Once almost up to temp, turn chicken skin side down along the edges of the smoker so they are getting slightly more direct heat to crisp the skin even more
Forever & a day, we have always heard TBS, Thin Blue Smoke.... well, all that may well & good for the competition circuit, but for us back yard heroes, I have never been afraid of that initial white smoke that comes with a new chunk of wood! Will have to give this method a try!
2 helpful hints. Dry (salt) brine at least 12 hours. Do a very fine dusting of just a little bit of baking powder (or corn starch) as they sort of come towards room temp for an hour un-refrigerated. And/or, do the old competition thigh trick of removing the skin, then scraping the fatty side clean with a butter knife before replacing the skin, and then cook. Those still looked great by the way
In my humble opinion the best way for crispy chicken skin is on the SnS grill or a Weber, I have a couple vids on how to do it and it never takes longer than an hour, so simple yet so delicious, loving the new kitchen
Love the videos. I don’t own a rectec. But I’ve always started everything at 0. For dark meat. I have always start at 0 and set my temp to 220. When they reach 140, I kick the temp up to 375. Spraying with duck fat every 30 minutes or so. Until they reach 180 minimum. No higher than 200. Juicy and crispy.
We do this all the time. Never have perfected the “crispy skin”. Pretty close. Adding a bit baking powder does seem to help when we do wings Great video. Love all your recipes. Been loving Them!!!!!
I have often started my pellet grills with the meat on, seemed to be the way to go with the extra smoke. Great looking chicken, I'll try this one soon 👌
I like the way that you reply back to a question Brandon. I think most you tube video people don't really care what we ask. They made the video and say leave a comment below but hardly ever reply back with an answer. Good Job Brandon.
I liked your backyard videos better you had better authenticity with it now it just seems like you have gotten too big and moving towards like a directed cooking show just my opinion. I have always loved your content and recipes though
30 mins on each side to get that crispy skin, and use baking powder with your seasoning and make sure the chicken skin is dry. You can also use mayo, brush the mayo on your chicken pieces and then season. Cooking 30 mins on each side.
We tried the Hey Grill Hey Grilled Teriyaki Chicken using this Method. I used Bone-In Thighs and marinaded them for 8 hours. I some them on a Camp Chef 36" Wood Wind Pro. There was very little smoke. Let the Thighs cook to 175*. The Thighs did not burn at all. The Chicken came out really good. My Wife commented that they were juicy. At 400*, there is the initial smoke but that is it.
I m as de this today knowing what you said about bbq sauce finish and knowing my family wanted sauce chicken. I left one naked for me without sauce. Hi Todd \o/
do this all the time, after smoking, hit it with a torch for a few seconds; that skin will crisp up perfect. Every time I fix wings like this, people always say that they were the best they've eaten. Teriyaki with white sesame seeds... ummmmm
If you want the crispy skin don't use any oil on the skin just the bottom so does not stick to the grill ...and use your farvorite season without sugar and wow there you go works every time for me ...
I’ve learned using my Pitboss (and also seems on TH-cam) that when starting a smoker, the lid must be open until the fan kicks in/is lit, as to not cause an explosion. Yet this way keeps,it closed right from the start. I’m confused (and a bit worried about the smoker safety). 🇨🇦
If you're worried about it, you can leave the lid open until you can hear the fire burning in the pot. It may be a safety issue, but I've started all of my pellet grills with the lid closed from day 1 (5+ years) and have never had a flame out or explosion on initial ignition. More factors play into that than just the position of the lid. Condition of your pellets, cleanliness of your firepot, cleanliness of your grill (especially the exhaust), proper operation of your ignitor rod etc all play a part in this. The fan in your grill is plenty capable of pushing enough oxygen to the fire with the lid closed unless airflow is blocked by ash or dust. - Brandon.
