Smoked Chicken Quarters
ฝัง
- เผยแพร่เมื่อ 7 ก.พ. 2025
- One of my shop weekends I decided to fire up the smoker for some simple but delicious smoked chicken quarters. This is an inexpensive cut of meat that’s pretty simple to cook and can feed quite a few.
That was awesome. Such a relaxed vibe. That's how BBQ should be! I bought a bag of those quarters not long ago. Gonna take some out of the freezer and smoke them up this weekend. Thanks very much!
In Denver we have a couple places for take and bake pizza. I've smoked a couple and it's a good change of pace for a quick afternoon smoke.
My first time watching...Love your show
I love this type of video Adam !
Greetings from Germany...
Good cooking sir! Good smoked chicken!!! Enjoy your videos, greetings from Alvin, Tx!!! Good job sir!!!
Simple, inexpensive BBQ! Love it! Thanks for sharing Adam!
Awesome job man. Thanks for sharing
Looks good! I like a crispier skin so I smoke at 225° for a couple hours, then bring the temp up to around 350-375°, hit it wiyh more sauce, then flip on meat side and cook another 30-45 mins.
Looked real good Adam.... Thanks for sharing.
Gary
Adam,
I'm drooling all over my keyboard! That's some gooooood chicken! Add some potato salad and you got a great meal! Also, I didn't I was in the bbq sauce business (LOL). Thanks for the video!
Have a good one!
Dave
Swarf Rat yea one of my viewers sent me that bottle. Good stuff!
Geeze, I thought I was really hungry after your thanksgiving feast at mom's house, but now I'm just starved! Nice job Abom!!!
That looks so good
Dog gone it!!! Seems like every time I am hungry you post a video about eating good fod. Might be cause I am always hungry!!!! Great video Adam!
Love your videos!
That looks soo good Adam, good job!!
Hey brother, keep cooking it up. Ignore the critics, we Q because it's fun. Keep those videos coming!
Thanks for sharing, enjoy your BBQ and enjoy all your videos
Adam, Mouthwatering goodness. I want a piece or two or three!
oh man, that looks soo good nice job, im hungry now
Since I finally got around to watching this channel. After getting my new Traeger, at the moment only done chicken on it. I buy pre-seasoned split fryers(aka halfed chickens) from our local store and man do they come out juicy, even more so than quarters. One per person except when I'm around. Probably just the rule of larger pieces of chicken will hold in more juices. I buy them at Super1 if you haven't to have those around there.
I wasn't kidding when I suggested to Chuck B that he should do a machinist cookbook. Now I see that it should be a machinist community cookbook. All it needs is a catchy name.
John Strange Machine Shop BBQ
The A(dam) B(ooth) C(ookbook) of BBQ. :)
McCormicks "grill mates" makes a good dry rub called bourbon brown sugar, you can find it most anywhere. Also it has directions on the jar on making a marinade with it ( super simple). I've had alot of good reviews using it. I'm like you dude, just a bbq weekend warrior. And yes ,your chicken looks dee-licious as well.
Looks great
Great video Adam! The bird looked melt in your mouth. You might want look into a Treager pellet smoker. The big Tex is configured like your charbroiler. Total control on heat and smoke and great choices of wood. They were invented by a guy with a machine/welding shop in a German town in Mt. Angel Oregon where they have one of the biggest October feasts outside of Germany lots of smoked sausage and beer to die for.
Jeff - Linda Wells I hear lots of people commenting on them. Right now I have my sights set in a Kamado Joe, and my own custom built offset smoker.
Wow, looks delicious. One of my favourite meats done to perfection.
Your Video Made Me Hungry. Lol. Looked very Yummy.
Really like the cooking viedos!
Adam, i like watching you cook. the only downside is it makes me hungry!
Good shit my guy doing some today for Labor Day Botha
Use a staggered hedge (lay out a hose in a curving line as a guide) of Lilac along your lot front. You can take cuttings and stick them in the ground in fall, or find an on-line seller of young bare-root plants. They get thick and full, plus pretty to look at, and will cut down on the noise. Plant a staggered line for thickness and full coverage. Every 12 ft plant a redbud. They get taller than wide. cheers thanks for the nice video. Will the meat continue to cook a bit off the grill?
