I basically do a rotation from bottom to top and move them close and then away from the fire to make sure the heat and color is even on all the pieces. I don't really have a set number of times that I flip it. Thanks for watching. 😁
Love your method. I was looking for videos on how to smoke leg quarters since I'll be smoking leg quarters for the 4th of July tomorrow. This the best method I've seen for smoking leg quarters especially if you are smoking many leg quarters and there's not of enough space on the grill like in my situation. I'm glad I found this video and planning on using this method. Thanks, you picked up a new subscriber. Your smoked chicken leg quarters looks delicious too. I hope mine come out the same.
Thank you. When both vents are wide open it will run at about 325-350. I didn't use a thermometer on the grill this time because it wasn't much room. Let me know if you have any other questions.
New subscriber here! I will be cooking mine on a Weber 22" also, would there be enough charcoal left if I wanted to cook 5 leg quarters at a time instead of 10 all at once? Great video and I am looking forward to watching more of yours! I am going to check out the southern green beans next.
Apologies for the late response. Messed around and got sick. Normally I use about the same amount of charcoal and have about third of the charcoal left at the end of the cook. Just remember to close the intake and exhaust at the end of the cook to stop the fire from burning.
Nice cook bruh! Just found your channel today.Already subbed and i just happened to have leg quarters dry brining from this morning lol.So i will follow your techiniques as i have a weber kettle!Let you know the results 👊🏾
Looking good my question is did you wait until there was clean smoke before you put the quarters on? The reason I ask is when I use wood the wood burns not giving clean smoke it I don't use wood then I get clean smoke right away. Thank You
When I close the top it is always initially white but settles down to a clear blue pretty quickly. This even happens when I use my stick burner. Typically if you are having problems with not getting clean smoke it is a result of a few things 1) The wood is not dry enough. You can test your wood's moisture content by using a moisture meter. Anything under 20% is good to go (don't soak the wood in water because it requires the fire's energy to drive the moisture off before it can combust). 2) The pieces you are using are too big. You want to match your wood to your fire. I would recommend using/cutting your wood into chunks if you are not sure of the moisture content. 3) Not enough airflow. I normally leave the bottom open on my cooks and control the temperature with my exhausts if I needed, higher winds require less airflow since the wind is stagnant. I hope that answers your question. Let me know if you need anything else. Thanks for watching.
hey Uncle bird got a question for you I got a lot of cut up tree wood that has not been seasoned but just sitting around in my backyard is it okay to cook barbecue with that and add hickory wood to it or close or should I not barbecue with it
It depends. What kind of wood is it? You want to make sure you're using wood from fruit or nut-bearing trees. If you are not sure of the species I wouldn't risk it, especially with the price of meat nowadays 🤣 just use it in a firepit until you have a way of determining what it is.
Need to cook around 50 pounds. I have a WSM 18 and 2 21 inch kettles. Do you recommend using the WSM with no water pan and sear at the end on direct coals. If I do the kettle, how many will fit and how long would it take to cook that many? Thanks!
You can get about 15 lbs. without issue on each Kettle cooking indirect. I would then put 10 lbs. on each rack in the WSM and use the water pan to help regulate the temperature. Hope that helps!
Holy shit MF. I got the SMALL Weber, so tonight I’m just gonna straight up grill them. Marinaded in mustard, pepper, Himalayan salt, ranch, and onion powder . But SOON I’ll get a BIG Weber.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Fantastic explanation and video. No filler and nonsesne. Just a man explaining his craft with science and expertise. Subscribed!
Thank you. I try 😁
This video was incredible. Also love the choice of tools -- stuff you'd not think like the bucket and cooler that were perfect for the job.
Glad you liked it!
OK that was fast and to the point with lots and lots of information. Great job thanks.
Glad it was helpful!
Great video, I learned so much from creating a brine to prepping leg quarters for the grill.
Glad it was helpful!
Man, you make that look so easy. Awesome tutorial.
Thank you. It took a lot of frustration to get here though. 😁
Thanks for the great information. I look forward into following your videos, and gaining knowledge.
Awesome, thank you!
Definitely giving out good game Unc 👌🏿
Thanks for watching!
Like my late uncle used to say..."Boi, you know something "!
Appreciate it 😁
Great video!
Glad you enjoyed it 😁
Looks great unc! Will have to try this on the 4th of july!
Please do!
Great Video! Great Information!!
Thank you. I appreciate the positive words.
I enjoy your videos, keep them coming. The question I have is how often do you flip your chicken. Thanks.
I basically do a rotation from bottom to top and move them close and then away from the fire to make sure the heat and color is even on all the pieces. I don't really have a set number of times that I flip it. Thanks for watching. 😁
You Da man!!! Great video.
Glad you enjoyed it! Thanks for watching Andy 👍🏾
Love your method. I was looking for videos on how to smoke leg quarters since I'll be smoking leg quarters for the 4th of July tomorrow. This the best method I've seen for smoking leg quarters especially if you are smoking many leg quarters and there's not of enough space on the grill like in my situation. I'm glad I found this video and planning on using this method. Thanks, you picked up a new subscriber. Your smoked chicken leg quarters looks delicious too. I hope mine come out the same.
