of woods goes well with different spices and all on your personal taste, possibilities are endless, you can literally do this for the next 40 years.
Not sure of the availability of whole chickens in the UK, but when smoking chicken I always prefer to do spatchcock chicken. Also, 3:30 BBQ is always a family affair. That's the best part. The family playing badminton, corn hole, horseshoes, ladder golf, etc and working up an appetite all while smelling the food. Great way to go through 30lbs of meat in 30 minutes. 😂
Off set smoking times have so many variables , outside temp and humidity , wind, dryness of the wood , fire management type and size of protein your smoking . Offset smoking can take years to learn and get right , and its always different from smoker to smoker, what works for me and my smoker wont work for you and yours unfortunately . After about 20 or 30 cooks you will see a pattern developing, look for it, but to see it you have to smoke a lot and often, as you said this is only your 2nd cook. I smoked every weekend the weather would allow, I live in south east Texas along the coast so it rains a lot but even then I would cook under a canopy took me about 25 cooks to start noticing a pattern with my offset . But if you love that Texas smoked BBQ flavor the reward outweighs the pain of learning { yes I had lots of failed cooks along the way} Good luck stick with it you will be rewarded in the end!
Chicken thighs are a great learning tool. Cheap and so many different ways and techniques to try on them. Use a chuck roast to do a mock brisket. pick something with good marbling. Boston butts are another good practice tool meat. Wow, it's a different seasoning mixes binder mixes injectables.I like putting whole cloves of garlic throughout mine. They roast up nice and sweet inside of the meat and when you shreddit it, works in perfectly
honestly I've never found a recipe for roasted or bbq that didn't end up taking at least 2x the suggested cooking time that's why the probe is so important
LMAO....! You guys are Gonna have "Great Neighbors"...! and Alotta "Friends" soon. !!!!!!!!! Guess, Craft Beers are Next and a KEGs n Taps....!!!! Love the channel. From North Carolina, USA. Come have some Whole Hog, NC BBQ.
Have your neighbors asked about the smoker yet? To get the cook time down or at least consistent, you need to build a shed around your smoker so that it creates a dead air space. The smoker loses a lot of heat to air convection, like when the wind blows or just in air temperature changes. I have a thin walled electric trash can smoker, it looks like an orange R2D2. Only 15" in diameter. I cooked a turkey in summer, 4 hours and another one in winter, 10 hours. I lost most of the heat to the air temperature change between 35F and 80F. For a wind break I got a 55 gallon drum without ends and put it around the smoker along with a wooden top. Giving me about a 3" dead air space around the smoker. Now the temperature is more consistent. Always enjoy your videos.
great job guys! those looked yummy. as far as reducing the cook time i normally go 50 to 75 degrees hotter when i put the food on then let them settle into the deisred temperature. cause when you put food on its like a skillet with oil the temp drops because in this case reduced airflow over the food, as well as your altitude above seal level, humidity in the air all of it comes into play. Most important thing is to fire the smoker up sooner so the radiant heat stays in the metal instead of the food and the metal now consuming all the heat before an established temp can be maintained. sorry for being a bit long winded but.... you asked. hope that helps.
I'm from the badger state of Wisconsin, every Friday we have a tradition here called a Fishfry, usually it's baked cod, or you can beer batter fry them, served with potato pancakes or French fry's, with tarter sauce and syrup for the potato pancakes on the side, and a couple of slices of marble bread, delicious dinner. Love your channel and your reactions. 🎉🎉🎉
I'll just repeat what everyone else is saying. Practice, practice, practice. The heat is definitely hard to get a hang of at first, but if you keep cooking on the grill, you WILL eventually get it. I promise you that! ....and that chicken looks legit good. Cheers from Texas!
You guys have an advantage with mac n' cheese because the best cheese is super sharp 2-3 year British aged cheddar. It's far less expensive over there I am told.
