I have worked at a BBQ restaurant for several years and I would like to add a small tip about smoking chicken. Chicken is considered done when it reaches 165 but that does not mean that it is tender. We never used a thermometer when checking chicken, we used the twist test. Place the chickens on your racks with the legs facing you and after a few hours grab the end of a leg bone and try to gently twist it. If the bone doesn't twist free of the meat then it may be done but its not tender. If the bone easily twists free of the meat then it is done and tender.
So, even though this comment is quite old, I did try your version of the doneness test. I have to say the meat was very dry. After several more attempts over the years I still prefer my method, temperature guarantees doneness. Also, I have worked in the industry for many years, not as a cook or chef but rather a refrigeration technician. I have spoken to several cooks and chefs about this method and they reminded me that in a restaurant environment, everything is controlled. i.e. with an outdoor smoker, I have to consider ambient temperature that changes the environment inside the pit. Charlie, your comment is very interesting, however, I still like my method for a balance between doneness and juicy.
@@Stephen_416 I agree, sadly, positive tips are very rare on my channel, its why I stopped posting. I think it is quite clear that I am not a professional, just a regular guy who enjoys cooking and posting online.
OMG I used your recipe and method for the first time today, (I am a smoker virgin). It was FANTASTIC!!! The chicken was so juicy. My husband was a bit worried it would be too spicy but as he doesnt eat any skin it wasnt a problem for him. I on the other hand love the taste. I didnt have any caynene pepper so I used Mexican chili instead. Smoking food is only just becoming popular here in Australia. I cant wait to try other meats and fish. Thanks for your informative video.
Dude! This is a video about procedure using the Charbroil smoker. I am not a chef nor a professional. You just couldn't be compelled to say something nice, could you? In my opinion, the best part of a smoking video is the procedure, I think UA-cam viewers agree because its my most popular post at 203,000 views.
Hey amigo. Thank you for the very informative video. QUESTION… I’m brand new to smokers, but recently picked up a very nice (used) vertical propane smoker (GRAND CAFE Gas Smoker) in excellent condition, but I’m struggling with being able to maintain a constant lower ambient temp (i.e. 225-250 degree range). The ambient temp keeps wanting to eventually climb to 300+ degrees, and so I open the smoker doors every so often, but that’s not really a proper solution?…. The gas intake on the smoker itself is set to the lowest setting…. Water pan is good…. I’ve tried dry wood chips vs. soaked wood chips vs. combination there of, but still no dice… there are no flareups either…. I don’t have an actual closable damper, but there is a vent on the top of the smoker, of which I could potentially wrap a bit of foil around one side to damper the air intake (maybe just a bit), but I haven’t tried this yet…. The only other thing I can think of might be to (tighten/close) the valve a bit (on the actual propane tank itself), so that less fuel enters into the smoker. Might that prove be a viable solution??? Any other variables you can think of?… I would be HOME FREE if I could just figure out how to maintain a constant lower ambient temp (i.e. 225-250 degree range). Thanks in advance for any sage counsel or advice. Cheers! 🙂
My friend just gave me this smoker ,he used it once and didn't like it. Lucky me. Tomorrow will smoke some fish.Thanks for the how to never used a gas smoker before.
GREAT VIDEO! Looking to smoke a whole 12 lbs turkey. any suggestions? I'd prefer not to quarter or spatchcock it. i have the exact smoker you do. Did a test run on some ribs (first time smoking) and it seemed to take forever to get the temp up, and then my chips caught on fire. I loaded them the same way you did, with the use of a water pan. please help...thanksgiving is right around the corner. Thank you.
I have terrible asthma. I was born with it. Most teenagers grow out of it, mine came on like a vengeance as I got older. God could have put worse things in my life. I certainly would never make fun, like you, for something a person cannot control.
Great video Mike. What is the hottest you can get your smoker. I have the same one and cant get it up over 260 even on a 50 degree day with the burner on high. I noticed that your burner is set to almost low too. Charbroil says that is normal? I checked the propane valve etc and the burner is full open. I even put gasket tape around both doors. I replaced the thermometer with a better one and tested it against one similar to your new one. Just wondering what your thoughts were and what other stuff have you had success smoking, Nice gift from the bride too. Thanks again.
