BBQ Chicken crispy skin! How to smoke BBQ chicken on the Kamado Joe and get crispy skin | SDBBQ
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- เผยแพร่เมื่อ 3 มิ.ย. 2020
- Who doesn’t love crispy chicken skin? If you’ve ever BBQ’d chicken and wished for better skin I will show you how I get crispy deep fried texture on my chicken skin cooked on the Kamado Joe.
To pull this off we need:
1 - High heat
2 - Raised position in the dome (here is the grid extender I used - amzn.to/2W92dNR )
3 - Smoke woods fully combusted to avoid getting a rubbery texture
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#ketobbq #crispyskin #smokingdadbbq - แนวปฏิบัติและการใช้ชีวิต
Hi James just wanted to thank you for such good videos. You are an inspiration to me. Please keep up the great work. Each week I look forward to your well planned, well thought out, and masterfully executed videos.. Please keep it up.
Thanks so much Kenneth
Amazing! You nailed it, and they were exactly as expected!
love to hear that. cheers
Hi James! Another awesome video! Chicken thighs are always a hit in our household. Will definitely have to try this out. Love the veggies under the meat idea. Keep the videos comin'
Thanks so much, much appreciated Ryan
Made this is my first cook on the classic II. Came out fantastic. Thanks man!
Great job!
Thank you James. I will have to give that a try in my Vision Classic B. I have the older 2 stage divide and conquer.
That should work great
I love your videos. Just got my Joe. Looking forward to watching all your videos.
Welcome aboard!
Thanks for the recipe. I’m a new Big Joe owner and my chicken had been a tad ‘rubbery’. Got the grill expander and tried it again. Perfect this time. Family is very happy.
the radiant heat helps render the skin
Excellent how-to video. Thanks brother.
You bet, thanks brother
Thanks again, James! I'm going to do some thighs and use that extender which came with the bundle for the first time. Chicken thighs are the best and I never thought about pulling back the skin for the rub - something else I'll try. Keep up the good work!
fantastic, congrats
Oh My Goodness!! Amazing. Thanks James.
Glad you enjoyed it! Thanks so much
Great tips on how to get that beauty crisp! Love that close up intro shot!
Thanks so much Sylvia
Looks really great. Putiing the veggies under the chicken is a new idea (for me). I will try this out for sure. Also the thighs are my favorite chicken part. Thank you!
Hope you enjoy... chicken fat makes any veggie taste awesome lol
Nom, nom, nom, nom. LOL. Those looked killer. Loved the genuine excitement.
haha thanks
Great video on getting that skin perfect! Always my goal for chicken thighs! Nice cook James!
Thanks 👍 Much appreciated
Great Video Dad! thanks for sharing! I love the Kamado!
You bet! thanks so much
I just found your channel and I find your videos very entertaining 😄
Welcome aboard! Thanks Glenn
A hit! Love your channel! Skin and chicken cam out awesome. No brine. I've learned quite a bit from you!
thanks!
Wanted to come back and say thanks! I marinated some jerk chicken overnight, and then cooked it on the kamado using the high temp raised technique you suggested. After glazing it with some sauce at the end, it reminded me of home perfectly. Cheers
fantastic
Congratulations on 5K 🍻
Thank you so much 😀
Hi James. Used this chicken thigh recipe as a base for some thighs I did today. I used two of your excellent KJ hacks - wood in the ash tray and double indirect on my KJ3 Classic. My wife went bananas over these thighs! They were the best I have ever made, she said. I knew it from the first bite. Now typically I do thighs and quarters on the Weber Performer because I'm lazy. I did the same rub, the same overnight, the same temps and the KJ blows the Weber charcoal away by a wide margin. I can't use the extra rack that works on the 22" Weber on my KJ3 Classic. Not enough headroom. If I didn't use the top rack, it would work. But I figured I was high enough. Otherwise I couldn't get my Smokeware drip pan and half moon stones in place. Thanks again for a great channel.
This chicken looks so good, I’m breaking out thighs right now! Another awesome video James!
Hope you enjoy. thanks so much Kevin
Excellent video James! I am a newer KJ owner with the BJ2. You have been my go-to-guy for tips, tricks and pointers. Thanks much for what you do, keep up the great work. I wanted to ask where you acquired the punch holed sheet pan to fit under the rack extender for the veggies?
Glad to help and thanks Mark. I couldn’t find the exact one but I put a link in the description to one I found on Amazon that looks the same. most bbq stores also tend to have something like this in stock
This was my first ever cook on my KJ 3 and the chicken thighs turned out great! What really helped was all the time I spent watching your “how to” videos before my kamado even showed up. I was able to get the temp right on 425° and it held steady for the full cook. Granted, it was a short cook, but I was really pleased with being able to get the temp right on my first try.