Smoking is just trial and error, now that you have an amazing smoker it can do anything you're capable of that smoker doesn't get any better you DO!!! You will learn the woods you like and flavor and how each wood burns different and learn fire control all over time. Smoking is low and slow fun of trial and error but even the worst mistakes still taste amazing! Setting up your smoker for success you really need to know the air flow in your backyard so you can always angle your smoker so the air can move through I'd imagine having a fenced backyard as yours the wind direction probably changes pretty often. Just something to keep in mind to help set yourself up for a great smoking success!
One of the best things about smoking is testing different types of wood to see what pairs well with a certain meat. I think apple wood is a great all around choice. Beef and chicken work really well with it. I also love it for pork. A sweet/smoky blend for chicken is perfection in my opinion and thighs are great because they require less maintenance. Those had me drooling by the end. Plus pairing it with mac 'n cheese? You can't go wrong with that (I made a giant heaping of baked mac n cheese with a jack/cheddar blend for dinner).
So gotta mention this as you are in a unique position for your area, a lot of people states side when firing up a large smoker will rent out the extra space inside of it to people in their area. Perhaps a neighbor who wants to throw a pork butt on could cover the cost of wood at minimum.
![Brits BBQ [PORK BELLY BURNT ENDS] for the first time!](http://i.ytimg.com/vi/9Yb-x9LfDhk/mqdefault.jpg)
![Brits BBQ [PORK BELLY BURNT ENDS] for the first time!](/img/tr.png)
![Brits Try To Make [COUNTRY BREAKFAST SKILLET] For The First Time!](http://i.ytimg.com/vi/dk1eVLC0aZQ/mqdefault.jpg)
If you enjoy what we do let us know by Subscribing and Liking this video !!
In this episode:
The Setup: We kick things off with a quick tour of our Franklin Backyard Pit BBQ, showing you how we get the fire and smoke just right for the ultimate cook.
The Prep: Watch as we prepare the chicken thighs with our special rub, followed by a generous slathering of our Jack Daniels sauce for that perfect sticky-sweet finish.
The Cook: We'll take you through every step of the smoking process, ensuring you get those drool-worthy results at home.
The Side: Dive into the cheesy goodness of our Mac & Cheese recipe, a side dish so good it almost steals the show.
The Taste Test: The moment of truth! Join the H's and their friends as we sample the fruits of our labor, sharing laughs and honest reactions.
Don't forget to like, comment, and subscribe for more BBQ adventures with Mr. H and friends! Have a recipe or a challenge you want us to try next? Drop it in the comments below!
Whether you're a seasoned pitmaster or just starting out, there's a place for you here at the table with Mr. H and friends. Let's keep the flames burning and the good times rolling. Happy Smoking!
We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do
Thank you !
Mr H and Family XX
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I have a question about copyright on your end...
If someone asks to react to your videos, would you be okay if they would react to your videos? From your American experience videos, US foods, and even the "Cooking With H" videos.
it always takes longer than you expect. bbq is a transcendental confluence of time, space, smoke, skill, luck, and experience. just use the force.
Did you know you can smoke cream cheese? Make a pan out of aluminum foil and place on the smoker. After use it for mac and cheese. To avoid rubber skin smoke at 325f or higher. And to help with temp moderation start the fire early so you can heat all that thermal mass(290 kilos of solid steel). Until that heats up it's going to suck the heat out of your smoke. And then once it heats up the temp will start to climb so be prepared for it. To help with temping the smoker use an infrared thermometer.
ok what i would do is with small pieces of meat like chicken legs, thighs steaks ext... put them closer to the fire side of the smoker it will give you a better crust crisper skin ext.. your larger longer smokes brisket, ribs , roasts ext... need to be further from the fire that is why it took 50% longer
Great job guys,, you had me drooling on myself 🤪..Smoking properly & to come out tender as well as juicy,, does take a long time,, but when done,, its absolutely worth it..Just got a couple quick & helpful tips for you,, First,, it's a good idea to have a good big pair of scissors that are only used/kept in the kitchen for cutting your different meats,, cutting off extra skin,, fat or for cutting meat into the size pieces you want,, it is way easier & safer than using a knife..Secondly,, when you want to oil and/or season meats,, put the meat in a big bowl first,, Then Add Your oil & toss with your hands,, Then add your seasonings & do the same,, it works much easier than any other way & also makes clean up faster too,, but the biggest benefit is that it insures that your meat is completely coated with your oil/seasonings..It also keeps any germs,, like from chicken meat or others all over your countertops,, cutting boards & so on,, instead keeping them inside the bowl & only having to wash your hands & the bowl..Hope these will be helpful to you..Much love,,
"Happy"
Your neighbors must be going mad with envy. Every time you fire up that smoker the smell of all that great food must have them salivating like crazy.
