Barbecue Chicken Problems

[Greybeard]

I've got a pellet smoker... generally use a marinade, then a rub, and smoke. I like white oak for chicken.

A couple of posts recommended honey... If I am making BBQ sauce, I generally use half honey, half molasses to sweeten, but I don't like real sweet sauces, so I don't use much of either. My BBQ sauce is more of a mop, really, fairly thin, spicy more than sweet. Heavy on the vinegar and various dried crushed peppers. I use it on tri-tip, sometimes a pork butt. Good on pork ribs, too.

You mentioned smoking a turkey... one of my favorites. Brine, rub (heavy on the sage) generously between the skin and the meat, and smoke over hickory, low and slow. Spritz with a mix of 2/3 apple juice, 1/3 Worcestershire at least once an hour. The pellet grill makes it easy, and man, is it good

 

[NoWaiAma]

I don’t know why. But finding this thread after working 18 hr’s today and drinking a cocktail made me really happy and excited to use my new grill

 

[hdsoftail1065]

Wish our Costco's had that.

The only time I have ever seen it is around Thanksgiving and Christmas. You can get it online but it is pricier but you can easily do a couple of batches out of 1 container.

 

[Retro Reefer]

I wait until whatever I’m grilling is about 2/3 cooked before slopping on the sauce.. for chicken I prefer marinades because of the issues your describing, keeps my grill cleaner and the chicken is less likely to burn if I’m cooking it directly over the fire.

 

[mike werner]

ray's is a great sauce who cares whats in it.for an even better rays try squeezing a 1/4 of a lemon and zest the skin from that 1/4 lemon into a cup of sauce.it is amazing the flavor it adds to this already awesome sauce.seriously try this you will not be disappointed.
when it comes to steak well done means well ruined and is for 5 year olds.oh forgot to add IMO.

 

[siggy]

I don’t know why. But finding this thread after working 18 hr’s today and drinking a cocktail made me really happy and excited to use my new grill

I had a webber for over 15 years before the upgrade, Cast iron grates are the way to go, 20-yo, my brother has it now. sorry but i have to show this off..Stainless smoker on the left.
I have to order new grates for the grill today,:mad:

 

[Water Dog]

These are my 2 new toys I picked up this spring for the outdoor cooking season.

 

[NoWaiAma]

I had a webber for over 15 years before the upgrade, Cast iron grates are the way to go, 20-yo, my brother has it now. sorry but i have to show this off..Stainless smoker on the left.
I have to order new grates for the grill today,:mad:

Driooioooool

 

[ironeagle2006]

dang it I have to prep the brisket for tomorrow. So much for sleeping. Oh well I can do a 13 hour cook time easy.

 

[Greybeard]

dang it I have to prep the brisket for tomorrow. So much for sleeping. Oh well I can do a 13 hour cook time easy.

That, right there, is why I use a pellet smoker. I can put prepped meat on the smoker, low and slow, and head for my bed... confident in my knowledge that the temperature will be maintained right where I set it. No more babysitting a sidebox smoker for me, thanks.

 

[Water Dog]

I’m doing 2 butts for a picnic on Wednesday myself. I recently picked a BBQ Guru DigiQ DX2 temperature controller / pit stoker. It’ll let me run my WSM at a steady 225 for over 12 hours without having to make any adjustments. Best of all, I could get a full night’s sleep for those long overnight cooks.

 

[hdsoftail1065]

That, right there, is why I use a pellet smoker. I can put prepped meat on the smoker, low and slow, and head for my bed... confident in my knowledge that the temperature will be maintained right where I set it. No more babysitting a sidebox smoker for me, thanks.

Like how you roll! That's how I do it to!

 

[Greybeard]

If anyone is interested... I was at Sam's this weekend, and saw a Pit Boss pellet grill, suggested retail, $699, Sam's club price, $349. I wasn't really looking, but that's an excellent price. My old Green Mountain grill has had several problems over the years, mostly electrical, and is showing it's age (about 10 years). I picked up the Pit Boss... figured I'd pass the old one off to a friend.