Love it can’t wait for your BBQ BUILD ADAM,
I prefer an internal temp of 180 on quarters like those....when I smoke! If grilled 165 is my number😜👍🏽 thanks for the video always like seeing how other people get her done!
Good looking chicken, Abom.
Smoking chicken "low and slow" takes a bit of patience, but it's well worth it.
Nice episode Adam. I really enjoy the BBQing videos a lot. I've been doing my chicken lately without the skin, since they say the skin is really bad for your health cause of the colesterol, and specially in the thigh quarters you can barely note the difference.
Cheers buddy!
Hell with what others think,keep up the good work
Liked and Subscribed my friend this is what BBQ is all about
I do the same, but the big packs for cheaper per pound and cook it all up and put it in the refrigerator. Then I do t have to cook for a week
Abom79 love both your channels very much and really appreciate your work and devotion to giving all of us viewers a really good show to watch every week. One thing I️ would recommend that you try is a good pure lump charcoal for your cooking adventures, I️ really love to cook with it, just my .02 cents. Cheers man and I️ look forward to the next video..👍👍✌️🐈💨
For that cheap grill I use it doesn't make any difference. it burns through it just as fast as charcoal. I do however have something new I'm about to try it out on!
Great video brother
Btw...awesome cook today ‼️
I come the next time you make BBQ. It looks so tasty that it would have been a dream, to share a meal. Have a great week
Looks great! Thanks.
I enjoy the grilling videos too!!
Try the same with pork loin or pork shoulder roast, try soaking the wood chunks in water a couple hours before placing in the firebox it will add a heavier smoke flavor. I feel ya on cooking for a couple hours and getting several meals, it a lot easier to warm it than cook a full meal after really long work days.
When I saw a photo of the table there at the end of the video, I thought you had a test indicator sitting there at first. LOL Reminding me of some of Doubleboost's videos.
Hmm. Watching YT videos of BBQ chicken at 21h58 on Sunday night. I should be asleep. Looks good. Such a versatile ingredient for making sandwiches, pies, quiche, baked potato, etc. I like to brine my poultry overnight. The meat can only take up the perfect amount of salt (through osmosis). You can add anything like apple juice, pineapple juice, but the basic ingredients are kosher salt, sugar & spices. You should plant some bamboo to act as a screen along the roadside edge of your lawn. The dense foliage will act as a sound barrier & also provide a gentle rustling sound as a backdrop to more BBQ videos :)
uberflutak I’ve experimented with brines a few time. I really enjoyed it on my smoked turkey last year. My plan is to make an 8’ privacy fence.
That looks really good 👍. I smoke a lot of chicken, ribs, butts. I inject everything. I know you like yours the way it is but try injecting one time and you'll be amazed. The level of tenderness is unreal.
Man I tell ya, you stole my moves from my playbook! lol Italian dressing is the absolute key to making tender, juicy chicken thats nearly IMPOSSIBLE to dry out. The vinegar in the dressing is a real key, it helps break down the muscle fiber and acts as a tenderizer. Makes it SOOO good! I use the monreal seasoning as well, really good stuff. Kinda salty though, found that out the hard way long time ago. Never tried pecan wood, I always use apple for chicken. I see Rus Jones uses pecan also which makes me want to give it a shot now that I see you and him using it. Think its a southern thing??
Thanks for the video Adam!
It must be a southern thing for sure as people in the southeast use pecan wood because it's plentiful here. But I hear most any "nut" tree is good, or fruit. It's hard to make it bad unless you just oversmoke the hell out of your meats. The wood has to be good and dry if your using real cut wood for the fire.
Damn Adam you’re making me hungry..nice job
Great video. Now I'm hungry.
You know you're doin' it..Stop tempting us, Adam.. hehehe..
I wanna see all ur offset smoker grilling with this char grill. Looks so good
Looks Good brother
I need to try some chicken on my new camp chef. I smoked a meatloaf yesterday and it turned out great. Keep smoking.
That's some good eatin' there Adam
Looks good from here.. 👏🏾👏🏾👏🏾🤙🏾
Yes I love the BBQ stuff! There's a show on Nexflix called BBQ Pit Masters and it's awesome there only 1 season of it here in the UK.
Is it too late for me to invite myself over for supper? Looks yummy!