Hey Susie, speaking of dirty smoke. I have a question. Do you leave the bark on the wood when using your standard smoker or not? I’ve heard bbq’ers say remove the bark & others say just leave it on. Just curious if it matters either way. Thank you for your time and advice. #BBQLife
Hmm interesting can you do this with any meat you have? 0° - your desired temperature until done I mostly use my pellet pooper to make jerky & snack sticks
Have a RecTeq at home and it seems to get to temp really quickly which is why I've never tried this. From start to temp, how long exactly did this take? I know ambient temp can affect that but just checking.
You're right, it doesn't take very long. That's exactly what this method is exploiting though. You get the initial blast from the startup smoke plus the smoke at the lower temperatures, while the majority of the cook ends up being at 400. That helps get you closer to the best of both worlds; smoke flavor and crisp skin. This whole cook usually takes about an hour to an hour and a half for me. - Brandon.
There are more than a couple a people in the BBQ TH-cam world that think it is dangerous to close the smoker before the thick white smoke is gone. Any thoughts?
This is a response I've written on a few other comments already. "If you're worried about it, you can leave the lid open until you can hear the fire burning in the pot. It may be a safety issue, but I've started all of my pellet grills with the lid closed from day 1 (5+ years) and have never had a flame out or explosion on initial ignition. More factors play into that than just the position of the lid. Condition of your pellets, cleanliness of your firepot, cleanliness of your grill (especially the exhaust), proper operation of your ignitor rod etc all play a part in this. The fan in your grill is plenty capable of pushing enough oxygen to the fire with the lid closed unless airflow is blocked by ash or dust." - Brandon.
In my opinion dirty smoke on a pellet grill is a myth, it settles in so quickly that there is almost 0 dirty smoke. It's more prevalent on charcoal/wood smokers.
Yep. Dirty smoke on those cookers is ok too. It's the amount of time the meat spends in the dirty smoke that can be an issue. I put briskets on my offset before I even light the fire. During a 16 hour cook, that first 30 minutes to an hour of dirty smoke isn't ruining anything. -Brandon.
It tastes awesome! People put too much thought into "dirty smoke vs. clean smoke." These don't spend nearly enough time in dirty smoke to get any off flavors.
Potentially, but the chicken spends plenty of time at 400 with this method as-is. I'm not sure why Susie didn't get perfectly crispy skin. Maybe it was the avocado oil (I just recommended oil, not specifically that one. I usually just use whatever I've got on hand.) Mine regularly come out with skin as crispy as potato chips. - Brandon.
Yeah I've noticed that too much oil will leave the skin soft and the 'bark' soggy. I've started using water as the adhesive for the rub. Just lightly wet your hands and massage the chicken, then dust with a little bit of rub. Add a tiny bit of baking soda to the rub before applying to help get it crispy.
If you keep your grill relatively clean and make sure there isn't excess ash in your firepot you should be just fine. I never start my grills with the lid open. - Brandon.
gimmick I wouldn.t put anything on until everything has burnt off and started to come up to temp the toxic crap that happens at start up I don't even want on my clothes never mind the meat
could be crunchy but the fat isnt rendered. I would say take off 5 minutes earlier and put in preheated oven with grill option on and render that fat to a nice crisp :)
I've seen plenty of videos of people attempting to do this and they would put the meat on the grill, close the lid and turn it on to 400. They brag about how much smoke the food is getting while they video it then the grill just explodes. NEVER start a pellet grill with the lid closed. Google "pellet grill explosions" there are plenty of videos to view. Susie should edit that into video.,
![โรงเรียนห้ามรัก โดนจับได้ตาย...!! [เอิร์นไดเม่]](http://i.ytimg.com/vi/4u02Sbr556Q/mqdefault.jpg)
Hands down my favorite way to cook thighs, drums, and wings!
Once almost up to temp, turn chicken skin side down along the edges of the smoker so they are getting slightly more direct heat to crisp the skin even more
Might get better results on a charcoal grill. I will give this a try!
Forever & a day, we have always heard TBS, Thin Blue Smoke.... well, all that may well & good for the competition circuit, but for us back yard heroes, I have never been afraid of that initial white smoke that comes with a new chunk of wood!