I was thinking the same thing. I know that’s how I feel when a neighbor fired up their grills.
I love to cook on the grill during a snow storm and my neighbors say WHY ? You drive me crazy when you do that. To me it taste better . Plus no pans to clean and it's healthier. Win win 😂
How many people took a bite with Mrs. H ? 😂 HELLO from West Virginia Appalachia
Rent the empty space in large smoker when you fire it up.
😂 yeah I was gonna ask them if they ever have neighbors come by inquiring what that wonderful smell is when he's out there with the pit going
Always remember, you cannot rush good BBQ. It takes as long as it takes. Enjoy the time, you family and your food.
"It takes as long as it takes" is a good rule of thumb. You just have to relax and enjoy the process.
I feel comfortable saying you are now honorary Americans. Welcome to the club.
Thank you 🙏 ❤️
Ps sorry Britain - I only cook in F now !!
@@Mrhandfriends😂😂😂😂
@@Mrhandfriends you guys have to host a barbecue at your house. You should actually go and knock on the door of all your neighbors houses and invite them to a backyard barbecue. I bet they would all be so grateful for that delicious authentic barbecue but then at the same time, you could at least really put your smoker through the paces.. it seems like you guys haven’t really put your smoker to good use yet and with the amount that it cost you might as well have at least one backyard barbecue party whether it be your friends family or just invite the neighbors and be friendly that’s an American thing to do
@@blizzunt420e100% correct, it’s truly American to invite your neighbors every once in awhile. 👍😎🇺🇸❤️
Every year, Jack Daniels holds a world championship barbeque contest. The public is invited to attend the event. You ought to plan a trip to Tennessee for 11-12 October this year to attend.
You can leave those temperature probes in the meat and keep an eye on the temperature without letting the heat out
That’s really key, avoid opening the grill except when absolutely required, such as to turn, baste, or spray it.
They have wireless probes now, you can leave them in and monitor with an app on your phone.
As far as time....i always leave at least an hour to get the fire hot and add 1 to 2 hours buffer time for fire issues. Not all smokes turn out ideal due to things like rain or high wind. Start early. If its done early, it usually can be kept warm in the oven on low heat or in a cooler until it's time to eat.
I will second that. I start mine with a charcoal chimney to preheat it, and is always inevitably too hot. So, it takes me about an hour to stabilize the temp below 250...1.5-2 hours from start time to put the meat on. After that it is all about fire management, and times will almost always vary. What I tell everyone is that it is done when it's done. When the internal temp hits its mark, it's done...there is no set time. Brisket is infamous for this. From one brisket to the next, the time it takes will always vary depending on fat content and how quickly the connective tissue internally renders (how long it stalls). Start early! If you think you're starting too early, start earlier! Nothing sucks worse than not eating until 9 or later at night because you misjudged how long the cook would take, lol.
Also, preheat your sticks of wood on top of the firebox...when you have to add a stick, it will catch faster and disrupt your burn and temps much less.
Cook times will always vary. Weather, altitude, different moisture content in the wood, the amount of times you open the lid. All change the cook time. If most of your smoking sessions are taking longer then they should there are 3 ways you can do to address it. Cook it for longer (like you have been), raise the temp in the smoker or move the chicken closer to the fire box. I would move the chicken to the center of the chamber and see how it goes then adjust from there.