+Stephen McGowan Thx for the nice comments Stephen. I honestly don't know what the highest temp is , as I have never tried to achieve anything higher than around 250 degrees. The sweet spot for smokers is 200 to 250, anything above that and it has become an oven! Low and slow is needed to break down large cuts of meat such as a whole yard bird or a boston butt.
Please help... A lot of soot in smoker. Smoker was cleaned out a day before use. Smoked about 40kg of meat without any problems...use the same technique every single time... But today within 10min it was black smoke everywhere and it didn't stop.. gas tank is full. Why??
Key word: smoker was cleaned. You have disturbed the layer of carbon that has built up inside the smoker. That "soot" is so many things but two are... one, a protective layer for the metal (protection against rust from the water in the pan.) And secondly, flavor. I would consider "soot" to be what builds up inside a fireplace. In 40 to 45 years of smoking I have never considered cleaning a smoker. It is counter-intuitive. Hope this helps.
John Deere I have the same setup and I’ve used my smoker about four times before switching my tank out remember you don’t need that much heat cause your putting piece of wood in it so that also is creating heat
That looks sooo good. Wife bought me a smoker for my birthday. One week to go before my first smoke. Any tips on what all is good to starters to smoking meat? Its only my wife, a 3 yo and myself.
You showed your ass on this one!! Man, I just saw one by on Facebook Marketplace for $35, and came to see reviews. You sold me on it!!! I got to have it.
Hi Mike, I have watched a few of your UA-cam video's on smoking meats. I have the same smoker as you. I'm having a hard time controlling the cabinet temperature. I have done both chips and chunks. The only difference is the chunks last longer, but the temp doesn't change. I also do the pan of water like you said in your video's. My question to you is, how do you control your cabinet temp? Thanks for posting the video's I've enjoyed them! -Jason J. Blair-
So, you want to always use chips in a water smoker. You don't want the smoke to be present during the entire cook. When I smoke a pork butt, I only allow smoke for the first 2-3 hours during a 10 hour cook. The reason is that over smoking will make the meat taste very acid. Second note - the addition or type of wood will not change the temp of the pit. Where do you live? Hot climate like mine in central Florida or low humid environment say, in Arizona? Makes a difference. I keep the top vent totally closed and the door never gets opened, EVER! (if your lookin' you ain't cookin') I can maintain a 250 degree pit temp in the middle of summer at 98 degrees outside. In colder months, I don't smoke, that simple. Hope this helps.
I live in Massachusetts, I'm trying to smoke a pork butt today. This is my third time TRYING to smoke haha! So with the chips do you add water with them in the bottom? I soak my chips in a bucket over night. I timed the burn time on a whole pan of wood chips and I get about 45- 50 minutes before the temp jumps and chips starts to turn white. You make it look so easy in your video's lol
Mine burn for approx 45 minutes as well. When I smoke, the outside temp is above 95 degrees. If you are having a hard time maintaining a constant 250 degrees, invest in a thermal jacket (like what we put around a water heater but made for smokers. I checked, your temperature there is now 70 degrees. Good luck maintaining and achieving 250 degrees without a thermal jacket. Make sure you don't open the main chamber door for any reason... open the door and add 30 to 45 minutes of cook time. Keep the top vent closed as well. Good Luck!
Oh no I can't seem to keep the temp under 250 degrees! It climbs out of control and I'm worried I'm going to ruin the meats flavoring. I have the vent closed and the gas on low.
adjust the knob on the propane tank, on days that it is over a hundred here that's what I do. pull the water / chip tray out and you can adjust the propane tank knob and see the flame go up and down as you lower and raise the flow from there (with the smoker setting on low obviously, lol)
I don't see much of a difference with this particular smoker. As little as five minutes will do the trick. The idea is that a 30 minute soak prevent chips from catching fire, however, that occurs when the chips are in direct contact with hot coals - not so in this case.
This smoker needs new chips about every 2 hours. Only loaded the chips once with this cook due to the short time. With a 9 lb butt, for example, I will replace chips once at 2 hrs on a 10 to 12 hr cook.
I'm having issues with temperature control. With the propane tank barely open and the smoker control turned to the lowest setting I can not hold the temp around 225, it has climbed to 300 a few times. I don't have many wood chips in the bottom. I also have a pan full of water. I've tried the top vent fully open, half, quarter, closed but with not having an adjustable bottom vent I can not control my temp.