Will have to give this method a try!
2 helpful hints. Dry (salt) brine at least 12 hours. Do a very fine dusting of just a little bit of baking powder (or corn starch) as they sort of come towards room temp for an hour un-refrigerated. And/or, do the old competition thigh trick of removing the skin, then scraping the fatty side clean with a butter knife before replacing the skin, and then cook. Those still looked great by the way
In my humble opinion the best way for crispy chicken skin is on the SnS grill or a Weber, I have a couple vids on how to do it and it never takes longer than an hour, so simple yet so delicious, loving the new kitchen
I'm sold, going to try it out this weekend on my RT700!
Love the videos.
I don’t own a rectec. But I’ve always started everything at 0. For dark meat. I have always start at 0 and set my temp to 220. When they reach 140, I kick the temp up to 375. Spraying with duck fat every 30 minutes or so. Until they reach 180 minimum. No higher than 200. Juicy and crispy.
We do this all the time. Never have perfected the “crispy skin”. Pretty close.
Adding a bit baking powder does seem to help when we do wings
Great video. Love all your recipes. Been loving
Them!!!!!
Please see my vid on the SnS grill, it’s flawless and always crispy af
I used this recipe today and the skin didnt crisp up but the moisture and the flavor was on point.
That’s a cool experiment. Looked pretty tasty, and that new set is fire!! 🔥🔥🔥
I have often started my pellet grills with the meat on, seemed to be the way to go with the extra smoke. Great looking chicken, I'll try this one soon 👌
I like the way that you reply back to a question Brandon. I think most you tube video people don't really care what we ask. They made the video and say leave a comment below but hardly ever reply back with an answer. Good Job Brandon.
Thanks Rob!
I use a seasoning with sugar and it turns out great. It doesn’t burn bad at all. Just enough to give it that extra crisp
Just tried this tonight and I have to say that it was fantastic! I didn't put any oil on and the skin was nice and crispy.
Seems simple enough that I’ll just have to try it. Thanks for another great video.
My house loves your recipes and suggestions...glad we seen you on the Food Network.
Awesome! Thank you!
Thanks for sharing this. I will give this a try this weekend ☺️
the new set looks great, i'd recommend some acoustic treatment and clouds.
We're working on the audio! We were just so excited to film in the new space.
I liked your backyard videos better you had better authenticity with it now it just seems like you have gotten too big and moving towards like a directed cooking show just my opinion. I have always loved your content and recipes though
30 mins on each side to get that crispy skin, and use baking powder with your seasoning and make sure the chicken skin is dry. You can also use mayo, brush the mayo on your chicken pieces and then season. Cooking 30 mins on each side.
Made this today and it was amazing! Juicy and crispy skin.
I like to add a tsp of corn starch after i oil the thighs up, crispy skin all the time.
We tried the Hey Grill Hey Grilled Teriyaki Chicken using this Method. I used Bone-In Thighs and marinaded them for 8 hours. I some them on a Camp Chef 36" Wood Wind Pro. There was very little smoke. Let the Thighs cook to 175*. The Thighs did not burn at all. The Chicken came out really good. My Wife commented that they were juicy. At 400*, there is the initial smoke but that is it.
I m as de this today knowing what you said about bbq sauce finish and knowing my family wanted sauce chicken. I left one naked for me without sauce.
Hi Todd \o/
do this all the time, after smoking, hit it with a torch for a few seconds; that skin will crisp up perfect. Every time I fix wings like this, people always say that they were the best they've eaten. Teriyaki with white sesame seeds... ummmmm
I might need to try this on the Masterbuilt and see if charcoal adds dirty smoke.
I would try it on the MB for a test against the pellet
Love the studio congrats.
Nice to see people catchin on... cold smoke for 30 min, then 0 to 400 for poultry. only way for birds...
If you want the crispy skin don't use any oil on the skin just the bottom so does not stick to the grill ...and use your farvorite season without sugar and wow there you go works every time for me ...
