5 Hours at 225 Degrees! SMOKING Two Whole Chickens on the New Smoker
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- I smoked them birds like a champion. Took about 5 hours at 225 degrees. The whole chickens turned out perfect! The wings? Not so much. The ideal size of fire for my smoker is basically to maintain a 1 full charcoal chimney sized fire. Any bigger and it will get too hot. Shout out to the folks at Barrel Pro. thebarrelpro.com/ We are loving our new smoker.
MORE INFO on the Smoker:
We just got our new smoker from Barrel Pro. This thing is one beautiful piece of smoking and barbecue gear. Ours is the Classic Size which lists for 14,500 PHP on Lazada: www.lazada.com... Here's Barrel Pro's website if you're interested in taking a look at their products: thebarrelpro.com/ The gentleman who owns the company lived in the U.S. for a while and got hooked on smoking and grilling. Read more about it here: thebarrelpro.c... My favorite grill they manufacture is the Tank Lite Smoker with Pizza Top: thebarrelpro.c...
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Hey Brother , just a tip from a Texas pitmaster. When I smoke whole chicken, I spatchcock them. (cut the backbone out and lay the chicken out flat) that way you can season the inside and the outside and the meat cooks more evenly. Give it a try if you like!
I've recently been smoking beef ribs in an electric smoker, coated in Montreal seasoning and black pepper and wrapped in butcher paper for 8 hrs @ 265. Am I on the right track?
The best part of this was Flo as assistant and Fatima working the wing. He’s right use it as a barbecue. Get er done!!
Flo's good value great personality.
You should see the smile on your face being able to bring alittle bit of America to those sweet ladies👍
One little piece of advice would be to maybe, maybe brine your chicken overnight in a good brine. You can find those recipes on TH-cam. That will add plenty of salt flavor and help keep the meat juicy👍.
Yes always brine
@@jayb3711 yes especially most definitely if he attempts the smoked turkey for sure for atleast 24 hours
Marcos Once You Get Smoker Up To Temperature, Put The Meat In, DO NOT ADD MORE CHARCOAL, Keep The Temperature Up With Wood chips, For Better Flavors, You Don't Want Smoke Taste From Charcoal 👍👍
Brine in dill pickle juice overnight
Flo is cute in this vlog. ☺ She was a good assistant, funny and lively. A better conversationalist. She's not jaded. Lol. Nice addition to your recent vlogs.
I’m excited too
"high candy gear and a bad azz grill" loooooooooooooooooooooool you killllled me with that lol
Well built smoker!
Wife #2 talaga??? Kaloka haha😂✅✅✅✅✅✅✅
Amazing that there's no roosters crowing..
Hey Kang, can I make a recommendation? You might consider soaking your wood chunks in water for 30 minutes or an hour or so, so they won’t burn up so fast. When it gets really going strong, and it gets super hot in that firebox, those chunks can burn up in no time, but the soaking will maximize the smoke you get out of that wood. Anyways, really enjoying your latest vids. You’re gettin’ better n better at this sh*t. I hope you reach 100,000subs and will be around for years to come.
You don't have to flip them I'll turn them when you smoking there's no heat under the chicken. It's like an oven is cooking by air circulating around the chicken
It took us a good 18 hours to cook a pig and it was splayed wide open wired down in a rack type contraption our engineer had made for the club in Louisiana . Our pig was a good 2 feet above the flame though not like they do in the Philippines. My title was Cheif assistant coal arranger 😂😂😂. True story !!!
Flo needs to bring her baby with her. All the kids will enjoy. Rub the chicken with olive oil then sprinkle danos spicy on it and then cook
You make me so miss life there.. Marco's
Another great video sir Marcos.
This guy living the dream smoking in the Philippines 💪💪💪💪💪💪
Marcos some people will soak the wood chips in water to get more smoke and burn slower just a little at a time maybe once a hour or so., maybe 2 handfuls at a time. But that light blue almost clear smoke that was coming out yesterday was perfect.
