BBQ Chicken Thighs on My Yoder Pellet Grill | Rum and Cook

[@RumandCook]

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[@boatworkstoday]

Just did these last night on my 640. My preferred cook is on the top rack with the diffuser plate removed and temp set at 400 (chicken set off to the side closer to the chimney). Same setup when doing salmon but the fillet's above the firebox. Crispy skin in both scenarios ;-)

[@RumandCook]

Sounds tasty! 🍻

[@stanmoffitt9297]

Another good one Jake, always learn something from ya! Thanks again!

[@RumandCook]

Thanks, happy to help! 🍻

[@johnleden1909]

Thanks Jake! I didn't know about that prime button on my Yoder (time to reread the manual). I've been removing my meat while waiting for the heat to come up. Great video!

[@RumandCook]

Happy to help! 🍻

[@williamwilson2624]

I love chicken thighs! Excellent video as always!

[@RumandCook]

Thank you sir! 🍻

[@markpeever496]

Some of the best chicken I've ever had was in Eastern North Carolina, at a family gathering. They were par-cooking in water (I don't generally approve of that practice, but it's part of the story): they'd get chicken and quail pieces mostly cooked, then they'd put them on the grill. The grill was huge: an old oil tank like you'd have behind your house, cut in half vertically. The uncles were tending the grill, the nephews were keeping the grill stoked with embers from the burn barrel, a 55 gallon drum with a cut-out at the bottom. Hickory logs went in at the top, embers came out at the bottom. When the meat was mostly done, the pieces were taken one at a time and fully immersed in a bowl of sweet sauce, then put back on the grill for the sauce to harden a bit. Think punch bowl, not cereal bowl. When the par-cooking was done, they added salt, green chilies, and a bag or two of rice and brought it to a boil. Chicken bog is something special, no need to waste the water and/or bits of meat that came off in it. That's when I learned a grill cool enough to lean against with a drink, plenty of patience, and full immersion in finishing sauce adds up to magic. There were probably several hundred pieces of chicken, quail, and pork ribs turned into lucious meat that day. It was a huge crowd. That was a long time ago. I've done my best to imitate it on a couple different grills, including my Big Joe, and gotten great results. I've done this many, many times: as many chicken thighs as I can fit on the grill, directly over the coals. Salt, pepper, garlic to taste. Skin side down, cooked between 200°F and 215°F for 3.5 to 4 hours. No basting, just one complete immersion in sweet sauce when the chicken is fully cooked. Works great on every grill I've tried, but it's best on the KJ, because I can walk away for the entire time and do other stuff. But I've loaded down a standard charcoal grill too, and managed temperature by cracking the lid and moving coals around. I think cooking them directly over the coals fixes the "rubbery skin" problem, even down around 200°F. Like I said, it works best on a kamado. If I were using an offset cooker, I'd cook a little hotter, like you did. Either that or I'd just discard the skin before applying the sweet sauce. And I'd probably cook them skin side up, like you did. That gives you a "free" baste. Not kicking at your chicken thighs, just remembering an amazing day. Thanks for another good video!

[@RumandCook]

Thanks for sharing. I’ve done some boiling of wings to help render the fat before cooking or smoking and it works great. That chicken sounds tasty! 🍻

[@averagemodeler]

at my house we are forsure a dark meat family. nice job!

[@RumandCook]

Thanks! Yeah I’m on the outside being a breast guy haha. 🍻

[@MadPick]

The first ingredient in that Yoder chicken rub is sugar . . . I blame the sugar for the charred chicken, not the smoker!

[@RumandCook]

🤣 At the end of the day you have to blame the pit master lol 🍻

[@LarsPjokk1]

Thanks for a real nice channel to get to know the YS640S. Mine is supposed to arrive tomorrow. 🙂 However, regarding smoking chicken, isn't it difficult to get crispy skin?

[@RumandCook]

Congrats. Yeah crispy skin is tough when smoking. I have tons of videos on wings, but have a whole chicken coming. Have to cook it a little hotter or do some tricks to render out the skin. 🍻

[@praetorxyn]

Chicken thighs cooked indirectly at around 400 on a kamado dome are magical. I don't remove the bones (blasphemy I say, they add flavor :P), trim excess skin / fat, pat dry, coat with olive oil, season (I like Kent Rollins' Original seasoning for thighs, but I don't really use it for anything else; Holy Voodoo is pretty good too) , then cook at 400 on the kamado until they reach about 180 internal. Then I use the Slow N Sear to sear the skinside for 30 seconds and the bottom for 30 seconds just to crisp up the skin even more and put a little char on them. Without the Slow N Sear that would probably need to be adjusted, as they're RIGHT over the fire and it's pretty hot after a 400 degree cook. But they end up magical. I just cooked a batch of them just now. I'd link pics but I'm afraid KZbin would just delete the comment.

[@RumandCook]

Haha my dad keeps saying bones add flavor and I keep telling him that’s an old myth. Sounds like you’ve got them figured out! 🍻

[@LyftedDieSeL_Wv]

I was told by a comp guy. To cook them at 325. And then let them go to about 200 and the skin would be bite through and also another trick is to sauce the meat side and not the skin side so you don’t put moisture back in skin. Just tips I’ve learnt along the way

[@RumandCook]

Thanks for sharing. Not something I’ve cooked much. This was a live first crack haha. No pressure 🤣🍻

[@LyftedDieSeL_Wv]

I just like the fact you show the good and bad. So props as always sir. Any other channel would a re-recorded that burnt part and you kept in in video

[@RumandCook]

@jimshackelford1251 yep for sure. I record one and let it roll. It’s backyard BBQ and no one is perfect. Thanks I appreciate that! 🍻

[@fredschaffer7330]

I smoke thighs on the Yoder all the time. I cook on the upper shelf and never have a problem burning. yours looked a little overdone, but to each his own. bottom line is there is nothing like chicken thighs on the Yoder

[@RumandCook]

Yeah, I’ll be changing it up next time. I never cook thighs and figured I’d give it a go live on the channel haha. 🍻

[@georgekent5896]

Anything on the offset

[@RumandCook]

Unfortunately, that ship has sailed. Workhorse sees no value in my videos. 🍻

[@CoolJay77]

I'm a breast guy as well, except that breast is not chicken! This looks delicious.

[@RumandCook]

🤣🤣🍻