The veggie medley turned out awful, though. 🙁 I only used 1 medium piece of apple wood and used Jealous Devil lump charcoal, but the vegetables were WAY too smokey, especially the mushrooms. I have cooked veggies on the grill before, but never on a smoker, and usually for much shorter cooks. I had these on for a good 20-30 minutes, just to make sure they were done. Texture was good - just too much smoke. A good learning process for me as I’m new to Kamado cooking and will have to learn just how much more smokey flavor is imparted.
I often skip smoking wood when I am doing sides like veggies for this reason
Definitely need a shelf like that for my blaze great video brother 😎
Thanks so much Matt, I can DM you the table plans if you’d like
Another nice one, James. Like the trick of putting the veggies underneath the chicken to catch fat -- bet it tastes great. And I applaud your restraint on the "nom-nom-nom" front!
hahaha we try lol 😂. this can make any veggie delicious
Great video as always. No need to buy a cook book for recipes with your videos always on point.
I appreciate that!
Great 👍 vid thanks for the idea's
Glad you like them! Thanks Dean
Such awesome tips!!! Crispy chicken is the best! Nothing worse than chewy chicken skin! You ROCK James!!!👏🔥🤩
Aw thanks guys. Anyone browsing the comments that sees this, go check out Maddie & Kiki's channel
Smoking Dad BBQ thanks so much James!!!!!🔥🔥🔥🔥👏👏👏
Great tips! Chicken looks perfect
Thanks so much!
Awesome video buddy, chicken looks amazing!
Thanks a bunch Ricky
Hi James, I really appreciate the information provided on your channel. It's very informative and has helped me out A TON with my kamado style BK keg. Do you have any tips in terms of getting crispy skin on a beer can chicken? Would this strategy (high heat) work? Typically I cook them at around 350 but I don't get great results on the skin.
Thanks!
this means the dome is not hot enough, make sure the ceramic is really hot to help radiate the skin
fantastic dish delicious with asparagus. what a good idea to put them under the chicken. I will definitely make these. Greetings from Holland
Thank you so much 🙂. Hope you like it as much as we do
Hi James! First off, great videos. I had a question for you that is a bit off topic. I see that your unused Joe is unlatched. Do you keep your Joe’s unlatched when you’re not using them? If so, is there a reason? Thanks! Again, great vids!
Thanks Kevin. Yes good eye, I read somewhere on the KJ site that you should leave the hinge unlatched when not in use to help preserve the gasket so once the fire is out I leave it open when not in use
Wow looks awesome! What if I don't have that grate extender? Should I lower the temp slightly to like 425 F and keep the grate in the highest position?
Thanks so much... yes 425 is still hot enough to help with the skin rendering without scorching the bottom. setup for as much clearance from the deflector plates as you can
NICE ! I Love Your channel .. TY
I appreciate that!
Doing this right now. Thanks for this example.
Hope you like it!
James! Another great vid! Thanks! Any thoughts on if this same technique would work for a whole bird? Maybe spatchcocked? Want that crispy skin!!!
Great video, chicken looked awesome. I have the classic ii and am wondering about the grill extender. Will it reach the same height as the class iii's top level?
It should, I often install it on my second grid level not the top third as that can be too high when on top of the SloRoller which itself puts things higher in the dome. once you’re above the gasket line by an inch or two I think you’re getting the benefit of dome heat
@@SmokingDadBBQ thanks so much! Now I just have to wait for it to be back in stock. Looking forward to next week's!
Want to try this on my classic II, but i have 12 thighs (~6# ) that won't all fit on the extender rack. Will try the double deflector technique and hope it does the job.
Love your videos! Thx so much for them. Question about smoke during this cook. Is it mainly coming from the drippings, or is it ok to have this amount of smoke from the fire. Last time I cooked chicken on my kamado I definitely had too much white smoke going on, some good things about the chicken that resulted, but unfortunately that bitter taste krept in.
usually chicken fat smoke doesn’t taste bitter like uncombusted wood white smoke which is not good. if you’re cooking direct you will get this white smoke which is not a bad thing
@@SmokingDadBBQ thx so much for the reply, enjoyed your smoke video also!
Looks great! Question: If you're cooking at 450-475 at the dome isn't that too much heat on the slo-roller? it's got to be higher than 500 at the slo-roller. Thoughts?
I think the 500f warning is based on the only instrument you’re provided which is the dome.... I do try to stay 25-50f below it to be cautious
Hi James, I know this is an old video but I have a question. I just tried this method last night with some bone in chicken thighs. I don't have the grill extender so I just had the thighs in the top rack position with the heat deflectors in place. My temperature was just under 450°. The thighs were over 200° in just less than 30 minutes. Yours were perfectly done in 40 minutes. Were mine done faster because they were closer to the fire and not high in the dome? Perhaps the temperature at grate level was a lot higher than 450°? Thank you for any comments you can provide.
