Kamado Joe Smoked Chicken Legs and Thighs

morning YouTube mm-hmm I’m getting readyto smoke some chicken today and I’mgonna go through a video with you guyson my method for cooking I’m gonna becooking on my commader Joe so I’ve gotto clean this behave the way out butonce I clean this thing out I’ll comeback and show you our house set it upwhat I’m cooking today how I prepped itand what kind of temp we’re gonna go atI’m not being promoted by anybody I justlike to smoke and I smoke so much that Ijust thought hey why not do a YouTubevideo so I’m just gonna go through todayhow I do itand when I get done cleaning this grillout and setting it up I’ll come back seeyou a little bitall right YouTube as we talked beforeI’ll clean the grill out and now I’mstarting to put some charcoal so Icleaned it out i vacuumed it out Rubyanybody who has a motto would know thatif you get too much ash in here willclog it up and you just need to clean itout periodically usually about twice ayear so has a pretty bad ash in here soI started putting some some goodcharcoal put some bigger pieces on thebottom and we’re just gonna fill thisthing up the rest of the way and we’llstart getting this thing lit and when wego to light this thing I’ll uh I’ll comeback to you guyswe’ll see y’all in a little bit allright hey everybody I know we talkedabout coming back and showing you guyshow this thing got lit so we just littwo starters I use the tumbleweed typestarters we filled our firebox prettymuch all the way up and we put us quitea few chumps in there we like we likethe smoky flavor I just use this RoyalOakcharcoal I like it pretty much got agood flavor to it it’s pretty cheap tooand it tastes good I mean flavors aregood on we use these wood chumps fromAcademy I love academies with chumps andtheir charcoal also they have somereally good stuff so we got this thingfull we got it going we’re gonna bringit up to about 225 225 250 ish and Ithink we’re gonna go for about 3 hours aday maybe we’ll see we will just see howthe chicken looks so I’ll uh I’ll comeback to you guys in a few minutes andshow you out what we did to our chickenand it’s gonna take a little while forthis grill to come up to temp before Ican put this chicken on there and we’llcome back and we’ll show y’all what’sgoing on what we didhope y’all stick around for some goodbarbecue all right guys I thought Iwould just talk to you guys for a minuteI know my videos been kind of choppy init I’m not real happy with the way it’sbeen coming out so I really just want totalk to you uh about what I’m doingtoday so today my grandmother is comingon coming over my mom’s coming over myaunt’s coming over and uh you know it’sme my wife and my two kids so I boughtthis come out of Joe last year anybodywho knows anything about ceramic cookerswhich if you’re watching this video youprobably know a lot about ceramiccookers maybe you do maybe don’t they’reexpensive I bought this come out of jaillast year I think I got it for like 700bucks or something but that’s a lot ofmoney for a grill one of the bestinvestments I’ve ever madeI smoked on that thing all the timedidn’t know a lick about smoking lastyear and if you watch YouTube there’s alot of guys out there smoking ribs babyback maniac just peddling there’sthere’s so many videos and so many guysthat are out there doing so much goodstuff so these these guys are prettymuch who I learned smoke from and I’mstill I’m still playing with it I’mstill trying to learn you know but Ithought hey I smoked so muchI’ve been doing a lot of wine I givingyou guys a video and in a little whilewe’ll go over I’ll kind of show you onmy grill I have the classic it’s justit’s the smallest one they make but thegrill is phenomenal it does some reallygood meats we’ve thoroughly enjoyed it Iknow that’s a lot of money for somebodyto put out on a girl it really is itreally is and we’ve been thoroughlyhappy with it I mean I wouldn’t trade itI’m glad I spent the money it was a wellinvestment you look at ceramic cookersand how long they pop potentially willlast you versus another grill that youmight buy that’s not gonna last you solong and in the long run you’re gonnaI’m spending more money than you wouldother if you just put a little bit moreout and that’s the way I looked at iteverybody doesn’t look at it like thatbut that’s the way I looked at and we’vegotten a lot of use out of it we’vegotten