What kind of wood do you recommend when smoking chicken and also do you have a video or tips on how to smoke chicken like this on a grill instead of a smoker?
I've tried your recipes before and they've all worked well. Today I'm roasting a 6+ pound barnyard pimp and I went straight to your videos to see how. Thanks!
I like to use *wood chunks* instead of wood chips as they last longer and don't tend to over smoke the meat. You need a good flow of air so the skin does not creosote up and ruin the meat.
Hints to the folks having rubbery skin and/or lighter-fluid flavored exterior (yuck and yuck).
Don't use those self-starter charcoal briquettes.
Don't use lighter fluid to start the briquettes at all.
Either use a propane torch or a Weber 7416 Rapidfire Chimney Starter (google it) and put charcoal in its top and wadded newspaper in the bottom. Light the paper and set on top of the grill. It's awesome.
*Brine* the chicken before smoking it (google it).
?????????????I smoked about 5 qrt legs on my chargriller smoker for about 2 & a half hrs.turning it on the other side for about 3o min in the middle of process.....then turned back for remainding time......it gradually worked its way up to about 200 deg....the chicken was cooked through fine,but the skin came out real tough and real hard to tear apart.....how can i prevent this,or did i go wrong in my smoking process somewhere????????/THANKS
@gigiwoe Aw MAN, Yo, The reason i'm looking at this video is because i have the same problem when i try to smoke chicken!! At first i thought i was using the wrong wood, but when i change the wood i still had the same result. And it tasted like LIGHTER FLUID or something?! Does yours have a weird "lighter fluid" taste too? Someone please help us, for the LOVE OF THE GRILL...HELP US
@SiRTHiZZL3 dang i thought i was the only one....lol but wait this isnt no laughing matter,,,,i could get killed in texas for this .......but yeah man mine actually tasted good on the inside ,its just the skin was horrid....just all came off in one piece...and was tuff .....i know you said it tasted weird....yah the skin had a taste but the inside was perfect ....im thinking its being over smoked with wood....or just to much lighter fluid like you said.....but yes 4 the love of the grill HELP!
@gigiwoe Chicken skin is always hard to do when you cook low and slow. Even some of the best competition BBQers can't get it right. The skin gets nice at higher temperatures. Some people will cook a chicken low and slow then turn up the temp just for a few minutes on the thighs to get the skin less rubbery.
@gigiwoe --LOL, You could get "KILT" for that in TEXAS huh? HAA! I hear ya! Hey, I finally figured out what the problem is. Cooking to low and slow with wood! Increase your temps so that your chicken is done in about 1 1/2 hrs, and use less wood. Worked for me, had me EATIN'... "GuuD!!!!"
@SiRTHiZZL3 Are you using lighter fluid? I don't know if you have a chimney like the pit boys do, it's around $15-$20 at the hardware store and totally worth the price imo. You fill up the top side with charcoal, the bottom with 2-3 pieces of rolled up news paper, light the paper at the bottom in about 3-4 spots and let it go. in 15minutes the coals will be grayed over (ashed) and ready to be put into the smoker/kettle.
@SiRTHiZZL3 I use an Drum Smoker (UDS). With Chicken I don't use water, this way the skin is a little dryer and crisper. That Lighter fluid/creosote taste is from (if your not using Starter Fluid.) is from too much smoke, or just a bad batch of wood chips. If you soak your wood, use about 2 cups of Apple cider vinegar for every gallon and let the wood cunks stay in the soak for a week or so for good penetration. Chips can soak for a minimum of 6 hours. I hope this helps.
@vicarofrevelwood --THANKS for the tips, after doing some more research, I figured I was over smoking the chicken like you said! Also, like GIGIWOE above, I was cooking for about 2 1/2 - 3 hours. TO LOW, TO SLOW!! AND using wood! So, I INCREASED the temps, DECREASED my time to about 1 hr 15 - 1 hr 30mins, and used wood for only about a hour of that time. The result: DELICIOUS ASS CHICKEN!!!! Problem solved. THANKS!!
@ioreodream It's called a webber smokey mountain. It's considered by many bbq enthusiasts as the best smoker for under $300. It's even seen in bbq competitions including TLC's pitmasters
I wonder if there is a big difference if you use cut chickens.I'll have to try this on my kettle shaped grill or my one with the smake grill on the side
I just made this today for a Memorial Day picnic. I used your moppin' and dippin' sauce from your website with it too, over applewood. It took 4 hours at 300 degrees, and for those 4 hours the whole neighborhood smelled delicious.