Great information. Great video
I’ve learned using my Pitboss (and also seems on TH-cam) that when starting a smoker, the lid must be open until the fan kicks in/is lit, as to not cause an explosion. Yet this way keeps,it closed right from the start. I’m confused (and a bit worried about the smoker safety). 🇨🇦
If you're worried about it, you can leave the lid open until you can hear the fire burning in the pot. It may be a safety issue, but I've started all of my pellet grills with the lid closed from day 1 (5+ years) and have never had a flame out or explosion on initial ignition. More factors play into that than just the position of the lid. Condition of your pellets, cleanliness of your firepot, cleanliness of your grill (especially the exhaust), proper operation of your ignitor rod etc all play a part in this. The fan in your grill is plenty capable of pushing enough oxygen to the fire with the lid closed unless airflow is blocked by ash or dust. - Brandon.
@@Heygrillhey Thanks Brandon. That all makes complete sense actually. I had never thought about all those other factors. Cheers eh! 🇨🇦👍🏼
@@barrybebenek8691 you're welcome!
Follow the lighting directions for your grill. My gmg says to light closed.
Do you have a suggestion other than avocado oil? Can't use avocado oil due to allergies.
You can just omit the oil, or substitute with olive oil, butter, or veggie oil.
Quick question: how do you get your smoker cooled down to zero degrees in the summer? Or is 75 or so ok?(lol)
ba dum tis
@@Heygrillhey There's always one in the crowd... I enjoy and appreciate your channel!
That's how I cook salmon as well. So good!
I'm digging the new kitchen. Audio sounds a little echo-y, but that might be me.
Yeah, we're working on the audio!
I love 0-400. I do two hours, flipping them half way and they always end up at a perfect 180-195
Hey Susie, speaking of dirty smoke. I have a question. Do you leave the bark on the wood when using your standard smoker or not? I’ve heard bbq’ers say remove the bark & others say just leave it on. Just curious if it matters either way. Thank you for your time and advice. #BBQLife
I just leave it on!
@@Heygrillhey thank you for the reply.
I do that with all my meats just do the grill cleaning prior. Good job
Hmm interesting can you do this with any meat you have? 0° - your desired temperature until done I mostly use my pellet pooper to make jerky & snack sticks
I'd probably stick to poultry with this one. The method is mostly about getting crispy skin.
Have a RecTeq at home and it seems to get to temp really quickly which is why I've never tried this. From start to temp, how long exactly did this take? I know ambient temp can affect that but just checking.
You're right, it doesn't take very long. That's exactly what this method is exploiting though. You get the initial blast from the startup smoke plus the smoke at the lower temperatures, while the majority of the cook ends up being at 400. That helps get you closer to the best of both worlds; smoke flavor and crisp skin. This whole cook usually takes about an hour to an hour and a half for me. - Brandon.
@@Heygrillhey Excellent. Looking forward to trying it. What internal temp were you shooting for?
@@SinisterMD I usually pull my thighs off around 180-185!
There are more than a couple a people in the BBQ TH-cam world that think it is dangerous to close the smoker before the thick white smoke is gone. Any thoughts?
This is a response I've written on a few other comments already.
"If you're worried about it, you can leave the lid open until you can hear the fire burning in the pot. It may be a safety issue, but I've started all of my pellet grills with the lid closed from day 1 (5+ years) and have never had a flame out or explosion on initial ignition. More factors play into that than just the position of the lid. Condition of your pellets, cleanliness of your firepot, cleanliness of your grill (especially the exhaust), proper operation of your ignitor rod etc all play a part in this. The fan in your grill is plenty capable of pushing enough oxygen to the fire with the lid closed unless airflow is blocked by ash or dust." - Brandon.
@@Heygrillhey Thanks!
What’s reck teck?
In my opinion dirty smoke on a pellet grill is a myth, it settles in so quickly that there is almost 0 dirty smoke. It's more prevalent on charcoal/wood smokers.