Excellent cook :)
Many many thanks John
this chicken came out awesome! nice and crispy indeed- i always spray with duck fat, helps in the electric smoker. cheers!
thanks Mike
Smoking Dad BBQ you’re welcome !
Hi James. BJIII arriving Friday and was going to try whole spatchcock chicken as a 1st cook. Do you recommend using the sloroller for a first cook? Is 300f going to get a good crispy skin from the dome heat?
congrats, you will want more like 400-425f with the dome heat soaked for crispy skin
Do you have any suggestions for those of us that don’t have the cool extender. I have the Gen 1 Big Joe and it didn’t come with one.
Looks great. There is a link on your TH-cam to replace your gloves. Too hot for the Flannel today?
Dave G lol o burn through a set every 6-12 moths. These have a little life left in them yet 😂. Ya I miss the flannel, only down side to nice whether hahaha
How do you feel about a reverse sear method? Smoke them at like a standard 250 degrees until the chicken gets to an internal temp of 165 and then finish them off with a hot sear to crisp up the skin? Would it work?
I Like that but I find the only way to cheat and do the skin fast at the end is in a pan with some oil up to temp for a quick pan fry. Otherwise it just never seems to come out as good
Great video happy to join you new friend watching from Zambia Africa.
Thanks and welcome
I spritz most of the different meat cuts with vinegar, then rinse and pat dry with paper towels. Then dry salt brine for about 12-24 hours.
right on
On my to do list! 👍
Hope you enjoy it!
Im new to Kamado Joe and have a question. Once you're done cooking, what do you do with the charcoal thats still burning? Let it burn itself out ?
good question. I close the vents which extinguishes the fire and then use what’s left next time
James - Another 'amazing' video :-) I'm cooking some thighs today. Would you have suggestion for Duck Fat alternative ? Keep those videos coming! Also, I've not used my grid extender before tonight. I could not get in with SloRoller using my Classic 2 as it was hitting the dome - should I have been able to do? I was using the KJ flexible cooking rack not the one that came with SloRoller - maybe that's the problem? Cooking chicken solo and will follow up with vegetables :-( Turned out good except a bit too salty - due to salt brine overnight and using Meat Church Holy Voodoo which has salt. Would love to hear what your choice of seasoning is for chicken when you salt brine.
I like making my own rub as if you salt brine (which is great) you need to not add more salt with a rub. My house rub is below which has no salt since we dry brine everything lol.
For binders i like:
Pork - Mustard
Steak - Hot sauce
Brisket - Hot sauce or olive oil
Poultry - Some melted Butter, oil or fat
Basic rub all purpose
• 1 Tbsp black pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 3/4 tsp celery seed
• 1/2 tsp cayenne pepper (less if you're worried about the heat level)
Recommended extras (add to base)
• 1/2 Tbsp ancho chile pepper
• 1/2 tsp dried mustard powder
• 1/4 tsp dried oregano
• 1/4 tsp dried ground thyme
• 3/4 Tbsp light brown sugar, packed
• 3/4 tsp chili powder
• 3/4 tsp cumin
@@SmokingDadBBQ thank you so much! Copy and Paste - I got it :-)
@@SmokingDadBBQ thoughts about using the Kamado Joe Classic Grill Expander with the SloRoller?
@@coffeegeek54 I know it fits in the classic 3 no problem. I am not sure about the earlier / shorter height series if this can also fit
Looking into a kamado Joe, I currently have a Napoleon propane grill, but am missing the charcoal flavor. Price wise I'm looking at the classic 2. Does the slo roller work as an add on accessory on the KJ classic 2?
yes you can add the sloroller as an accessory after the fact for the series 1 and 2 grills now
it won't be as tall as what i am showing here (2 level vs 3 level) and the sloroller won't fit with the raised grid, but you don't need that as the sloroller is raising the grid position over stock as it is in the series 1/2
So James, here I am watching lots of your videos and wondering how to adapt this for the Joe Jr. How to put veggies under chicken? Is there an extender for the Jr. or what? Can you do 2-layer cooking in the Jr. or is there not enough space?
Thanks so much. Not stock from KJ but you can get third party grids that give you a smaller grid up higher in the dome. They way I would do it is to remove the stone and install your grid on the fire ring. then install the rack upside down on top of the grid and then add a smaller grid on top of that
I was wondering the same. I'm making the tights right now, 2nd batch this evening. I so I think the drip tray you have in the description for Jr may fit between the stone and grid. Would you recommend that? It would be directly on the stone so there could be some burning and smoking from the fat?
Looking good!