I have to say, it was the best chicken I've ever had, everyone loved it!
Rule of Thumb Girls - white meat, white wood (alder, apple), dark meat, dark wood (hickory, mesquite), don't hurt to brine in sea salt and water 2-4 hrs. - no more!!
Enjoyed it. You inspired me. Smoked my first bird Friday. My smoker never got over 200 degrees though. I added hot charcoal in the process. Bird was great. Took 6 hours though. I'm thinking about pure mesquite wood next time. Try to get the smoker up to 270 or even 300 like you recommended.
If you put 2 more birds on the lower rack then the 2 on top would slowly baste the lower ones and they would really be juicy!!!! Oh man I'm hungry. SO I'm off to eat the BBQ pork shoulder steaks I grilled last night. Thanks guys!
how do you learn to cool like that!! damn i can almost smell that bird!! i soaked some chicken in a pan with salt, vinegar, and seasoning salt... sat in oven for 8 hours at 200F...then i grilled it... can i do whole chicken the same way???
Now, BBQ Web, I am a huge fan of yours. Watched every video, and keep track of the new ones. But I am genuine question. My experience and training have shown that cooking chicken for long periods of time (well over three or four hours for a roaster/fryer) results in a chicken that does "fall off the bone," of immense flavor, but noticeably dry white meat. As I am sure you know, white meat cooks a much lower temp than dark meat. This is even a bigger problem with turkey. I write this as I am....
...not familiar with smoking birds (my experience is limited to roasting large birds, foil-wrapping on the grill, etc. But, I am curious -- from someone who has first-hand experience as you do -- does the smoke really keep the white and dark meat equally moist and tender? The dynamics of smoking may very well be different as far as temperature, the presence of the smoke, etc. As a fellow cook who loves the pleasures of a perfectly cooked bird, I would appreciate any feed back. Thanks in advance.
hey darkprose, you raise a good question. White breast meat and the dark meat off of a smoker, or even our water smoker, is dryer than a conventionally cooked bird i.e. with foil, small oven, basting ETC. But, Low and Slow smoke does add a flavor that's worth the effort though. Just add some of your favorite ajus, gravy or q sauce to the table and you'll have some real fine eating! Thanks for stoppin' by! -BBQ Pit Boys
That is a nice joke --- I wonder if Skullchaser8 really got it?
Visiting my grandmother on her farm in my youth, I have seen my share of axes on stumps -- blood stained stumps. Still, chicken is fantastic, and it isn't like they are going to cure cancer or anything. :-)
You're true BBQ masters! Love the variety, like that seafood dish, wow!
Concerning cooking whole chickens, how about this little trick: heat up some round rocks on the coales and stuff those in the birds. Wrap them up in alu and let them heat up from the inside, then toss them on the grill for a real tender result
daaaamn.......DonPandemoniac! You're one of those Natural born Q Boys, aren't ya? It's in the blood. In the DNA. Can't be taught..... Thanks Bro for the tip. Got plenty of rocks in the back that will work be just fine for some chicken rock stuffin'..!. -BBQ Pit Boys
Imagine what it would be like to sit down for dinner at the BBQ Pit Boy's table... honestly, you guys gotta either get your own show on TV or open a restaurant... I'd drive all the way from up here in canada to try some of your cookin
Man! U smell dat? Naw but I'm so hungry at 3am.
cherrygurl592 1 week ago
Looks great!
Armando316 1 week ago
Comment removed
RuudJH 1 week ago
Doesn't beat kfc.......... Just kidding, good job. I'm hungry
dazecheeze112 1 month ago
yumyyyyyyyyyyyyyyyyyyyyyyyyyyyy
delecious
fearbuster999 1 month ago
The way he describes the meat with the 70's porn background music makes this video all the better
Shapmb 1 month ago
What kind of wood do you recommend when smoking chicken and also do you have a video or tips on how to smoke chicken like this on a grill instead of a smoker?
lovelydia84 2 months ago
Them thar is some fair fat lookin chickens! Wonderful stuff!
jwheat65 3 months ago
Holy crap. BRB. MAKING.
stormdetonation85 3 months ago
Wow This Smoke Chicken barbecue looks yummy.