a lot of joy out of it and itmakes some amazing food but you knowI’ve learned along the way sometechniques and that’s what you have tokind of go around you tube and you kindof got to learn how to do it and I hadto learn because at first I wasn’t verygood on it even though it’s the ceramicand it’s an expensive ceramic I missed alot of food oh and uh it’s been a reallya lot of fun so I hope you guys enjoy itI hope you guys just enjoy this videoand the cook I do this is my firstyoutube video so be gentle be gentle butI’ve seen a lot of guys doing this andit’s fun it’s fun to watch people cookstuff and to get ideas and that’s what Ilove about YouTube so really guys justsit back I hope you enjoy the rest ofthis video and you know let me know whatyou guys think I mean if you got adifferent technique you got a better wayof doing it I’m gonna get my grill up totemp it’s still smoking over thereit’s got a ways to go and we’ll put ourdeflector plates in there and we willget going and I’ll show you how I set itup and we’ll see you all here in a fewminutesall right I got my fireboxes fool gotmodel chunks in there I set up in thelower position for this cook I’m settingup in the lower position set it upchicken on the grill today gonna be agood day bad day a BBQ ones better thana good day at work I say alrightsomething like that alright so this ishow I’m will set up for the cook I’mgonna close the relicI’m taking a smoke and pull me up -about 225 ish trying to stay below 250today I wonder a little bit lower findif you go real high you can try thechicken it’s early this morning lookslike I just rolled out of bed for thathello Wendy’s probably kind of trickytoday with the wind hey everybody that’spromised we’re back we’ve been briningthis overnight oh I’ll give you guys therecipe to the bronze just a simple brownand my wife made up things got saw theseare the beans we’re gonna be doing laterwe’re gonna have those on the smoker aswell those are going to be amazing butuh we’re gonna get this stuff thischicken out of the other brine here andwe’re gonna kind of Pat it dry and we’regonna season it up because my grill issitting at about 255 right now and thisis a one a really cool device right herethis thermo prone there’s a lot ofwireless thermometers on the market butuh my wife got me this one for Christhis thing is amazing I love doesn’tsink the my phone or anything but andcome sit inside and hang out and I canstill monitor my temps I’m at 255 rightnow so I need to need to get that down alittle bit so yeah we’ll be back in afew minutes once we get the chicken outand we’ll see you all in a few minuteswe got our chicken laid out here wefinally got it out of the brine andwe’re going to go ahead and put someseasoning on it today I’m usingsomething we got sam’s clubit’s called Kinder’s season in the blendit’s got salt pepper and garlic but youcan use whatever I mean there’s a lot ofgood rubs out there a lot of goodseasonings that you can use it you maylike better I mean but this is what welike we like garlic salt and pepper sowe’re going to go ahead and do thatright you have to check in with this oneand I have another one here by Stubbsit’s the sea salt with paprika andgarlic so we’re just we’re gonna mix itup a little bit and we like varietyaround this house so we’re gonna goingto do a little half-and-half thismorning I’m not putting anything on thischicken it’s wet already let’s go a lotof moisture in it and I’m some peopleput olive oil some people just play itby earwe like to lean by the seat of our pantsin this household so we’re we’re justgonna roll with itbut this this bride makes a bigdifference on this chicken always makesit taste better always comes out juicyso we prefer to do the Brian thing wegot plenty of chicken legs we would liketo do like course to those come outpretty good but uh today we got what wason sale so we rolled with the chickenlegs and the and the chicken thighsthese chicken thighs come out of meetingto come out so juicy turn around putsome of this Stubbs on there nowalright guys we’re gonna get this out onthe grill and uh we’ll see y’all when weget it out there alright everybody sonow we got our chicken seasoned and uhwe’re gonna go ahead and put it on thegrill here and grills up to temp I thinkwe’re about to fitty it’s a littlehigher in the one but it’s a windy dayso it’s been kind of hard to regulate