Thanks Gary! Love this chicken
@@SmokingDadBBQ going to try this on the Weber kettle soon
Yaaaassssss do the seasoning one too
alright, I will make it happen
6:44 I love to see those moments in your videos 🙂🍻
haha thanks
Would this work with just ceramic deflectors and no raised extender?
yes, just get your dome heat soaked before closing the deflectors
Oh yes I love bone in thighs, I best order the grate extender fast 😜!! Your face said it all lol
hahaha thanks Mike
Hi James - I've see you use Meat Church Holy Voodoo in a couple of videos. I was wondering if you'd do a video just on rubs. Maybe a combination of your favorite store-bought rubs vs. homemade recipes.
great idea. will do
Trying this one tomorrow. Drybrine the skin, or roll it over and hit the thigh meat?
my wife prefers rolling and hitting the meat. I don’t mind either way
Great video. 450-475 is a great temp for crispy chicken skin
100%
Looks delicious you think I can get away with a full chicken today?
Oh yes! I do the same with spatchcock chicken. I can stuff two birds on the upper rack
Love the reaction to his own cooking. Should have done a dance like cowboy Kent.
haha
How much smoking wood and what kind of wood did you use?
Thanks Forrest. I wouldn’t use more than one piece for poultry (chunk), and I like milder woods (like alder, pecan etc.) vs. cherry or mesquite
Thumps up !
Much appreciated. Love this chicken
So I have had this bias that if you are cooking above 300 degrees you are not smoking. I’m still a newbie. So here is the question, do you still get a great smoky flavor when cooking at these higher temps? Does your wood chunks burn up right away because of the high heat?
thanks Forest ... your right, it’s not smoking per say but you are cooking over burning fresh wood which adds some of that smoke flavour without making the skin rubbery which is what can happen if you smoke at a low temp like 225f. I use large chunks so they burn long enough
Smoking Dad BBQ I’m going to try this next time I do chicken. Big chunk of smoking wood under the charcoal, chicken high in the dome, higher temp for crispier skin. Thanks for the advice!
Does this work with a kamado joe only ?
no I did the same in my big green eggs
What was the internal temperature of the chicken?
thanks, finished a little higher. was 180 when pulling off
Tried this yesterday and failed for some reason i could not get the big joe over 400. Vents top and bottom fully open and 400 max so skin came out like leather. Thick rubbery skin. It was my first ever cook on a kamado so probably me doing something wrong. Will be trying again and hopefully goes abit better next time haha was using the slo roller. Close any vents and temps would start to drop.
there might be some tips in this one that help you get it sorted out - th-cam.com/video/x3nvkwmwuFw/w-d-xo.html
there is only air and fuel so when it’s not working it’s one of those two things causing the issue
@@SmokingDadBBQ thanks, I think it may have been the coal that was supplied with the joe, and probably me rushing things. I've ordered the Big block so let's see how it goes. Thanks for your help and advise 👍much appreciated as always.
Could you not also get the crunchy skin by searing on the soapstone? I cooked a fish on the soapstone and the skin was so crispy and perfect!
100%
Duck Fat? That’s cheating isn’t it? 🐔 Nice cook.👍
haha no one poultry helping out another poultry is fair game lol
My slo roller says max temp is 500 degrees, but people in the facebook group are saying Kamado Joe has revised this max temp to 300 degrees..
The warranty documents have been updated. Mine also says 500
I just did a leg of lamb, I wish I could show you a picture
I want to see that, are you on IG? I have the same username
@@SmokingDadBBQ @morvegil
Why don’t you ever turn it skin side down??
My chicken skin comes out chewy. HELP
updated with more info here, should fix you - th-cam.com/video/QEsrDj14XUs/w-d-xo.html
Too much smoke can make the skin rubbery? Never heard that one before. 😂😂😂
Try it. It’s true
@@SmokingDadBBQ lol too much moisture and a cooking temp too low to render fat is what makes the skin rubbery.
what the hell does high heat mean??
high temp in the grill unless you're asking about something else in the vid specifically as over a year ago i dont recall the reference
Sorry that is much too black on the skin. That has moved past the tasty, crispy maillard flavor into the acrid/burnt bitter skin flavor. Maybe knock the temp down about 50 degrees.
this one was right in the line ... taste was spot on but the rub I used had some sugar in it which came out blacker than normal. drop the sugar and you’re all set
The smoke has zero to do with a rubbery skin, that is all due to temp.
yes but those go hand in hand, bad smoke in a limited air flow environment chokes out the fire reducing the convection and radiant heat from the dome at higher temps to render out the chicken skin. spraying with water is also going to contribute a rubbery skin
The music is extremely annoying. Please stop!
thanks or the feedback, new videos in the past 2 years dont have this