Are you using the temp dial that is on the front of the smoker? These are horribly inaccurate. Mine is 50 degrees off. I using a digital probe temp to hold my temp. You should never have swings of 75 degrees, makes no sense, everything in the smoker is fixed unless your regulator is bad.
Strange. Mine holds 250 degrees on LO with the vents shut for 13, 14 hours. Often it is 100 degrees outside on our pool deck in addition to the propane. Been doing this for at least 10 years with this smoker. Like I said... Strange.
there was a recall on these smokers. the hose valve regular was faulty. the propane wasnt being delivered properly. if you call char broil they will send to a replacement for free! im waiting for mine to come in the mail as i restore the smoker.. i love this little smoker for the price i paid. another issue ive found is that the pan water doesnt hold enough water. you have to constantly refill it which i way im glad i found this video. the pan of water on the bottom rack was an awesome solution to the evaporating water problem.. Im only using the pan water for wood chips just as the video shows! Thanks ALot! i cant wait to get back to smoke meat in Ols Faithful. thats what i named the smoker. lol
I have worked at a BBQ restaurant for several years and I would like to add a small tip about smoking chicken. Chicken is considered done when it reaches 165 but that does not mean that it is tender. We never used a thermometer when checking chicken, we used the twist test. Place the chickens on your racks with the legs facing you and after a few hours grab the end of a leg bone and try to gently twist it. If the bone doesn't twist free of the meat then it may be done but its not tender. If the bone easily twists free of the meat then it is done and tender.
Thanks, good to know!
Love to see ppl with positive tips!
So, even though this comment is quite old, I did try your version of the doneness test. I have to say the meat was very dry. After several more attempts over the years I still prefer my method, temperature guarantees doneness. Also, I have worked in the industry for many years, not as a cook or chef but rather a refrigeration technician. I have spoken to several cooks and chefs about this method and they reminded me that in a restaurant environment, everything is controlled. i.e. with an outdoor smoker, I have to consider ambient temperature that changes the environment inside the pit. Charlie, your comment is very interesting, however, I still like my method for a balance between doneness and juicy.
@@Stephen_416 I agree, sadly, positive tips are very rare on my channel, its why I stopped posting. I think it is quite clear that I am not a professional, just a regular guy who enjoys cooking and posting online.
OMG I used your recipe and method for the first time today, (I am a smoker virgin).
It was FANTASTIC!!! The chicken was so juicy.
My husband was a bit worried it would be too spicy but as he doesnt eat any skin it wasnt a problem for him. I on the other hand love the taste. I didnt have any caynene pepper so I used Mexican chili instead.
Smoking food is only just becoming popular here in Australia. I cant wait to try other meats and fish.
Thanks for your informative video.
Dude! You need to show us the meat end results and you eating it! That's the best part of any smoking video!!!
Dude! This is a video about procedure using the Charbroil smoker. I am not a chef nor a professional. You just couldn't be compelled to say something nice, could you? In my opinion, the best part of a smoking video is the procedure, I think UA-cam viewers agree because its my most popular post at 203,000 views.
Hey amigo. Thank you for the very informative video. QUESTION… I’m brand new to smokers, but recently picked up a very nice (used) vertical propane smoker (GRAND CAFE Gas Smoker) in excellent condition, but I’m struggling with being able to maintain a constant lower ambient temp (i.e. 225-250 degree range). The ambient temp keeps wanting to eventually climb to 300+ degrees, and so I open the smoker doors every so often, but that’s not really a proper solution?…. The gas intake on the smoker itself is set to the lowest setting…. Water pan is good…. I’ve tried dry wood chips vs. soaked wood chips vs. combination there of, but still no dice… there are no flareups either…. I don’t have an actual closable damper, but there is a vent on the top of the smoker, of which I could potentially wrap a bit of foil around one side to damper the air intake (maybe just a bit), but I haven’t tried this yet…. The only other thing I can think of might be to (tighten/close) the valve a bit (on the actual propane tank itself), so that less fuel enters into the smoker. Might that prove be a viable solution??? Any other variables you can think of?… I would be HOME FREE if I could just figure out how to maintain a constant lower ambient temp (i.e. 225-250 degree range). Thanks in advance for any sage counsel or advice. Cheers! 🙂
Breathing heavy there?
