Firstly, I lived in Memphis for ten years but recently moved far away to be closer to family. Always loved the Memphis dedication to grilling and smoking meat. 👌 In Jamaica, they use pimento wood, which adds a unique smokey flavor to their chicken. While it's not exactly the same, by using a mixture of pecan and apple wood chunks or chips, who can get a fairly close approximation (don't soak the wood!). All the best, from an O.G. Weber Kettle user (for both grilling and smoking).
Thanks for the tips. Pimento wood is hard to come by in Memphis. My one visit the Jamaica 🇯🇲 I had some of the best jerk I’ve ever had and then I was obsessed with trying to replicate I’ve come close.
@@nugschillingrindage (1) Soaking can cause the loss of some of the wood's flavor. (2) Can unnecessarily lower the temperature in the kettle or smoker. (3) Soaked wood creates steam, which can create the illusion of more smoke, but is actually no more than condensation.
The time should be relatively the same 2½ hours. Just make sure you do an indirect cook at 300 degrees on your grill, rotating as needed. Make sure you add some smoke as well. Internal temp should be at least 165 degrees in the breast and 185 in the thigh. Hope this helps.
Yeah 💯 percent agree. Love authentic Jerk chicken. This is just our spin on it. Pimento is a little tough to come by in Memphis. Thanks for watching and commenting.
Firstly, I lived in Memphis for ten years but recently moved far away to be closer to family. Always loved the Memphis dedication to grilling and smoking meat. 👌 In Jamaica, they use pimento wood, which adds a unique smokey flavor to their chicken. While it's not exactly the same, by using a mixture of pecan and apple wood chunks or chips, who can get a fairly close approximation (don't soak the wood!). All the best, from an O.G. Weber Kettle user (for both grilling and smoking).
Thanks for the tips. Pimento wood is hard to come by in Memphis. My one visit the Jamaica 🇯🇲 I had some of the best jerk I’ve ever had and then I was obsessed with trying to replicate I’ve come close.
why shouldn't you soak the wood?
@@nugschillingrindage (1) Soaking can cause the loss of some of the wood's flavor. (2) Can unnecessarily lower the temperature in the kettle or smoker. (3) Soaked wood creates steam, which can create the illusion of more smoke, but is actually no more than condensation.
@@boxofmoles4057 wow good to know! i was always told to soak. thanks for your reply.
Great Smoked Jerk Chicken ❤
Thanks for the love. ✌️
Looks good guys I’m new to the charcoal game been trying different things out this looks slam - from PA
Charcoal and wood is definitely the best flavor you will get from grilling. My opinon. Glad you enjoyed the video!
DId the charcoal last for the duration of the cook or did you have to add more charcoal?
We had to add some. It depends on how much you start with and how slow the charcoal burns in the cooker you are using. Hope this helps.
How long would you do this for a gas grill?
The time should be relatively the same 2½ hours. Just make sure you do an indirect cook at 300 degrees on your grill, rotating as needed. Make sure you add some smoke as well. Internal temp should be at least 165 degrees in the breast and 185 in the thigh. Hope this helps.
@@bluffcitygrub Perfect. Shall try this as well 4th of July weekend. Many in-laws are Jamaican.
You carnt do authentic jerk chicken without pimento wood ,pimento leaves and sweet wood
Yeah 💯 percent agree. Love authentic Jerk chicken. This is just our spin on it. Pimento is a little tough to come by in Memphis. Thanks for watching and commenting.