joseyetran 4 months ago
IS THAT CHICKEN SKIN ON THE CUTTING BOARD..IF IT IS NOT A CLEAN GOOD BBQ SMOKER
jerrbear3211 4 months ago
GOOOOOOOT DAMMMMMMN!! IM GETTING ME A SMOKER
dascumbag 5 months ago
voice is juss too kooo 4 everybody...ole cowboy or sumn
bayboss510Nugguh 5 months ago
im wrong for wacth this video before sleep ..
know my stomac starve after see the juice from the bird!! MANNN ust give me a bite so i can sleep tight tonight
sekireiAZ 6 months ago
mmmmmmmmmmmmmmmmmlook at that @3:09
ssoboguh 6 months ago
i think my boy has been smoking more than chicken.
slinginguitarman 6 months ago
I love fish man!
execbarber 6 months ago
awesome Chicken.
Guyzzle 6 months ago
man!!! i'm watching this in 2011
AlexSofwareEngineer 6 months ago
I've tried your recipes before and they've all worked well. Today I'm roasting a 6+ pound barnyard pimp and I went straight to your videos to see how. Thanks!
lookin4space 6 months ago
brush on those damm burds...
tiggapower1975 6 months ago
those chickens are fat!!
chicken4247 7 months ago
BBQ Pit Boys fuckin rock.
MisterNick8511 7 months ago
god damn im high.. i want to marry those fucking chickens
TokinBloke 7 months ago
I can always count on the bbq pit boys. Thanks for the simple recipes.
cachemasterT 7 months ago
I Love you MANNNN!!!
TimmyS2CUTE4U 8 months ago
MAN!
That looks GUUUD!
U rule the pit holmes-keep it gnarly!
faakknot 8 months ago
I feel sorry for vegans.
PUNKem733 8 months ago 2
damn these commercials. they kill the flow!
tpt213 8 months ago 2
hungry !!!!!!!!!!!!!!!!!!
styLishtechyGaL 8 months ago
I like to use *wood chunks* instead of wood chips as they last longer and don't tend to over smoke the meat. You need a good flow of air so the skin does not creosote up and ruin the meat.
VotingFemale 9 months ago
Gads what a sexy voice on that video!
Hints to the folks having rubbery skin and/or lighter-fluid flavored exterior (yuck and yuck).
Don't use those self-starter charcoal briquettes.
Don't use lighter fluid to start the briquettes at all.
Either use a propane torch or a Weber 7416 Rapidfire Chimney Starter (google it) and put charcoal in its top and wadded newspaper in the bottom. Light the paper and set on top of the grill. It's awesome.
*Brine* the chicken before smoking it (google it).
VotingFemale 9 months ago
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NmjhkVbcfd 9 months ago
i can taste it mmmmmmmmm
elgatos14 9 months ago
this guys so awesome
leorjh123 10 months ago
if I someday wakeup as a chicken this is the way I want to be prepared itll be a honor to die
xycircaxy 10 months ago
?????????????I smoked about 5 qrt legs on my chargriller smoker for about 2 & a half hrs.turning it on the other side for about 3o min in the middle of process.....then turned back for remainding time......it gradually worked its way up to about 200 deg....the chicken was cooked through fine,but the skin came out real tough and real hard to tear apart.....how can i prevent this,or did i go wrong in my smoking process somewhere????????/THANKS
gigiwoe 10 months ago
@gigiwoe Aw MAN, Yo, The reason i'm looking at this video is because i have the same problem when i try to smoke chicken!! At first i thought i was using the wrong wood, but when i change the wood i still had the same result. And it tasted like LIGHTER FLUID or something?! Does yours have a weird "lighter fluid" taste too? Someone please help us, for the LOVE OF THE GRILL...HELP US
SiRTHiZZL3 10 months ago
@SiRTHiZZL3 dang i thought i was the only one....lol but wait this isnt no laughing matter,,,,i could get killed in texas for this .......but yeah man mine actually tasted good on the inside ,its just the skin was horrid....just all came off in one piece...and was tuff .....i know you said it tasted weird....yah the skin had a taste but the inside was perfect ....im thinking its being over smoked with wood....or just to much lighter fluid like you said.....but yes 4 the love of the grill HELP!
gigiwoe 10 months ago
@gigiwoe Chicken skin is always hard to do when you cook low and slow. Even some of the best competition BBQers can't get it right. The skin gets nice at higher temperatures. Some people will cook a chicken low and slow then turn up the temp just for a few minutes on the thighs to get the skin less rubbery.
mafm 9 months ago
@gigiwoe --LOL, You could get "KILT" for that in TEXAS huh? HAA! I hear ya! Hey, I finally figured out what the problem is. Cooking to low and slow with wood! Increase your temps so that your chicken is done in about 1 1/2 hrs, and use less wood. Worked for me, had me EATIN'... "GuuD!!!!"