Something that I do with chicken, especially if I'm wanting it cooked quicker, is rather than having the fire in the firebox, is to have it in the upper "grill" area but on the opposite end of the chicken. That allows to still cook with indirect heat but for the food to be closer to the fire source. And double what you said about climate causing variance. If it's cooler outside, it will be more difficult to control the temperature inside the cooking chamber even though the thermometer will state temperature "x", you will have more heat escape if the temperature is cooler. Here in texas on my personal smoker, the time difference is fairly dramatic between summer smoking and winter smoking, and I typically don't even fire up if it raining unless I absolutely have to or I have an awning or cover up and over the pit.
Also, another resource for your back pocket for questions or ideas or recipes is matt from meat church. Smoking meat is like a family. We all have our own quirks and thoughts, but at the end of the day, love when people fall in love with one of our passions.
The good thing about thighs is that you really can't overcook them. Breasts have to be pulled so that they don't dry out. Thighs don't have that problem
Way way better if the drumstick is still attached, though. Chicken quarters are the supreme chicken cut unless you need fat free protein from boneless/skinless chicken breast.
So glad to see that you have a RIGHT PROPER COVER for your Franklin Smoker!! With all the rain you guys get in the UK, you need to keep that Bad Boy protected from the elements!👍
I bet you are the pride of the neighborhood when you fire up that Franklin. It's a good smoker. My uncle has 3 of them.
Glad to see you learning how to use your smoker! The more you use it the more you learn to control the fire. Glad you had a successful tasty meal!
Very impressive!
Great attention to detail, and home made barbecue sauce...wow.
You both went above and beyond for this dinner.
It’s all about keeping the temps steady, the ups and downs can sometimes make a cook take longer. Also make sure the vents for the fire box have a bit of a “wind screen “ to block off any breezes , because those little blasts of wind can mess with the temps as well.
With poultry, the art of the brine is key! Leave the probes in the chicken. Open the smoker as little as possible. Great job!
Brining is great for smoked/bbq chicken, especially improves the breast helping to keep it moist❤
This is just brilliant. BRILLIANT! Learning… mad scientist style… adjusting… collaborating. It looks like you’re having so much fun and isn’t that what cooking really is? Hanging out, trying new things, laughing, eating great food… just brilliant. Mrs. H did a WONDERFUL job again. The pic of Elana on daddy’s chest was beyond precious, too.
You should let the seasoning have a chance to soak into the chicken by putting the chicken in a Ziploc bag after seasoning and let it sit in the fridge for at least a couple hours or even better overnight. The more it has a chance to penetrate the tastier it will be. Same for other meats also.
You’ve gone from dribbling over our food to darn near out cooking us! Great job!
3:30 mark. You got it! grilling is an event that ends with food. outdoors, fresh air, and family. That is why we grill.
They do make temperature probes that you keep inside the meat? While you have an app on your phone, then you just go to that app and you can monitor the temperature of the meat from your phone.
I'm so happy that you are enjoying your smoker! Don't be afraid to take full advantage of it. When you fire up the smoker, fill it up with meat you want to smoke. Take things out as they get done, but you can still smoke food for later and freeze it. Just reheat it in the oven. You can also do some veggies like corn on the cob or baked potatoes.
So happy for you guys, you're killing it. You'll soon have Americans travel vlogging from your back yard, there for Your brisket!
Mr. H, if you can buy it, you can use a handheld propane torch to light up the firebox of the smoker. Some torches use a flint striker to ignite the fuel, and some have a button on the handle that you would press to ignite the torch.
Love that you're bring smoking across the pond! H it always take longer than planned just so you know! It's called the stall point.
Let me try and help you with the cooking time question. Meat will only absorb so much smoke ie the red ring near the surface. After the meat has reached about 125 F. And if you are happy with the color (it will darken more even covered) you can wrap it or with chicken put it in a covered pan at this point you can increase the temp to speed up the process or just the fact of wrapping helps to steam the meat which also speeds up the cooking time Hope this helps
fire management comes with experience, just be patient you will get the hang of it, everyone can tell you how to, but it comes with trial and error
i'm an old Texas grandpa and i endorse this comment. 😃
Yup...and EVERY smoker is different. You just have to learn how yours burns. Obviously varying air flow (both intake and exhaust) matters, but fuel size can also matter. Finding the sweet spot for all three things is a matter of trial and error until you learn your smoker.
