I bet I would!! Sounds excellent & Thank you for sharing!!

Turned out perfect! Took 2 hours at 250° with pecan wood. I mixed it with left over Chinese food and that was awesome!

@CookingOutdoors

10 жыл бұрын

Sounds awesome! Thanks for sharing :-)

The chicken looks so good. I haven't tried to shred chicken yet, will try it. I bought my camp chef pellet smoker through cooking outdoors. Love that smoker.

Looks delicious!

Thanks Jim-Bo! I need all of the support I can get - keeps me motivated! Cheers! Gary

Great video! I look forward to trying this.

I just bought an inexpensive charcoal smoker grill and have never smoked any meats before yesterday. I watched this video and did exactly asnyou said and the results were the best chicken my wife and I ever had! Also did the garlic sausage with cheese and bacon. Love the videos and great instruction. I will attempt smoked baby back ribs next weekend. Thanks for making qualitymvids! Joe from Dallas

Thanks great video!!

Love it! thanks for sharing :)

Charlie, great tip!! I should have thought of that :-) Thanks for watching and keep those tips rolling in.

Perfect chicken...Thanks for sharing.

Thank you Guy!

thanks bud. I'm going to look for that. it looks real nice. again thanks. plus I love watching your videos :-) great grilling/smoking tips.

Thanks James!!

Fredrick, thank you! Glad to have you as a subscriber.

Awesome! Love to hear that :-)

Great video! We didn't know chicken could look so good.

Awesome Video. Going to try this week!

@CookingOutdoors

10 жыл бұрын

FATBOY SANDIEGO I hope you enjoy it as much as we did! Thanks for watching!

Looks good!

You explain very calm and clear. The food looks awesome. Video is well edited, audio is crisp. Man, you've got a new subscriber!

mouth watering

Thank you, I appreciate the compliments. I try to give guidelines about cooking times but they are so variable that it is difficult to be exact. My best friend is a wireless thermometer, saves my butt all of the time :-)

Outstanding Job I been watching your KZread cooking for a long time. I love to watch cooking shows on TV but you seem to keep me on your show. Keep up the good work. Jim-Bo of Wenatchee Washington.

Thank you!

Very well done

Very helpful. My chicken turned out GREAT!

Joe, thanks for the great compliments! Glad to here that the recipes were winners for you. Let me know how the ribs turn out! I'm throwing on a couple of racks today myself. Cheers!

Never tried this before but it sure looks good! I like the way you presented from start to finish and will try this dish out:) thanx for sharing and wish u the best!

Thanks!!

Dude you're killing me! Awesome vid. I'm making this tonight with leg quarters. Subscribed yeah buddy!

@CookingOutdoors

10 жыл бұрын

Thank you! How did it turn out?

Good stuff. Thanks for the tips! Great last name, by the way. :)

@CookingOutdoors

8 жыл бұрын

Ditto on the name! Thanks for watching!! Gary

Thanks Larry!! If you say its a good recipe ... then I know it's a good recipe :-) Happy New Year my friend!

Thanks! It's been popular around here.

Gary i have been doing this for some time but here in the South i use an Eastern NC BB-Q Sauce. After the first hour of cooking i mop it with sauce every 15 minutes until it's ready to take off. After Shredding i hit it with a little more sauce and MAN IS THAT GOOD! Try it once and see if you like it? Betting you will LOVE IT.

You the man!

Great video chicken looks really good also.

@CookingOutdoors

6 жыл бұрын

Thank you, Eddie!

Thank you! Chicken taste good too IMHO :-)

Man that looks good

Anyone have any input on pulling the meat the day after it's been smoked? I want to do this for an office lunch this weekend so I'll have to smoke it a day ahead and reheat and pull the meat the following day. Any tips, tricks, what-not-to-dos?

Looks great, you can also use it for Taco/Burritos and its amazing. Thanks for the tips.

@CookingOutdoors

8 жыл бұрын

Oh yea!

Richard, it is called reed fencing where I come from. They have split and round, comes in 6 x 15 ft if I remember correctly. Thanks fro the sub!!

Wonderful video, Im hungry now!

@CookingOutdoors

7 жыл бұрын

Good 😊

@hiroyopoetker

7 жыл бұрын

Thank you greatly! I smoked 4 chicken breast and some bacon too this last weekend! Once again thank you for the inspiration! Everything came out super smokey and full of flavor!

Your welcome! Thanks for watching!!

Thank man, I watched that video few months ago and started to use bbq rub on chicken thighs or full chicken and grill in oven but make sure chicken doesn't touch the bottom of the pan pr tray and keep it an inch over with water on bottom to keep over moist and chicken is no more boring like before...