Something kinda fine...no not Flo...them birds there my friends. Great video!
Looking good! 👍
Flo such a lil Rockstar
Flo is a great videographer and assistant. I like the new direction she’s taking the show.
15 minutes to midnight here in Southeastern Virginia. You cooking those chickens is making me hungry in the middle of the night!
Awesome smoking video Marcos, Flo is a great assistant and is learning from a Pro. I smoked a 15 Lbs turkey on Thanksgiving, 2 hours breast side down, 2 hours breast side up at 225 DegsF, bumped the heat up to 325 DegsF for one hour and it was perfect. Thanks for the video!!
you can never go wrong with good smoker.. I like how meat tastes coming out of a smoker!!!
Chicken dripping on toast 🤪🤪
Looks awesome 🤩
i like to throw a whole onion in fire box every so often while smoking. Flavorizes and tenderizes!
Myyyyy goodnesssssss!!!!!!!!! ❤️🔥❤️🔥❤️🔥❤️❤️🔥❤️🔥❤️❤️🔥❤️🔥❤️🔥❤️
Brutha Marko... Just a Tip from ur Boi Teeroy... next time try cutting the back bone out (split the chicken) with it laying them flat breast up and don't flip turn nothing 45-60 mins DONE! Also if you brine ur bird's 1/4 cup Salt to 1/2 cup of Sugar to a gallon of water! BRINE 1-HOUR MINIMUM! JUST a Tip and tricks I use! Foolproof!
Mark, might want to add more wood for smoke and flavor, wont get smoke or flavor from charcoal. Also just flip/turn food,NO need to rotate grate. Hope this helps bro... Looks Great!
Just doing it the hard way, instead of shifting the chicken…
Fantastic ✅✅
We know the smoked flavor is amazing good job. Let’s cover those chickens in BBQ seasoning next time. Cover the outside and the inside cavity. Never to much seasoning. Good job once again. Love your videos!
Pitmaster in progress
equal parts salt, pepper, paprika, and brown sugar makes a great/easy/simple chicken rub. Usually I use 1.5 TB of each. Can add garlic powder (3/4TB) to change it up.
Yea,,smokers are good for a big piece of meat,like turkeys,brisket,maybe half of pig or a quarter of a pig ,wings are too small and don’t take long ,they get dried out ,great vlog,,it does take a long time .lots of adjusting ,,a turkey is so good smoked 🧡💜❤️❤️💚♥️♥️🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
Some nice gear Marcos. Give it a few months and you'll be the king of bbq in Angeles City
Rub with Tabasco or other hot sauce. Sprinkle with Cajun seasoning (salty). Can't be beat!
Exactly, "Charcoal for the cook and wood for the flavor." In fact, you probably only need 3-5 of those big ass wood chunks for flavor. Also, I can maintain a 225 degree smoke for 14+ hours on one 15lb bag of Kingsford charcoal on my large Weber Smokey Mountain (WSM) using a BBQ Guru DigiQ to regulate the temp. No need to babysit, I just set it and forget it. I have other setups but the WSM is my favorite. I like Flo's personality. She's lively, unlike grumpy wife #1 who is still fun to watch.
Try using lump (like in this vid) instead of charcoal, much better burn with no charcoal filler taste. I use Jealous Devil lump and throw in chunks of Apple, Hickory, Oak or Cherry depending on what I’m smoking.
@@brad8189 Just checked and Jealous Devil lump is currently not available in Germany. But when it is, I'll try it. I am going to try some of the lump that is available here.
@@grindfreelife2325 You’ll probably never go back to charcoal, night n day difference. There’s lump review sites on the web, type in the ones available to you. I have a UDS/ vertical drum smoker I built which is similar to your Weber, I haven’t used charcoal in over 20 yrs. If you can find the large chunks of wood they also work much better than the chips for wood flavor, happy smoking!