Great how-to on this smoker. Well done.
Thx alot. I am very passionate about BBQ. Look for more videos this summer
My friend just gave me this smoker ,he used it once and didn't like it. Lucky me. Tomorrow will smoke some fish.Thanks for the how to never used a gas smoker before.
Thanks for your video. Regards from Australia 🤓🇦🇺
How many times did you have to change the wood chips.?
Very informative for a first time smoker. I learned a lot that will prevent me from ruining my 1st attempt @ using my new smoker:))
That was some great looking chicken! Thanks!
the zoom on that camera is incredible
What type of video camera are you using? Great looking food.
GREAT VIDEO! Looking to smoke a whole 12 lbs turkey. any suggestions? I'd prefer not to quarter or spatchcock it. i have the exact smoker you do. Did a test run on some ribs (first time smoking) and it seemed to take forever to get the temp up, and then my chips caught on fire. I loaded them the same way you did, with the use of a water pan. please help...thanksgiving is right around the corner. Thank you.
How are you out of breath from seasoning chicken?
I have terrible asthma. I was born with it. Most teenagers grow out of it, mine came on like a vengeance as I got older. God could have put worse things in my life. I certainly would never make fun, like you, for something a person cannot control.
Great video Mike. What is the hottest you can get your smoker. I have the same one and cant get it up over 260 even on a 50 degree day with the burner on high. I noticed that your burner is set to almost low too. Charbroil says that is normal? I checked the propane valve etc and the burner is full open. I even put gasket tape around both doors. I replaced the thermometer with a better one and tested it against one similar to your new one. Just wondering what your thoughts were and what other stuff have you had success smoking, Nice gift from the bride too.
Thanks again.
+Stephen McGowan Thx for the nice comments Stephen. I honestly don't know what the highest temp is , as I have never tried to achieve anything higher than around 250 degrees. The sweet spot for smokers is 200 to 250, anything above that and it has become an oven! Low and slow is needed to break down large cuts of meat such as a whole yard bird or a boston butt.
I didn’t see you spice the inside ( the taste side ) of the chicken.. nice video
Please help... A lot of soot in smoker. Smoker was cleaned out a day before use. Smoked about 40kg of meat without any problems...use the same technique every single time... But today within 10min it was black smoke everywhere and it didn't stop.. gas tank is full. Why??
Key word: smoker was cleaned. You have disturbed the layer of carbon that has built up inside the smoker. That "soot" is so many things but two are... one, a protective layer for the metal (protection against rust from the water in the pan.) And secondly, flavor. I would consider "soot" to be what builds up inside a fireplace. In 40 to 45 years of smoking I have never considered cleaning a smoker. It is counter-intuitive. Hope this helps.
How long can you cook with one propane tank?
John Deere I have the same setup and I’ve used my smoker about four times before switching my tank out remember you don’t need that much heat cause your putting piece of wood in it so that also is creating heat
Buen sonido de fondo esa respiración está para película de terror
That looks sooo good. Wife bought me a smoker for my birthday. One week to go before my first smoke.
Any tips on what all is good to starters to smoking meat? Its only my wife, a 3 yo and myself.
my first one I did a rack of ribs and loved it
Did you got any water drippings on the meat.
Hey where did you get your cooking times and temp from?
usually those units will have preset temps but you can google it as well
You showed your ass on this one!! Man, I just saw one by on Facebook Marketplace for $35, and came to see reviews. You sold me on it!!! I got to have it.
I didn't see anyone show there ass in the video or is that some sorta Boomer saying????👍
Hi Mike,
I have watched a few of your UA-cam video's on smoking meats. I have the same smoker as you. I'm having a hard time controlling the cabinet temperature. I have done both chips and chunks. The only difference is the chunks last longer, but the temp doesn't change. I also do the pan of water like you said in your video's. My question to you is, how do you control your cabinet temp? Thanks for posting the video's I've enjoyed them!