I’m right there with you no slaw on my bbq sandwich:)

Ad dark brown sugar all over. Sprayed with apple juice and did the 321 method. I was happy with the results. Sorry about the double post. Hit the wrong button on the ipad lol. Thanks again and we look forward to more tips!

Nice job :) That chicken looks really tasty and the color was excellent. I have never tried putting rub under the skin before, but after watching your video I think I'll give it a whirl. I have put other seasonings under the skin, and I particularly enjoy stuffing a little butter and smashed garlic cloves in there along with some freshly crushed thyme. I have made pulled chicken that way and used a little bit of spicy home made italian dressing on the sandwiches instead of Q sauce...

nice video.. i have a off the topic question? that Privacy Fence in the back ground, what is that? I love the way it looks. I would love to know where you got it and what is it?

I just bought my first smoker/grill. Ive always used gas in the past and since I visited my friend once and experienced his smoker I dont think Ill go back. I have a char griller unit with the option of a side box which I do not have yet although I plan on adding it in the near future. My first attempt was with a beef brisket which was an epic fail. It ended up tough although smoke flavor was good. Do you add charcoal through the process to maintain heat? I did to maintain a 225 heat range.

I really enjoy your videos on outdoor cooking. The summer is right around the corner and I love to cook outside. I have been watching your videos on Cast Iron cooking nonstop, and I must say, you ROCK. Could you please give better guides on cooking times when it comes to timing the cook so I do not always mess with the lid letting heat out.

Gary that is some GOOD LOOKING Chicken. Now I am Hungry. LOL

nice video.. i have a off the topic question? that Privacy Fence in the back ground, what is that? I love the way it looks. I would love to know where you got it and what is it? plus i subscribed. thanks

Thyme, garlic and butter sounds excellent! I'll give that version a go :-)

Really nice movie!

@CookingOutdoors

10 жыл бұрын

Thanks David!

Can u help me? I made smoke chicken with coconut shell. i smoked it for 4 to 6 hours. it came out juicy, but it leave a bit of harsh flavour. while i smoked, the smoke colour is white. did i do wrong? Thnks :)

Did you brine? This looks great. I'm going to do this tomorrow. I don't have much time to brine.

Doug, I do about 50% of the time brining when I cook chicken. Science says it doesn't make a difference but I find that I 'believe" it makes a difference when I am doing Turkey. My Turkey is moist and more flavorful when I brine. Can't say I have a solid opinion about Chicken though.

i used the hickory blocks that come in a bag from the grocery a couple times but it smoulders on my coals and gives my food a burnt taste... any suggestions??

@CookingOutdoors

10 жыл бұрын

***** One of the bad things about using chunks is they can burn to fast and create that bad taste. Try placing the chunks on the edge of your fire so they burn slowly and cleanly. Switch to chips if it's a short cook and use a mixture of wet and dry to slow the burn down. Hope that helps!Gary

Good and gone my friend :-) Thanks for watching!

How do you freeze it?

I need to try almond wood... Is it available commercially

@CookingOutdoors

10 жыл бұрын

I am not sure about that Bill. If I find any I'll let you know.

It is called the "Beast" grill. not sure where it's available but do a search for "thebeastgrill" and the website will show up in the search. Contact info is there.

funny seeing orange trees back there, but dressed like its 30 degrees out. smoking today in PA , cold and rain shorts and a Tshirt

Good,video

@CookingOutdoors

10 жыл бұрын

Thank you!

can I put wood chips on the charcoal if I don't have blocks

Brian, sorry to hear about your brisket, practice makes better BBQ briskets for sure. I did add charcoal to the cook to keep the heat stable but half chickens are a fast cook so you might not need to. For longer cooks set your charcoal up in the snake method or just add as you need to.

what kind of grill is that?

Did you have to add more charcoal/wood?

The rub is Oakridge BBQ Game Bird & Chicken Rub :-)

Gary...What brand of cooker is this? I like the design of it.

@CookingOutdoors

10 жыл бұрын

It's is "The Beast Grill" you can find them here: www.thebeastgrill.com/

I smoke thighs on a regular basis. What is your opinion regarding brining?

Made this tonight for the Family and my In-Laws. Used 6 large Breasts and 4 Thighs. (Mix of dark and light was good) I added the thighs for more moisture but the breasts didn't need any more than it did coming out of the smoker. The weather was VERY COLD so it took a little longer to get to temp but MAN IT WAS GOOD!!! Thanks for the idea.