SiRTHiZZL3 8 months ago
@SiRTHiZZL3 Are you using lighter fluid? I don't know if you have a chimney like the pit boys do, it's around $15-$20 at the hardware store and totally worth the price imo. You fill up the top side with charcoal, the bottom with 2-3 pieces of rolled up news paper, light the paper at the bottom in about 3-4 spots and let it go. in 15minutes the coals will be grayed over (ashed) and ready to be put into the smoker/kettle.
mafm 9 months ago
@mafm --Yeah, i'm using lighter fluid. I've always wanted to get a chimney starter though. I did'nt know they was so cheap! Thanks for the advice!!
SiRTHiZZL3 8 months ago
@SiRTHiZZL3 I use an Drum Smoker (UDS). With Chicken I don't use water, this way the skin is a little dryer and crisper. That Lighter fluid/creosote taste is from (if your not using Starter Fluid.) is from too much smoke, or just a bad batch of wood chips. If you soak your wood, use about 2 cups of Apple cider vinegar for every gallon and let the wood cunks stay in the soak for a week or so for good penetration. Chips can soak for a minimum of 6 hours. I hope this helps.
vicarofrevelwood 9 months ago
@vicarofrevelwood --THANKS for the tips, after doing some more research, I figured I was over smoking the chicken like you said! Also, like GIGIWOE above, I was cooking for about 2 1/2 - 3 hours. TO LOW, TO SLOW!! AND using wood! So, I INCREASED the temps, DECREASED my time to about 1 hr 15 - 1 hr 30mins, and used wood for only about a hour of that time. The result: DELICIOUS ASS CHICKEN!!!! Problem solved. THANKS!!
SiRTHiZZL3 8 months ago
he is asking us if we can smell that!! WTF?!!
distraught46 11 months ago
WOW!!!!
keepercoach 11 months ago
One wayt to torture a hungy vegetarian:-
FORCE THEM TO WATCH SOME OF THESE VIDEOS!
VANHELSING433 11 months ago
@VANHELSING433 Shit... they would probably be craving over the grass in the background like "Look at all that delicious grass...YUM."
1twistedworld 10 months ago
3:54 HEADCRAB!!
twosixteen 11 months ago
I like the way he fondled that breast in his hands.
harrymurdock1 1 year ago
This man is the Chuck Norris of grilling =P
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cheristessa 1 year ago
there is a time limit on how long u can touture me with ur food its 0!!!!!!!!
steven123dragon 1 year ago
never-ever mixed soy sauce with OLIVE oil...so WRONG
kaibacard 1 year ago
"look at that juice"... thats what she said.
coolflame18 1 year ago
LOL IF HE DROPPED IT
samn100 1 year ago
throw that gloves away and go back to that good ol country music. i
medoh1 1 year ago
the video is much better with out the audio!!! who is this guy? one of those american rednecks? talking slowwww... reaalll cooolllll!
misu3rd 1 year ago
3~4 hours? I can fly to NY and come back in that time!
nzbbs 1 year ago
@nzbbs so stick with your KFC, girly.
FirefightersTV 1 year ago
@FirefightersTV Na I dont do fried chicken. I rather cook them in the oven.
nzbbs 1 year ago
is it sweet soy or salty soy sauce???
mekore 1 year ago
ADOPT ME! :P~
vAmE07 1 year ago
STOP IT STOP IT AH I CANT TAKE IT ANY MORE WATCHING UR VIDS MADE ME HUNGRY! IM FIRING UP THE GRILL RIGHT NOW AND MAKE SOME BURGERS!
thechocokinf 1 year ago
Guys whats is the name of the smoker you use? ive never seen that before.
ioreodream 1 year ago
@ioreodream It's called a webber smokey mountain. It's considered by many bbq enthusiasts as the best smoker for under $300. It's even seen in bbq competitions including TLC's pitmasters
mafm 1 year ago
5 hours!!! For 2 chicken???
skizz0id 1 year ago
Geez its like tortures! I get soooo hungry everytime...