Absolutely correct! That’s why Pit Masters are called Masters. Additionally, learning where YOUR BBQ’s hot and cold spots are will help.
Every grill and smoker I have owned are definitely different. I think they are killing it. Good equipment makes a difference
100% the more you use it the better you'll get at the fire and temp issue.
I always apply the BBQ sauce when the meat reaches approximately 150° and cook till done. All I know is that sauce looks amazing and I'm going to make it this weekend. Great video ❤
I can smell it all the way from Detroit !!!
Well done ms h
If you have left over smoked chicken it's good to pull meat off bone and put in Alfredo sauce....for chicken 🍗 fettuccine Alfredo....the smoked chicken infuses the sauce in pan then pour in pasta REALLY GOOD..
You can buy a remote temp probe that goes in the meat, and you can sit in your house and monitor the temp of the meat, it's nice, I had one myself and it was great, especially when it was hot out. I would sit inside in the air con and watch the temp of the meat go up, and when it was ready I could see it from inside my house.
I appreciate the Crow clip. ❤
Made me both nostalgic and sad. R.I.P. Brandon Lee.
Chicken thighs and leg quarters are my go-to on the grill. They are cheap, easy, tasty, and quick. Whole birds are an easy cook as well. I like to do them upright on a beer can chicken stand over direct heat.
It’s hard to beat a leg quarter done right!
Made from scratch sauce, excellent. The H family is a" smoking" hit! Chef Elana is looking professional with her gloves. Keep up the great work!
I can see a proper US cookout with family and friends coming over. You'll have that chicken going on one side, ribs going in another and then a brisket or pork butt for pulled pork sandwiches going on the other side. You guys are doing it right!!
Elana chattering right along .. mom and daughter cooking together- I think once that chattering starts thee is a missing pause button. Subtitles are nice .. reminds me of watchin a video of a talking parrot and while the 'parent' understands them I depend on the subs. :)
That looked really good, honestly regarding cook times, I would use a recipe's cook time as a rough estimate, and just go by the temperature you're getting because ultimately internal temperature is more reliable than time, I wouldn't really say if the cook takes a bit longer you're doing anything wrong, it's just the nature of smoking.
You can try leg quarters(joined thigh and leg) if you can get them,it's a bigger piece of meat,easier to mop.Good mac and cheese is very creamy,use cheddar and some kind of mild melty cheese together,add a little seasoning to bread crumbs,top the mac n cheese with the crumbs and bake to nice and bubbly.Add a pinch of dry mustard powder to your cheese sauce,it does something that makes it taste better.
Terrific bunch of chicken thighs you smoked! Some people don't like the time it takes to cook slow when you want a good, tender, juicy, smoky, savory piece of meat. If you can get used to that, you will enjoy everything you smoke. I can just imagine everyone in the neighborhood flocking to your house for a taste of good, old fashioned barbeque! Love y'all!
Low and slow is always better, if they call for 1 hour, then expect a 2 hour cook, that includes the draft and loss of heat by opening the lid. But it always makes the meat more tender going low and slow.
My family is a huge BBQ family, between the 5 of us, at least 3 are bbqing any given night of the week. The time is always the part that you just can't predict when using the smoker. If we have to eat at a specific time, we just start earlier than expected, because if its done early you can wrap the meat and put it in a cooler and let it rest till time to serve, or if it takes longer, you will *hopefully* still be done on time 😅 Different cuts of meat smoke for different amounts of time, weather can mess with the smoke time too, there are just a lot of factors. But yall are doing great! As you get more experience, your confidence will grow, and you will start to be able to read the meat and the heat, and you will be able to better predict the time you will need each time. You can use the time a recipe gives as a general idea, but I've never had meat take the same amount of time a recipe said when smoking.
_"... I can't tell what it is, but it's good."_ = you did it right.
hint for the next project. pull the meat out when it's about 5 degrees F below target and it will coast to the desired temperature.
Yep. Carryover cooking.