Always enjoy your smoking/grilling videos and I've learned a lot from them. Between your grilling videos and a few others, I've started smoking my BBQ and never looked back on gas grilling. Did you ever make a smoker out of the propane tank you had? That would be an awesome video.
Fred LaValley I have not but it’s still in the plans.
I love the bbq stuff and I am not a chef either, just lovin good food.
Looks good. Where are you from
Try letting it go to 200 degrees before you pull it off it will melt in your mouth. Looks good.
Seems to be some sort of chicken smoking and BBQ’ing season now.
Just watched your video and start to drool, now watching Smokey Ribs doing chicken as well and he sure as hell makes me drool.
And before you all, The good of the land BBQ’ing as well plus having a good time in the forest.....
*sigh* 😩
Russ sure knows his way around the pit!
looks good
Yeah, you should say "everybody" :) I put a little fire on the food side to burn off the grease on the grill and get the whole rig hot, and let it burn out.... put the food on and then rely on the heat/smoke from the firebox side to do the cooking.... these grills are great. Too bad I can't do 2 thumbs up.
Thanks for the vid. I'll be trying this soon. Couldn't help but notice the micrometer on your cap. Machinist?
I like this guy
Looks like a Thermapen.... :) Also, the 165 internal is for essentially "immediate" bacterial kill. You can actually keep the chicken at 150 for X minutes and do the same thing.
Adam....can you cook with straight wood in that smoker like you would a larger offset smoker?
Wish it wasnt -30 c here so i could do the same, grabed some bbq chips tho. Cant compare to what u made. Looks great Adam
If you use a vertical smoker like the Pit Barrel (I think Adam might do a video on the one he just got....). Make you a plywood box to go around it with about 6" on each side and a simple flat board that goes partially over the top. Here in northern IL during winter, thats what I do. It makes an air buffer around the smoker that acts like insulation and allows you to get it up to temp and hold it relatively well. I put a few 1/2" strips of wood under the edge of the box to keep a draft going and it works well.
Brian Streufert great idea Brian might have to try that.
The big thing is to create an air barrier between the outside cold and the smokers body. The air will warm up and help keep things insulated. Its not perfect but it does work for the most part and will give you the ability to scratch that smoker itch during the winter.
Not to be mean, but I love sharing cooking videos when my friends up in the great white North are snowed in, or there pit is covered in 6' of snow...LOL!
Abom Adventures lol awsome
Soak the chunks for 30 minutes or so before you put them on the coals it’ll last longer. FYI dark meat cooks to 170 degrees when done. Well done though looks good.
What’s up abom I love your videos and I noticed that you use the same seasoning. Where do you buy those? What’s the name? Thanks in advance
Looks awesome. Have you tried soaking your wood chips?
Looks great yum, how about ribs and abom79 size cheeseburger. I think its time to start on that smoker project lol
I just cooked some ribs this past weekend on the new Pit Barrel. Video to come on that.
Summer 2021 imma make this look so juicy
Tasty Adam!
ATB, Robin
Cant wait to see some Pit Barrel action
Nice!!
Yes indeed!
How many times did you have to load charcoal while cooking?
hey man im a sunday bbq cook as well. nice vid new sub here . keep er up
Welcome!
Adam, have you tried any of the Everglades Seasoning?
How many hours to complete this cook? Thanks
Did you ever try a brine for your chicken?
Best cut of chicken money can buy. I can't understand why they even save the white meat of a chicken.
Looks good enough to lick my phone screen.....lol...
👍👍👍
would be nice if we could jump right to your location and try some.
looks very tastey
I’d love to see you do a Brisket Adam 12 + hours of Fun
Yes sir, looking forward to that as well!
Greetings what was your total cooking time
How long did you smoke them???
Fuck ya man!! Montreal spices!!!!
Mann, hungry now, lol.
Hey old chief....how about smoking some venison steaks....mmm😋👍‼️⁉️
How many hours total did it take you to smoke the chicken??
For this cook it took between 2 and 3 hours, low and slow to get it to done temp.
What was your total cook time?
Next time you're in Tampa and we'll have to hook up and I'll cook you some of my father's famous St Louis BBQ leg quarters...
приятного апетита=))
Do you ever do fish?
I have done a few seafood videos on my other channel, but I plan to make new ones for this one too. Some seafood boils, and fish on the grill.
cooking, sure.