ShadowLord3220 1 year ago
I took a bite out of my monitor!
supressorgrid 1 year ago
@supressorgrid lol so did i
roppokai1 1 year ago
grabbed piece of chicken 5:29 - n then piece of chicken disappear 5:32 lol
geropa31 1 year ago
how do you keep the coals lit for 4-5 hours?
brianwurst1234 1 year ago
I wonder if there is a big difference if you use cut chickens.I'll have to try this on my kettle shaped grill or my one with the smake grill on the side
SonicBoomC98 1 year ago
Boys it certainly looks very good.I should invite u all for lunch in my house,lol.
musiluna 1 year ago
Goddamn! That looooooks soooo deliciouuus!
LeEG0 1 year ago
5 hours that's a very long time
samiee32 1 year ago
Stick some lemons in them birds, and some herbs.
Antiks72 1 year ago
I could watch these guys grill all day long.
QBziZ 1 year ago
His voice belongs on chuck norris' face
cyrafari 1 year ago 11
this is killing me...enough to the point that I just marinaded a whole chicken just now XD.
Kensarez 1 year ago
Thanks for this guys!
I just made this today for a Memorial Day picnic. I used your moppin' and dippin' sauce from your website with it too, over applewood. It took 4 hours at 300 degrees, and for those 4 hours the whole neighborhood smelled delicious.
I have to say, it was the best chicken I've ever had, everyone loved it!
FooliusTheDrooliest 1 year ago
"look at that juice...You smell that"
GROB410 1 year ago
that looks like peking chicken
rabbiteh 1 year ago
What have you been smoking? lol
BWCxVideos 1 year ago
Do yo Smell what the rock is Cookin?
shinzenkai14 1 year ago
@shinzenkai14
how bout
do you smell waht the pit boys cookin lol
wwfbrethart57 1 year ago
MmmMmm....all your recepies looks realy good!its time to bring out the old grill!
in norway the bbq seeson is short,and with all your good recipies to try out,its going to be grilling every day now:)
kvamver 1 year ago
Hey Bubba. You should come over this part of Texas and do some grillin with us. We'll get that voice perfect with just the right amount of smoke.
crowleyjohn301 1 year ago
darkprose can simply brine the bird first....works great for me
xxkasperxx 1 year ago
this guy i killing me each time
touna911 1 year ago
@touna911 yeah, that voice is something ;-)
erichertsens 1 year ago
Cooke For You And Cooke For Me xD
CommanderEyad 1 year ago
guys pls put the tandoori chicken recipe...
i had 1 in indian restaurant man it was heaven...
TheBorn2bwild 1 year ago
Oh Goddamn!!!....i'm so fucking hungry now.....
I WANT SOME CHICKEN!!!!! ARGHH!!!
CarlitosWayz12 1 year ago
OMGOMGOMGOM in every vid he ask "Can you smell that?" and it pisses me off! NO IM BEHIND MY F'ING PC! I CAN SMELL NOTHING!
Rovo188 1 year ago
Rule of Thumb Girls - white meat, white wood (alder, apple), dark meat, dark wood (hickory, mesquite), don't hurt to brine in sea salt and water 2-4 hrs. - no more!!
Good looking Vultures!
MrDeerMeat 1 year ago
what kind of wood he put inside there to get smoke? kinda confuse
budakmunyit 1 year ago
@budakmunyit If he's like me he's using hickory.
streetwhereulive 1 year ago
yes like a hickory but A MOIST wood THAT IS VERY IMPOTANT if you want juicyness and flavor of the smoked wood
thebadroadissuperbad 1 year ago
Thanks, best smoked chicken video on the web
allabouthim03 1 year ago
im eating while watching .. mines a burger steak .. im so full .. ill watch that tom. again
ironmaiden0902 1 year ago
i wonder what he does with the food when its done? he cant eat it alone :( i hope he founds some people who can enjoy that food
Neroburningyou 1 year ago
good grief!!!!
thelinearpractiseday 2 years ago
pitboys did yall retouch this vid? i dont recall all of the post production work back when i found yall in early 08'
surrealnumber 2 years ago
fuck man im so hungry starving now
anyverycool 2 years ago 10
man that looks good! i put mine in a brine first, probably didn't have to, Think i'm going to do it again next weekend
velflo3 2 years ago
Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken hmm
TheLilmizzzz 2 years ago
Do you smell that? smells good!!!
ftaotabbqr 2 years ago 3
why in the hell are those chickens so damn BIG? them shits look like young turkeys..
stillflossin08 2 years ago 2
those are some roastin chickens.. typically they are sold as young chicks,, 3 pounds. or so.. but you can find em that big if you look...
hydynryk 2 years ago
I just about fainted at 2:48
78k5 2 years ago
3:56 LMAO SO TRUE
wreckdirect 2 years ago
Enjoyed it. You inspired me. Smoked my first bird Friday. My smoker never got over 200 degrees though. I added hot charcoal in the process. Bird was great. Took 6 hours though. I'm thinking about pure mesquite wood next time. Try to get the smoker up to 270 or even 300 like you recommended.