With chicken taste better over 165 , 185 is the sweet spot . Imho
there is carry over temp. it's safe to pull the chicken off the smoker at 160 and letting it rest for a few mins. They look great. 225 to 250F is a good smoking temp. can't really rush the process and just cook to temperature.
Hint, the dryer the meat the crisper it will be. You could dry your meat uncovered in the refrigerater over night or in the morning if you plan to cook it in tbe evening. Season it with salt before drying it out if you like and the salt will penetrate the meat. Please add your take anyone if you like.
Yep:
Leaving it uncovered allows the water in the skin to evaporate.
I also use a FAN, because I have one to make my salmon candy.
Great content! Love all the recipe tries and now the adventure into BBQ and smoking! As far as the length of cook times...it is very much a function of fire management (temp in the cook chamber) and the size and type of meat you are smoking. For me the rule of thumb for say an example of smoking brisket and pork shoulder is 2 hours per lbs, when you have a fairly stable temperature of 225-235. You can certainly cook at high temps like 250-275 and have great results as well and shorten the cook time. But it boils down to getting a consistent temp in the cook/smoke chamber, which mean learning fire management as it applies to your smoker. Things to understand is how many coals are needed to achieve the temp you want give the conditions outside (temp, how windy it is, humid, etc.). Then understanding how much wood it take to create the amount of coals you need and how long they last and long it takes to create coals from the wood you are using. Other things to remember is if there is an active flame you are not creating smoke. Smoke, especially clean smoke, is actually create by a slight level of inefficiency in your coals. This all take practice and experimenting with what works for you and your smoker. To this point Mad Scientist BBQ has a good video on fire management, and there are several really good videos specific to the Franklin smoker. Another thing I will leave you with is, planning to have an extended hold or rest time. This will give you a lot leeway if the cook goes longer than anticipate, it happens to all of us. Example, I have planned for as much 6+ hours of hold time for brisket held in cooler wrapped in a couple towels and still had the brisket temp at just about 180 when I was ready to server. Lastly have fun and enjoy, embrace the challenges and obstacles that popup as all you are doing is smoking meat! Y'all are the best, keep doing what you are doing!
Thank you so much for taking the time to write this 🙏
Austin Tx here. Love you guys!!
We are currently in Austin ❣️
For some reason, it’s just now letting me reply to this. I knew you guys were here. I wanted to recommend one of the best Mexican restaurants here in Austin called Amaya‘s taco village.. It’s probably too late now.
@@davidgipson906 oh no
:( maybe next time !!!
Mrs. H hit American BBQ on the head. Yes, there is teqnic, yes there are tools and ingredients. But the best part of the low and slow is that while it's doing its magic, you get to enjoy the outdoors with family and sit and reflect. It's a very big part of American BBQ. But you guys very naturally discovered it.
Looks delicious, have you two thought about maybe an overhang little enclosure for the smoker "Because of your extreme weather throughout the day " it may help to regulat temp
We are looking into it - for when we get back !
Looked perfect guys!
I usually roll 'em over and mop 'em again!
My favorite is when the bbq sauce starts to skin over.
Here in Memphis I know people who use their grills more than their kitchen stoves
Low and slow is always a winner winner chicken dinner@Mr.H
American BBQ has changed your lives forever.
You can make a bunch of thighs in that grill, then freeze them for eating later.
There's nothing wrong with a longer, slower smoke. Just adjust your time expectations, and enjoy the extra flavour.
That certainly looks like some proper bbq chicken and Mac n cheese. ❤
weather/altitude/wood(species,age,density)/etc. all change time, temp and how much wood you will need to BBQ
this is why most BBQ restaurants always use the same supply, mainly so they can minimize the variance in time, temp needed and flavor returned
Move the meat closer to the fire to decrease cooking times.
NOOOOO They’re smoking it not baking it
@@forbin1185 Moving the meat closer to the heat decreases the cooking time and gets it closer to the smoke, tried and true, 40 plus years' experience.