Hello, from Denmark . ( Europe ) Love your videos!
king you need to get a temp probe. weber has simple ones for $15 up to more expensive probes for 100 +. once you set time and temp you shouldn't have to keep opening your smoker lid
Good job on smoking the chicken. It takes me about 4-5 hours to smoke my ribs in a weber grill.
King packed on more weight than both Flo and Fatima. King needs to hit the gym
Shout out to Marcos the chickens looking god shout out to your family and I love flo
*Food Fun* 👍
BBQ is addictive bro.... grab you a instant read digital thermometer to probe the meat temp. pork and beef you will have to crutch after several hours... time is nothing its all about internal temp and the meat your cooking. Enjoy the journey!
mission accomplished! , nice smoker/bbq. those smoked chicken wow!.
Hi King the smoker is good for a big piece of pork belly but brine it a whole night go good on the salty side and brown sugar dont forget the hot sauce and a few cold beers to pass the time, Flo has losenup great addision 👍👍👍
I'm glad you turned it around the other way cause it was starving for air the white smoke mean is starving for air you wanna see that thin blue smoke
I've never smoked anything in my life that's for sharing I want to try
Marcos them there chickens are looking wonderful brother👍👍👍
Thank you!🔥🔥🔥
2nd watch of video. Filipino Peking Duck looks awesome. Miss Flo.
Wow its so delicious marco😋😋🍗🐣🐔🍺🍾😎
FLO...
Great job, great smile, hope we can see a picture of your baby.
flo is amazing a true star shes beautiful
I like using mesquite on chicken or pork and hickory or oak on beef. Pork is really good over pecan.
I believe most of that charcoal over there is lump Acacia wood charcoal. Acacia is the best most cost effective wood to use in the Philippines for grilling or smoking !!! I got plenty of faith that you got this Marcos😁👍
That was a good first time smoking show, enjoyed watching ang learning. As Flo said, better than mang inasal. Thanks Marcus.
I’m gonna get me a smoker once I’m in Antigue Provence moving there from Clark to San Jose Antique in 10 days hello beach here we come !!!
I found that after you soak your wood chip, I put them in aluminum foil then punch holes in the foil then put them on your hot coals. Last longer and gives more intense flavor!!
nice....my man it looks great .......
Mmm looking at the chemistry between Flo and the King I can't help but think she gonna end up knocked up.
It's a family affair. Sister wives 😋😋😋
If you can I would look for a extra water/ charcoal tray. You can also smoke your meat half way through and finish it off in the conventional oven.
The new mics are nice but damn, the audio is low.
That’s a nice rig brother I’m gonna have to check out the unboxing video and maybe order one myself….I would love to smoke some Salmon and Yellow Fin Tuna on that thing…too bad we don’t have access to good beef….need to go to S&R to get yourself a Brisket….nice vlog brother.
Also King try doing your wings hot and fast (smoking at around 350-375) and closer to the fire box for crisper skin. Or after smoking flash fry the wings and add dry rub afterwards before serving.
I have to pause the Army/Navy game because you guys make me so hungry. I'm going to Rib City.
Btw, you need to make a few custom sauces?
Revenue stream!
For the air pull try opening the smoker lid about one inch might work
Spatchcock the chicken and lay them flat allows for better basting , and cooks much faster saving charcoal and wood
Hey king mix up a citrusy or apple sauce make it watery and put it in a spray bottle and spray the meat when you turn or check.
Great color on that chicken.
Waiting for Flo to get addressed by her title - Wife #1. Just do it, already. Lol.
I love eating smoked foods but by the time its done I've already eaten at McDo's.
Great video king.
I love how you talk about accepting the local culture. And I must say I also love all your apartments with balcony. It give you a vision outside. How you do get them everywhere , I dont know. And I agree with the wifes, salt is important.
