I gotta watch this tomorrow....thanks!!

Looks great!! Thanks !👍😎👍

Good to see you again. I got me a new grill. Went with a Camp Chef Deluxe 24. Got the PID controller but not the WiFi. I added a front shelf and the bottom shelf. Waiting for them to get the caster legs back in stock. Thing is heavy. Going to add the sear box to it. Opted not for the side kick. If I want a griddle I’ll get a Blackstone. I like this as I have a hard time getting my chicken crispy. Take care. Thanks for the tip.

That skin sounds nice and crispy Paul! And the chicken stayed nice and juicy! Perfect! 😋

@paulsq_

2 жыл бұрын

Thanks Kevin, chicken is always a fun fast and easy cook.

Can’t wait to try this after church on Sunday.

Looks good polly

Making a Cornish hen right now! First cook on the Pit Boss. Baby back ribs right after. 30 degrees Fahrenheit outside here in Maryland.

👍 looks good

Nice cook

Love either garlic pepper or lemon pepper.

Some real nice Birds Paul

atta boy, nice vid...

Great video, thank you. What temp and time would you recommend for crispy skin for bone in skin on chicken thighs and drumsticks?

How do you get your pitboy to constantly smoke like that? I have the XL of this and it smokes (heavily) every 15 minutes and then it disappears for 15 mins.

Looking fantastic! When did you turn the birds, and Joe many times. Did you switch sides with them at all. Thanks for the tasty videos.

Looks great Paul, I cooked one on my Traeger Thursday night but didn't spatchcock it, (have to try it one day), had it on "smoke" for 45 min. and then cooked it all the way at 250F. I'll have to turn up the temp next time in order to crisp the skin some more. Hope that you enjoyed your meal with your family. You rock Paul.

@paulsq_

2 жыл бұрын

The meal was a hit as everyone loves chicken in my house. Increase the temp up to 400/450 to get that skin to crisp up nicely. I like the hot and fast method as it crisps the skin every time and only takes a little over an hour or less

Can the same by done with a Pit Boss Vertical Smoker?

Mike McArthy’s moonlight job

What kind of pellets did you use?

How Smokey was it?

awesome video!

Looks great. I’ll need to try that. Looks like you cooked it at 300 all the way through? Ever start low, like 200 for smoke and then kick it up to 350-400 to crisp skin?

@paulsq_

2 жыл бұрын

300 for 45 minutes then 400 for the remainder of the cook. I’ve done chicken in the past at 225 and then bumped up the temp but I find the skin just doesn’t get crispy with this method as the higher heat isn’t long enough to crisp up the skin without drying out the meat.

@RenatoLaureano

Жыл бұрын

@@paulsq_ Doing chicken for the first time and smoking it as I type lol...I originally had it set for 250 but now cranked it up. I heard if too low the meat texture feels to weird..too soft. Cripy is what I'm after. Tx for the vid!

Chicken looks great…video not too long, just right, but suggest you work on your cadence. Ending up on a high note after statement is difficult to listen to.

188 internal temp is quite a bit high and generally will make the meat tough and not juicy. He should have turned the heat up earlier so the internal temp would be 165 when he removed it. Not raining on his parade just noting an adjustment that should have probably been made. I always brine my bird over night and have always had a juicy bird. Also too, I have a separate grill and just put the bird on it for a bit to get the fat out from under the skin, but you have to keep an eye on it. any seasoning you use that you like is fine.