@@michaelchapman9955yeah because it’s hotter , night was well not be slow cooking and smoking then , your basically oven baking . 40 years and you still haven’t learned that
The crow clip! Hilarious
I like to smoke my skin on chicken at 350° you get a crisper skin, and it cooks a lot faster. Great video, guys. I love your channel. Iowa here👍👍
Shoutout from Vermont! The wireless ones tend to be quite expensive, but probe thermometers (some of them are wired so yours might actually be one of them) that can stay in the meat the entire time it's cooking are a complete game changer because you don't have to open your oven/grill/smoker or keep poking holes that make you lose your juices. Highly recommend them to anyone that's cooking meat regularly. Keep up the good work, y'all, you're already making food I want to eat so you're well above the rest of England lmao
I LOVE that you're diving in head first with the smoking/grilling :) TRY EVERYTHING!! The journey is half the fun :) Find what you like. Hell, CREATE your own recipes!!! You might even be the Creators of Brit-B-Que!!!!!
Chicken thighs can be cooked well into the 190f and since they are fattier they don’t dry out and actually get more tender at that higher temp. 165f is best for breast meat since it will and does dry out.
Hello from California
I love watching you guys on your smoking venture.
That chicken looked liked it's ready for the BBQ champion cook-off🤘🤘 I got over 20 years and that's perfect 🤘
Try to find a good lump charcoal as your beginning and add your hardwood on and more lump as you need. Also smoked mac and cheese is amazing
Mr H maybe invest in a old fashion bellows to blow on the coals to get them started. Glad to see Mrs H taking on her nemesis chicken. If you need to marinate the chicken in buttermilk to keep them moist for three hours.
The best part, is now you have a grill, you get to zero in on your own recipes, and throw amazing potluck gatherings, if you like tangy or sweet and sour, it’s all on you to decide what you like, also what types of woods goes well with different spices and all on your personal taste, possibilities are endless, you can literally do this for the next 40 years.
Not sure of the availability of whole chickens in the UK, but when smoking chicken I always prefer to do spatchcock chicken. Also, 3:30 BBQ is always a family affair. That's the best part. The family playing badminton, corn hole, horseshoes, ladder golf, etc and working up an appetite all while smelling the food. Great way to go through 30lbs of meat in 30 minutes. 😂
Still love you guys
Off set smoking times have so many variables , outside temp and humidity , wind, dryness of the wood , fire management type and size of protein your smoking . Offset smoking can take years to learn and get right , and its always different from smoker to smoker, what works for me and my smoker wont work for you and yours unfortunately . After about 20 or 30 cooks you will see a pattern developing, look for it, but to see it you have to smoke a lot and often, as you said this is only your 2nd cook. I smoked every weekend the weather would allow, I live in south east Texas along the coast so it rains a lot but even then I would cook under a canopy took me about 25 cooks to start noticing a pattern with my offset . But if you love that Texas smoked BBQ flavor the reward outweighs the pain of learning { yes I had lots of failed cooks along the way} Good luck stick with it you will be rewarded in the end!
Oh my. That looks delicious 😋 I am so enjoying the Cooking and Smokin with H. So much fun.
Been excited for this one since I saw it scheduled yesterday!
I would love to come over for dinner.... That looks delicious.... WELL DONE H!
Any time you fire up the bbq 🍗 the sweet smell it pumps out is heavenly 👍🍗
It looks delicious. Well done 👏👏👏
Texas Here, Props for using the old style Smoker!
Chicken thighs are a great learning tool. Cheap and so many different ways and techniques to try on them. Use a chuck roast to do a mock brisket. pick something with good marbling.
Boston butts are another good practice tool meat. Wow, it's a different seasoning mixes binder mixes injectables.I like putting whole cloves of garlic throughout mine. They roast up nice and sweet inside of the meat and when you shreddit it, works in perfectly
Apple and pecan are my favorite smoking woods
Mine is mesquite.
@@TexasRose50 I like mesquite and hickory both if I want a heavier smoke flavor.
honestly I've never found a recipe for roasted or bbq that didn't end up taking at least 2x the suggested cooking time that's why the probe is so important
LMAO....! You guys are Gonna have "Great Neighbors"...! and Alotta "Friends" soon. !!!!!!!!! Guess, Craft Beers are Next and a KEGs n Taps....!!!! Love the channel. From North Carolina, USA. Come have some Whole Hog, NC BBQ.