Yep. Dirty smoke on those cookers is ok too. It's the amount of time the meat spends in the dirty smoke that can be an issue. I put briskets on my offset before I even light the fire. During a 16 hour cook, that first 30 minutes to an hour of dirty smoke isn't ruining anything. -Brandon.
we just got some silicon tongs in a utensil set... I will never use them again. They are horrible. lol
How was the "dirty" smoke taste? I didn't hear you mention the flavor of the smoke.
It tastes awesome! People put too much thought into "dirty smoke vs. clean smoke."
These don't spend nearly enough time in dirty smoke to get any off flavors.
For legs and wings 0 to 400 plus 20 minutes flip 20 minutes more and done.
Are they bone in ?
Yep!
Thank you
New Studio is very echo-y. But, looks awesome.
Yeah we're still figuring it out. It'll be fixed soon though!
Would increasing the temp to 0-450 or 0-475 help with crisping it up? DO OVER EXPERMENT, Pls....
Potentially, but the chicken spends plenty of time at 400 with this method as-is. I'm not sure why Susie didn't get perfectly crispy skin. Maybe it was the avocado oil (I just recommended oil, not specifically that one. I usually just use whatever I've got on hand.) Mine regularly come out with skin as crispy as potato chips. - Brandon.
Yeah I've noticed that too much oil will leave the skin soft and the 'bark' soggy. I've started using water as the adhesive for the rub. Just lightly wet your hands and massage the chicken, then dust with a little bit of rub. Add a tiny bit of baking soda to the rub before applying to help get it crispy.
What was the total time to cook from 0 to 165 internal?
Go to 180-185 on thighs. It'll take anywhere from 45 minutes to an hour and a half depending on the size of the thighs.
Interesting 👍
Wings would work well with this method.
Table spoon of baking powder will take skin up a notch.
so which part starts at zero degrees? asking for a friend
Put the chicken on at zero degrees. Then, start the grill and set it to 400. Pull the chicken off once it hits your desired temp.
@@Heygrillhey Susie, I like you're channel but are we talking about frozen chicken or 0 degrees ambient temperature? zero degrees is very cold...
i do 0 to 400 on my weber smokefire no dirty smoke at all.
I want to do this but I'm terrified of having a grill explosion.
If you keep your grill relatively clean and make sure there isn't excess ash in your firepot you should be just fine. I never start my grills with the lid open. - Brandon.
@@Heygrillhey thank you
Why so many camera angles? Hmmm.
More angles make more interesting content!
@@Heygrillhey ok
Still love America's Bbq Queen!!
Cheers from the great state of Arkansas!!
Poor Tom!! It was Christmas!!
👌💯💯💯💯
You left out the baking powder for crispier skin!
Aren't you concerned about grill exploding? I get comments on my 0-400 wings about that...
Those tongs work great without those stupid rubber things on the end.
I will never do it any other way.
gimmick I wouldn.t put anything on until everything has burnt off and started to come up to temp the toxic crap that happens at start up I don't even want on my clothes never mind the meat
This pretty girl lost some weight 👀🔥
could be crunchy but the fat isnt rendered. I would say take off 5 minutes earlier and put in preheated oven with grill option on and render that fat to a nice crisp :)
Come on Todd! Need real tongs son.
Lost me at thighs.
Please lower your prices of rub. I went to Academy today, your rub is the most expensive in the store.
Academy doesn’t carry our products yet, at least legitimately. Their prices are on them.
@@Heygrillhey North Texas Academy has serval different kinds for $11.99. I want to try one but it is not in my budget.
Recipes for all of them except the Beef rub are on my website if you’d like to make some for yourself.
I've seen plenty of videos of people attempting to do this and they would put the meat on the grill, close the lid and turn it on to 400. They brag about how much smoke the food is getting while they video it then the grill just explodes. NEVER start a pellet grill with the lid closed. Google "pellet grill explosions" there are plenty of videos to view. Susie should edit that into video.,
Love me some thighs! The best part of the chicken, IMO.
So, what was the total cook time, Suzi?
About an hour!
@@Heygrillhey TY