PhillipOrion 2 years ago 2
i would not recomend pure mesquite, unless it is charcoal....pure wood, will overpower any meat you cook with it.. trust me on this one...
hydynryk 2 years ago
this looks amazing.
attaboy83 2 years ago
goddamit why does it have to be winter already
acp1778 2 years ago
doesn't matter that it's winter...My smoker runs all yr round..Course down here in south texas we don't really have winters..
snatcher420 2 years ago 3
I was just thinking, this guy's voice should be used in narratives. Unbelievable.
1530tv 2 years ago 3
Ok--I'm hungry. Again! DAMN THOSE CHICKENS!!!!
videojaxx 2 years ago 9
Damn, I can't get over the size of those fucking chickens! They're like turkeys
kungfujellybean 2 years ago 29
@kungfujellybean Lmao thats what im sayin !!!
iTzzEuphoriaaaaaa 1 year ago
good job!!
willisthompson 2 years ago
this guys is an asshole for these videos! I'M HUNGRY!! and his narration is awsome. he has an excellent voice. keep it up
doncannibal 2 years ago 2
Dude you are so right :D
larlar752000 2 years ago
If you put 2 more birds on the lower rack then the 2 on top would slowly baste the lower ones and they would really be juicy!!!! Oh man I'm hungry. SO I'm off to eat the BBQ pork shoulder steaks I grilled last night. Thanks guys!
Tones4me1 2 years ago 2
this is pure torture to watch. i want to so eat that!
gerryboy101 2 years ago 3
"Just oozin' with moisture.."
kyledrummer 2 years ago
man that looks gud
~dRAMA...
kingmomo010 2 years ago
you smell that????
aralphy325 2 years ago
he always sounds turned on
KronicOD 2 years ago
that's the way to cook right there
MattyMatt761 2 years ago
get in mah belleh!!!!
AnubisEye009 2 years ago 4
my mouth is watering
emoneyblue 2 years ago
Was that Livin la Vida loka in the background? rofl
sucklava 2 years ago
im actually dribbling! the breast meat at the end! oh my! :O
kieronlea 2 years ago
Nice job!
shesmokebbq 2 years ago
Isnt it tiring to talk like this?
Cetramarius 2 years ago
I find his voice sexy!
EbolaV1rus 2 years ago 7
Fuck the heart and healt! I wanna EAT!!
Jonza121 2 years ago
Did you see the way the bone fell away from the bird? Melt in your mouth good!
Tones4me 2 years ago
STOP STOP I can't take this anymore! AH~!
AsianMeatBunBoy 2 years ago 43
OH MAN THAT LOOKS AMAZING. did u flip them halfway?
chadsexinton 2 years ago
probably not, because when he was taking them out from the grill he had to scratch off them
c4ssey 2 years ago
how do you learn to cool like that!! damn i can almost smell that bird!! i soaked some chicken in a pan with salt, vinegar, and seasoning salt... sat in oven for 8 hours at 200F...then i grilled it... can i do whole chicken the same way???
lawnside82 2 years ago
Many Cudos to you buddy! Those Fowls look Great!!!
frenchbullfrog 2 years ago
damn ! where can I get the background song ??
mojo666QC 2 years ago
damn i love the skin part i want a piece of the skin
DJKID777 2 years ago
The skin on turkey is the best part next to the legs!
jst2k09 2 years ago
Now, BBQ Web, I am a huge fan of yours. Watched every video, and keep track of the new ones. But I am genuine question. My experience and training have shown that cooking chicken for long periods of time (well over three or four hours for a roaster/fryer) results in a chicken that does "fall off the bone," of immense flavor, but noticeably dry white meat. As I am sure you know, white meat cooks a much lower temp than dark meat. This is even a bigger problem with turkey. I write this as I am....