I sure appreciate it. Let me know how they turn out. 👍🏾
@@UncleBirdsBBQ They turned out great.😋 This will be my go to recipe for chicken leg quarters. Thank for the recipe.👍🏿
@@shawnwomack3446 Your welcome. I'm glad everything turned out great 😁😁
Great video! Lots of info. Subbed.
Thanks for the sub!
Professional job right there! I like the wood split trick. Chicken looked fantastic. What temp were you rolling at?
Thank you. When both vents are wide open it will run at about 325-350. I didn't use a thermometer on the grill this time because it wasn't much room. Let me know if you have any other questions.
Well dang, it's way too late at night for me to get this hungry!
Well done video sir!
Thanks for watching 👍🏾
How long do you brine your quarters?
How long do you brine for? Looks amazing
They need a minimum of 5 hours in the brine 👍🏾
@@UncleBirdsBBQquick question. Can you brine the day before and take them out of the brine and cook when ready? Thanks so much
Great video
Glad you enjoyed it
New subscriber here! I will be cooking mine on a Weber 22" also, would there be enough charcoal left if I wanted to cook 5 leg quarters at a time instead of 10 all at once? Great video and I am looking forward to watching more of yours! I am going to check out the southern green beans next.
Apologies for the late response. Messed around and got sick. Normally I use about the same amount of charcoal and have about third of the charcoal left at the end of the cook. Just remember to close the intake and exhaust at the end of the cook to stop the fire from burning.
@@UncleBirdsBBQ No worries, glad you are feeling better. The chicken turned out great!
Nice cook bruh! Just found your channel today.Already subbed and i just happened to have leg quarters dry brining from this morning lol.So i will follow your techiniques as i have a weber kettle!Let you know the results 👊🏾
Let me know how they turn out. Thanks for the sub 👍🏾
@@UncleBirdsBBQ They turned so good my man! I was being lazy not peeling back the skin LOL.What a differnce! Look forward to more content! 🍗🍖🥩
@@DavidSmith-vg2bn Glad everything turned out great. Seasoning under the skin makes all the difference in the world. 😁
@@UncleBirdsBBQ You bet bro! 💯
How long did you cook on the one side before rotating and flipping?
I actually do it by color. When it starts getting darker I flip it.
Keep in mind that Perdue chicken leg quarters already have some salt in them. Check the nutrition label on the back.
They do but I still put them in the brine. Most of the salt is poured down the drain.
Looking good my question is did you wait until there was clean smoke before you put the quarters on? The reason I ask is when I use wood the wood burns not giving clean smoke it I don't use wood then I get clean smoke right away. Thank You
When I close the top it is always initially white but settles down to a clear blue pretty quickly. This even happens when I use my stick burner. Typically if you are having problems with not getting clean smoke it is a result of a few things 1) The wood is not dry enough. You can test your wood's moisture content by using a moisture meter. Anything under 20% is good to go (don't soak the wood in water because it requires the fire's energy to drive the moisture off before it can combust). 2) The pieces you are using are too big. You want to match your wood to your fire. I would recommend using/cutting your wood into chunks if you are not sure of the moisture content. 3) Not enough airflow. I normally leave the bottom open on my cooks and control the temperature with my exhausts if I needed, higher winds require less airflow since the wind is stagnant. I hope that answers your question. Let me know if you need anything else. Thanks for watching.
hey Uncle bird got a question for you I got a lot of cut up tree wood that has not been seasoned but just sitting around in my backyard is it okay to cook barbecue with that and add hickory wood to it or close or should I not barbecue with it
It depends. What kind of wood is it? You want to make sure you're using wood from fruit or nut-bearing trees. If you are not sure of the species I wouldn't risk it, especially with the price of meat nowadays 🤣 just use it in a firepit until you have a way of determining what it is.
Thanks for sharing- hey what time you brine Quarters? 30m 1hr?
Minimum of four hours, normally do them overnight.
❤👍👍👍
Thanks for watching.
🔥🔥🔥🔥
Thanks for watching 👍🏿
Are you sure the salt water is not gonna make it to salty me and my mother can’t have salt because we have bad hearts
If you concerned about the salt you remove the chicken from the brine sooner and rinse it. Remember most of the salt will be poured down the sink. 💪🏾
Need to cook around 50 pounds. I have a WSM 18 and 2 21 inch kettles. Do you recommend using the WSM with no water pan and sear at the end on direct coals. If I do the kettle, how many will fit and how long would it take to cook that many? Thanks!
You can get about 15 lbs. without issue on each Kettle cooking indirect. I would then put 10 lbs. on each rack in the WSM and use the water pan to help regulate the temperature. Hope that helps!
Holy shit MF. I got the SMALL Weber, so tonight I’m just gonna straight up grill them. Marinaded in mustard, pepper, Himalayan salt, ranch, and onion powder . But SOON I’ll get a BIG Weber.
Should be good. How did they turn out?
@@UncleBirdsBBQ need practice
@@toddalexander5517 Practice is the best thing about BBQ.
I had to stop your video
Why?
@@UncleBirdsBBQlooked to good bruh 💯
It's about ⏲️ that somebody got it right 💯
I sure appreciate it.