smoking oak,Apple smoked chicken thighs, How To

HAVE a uds, homemade stick smoker, chargriller offset, had forever but still love it not made well but mod out everything I own, parents gave me a traeger texas for Christmas wish they'd ask me first many pellet poopers I'd rather have but installed rotisserie and added gasket kit waiting on a savannah stoker control pid for it supposed to be available end of December. Also a modified Webber Smokey joe into a water smoker works amazing.
Comes apart so I can grill or smoke does butts fantastic. Built a couple lots of fun.
 
Grant, very interesting on the Savannah Stoker. I bought one of Billy Merrill's first units. And, it is premium. My Texas model Traeger is modded with an extra shelf, but I have to tell you, I've about given up on getting good smoke flavor out this pellet pooper. I think they run so efficiently that they burn too clean. I won't throw any more $$ at it, like a Smoke Daddy. I already load the heat diverter plate with wood chips, but the wood chips don't really begin to smoke until the temp hit arouns 295F. What do you think, Grant? I'm in the market for another smoker, and I'm thinking an offset(Yoder + BBQ Guru) might be the ticket.
 
These are bangin'! Just to add to methods...
 
Salty here's my mine:
 
Wash, pat dry, and let chicken air cool in the fridge overnight, on a plate uncovered, and water from the skin evaporates. Straight from a package will be limp every time.

Then I separate the skin with one finger or spoon (curved down), best I can, to lift it but not remove it, just raise it up so it's not attached.

Then put butter under the skin.

The water is then removed.
The skin is raised letting air between skin and flesh.
The butter melts and helps crisp from the inside.

Outside is just rub.

Love all the different ways it can be done, but that works best for me.

When doing wings in the fryer always air cool too.
 
Hope you don't mind me adding that. Everyone does it different, which makes each meal unique!
 
Roguejim said:
Grant, very interesting on the Savannah Stoker. I bought one of Billy Merrill's first units. And, it is premium. My Texas model Traeger is modded with an extra shelf, but I have to tell you, I've about given up on getting good smoke flavor out this pellet pooper. I think they run so efficiently that they burn too clean. I won't throw any more $$ at it, like a Smoke Daddy. I already load the heat diverter plate with wood chips, but the wood chips don't really begin to smoke until the temp hit arouns 295F. What do you think, Grant? I'm in the market for another smoker, and I'm thinking an offset(Yoder + BBQ Guru) might be the ticket.
Click to expand...
Love the Yoder my main man Malcolm Reed uses the Yoder and swears by it. Have done a lot of research on the subject. Also really impressed with Bbq guru . What price range you looking at give me a day to look over notes couple more units I'd like you to check out brother :)
The Hot Pepper said:
These are bangin'! Just to add to methods...
 
Salty here's my mine:
 
Wash, pat dry, and let chicken air cool in the fridge overnight, on a plate uncovered, and water from the skin evaporates. Straight from a package will be limp every time.
Then I separate the skin with one finger or spoon (curved down), best I can, to lift it but not remove it, just raise it up so it's not attached.
Then put butter under the skin.
The water is then removed.
The skin is raised letting air between skin and flesh.
The butter melts and helps crisp from the inside.
Outside is just rub.
Love all the different ways it can be done, but that works best for me.
When doing wings in the fryer always air cool too.
 
Hope you don't mind me adding that. Everyone does it different, which makes each meal unique!
Click to expand...
Love that method THP another great trick for separating the skin is a wooden spoon with a round hand works great!! The dowl shaped handle slips easily between skin and meat and is long enough for Turkey.

Love the leaving the chicken in fridge to help dry the skin did that with my Turkey this year and never basted it came out fantastic super crispy skin and tender meat.
So cool you brought up the air cool technique just talking with a chef friend and were discussing the same lol
Do you mix herbs in with your butter?
 
oldsalty said:
Love that method THP another great trick for separating the skin is a wooden spoon with a round hand works great!! The dowl shaped handle slips easily between skin and meat and is long enough for Turkey.

Love the leaving the chicken in fridge to help dry the skin did that with my Turkey this year and never basted it came out fantastic super crispy skin and tender meat.
So cool you brought up the air cool technique just talking with a chef friend and were discussing the same lol
Do you mix herbs in with your butter?
Click to expand...
 
Yeah it's a great method! I haven't tried the skin-off scrape like yours.
 
And yes, I have made compound butters, in fact the herbs help raise the skin from the flesh for even more crisp.
 
For BBQ chicken usually no herbs, just butter. But for jerk, yes, some classic jerk herbs like thyme... make a thyme compound butter, and then the jerk wet rub on the outside... so good!
 
I buy that freezer paper (like wax paper) to roll my compound butters in. Freeze to shape, then wrap in plastic wrap and put in sealed container for long storage. Take out when needed, let soften, and use.
 
The Hot Pepper said:
Yeah it's a great method! I haven't tried the skin-off scrape like yours.
 
And yes, I have made compound butters, in fact the herbs help raise the skin from the flesh for even more crisp.
 
For BBQ chicken usually no herbs, just butter. But for jerk, yes, some classic jerk herbs like thyme... make a thyme compound butter, and then the jerk wet rub on the outside... so good!
 