Have your neighbors asked about the smoker yet? To get the cook time down or at least consistent, you need to build a shed around your smoker so that it creates a dead air space. The smoker loses a lot of heat to air convection, like when the wind blows or just in air temperature changes. I have a thin walled electric trash can smoker, it looks like an orange R2D2. Only 15" in diameter. I cooked a turkey in summer, 4 hours and another one in winter, 10 hours. I lost most of the heat to the air temperature change between 35F and 80F. For a wind break I got a 55 gallon drum without ends and put it around the smoker along with a wooden top. Giving me about a 3" dead air space around the smoker. Now the temperature is more consistent.
Always enjoy your videos.
Keep it up and you guys are going to be Britains Best Pitmasters!
I'm so glad you are loving your smoker.
great job guys! those looked yummy. as far as reducing the cook time i normally go 50 to 75 degrees hotter when i put the food on then let them settle into the deisred temperature. cause when you put food on its like a skillet with oil the temp drops because in this case reduced airflow over the food, as well as your altitude above seal level, humidity in the air all of it comes into play. Most important thing is to fire the smoker up sooner so the radiant heat stays in the metal instead of the food and the metal now consuming all the heat before an established temp can be maintained. sorry for being a bit long winded but.... you asked. hope that helps.
thighs can go up to 180 internal if you want
thigh is my favorite cut of chicken.
You should get a Thermopen instant read thermometer- life changing for smoking!
Aww Baby Girl was eating with both hands at the same time. HAHAHAHA
I'm from the badger state of Wisconsin, every Friday we have a tradition here called a Fishfry, usually it's baked cod, or you can beer batter fry them, served with potato pancakes or French fry's, with tarter sauce and syrup for the potato pancakes on the side, and a couple of slices of marble bread, delicious dinner. Love your channel and your reactions. 🎉🎉🎉
I appreciate all the work you put into your videos.
I'll just repeat what everyone else is saying. Practice, practice, practice. The heat is definitely hard to get a hang of at first, but if you keep cooking on the grill, you WILL eventually get it. I promise you that! ....and that chicken looks legit good. Cheers from Texas!
Cook up the leftover chicken skin (poach it in plain water, no seasonings at all) for your kitty -- cats *_love_* chicken! Dice it up fine.
You guys have an advantage with mac n' cheese because the best cheese is super sharp 2-3 year British aged cheddar. It's far less expensive over there I am told.
Smoking is just trial and error, now that you have an amazing smoker it can do anything you're capable of that smoker doesn't get any better you DO!!! You will learn the woods you like and flavor and how each wood burns different and learn fire control all over time. Smoking is low and slow fun of trial and error but even the worst mistakes still taste amazing! Setting up your smoker for success you really need to know the air flow in your backyard so you can always angle your smoker so the air can move through I'd imagine having a fenced backyard as yours the wind direction probably changes pretty often. Just something to keep in mind to help set yourself up for a great smoking success!
Looks wonderful. You are all always fun and entertaining. Like the new song in the beginning! ❤🇺🇸🙏🏻👍🏻
Y'all did very good
One of the best things about smoking is testing different types of wood to see what pairs well with a certain meat. I think apple wood is a great all around choice. Beef and chicken work really well with it. I also love it for pork. A sweet/smoky blend for chicken is perfection in my opinion and thighs are great because they require less maintenance. Those had me drooling by the end. Plus pairing it with mac 'n cheese? You can't go wrong with that (I made a giant heaping of baked mac n cheese with a jack/cheddar blend for dinner).
Gary from Florida ❤🎉😅
Nice job! That looked wonderfully tasty!
And Miss Elana was adorable, as usual. ☺️
So gotta mention this as you are in a unique position for your area, a lot of people states side when firing up a large smoker will rent out the extra space inside of it to people in their area. Perhaps a neighbor who wants to throw a pork butt on could cover the cost of wood at minimum.