-Jason J. Blair-
So, you want to always use chips in a water smoker. You don't want the smoke to be present during the entire cook. When I smoke a pork butt, I only allow smoke for the first 2-3 hours during a 10 hour cook. The reason is that over smoking will make the meat taste very acid. Second note - the addition or type of wood will not change the temp of the pit. Where do you live? Hot climate like mine in central Florida or low humid environment say, in Arizona? Makes a difference. I keep the top vent totally closed and the door never gets opened, EVER! (if your lookin' you ain't cookin') I can maintain a 250 degree pit temp in the middle of summer at 98 degrees outside. In colder months, I don't smoke, that simple. Hope this helps.
I live in Massachusetts, I'm trying to smoke a pork butt today. This is my third time TRYING to smoke haha! So with the chips do you add water with them in the bottom? I soak my chips in a bucket over night. I timed the burn time on a whole pan of wood chips and I get about 45- 50 minutes before the temp jumps and chips starts to turn white. You make it look so easy in your video's lol
Mine burn for approx 45 minutes as well. When I smoke, the outside temp is above 95 degrees. If you are having a hard time maintaining a constant 250 degrees, invest in a thermal jacket (like what we put around a water heater but made for smokers. I checked, your temperature there is now 70 degrees. Good luck maintaining and achieving 250 degrees without a thermal jacket. Make sure you don't open the main chamber door for any reason... open the door and add 30 to 45 minutes of cook time. Keep the top vent closed as well. Good Luck!
Oh no I can't seem to keep the temp under 250 degrees! It climbs out of control and I'm worried I'm going to ruin the meats flavoring. I have the vent closed and the gas on low.
adjust the knob on the propane tank, on days that it is over a hundred here that's what I do. pull the water / chip tray out and you can adjust the propane tank knob and see the flame go up and down as you lower and raise the flow from there (with the smoker setting on low obviously, lol)
Do you need another one ?
My chicken was DELICIOUS!! Thanks!
How often did you add wood chips. also how long did you soak them for .?
I don't see much of a difference with this particular smoker. As little as five minutes will do the trick. The idea is that a 30 minute soak prevent chips from catching fire, however, that occurs when the chips are in direct contact with hot coals - not so in this case.
This smoker needs new chips about every 2 hours. Only loaded the chips once with this cook due to the short time. With a 9 lb butt, for example, I will replace chips once at 2 hrs on a 10 to 12 hr cook.
Your chips are wet with something to use as flavor or just water?
Just a soak in water, I will occasionally put onion, garlic and apple juice in the water pan for added flavor.
looks delicous!
Good job.
Dam you, now I'm hungry. But really, nice job and it looks FANTASTIC !
thanks for the video. what temp do you want the pit at?
225 is good
Seems like you put on an offal amount of seasoning. Is that much required for it to taste good? You'd think that is taste, way too salty. Thx
I did it like you and had absolutely no smoke taste on my chicken.Not crazy about the charbroil
You dont know what your doing
I'm having issues with temperature control. With the propane tank barely open and the smoker control turned to the lowest setting I can not hold the temp around 225, it has climbed to 300 a few times. I don't have many wood chips in the bottom. I also have a pan full of water. I've tried the top vent fully open, half, quarter, closed but with not having an adjustable bottom vent I can not control my temp.
Are you using the temp dial that is on the front of the smoker? These are horribly inaccurate. Mine is 50 degrees off. I using a digital probe temp to hold my temp. You should never have swings of 75 degrees, makes no sense, everything in the smoker is fixed unless your regulator is bad.
netnole I use a digital thermometer as well. I ultimately turned the gas off and just cooked with the wood chunks and chips the rest the time
Strange. Mine holds 250 degrees on LO with the vents shut for 13, 14 hours. Often it is 100 degrees outside on our pool deck in addition to the propane. Been doing this for at least 10 years with this smoker. Like I said... Strange.
there was a recall on these smokers. the hose valve regular was faulty. the propane wasnt being delivered properly. if you call char broil they will send to a replacement for free! im waiting for mine to come in the mail as i restore the smoker.. i love this little smoker for the price i paid. another issue ive found is that the pan water doesnt hold enough water. you have to constantly refill it which i way im glad i found this video. the pan of water on the bottom rack was an awesome solution to the evaporating water problem.. Im only using the pan water for wood chips just as the video shows! Thanks ALot! i cant wait to get back to smoke meat in Ols Faithful. thats what i named the smoker. lol
Your awesome!
You do a nice job, just put your mic a little farther from you mouth so we don't hear you breath.
TYLER
How long does the propane tank last.
Good job.