I buy that freezer paper (like wax paper) to roll my compound butters in. Freeze to shape, then wrap in plastic wrap and put in sealed container for long storage. Take out when needed, let soften, and use.
Click to expand...
Right on THP love to use compound butters chicken Kiev is one of my absolute favorites done right .
I also use the freezer paper trick learned that from my grandmother :)
 
Roguejim said:
Grant, very interesting on the Savannah Stoker. I bought one of Billy Merrill's first units. And, it is premium. My Texas model Traeger is modded with an extra shelf, but I have to tell you, I've about given up on getting good smoke flavor out this pellet pooper. I think they run so efficiently that they burn too clean. I won't throw any more $$ at it, like a Smoke Daddy. I already load the heat diverter plate with wood chips, but the wood chips don't really begin to smoke until the temp hit arouns 295F. What do you think, Grant? I'm in the market for another smoker, and I'm thinking an offset(Yoder + BBQ Guru) might be the ticket.
Click to expand...
 
This smoker is BADASS! (LOOKS badass, I don't have it but this member does.) http://thehotpepper.com/topic/48957-ok-heres-the-last-smoker-i-am-ever-going-to-get/
 
oldsalty said:
Love the Yoder my main man Malcolm Reed uses the Yoder and swears by it. Have done a lot of research on the subject. Also really impressed with Bbq guru . What price range you looking at give me a day to look over notes couple more units I'd like you to check out brother :)

Love that method THP another great trick for separating the skin is a wooden spoon with a round hand works great!! The dowl shaped handle slips easily between skin and meat and is long enough for Turkey.

Love the leaving the chicken in fridge to help dry the skin did that with my Turkey this year and never basted it came out fantastic super crispy skin and tender meat.
So cool you brought up the air cool technique just talking with a chef friend and were discussing the same lol
Do you mix herbs in with your butter?
Click to expand...
 
Okay Grant, here's the Yoder I'm considering.  I can't spend more than $1,000, less would be better.  This is priced at $899, but I don't know what a retailer would charge.  Can I get 2 packer briskets in it, or 1 packer and 2 butts?  That's non-negotiable.
 
http://www.yodersmokers.com/cheyenne.html
 
Alright now, how about spilling the beans on that Smokey Joe water smoker?  Thanks for the help, boss!
 
Roguejim said:
Okay Grant, here's the Yoder I'm considering.  I can't spend more than $1,000, less would be better.  This is priced at $899, but I don't know what a retailer would charge.  Can I get 2 packer briskets in it, or 1 packer and 2 butts?  That's non-negotiable.
 
http://www.yodersmokers.com/cheyenne.html
 
Alright now, how about spilling the beans on that Smokey Joe water smoker?  Thanks for the help, boss!
Click to expand...
No problem brother :)
Ok you've got about 16 inches from grill end to center of next section looking at two briskets from my freezer this look very doable. What size briskets you looking to cook? Yeah the Webber mini water smoker as much fun to build as it is to use. Will send you my plans and pics of the build will have were to get all the parts, cheap to do great results :) sorry back to the grill,as for Yoder lots of my circuit friends really like these units great heat retention and well made. Let me get back to you though have a friend checking out a cooker for me same price range a little larger grill cavity!
 
oldsalty said:
No problem brother :)
Ok you've got about 16 inches from grill end to center of next section looking at two briskets from my freezer this look very doable. What size briskets you looking to cook? Yeah the Webber mini water smoker as much fun to build as it is to use. Will send you my plans and pics of the build will have were to get all the parts, cheap to do great results :) sorry back to the grill,as for Yoder lots of my circuit friends really like these units great heat retention and well made. Let me get back to you though have a friend checking out a cooker for me same price range a little larger grill cavity!
Click to expand...
I would guess no less than 15lbs each.  What size do you prefer for home cooking?

The Hot Pepper said:
Always been a fan of Horizon smokers. http://www.horizonbbqsmokersstore.com/servlet/the-373/16%22-Classic-Backyard-Smoker/Detail
 
Funnily enough, on Bass Pro Shops, it looks EXACTLY (really, exact, except maybe the chimney) like the Yoder: http://www.basspro.com/Horizon-Smoke-16-Classic-Backyard-Smoker/product/10202039/
 
Is Horizon making smokers for Yoder now?
Click to expand...
Yes, those are good builds.  A little less cooking space than the Yoder.  Good price though.  Once you get into this price range of offset smokers with the steel construction, you're probably just splitting hairs between the better ones, anyway.  I really like some of the vertical smokers, too, like Stump.  Not sure they are strictly wood burners, though.
 
Roguejim said:
I would guess no less than 15lbs each.  What size do you prefer for home cooking?

Yes, those are good builds.  A little less cooking space than the Yoder.  Good price though.  Once you get into this price range of offset smokers with the steel construction, you're probably just splitting hairs between the better ones, anyway.  I really like some of the vertical smokers, too, like Stump.  Not sure they are strictly wood burners, though.
Click to expand...
 
They have a few sizes: http://www.horizonbbqsmokersstore.com/servlet/the-Smokers-cln-Backyard-Style-Smokers/Categories
 
Good luck shopping.
 
Hey, is it time for that chicken rub recipe yet? Me needs it :pray:
 
 
 
That chicken looks ridiculous.
 
It's cookin' like that, that really makes me realize how little I know
 
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