sowe’re just going to put this chicken onhere I don’t know if we’re gonna be ableto get it all on here and whatever Idon’t get on here I’m gonna put on mypellet grill but I’m gonna do a reviewon the pila grille or video on pilagrille another day squeeze like I saidthis is the classic Joe you can’t can’tget a whole ton on here because this isan 18 inch grill so but we’ll see whatwe can get as much as we can and weshould be able to get a good bit of itjust kind of squeeze a little mixer rubshere so we got a little ride today thiswind is madness this is the worst mytruck smoked he had all this wind sothis over here this is my probe that I’mmonitoring the inside that I showed youon that that wireless set love thatthing that’s a thermo Pro I have to do areview on that one day but uhhey love these these dyes are so goodbounine ties are the way to go it’s methey just give so much more flavor theboundless bubbles are good but I justfeel like the one with the bone you justhave so much more flavor on there’s somuch better all right well it looks likewe got a full grill we’re gonna rockwith that and the rest we’re gonna puton the pillar grill so let it do itsthing in a couple hours we’ll just keepchecking it I like to cook the chickentoo how it lookssome people would disagree and they wantto probe everything but I just feel likeI can look at it and tell it’s kind ofdone if you’ve cooked a lot you can kindof tell when chickens done you knowevery now and then I might probe a pieceor two but I’m not gonna probe all ofjust to check it you know just like Ijust like to cook till I know it’s doneall right we’re gonna shut her upalright guys I’m back we’ve been goingfor about an hour a little bit over anhour with this cook so far we’re all I’mpretty steady at 250 ish not 240 sowe’re we’re doing pretty pretty good Imean we’ve been holding pretty goodinitially when I put the chicken on thegrill it kind of came down but then itcame back up which that’s normal it wasthe chicken was a little cold from thebrine so let’s take a look let’s justburp this thing and see what we gotgoing on hereyou see all that smoke coming out ofthere it’s looking good looking realgoodyeah we’re gonna keep rockin and rollinwith it but that’s chickens starting alittle good and get some good good coloron it already I’ll just close this thingback up and starting to warm up out herea little bit it’s gonna be a good dayI’m gonna I’m gonna keep rocking theroll of it but as we go longer I’ll uhwe’ll check it back in a little bit seewhat it’s looking like see you on a bitwe’re about at the two-and-a-half hourmark we’re just going to glaze a littlebit looking good we’re going to let themgo for about another 15 or 20 minutesand[Music]you’re looking goodkept good temp the whole time except forwhen we initially put the chicken onthere looking goodthis willso becoming off like I said another fitCenter Salinas will get back would youonly pull it offhey everybody so this is our finishedproduct from today this was the firsthand was the first set of chicken thatwe put on the grill today and it cameout okay but uh we didn’t really turn itso I kind of just let it sit and Ididn’t turn it throughout the video orwhen we were doing the video today so umit kind of cooked a little much on thebottom we went about two and a halfhours and he kind of cooked a littlemuch on the bottom and it kind of itdried out the bottom so we did anotherthis second pan right here we did and weactually did it for two and a half hoursand we actually turned it and it cameout amazing and we put some we put a lotmore barbecue sauce on it so this onecame out pretty goodand we’re gonna try it we’re gonna giveit a little taste test right here sopretty dang good I think we went alittle long on this note I probablyshould have pull it off a little earlierbut overall pretty good this one wenttwo and a half hours on but we turned itand we basted this one a little bit moreI base it about 20 minutes before I pullit offmuch better both are very good but thisone came out a lot better but if youguys have any comments please leave themif you have any recommendations pleaseleave them like I said I’m just aeveryday barbecue or everyday smoker Ilike to do this on the weekends for myfamily and uh give me a thumbs up if youliked it give me a thumbs down if youhated it and uh I look forward to seeingeverybody’s comments thanks