I usually take a fork and knife to chicken (cut) to ensure no blood inside, and check for if blood is gone inside.
The wings looked dry, meaning over cooked. I Cook long enough to to get rid of blood, but not much longer to keep it juicy.
You will figure out the right amount of cooking over time.
Smoked fish and meat strips of jerky is nice for food on a hike.
Why not try making jerky?
Can't wait to see how pork turns out.
Smoked Sausage......Ah man, - this is all making me hungry now!
The whole chickens made me hungry MMMMmmmmmmmm!!!!!
The dead cats improved the audio Mark !
It was fun to watch this process and learn !
Da kingdom sighs at the new smoker
I think it's awesome that they are making offset smokers in the Philippines. It looks pretty heavy duty for for a barrel smoker. They only problem with smoking chicken at 225 degrees is that the skin ends up very chewy and not crisp but smoky and juicy, you got that down. 😁👍 Do they have pork spareribs available in the Philippines? You should try that next.
There is alittle petcock on the bottom of my smoker I put a little bucket under to catch grease that might drip out Marcos. Not sure if your has that or not👍
As some added advicee Bro...try looking into some Wet and Dry rubs for the seasoning of the meat....your drip pan can also be used to put water in so that your meat doesn't dry out......just some advice happy Smoking Marcos....
Yes smokin is alot like work and you have to pace yourself with the drink or I'd pass out and f everything up😂
Yessss I missed your cooking. Hey you think a fan would help push the smoke on that side away from the neighbors?
Miss Flo come lately, there's a new grill in town..... :)
Ha ha - had to do it :) merry Christmas from barangay walang pera: aka Subic Bay
Love your videos…I live in Siquijor and u just convinced me to boy one of this!!
Your supposed to use just the flavored wood, not charcoal. Use more flavored wood Charcoal will make the food taste like charcoal.
Nah, hes good.
Your exactly right on the charcoal for heat and the wood for flavor brother. I've tried with just wood and the temp swings were just to hard to keep in check, and you really have to be right on top of it always or your fire goes out then you have to go through building a whole new fire. A real pain in the ass for sure.
Compared to India the Philippines is quiet. 4am the Taxi horns and the Mosques are going loud. Texas Tom from La Union
If it's been mentioned before just ignore this. Try cutting the spine out of the chicken before smoking them. quicker and just as good.or the beer can chicken 🐔 in there would be great 👍
If you want to cook something small like the wings in the smoker with the full sized chicken or a pork roast, try wrapping them in foil for part of the time at the beginning and remove the foil later to get the smoke. It will keep the wings moist.
That golden brown chicken looks delicious. And that's your first time smoking? Soon enough, you'll be so good at it, you will be dropping a sign off the side of that Castle like looking wall proclaiming... "King Marco's" Roadside Bar and Grill. Open for Business. Nice work my friend.
Love the new Smoker Marcos, Hey Grab some "Hickory wood"..Thank me later, PS ; The more wood you use the more Wood flavour you will get..Enjoy..
I think butterfly the chicken to cut down the cooking time King, but my goooodness those chooks sure do look masarap😉😉 keep up the good work with the vlogs brother always look forward to your educational and entertaining vlogs 😉😉
Just soak the chicken overnight in water with salt and sugar.maybe 1/2 cup of each
Nothing better than a smoked turkey and a few minutes correction in checking the time won't hurt anything
Get yourself a wireless probe so you don't have to keep opening the door and letting the heat out it will speed up the time you can view the temperature on a phone app.
In my opinion you need to hit it with more wood. The smoke is what is going to give the meat the flavor. Low and slow. I do beef brisket for 7 - 9 hours on my smoker.
I got one of those at WalMart and best things to smoke is fish, sausage and hamburgers. I think with chicken, pork and beef slabs you should smoke for about an hour or two and then grill to get it crispy.
That smile on Fatima's face says it all❤️
😂😂😂it won't be the last time something gets spilled on that