On the Pit Boss... enclosed stand with storage under the grill, makes for a very stable stand. 4x lockable casters. 700 sq inches of cooking surface, not huge, but big enough for a family grill. All carbon steel is powder coated... and heavy gauge. Very heavy gauge stainless burn pot and heat shield. Decent sized pellet hopper, about the same as my Green Mountain, should last plenty long enough to do a long, slow smoke.

All I've done with it at this point is burn the assembly oil off of it, and grill some bratwurst for dinner last night. So far, I'm quite happy with it. Build quality is excellent, and the price was very good.

 

[Captain Quint]

I usually do boneless skinless chicken thighs, if that matters. I marinate, throw on grill. Do first Flip, then when its close to being done I sauce a couple minutes before I flip again. That couple minutes let's the sauce set up, then flip the last time and sauce the other side. Couple minutes later pull off grill. Adding it too soon will also lead to the sauce burning, but my family loves burnt food fo some reason.

I also dont really slather, a dab will do on the grill. More sauce can be added on the plate if desired.

I haven't checked the label... but I really like Stubbs bbq sauce, we do spicy but the regular is good also.

This is the what I use to marinate
http://tastykitchen.com/recipes/main-courses/spice-rubbed-grilled-chicken/ use the spice concoction, subbing oregano for thyme. Coat chicken, then throw in enough olive oil to coat everything. The honey/vinegar part I have used also but not always.

+1 on Stubbs

 

[ironeagle2006]

I have a pit boss also the starter model one could not afford the larger hopper model. So I set 2 alarms 4 hours apart and go out on them and check the hopper to make sure it still has pellets in it. Then I refill the hopper and go back to bed for another 4 hours.

 

[gcarroll]

Those pit boss pellet poopers are a great value. Love how you can direct grill over the flame unlike many other pellet grills! Did you guys see the deal on pellets at Lowes? $15 for 40 lbs.

https://www.lowes.com/pd/Pit-Boss-4...MI_I3ck-2A3AIVifhkCh2N5AUcEAQYASABEgI4ffD_BwE

 

[alton]

I can't see myself cooking with a electric cooker that is fed with rabbit pellets for smoke? Its almost like placing a T-Bone in the oven with liquid smoke and calling it steak? In saying that I love my Green Egg! Lump coal is the way to go, I will never use briquettes again. My brother-in-law says he loves his Traeger, so to each their own?

Hawaiian Theme for Memorial day at the Sister-in-laws

 

[gcarroll]

I can't see myself cooking with a electric cooker that is fed with rabbit pellets for smoke? Its almost like placing a T-Bone in the oven with liquid smoke and calling it steak? In saying that I love my Green Egg! Lump coal is the way to go, I will never use briquettes again. My brother-in-law says he loves his Traeger, so to each their own?

Hawaiian Theme for Memorial day at the Sister-in-laws

What self respecting Texan puts pineapple and cherries on ribs. As a matter of fact, what Texan cooks pork! [emoji23]

It’s easy to knock the pellet grills but the results are undeniable. They are the fastest growing segment in all the outdoor cooking world. Personally I prefer cooking using 100% wood rather than charcoal. [emoji4] In the end, the results are what really matters!

 

[Greybeard]

Rabbit pellets? Electric cooker? Egads!

Pellets are compressed hardwood, no fillers or binders, and come in all of the various smoking woods. Electric simply feeds the hardwood pellets and runs a blower motor... all of the heat, and smoke, is produced from burning wood. I buy pellets by the ton for my pellet stove, come from the sawdust at the barrel stave company in Lebanon, MO. All white oak. Great for most meats... if I'm going to do something special, I'll by a bag of hickory or apple wood pellets, but for the most part, the white oak works great.

There's a reason pellet smokers are banned at many BBQ competitions. They make it too darned EASY. Me? I'm not competing, just wanna produce the very best smoked meats I can, and not have to babysit my smoker all day to do so.

 

[gcarroll]

Forgot to mention that as for saucing tips, I agree with saucing 10 mins prior to finish just to set the sauce. Just enough to steam off some of the moisture.