Great video! Dry chicken sucks, and I have a Pitts & Spitts pellet cooker, still learning it so your video is very timely. Thank you Jeremy.
@chadwhitmire6183
Жыл бұрын
Great info, nice grill, and I'm very envious of the property. U r one blessed man.
@Zeke-bt1iy
2 жыл бұрын
thank you this recipe works great thank you so much Charlie
@Shaunpjohn
Жыл бұрын
Love this video
@bonzo1928
3 жыл бұрын
Wow. those look gooood!!
@livebig247
3 жыл бұрын
Gotta have 195-200 for myself. I like the texture of chicken at that internal temp, shreds off the bone, not too moist, but definitely not dry
@RobertS122
3 жыл бұрын
I like a higher temp for thighs too. They can take it
@MrMrsregor
2 жыл бұрын
yes, softens them up and losses the rubbery texture
@pimpfasho11
Жыл бұрын
I agree here too. Higher tempts for thighs are much better, and still juicy!
@cookdoctor
2 жыл бұрын
Dude! You nailed this. OMG! The salt and pepper - kosher, ground spot on, sauced on opposite side, set at 300 degrees, rest a bit. Man, like yo pappy said, you caint beat that with a stick! The whole profile was very flavorful. I agree with you, this is the ticket for cheap, quick, awesome bbg. Thank you Jeremy.
@richm.258
2 жыл бұрын
How many hours did it take from start to finish?
@GrimmMeaning
Жыл бұрын
Great video! Informative, professional, and mostly accurate. This chicken rocks.
@thomashasler2686
2 жыл бұрын
What kind of pellets do you recommend?
@senraq6332
Жыл бұрын
Why is the mad scientist on this channel?
@peteranderson5283
Жыл бұрын
My wife is Caribbean and S&P don’t cut it for seasoning.
@joneclegg
2 жыл бұрын
I just tried this, though I let them come up to 180, WOW! Best chicken thighs I've made yet. I've been experimenting with techniques and timing for weeks now. The skin side down in the game changer for bit through skin. That said, it wasn't exactly crispy, but very tender. I will work on crisping up the skin a bit more. Maybe the broiler?
@alfredodaniel7473
Жыл бұрын
The skin doesn't stick to the grates when you place them skin side down?
@charlesbasteyns4994
2 жыл бұрын
How long did this recipe take?
@Ostar713
2 жыл бұрын
Did u flip the chicken at any point during the cook?
@Smunk85
2 жыл бұрын
Hello, buce video ! I hesitate to buy one, do you really feel the smoke flavour on this type of bbq ?
@RustyBotStudios
2 жыл бұрын
This look amazing but did you just put the cooked thighs back into the dirty tray you had the raw chicken in?!
@bhhacker
2 жыл бұрын
How long does this take approximately? I am trying to smoke ribs chicken thighs and have them come out at about the same time
@reecebrennan7456
7 ай бұрын
How did this turn out? I came to the comments for the same question
@bhhacker
7 ай бұрын
@@reecebrennan7456 I think it's like 45 minutes and then 30 minutes. But that is off the top of my head. Always temp check
@halfmanhalfamazing191
2 жыл бұрын
Thighs at 225 usually takes a couple of hours for me. But I like mine a 200F.
@jfunk8628
3 жыл бұрын
Do you always cook on the bottom rack?
@pittsandspitts1983
3 жыл бұрын
Just preference.
@chasewolfe3452
2 жыл бұрын
Can you do a Video on smoked venison jerky? I can supply you the venison, I'm in FW TX! Love to meat you, big fan!
@richm.258
2 жыл бұрын
Total time?
@richardgyde8374
3 жыл бұрын
How do you decide if the skin goes down or up? Another video he puts the skin up but it was on an offset not a pellet smoker.
@pittsandspitts1983
3 жыл бұрын
We usually go skin up so the fat drips down over the meat. And if you're cooking on the grate, you don't want the skin to stick.
@RyanLowdermilk
2 жыл бұрын
Sorry. So which one is it? Skin side up or down on a pellet smoker?
@silvermediastudio
2 жыл бұрын
@@RyanLowdermilk Skin towards the highest heat.
@Charles.Wright
2 жыл бұрын
@@silvermediastudio - which means skingdown for all three pellet smokers I've used
@LakeHuron
3 жыл бұрын
Is Jeremy Yoder connected to Yoder grills?
@pittsandspitts1983
3 жыл бұрын
Nope.
@silvermediastudio
2 жыл бұрын
Only when they're feeling kinky and bring out the handcuffs.
@letsgobrandon1298
2 жыл бұрын
I believe boneless are way more moist
@xxshiftlockxx
3 жыл бұрын
Completely different steps and instructions on this video than the most recent chicken thigh video you put out.
@whysoserious6997
2 жыл бұрын
I bet it taste like trash
@Charles.Wright
2 жыл бұрын
@@whysoserious6997 - which one though?
@OlyviaLoren
2 жыл бұрын
I’m assuming it’s because the technique differs when you’re using a pellet smoker, I think it tends to cook hotter so cooking skin/fat side down is supposed to protect the meat from drying out because the heat source is below.
@davis8720
2 жыл бұрын
Jeremy re-makes his videos every so often because he still learns. After all these cooks he still learns. I'm thankful for him passing his know-how on to us. BTW he states this in other videos.
@barbru3598
Жыл бұрын
An approximate time would be nice.
@bob.bobman
Жыл бұрын
How exactly does smoke penetrate the skin and unrendered fat so that it can get into the meat? 🤔
@wendygerrish4964
2 жыл бұрын
Farenheit ?
@tangrockb531
3 жыл бұрын
Hey Jeremy why are you in this channel?
@silvermediastudio
2 жыл бұрын
This guy's sentence structure and word choices are truly bizarre.
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