darkprose 2 years ago
...not familiar with smoking birds (my experience is limited to roasting large birds, foil-wrapping on the grill, etc. But, I am curious -- from someone who has first-hand experience as you do -- does the smoke really keep the white and dark meat equally moist and tender? The dynamics of smoking may very well be different as far as temperature, the presence of the smoke, etc. As a fellow cook who loves the pleasures of a perfectly cooked bird, I would appreciate any feed back. Thanks in advance.
darkprose 2 years ago
hey darkprose, you raise a good question. White breast meat and the dark meat off of a smoker, or even our water smoker, is dryer than a conventionally cooked bird i.e. with foil, small oven, basting ETC. But, Low and Slow smoke does add a flavor that's worth the effort though. Just add some of your favorite ajus, gravy or q sauce to the table and you'll have some real fine eating! Thanks for stoppin' by! -BBQ Pit Boys
BarbecueWeb 2 years ago
hey this video was put up on my birthday lol
nickferrandino 2 years ago
HAPPY BIRTHDAY!
wagggggg 2 years ago
Damn....That smells GOOOOOOOD.
koolbossjock 2 years ago 3
man o man those birds look dam good, nice color, texture! congratulations pit boys!!! mmmmmmmhhhmmmm!!
DrummerFL83 2 years ago 2
smails gewd
Coldworld26 2 years ago 3
The axe on th tree stump is a great effect considering he's cooking chicken. Nice touch.
superjuvefan 2 years ago 2
That is a nice joke --- I wonder if Skullchaser8 really got it?
Visiting my grandmother on her farm in my youth, I have seen my share of axes on stumps -- blood stained stumps. Still, chicken is fantastic, and it isn't like they are going to cure cancer or anything. :-)
darkprose 2 years ago
Feed me Symore!!! Looks outstanding, mmmmmmmm
1tenthAngel 2 years ago 3
Please have me over for dinner and rough talk into my ear..."Can you smell that?"
1tenthAngel 2 years ago
Oh my damn.
jreed136 2 years ago
you made me hungry again, by cocktail bird is just sitting and watching you cook its cousins ROFL.
ES5SEVEN 2 years ago
you got the best q channel on the tube man!
spakdiddy 2 years ago
mmmm,lookit dat
ELGQZ 2 years ago
2:48 enough said.
SharksKid 2 years ago
You're true BBQ masters! Love the variety, like that seafood dish, wow!
Concerning cooking whole chickens, how about this little trick: heat up some round rocks on the coales and stuff those in the birds. Wrap them up in alu and let them heat up from the inside, then toss them on the grill for a real tender result
DonPandemoniac 2 years ago 4
daaaamn.......DonPandemoniac! You're one of those Natural born Q Boys, aren't ya? It's in the blood. In the DNA. Can't be taught..... Thanks Bro for the tip. Got plenty of rocks in the back that will work be just fine for some chicken rock stuffin'..!. -BBQ Pit Boys
BarbecueWeb 2 years ago
Imagine what it would be like to sit down for dinner at the BBQ Pit Boy's table... honestly, you guys gotta either get your own show on TV or open a restaurant... I'd drive all the way from up here in canada to try some of your cookin
kyledrummer 3 years ago 5
one of these days, kyledrummer, one of these days...! And, we'll be savin' a place at the table for ya, for sure! -BBQ Pit Boys
BarbecueWeb 2 years ago
i would even get there from sweden! even if it takes that i have to take a rowboat!
dator36 2 years ago
Dude, I was allready smokin..... a dube before i watched this video....now i got the munchies.....Great BBQ!
memphis03 3 years ago
WTF?! lucky. i wish i could blaze it upppp right noww.
kPsEkKi 3 years ago
i love america
bogdanhorhat 3 years ago
Americans know how to cook lol
McMahes 3 years ago
Comment removed
FEARThisGamer 2 years ago
And one last thing McMahes I bet u dont know how to cook as good as this guy
FEARThisGamer 2 years ago
I quite believe it. I'm really serious about that.
Idk why i get negative ratings!
McMahes 2 years ago
Some as that guy took the top off. I said DAMN.
chopNshop 3 years ago
lol are you hungry or what
DAMN IM HUNRGY
Michkuty 3 years ago 4
Great video!...I can see why you have a lot of views!..You from Texas?...
dubyadub22 3 years ago
Great job - looks mighty tasty!!!!
TreasureFiend 3 years ago