Dude I’ve been learning a lot since I started watching your channel. I did the ribs and follow your steps. Man my family love the ribs. Thank you for what you do.
Nice video bro. I have a pitboss navigator myself. I've cooked everything but the dog on that thing. Best investment ever. And Malcom does have some great rubs for sure
I’m wondering if you should pull thighs at say 155 rather than 165? You’re going to get carry over cooking and if you’re finishing over open flame that will continue to cook.
I like my chicken at internal 170 once it’s all done. The majority of pit master do the same. That how I learned and been doing it for a long time now.
@@BeginnersBBQ Man, I was taught to cook all poultry, chicken or turkey, white meat to 160 degrees and dark meat to 180. 170 seems a little light for my taste
After bbq sauce & temp increase. What are you looking for when your flipping ? Is it a time/ color or a texture? Love your videos. Always learn something 😀
Dude I’ve been learning a lot since I started watching your channel. I did the ribs and follow your steps. Man my family love the ribs. Thank you for what you do.
That is awesome! Glad I’m able to help
My first time smoking chicken and my first time cooking chicken thighs! They turned out awesome. Thank you!
🤘🏻😎🤘🏻
Awesome stuff dude
Thank you.
Nice video bro. I have a pitboss navigator myself. I've cooked everything but the dog on that thing. Best investment ever. And Malcom does have some great rubs for sure
You got that right!
Love the hat, go Ducks!
Go Ducks!!!!!!
Look fantastic and you know I love me that Lane’s
Can’t go wrong with some lanes bbq sauce.
Chicken thighs looking good brother.
I appreciate it
I’m wondering if you should pull thighs at say 155 rather than 165? You’re going to get carry over cooking and if you’re finishing over open flame that will continue to cook.
I like my chicken at internal 170 once it’s all done. The majority of pit master do the same. That how I learned and been doing it for a long time now.
@@BeginnersBBQ Man, I was taught to cook all poultry, chicken or turkey, white meat to 160 degrees and dark meat to 180. 170 seems a little light for my taste
@@mikeprichard7933same I've always done dark meat to 180. But us in Kansas City probably don't know what we are doing. 🤷🏻♂️
Can u do chicken thighs with the bone in the same way
Love your stuff. Question, why do you put the thighs on that smaller grate/mesh?
Make it really easy to transfer from grill.
What time is dinner? That looks good.
Hahaha. It didn’t last lol
Thanks for the helpful videos.
Glad you like them!
After bbq sauce & temp increase. What are you looking for when your flipping ? Is it a time/ color or a texture? Love your videos. Always learn something 😀
I’m looking for that char look. That’s what will give it that great flavor.
That’s a good feature to have on a pellet grill.
So far I love it.
Awesome
Glad you enjoyed
I like Killer Hogs but my favorite rub for Chicken is Yard Bird by Plowboy’s and I get it at ACE
I need to try that.
Hell yes! Now following and gonna make these tonight just cause of that sexy hat. SCO DUCKS!
Glad you like it.