Thanks for the help, while I'm a red meet carnivore, it's awfully nice to make something similar for my wife

Yes, but you will be adding chips more frequently than chunks and every time you open the lid you loose smoke and cooking time. Let me know how it works for you!

🙌🏾🙌🏾

Hi Gary,my ribs turned out fantastic! Rubbed them with yellow mustard on both sides,heavy rib rub and h

You can put chips directly on coals. Dry for heavy fast smoke. Wet for mild slow smoke. Won kcbs contests using this tech.

Hi Gary,love your vids,but can I make a suggestion,Put those RUBS in an old Parmesan cheese container,then you can shake the bottle over the chicken and not contaminate the rub so you can use it again and again,and its a good storage container, Charlie

man i love smoking on the grill...thanks for the video ..good info

@CookingOutdoors

8 жыл бұрын

+Joe G Thank you!

You mean for sanitation? Not when I am cooking for my dinner, I wash everything as I cook, multiple times. It is a great point to be aware of when cooking with chicken.

what kind of rub did you use

@CookingOutdoors

6 жыл бұрын

It was from Oakridge BBQ and I think it was their chicken rub, just can't remember - sorry

Just curious, why not toss in some thigh meat for some added moisture, flavor? Breast meat is usually so dry and tight, why not dial in some dark meat for good measure?

@CookingOutdoors

9 жыл бұрын

BikeSwimLaugh No one in my family will eat dark meat ... I cook to feed the family and not the show, so that is why :-) But I agree with you 100% that it would add great flavor and additional moisture.

I would have to say it was the coconut shell. Is that the only source of heat you have available? Try to use briquettes with smoking chunks or real hardwood lump charcoal for best results. If your chicken was moist, then you are doing better than some people :-)

What model Grill is that?

@CookingOutdoors

9 жыл бұрын

Stephen Edward That is "The Beast Grill" thebeastgrill.com/ but I am not sure if it is available any longer.

I do need more help, that is for sure.

have you tried adobo and sazon from Goya? try it!

@CookingOutdoors

9 жыл бұрын

Adrian Oquendo I will be sure to check it out. Thank you!

look your vid

@CookingOutdoors

10 жыл бұрын

Thank you very much!

i LOVE split chicken breast but use whole chickens for pulled chicken i like the mix of dark and white meat

@CookingOutdoors

8 жыл бұрын

+James Van Meter Wish I could get the family to eat the dark meat too!

@Hardingmavman

8 жыл бұрын

Cooking Outdoors mix it together they'll never know lol

@Hardingmavman

8 жыл бұрын

+Cooking Outdoors also what tongs are those that your using they look awesome

@CookingOutdoors

8 жыл бұрын

+James Van Meter I have had them for years and have no idea were I got them, though I do remember they were part of a set - sorry.

@CookingOutdoors

8 жыл бұрын

+James Van Meter Tried that a few times .... failed :-)

I pull the skin off. Cook it on the side add a treat while your smoking and let's the seasoning get into the meat

@CookingOutdoors

6 жыл бұрын

That works for me! Great tip!

Looks good. Try to shorten you vids a bit. Hard to get 17+ minutes. Merry Christmas.

You're brave using almond wood. Make a mistake and you could end up lethally poisoning yourself and maybe others as well. Certain almond wood, especially wild varieties, release cyanide when heated. Personally I wouldn't take a chance. If you like nutty woods, then hazel wood is a good alternative. That chicken looks amazing BTW!

@CookingOutdoors

9 жыл бұрын

seanonel Interesting about the Almond wood. Never heard that before - thanks for the heads-up on the cyanide. I live in the heart of Almond country here in Central California and my wood comes from a family farm, so not much worry for me. Glad you enjoyed the video!

@seanonel

9 жыл бұрын

I'm sure you'll be fine! 😃 I had chicken tartare last night and I'm still alive!

@PJAgnew

8 жыл бұрын

+seanonel - true Almond wood is completely safe for smoking foods.

Almond wood? Cut!!!!😎😔

@CookingOutdoors

5 жыл бұрын

Almond wood = fabulous smoke

you have a good show but ned a production manager. Hit me up, I care a bout your medium & topic.

gray, a little long- winded

@CookingOutdoors

9 жыл бұрын

1willey1 Yep, guilty as charged ...

Am I the only person who goes crazy when people end a statement with "at"?

@CookingOutdoors

5 жыл бұрын

Yep

you need some 9v batteries

Just as Good as Pulled Pork!? That's a Foul Thing to say...

Awkward when you say Faves

Thank you!