Ultimate CRISPY Smoked Chicken! | BBQ Meal Prep

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Zach smokes 6 chickens with post oak wood in his BellFab offset smoker with instructions on properly smoked breast, dark meat, & crispy skin.
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[@FireandFerment]

Hey guys! I really appreciate you tuning in. Please subscribe to the channel by clicking on this link: www.youtube.com/@FireandFerment?sub_confirmation=1 and let me know in the comments what you think of this video or if you have any ideas for more content you would like to see from me!

[@hulcx1779]

Awesome vid brother, food looks amazing!

[@FireandFerment]

Thank you so much!!

[@BBQ_JerrY]

Looks awesome!! I’ve been cookin all my chicken on the drums I just started goin back to spilts.

[@FireandFerment]

Thank you! Dude you can’t go wrong with smoked chicken. No matter what you smoke it on. Turns out killer if done right!

[@KOvitt224]

I have 2 chickens on the smoker now

[@FireandFerment]

Love it! Let me know how they turn out!!

[@BBQ_JerrY]

Have you tried spatchcocking the bird.. great video bud

[@FireandFerment]

Thank you! Yeah I have. I typically do my turkeys that way. I like the presentation of chicken a bit more when not spatchcocked, and also they spread out a bit more and I wanted to smoke 6 of them. And I probably couldn’t have fit 6 spatchcocked chickens on there.

[@KOvitt224]

Looks good, i'll have to give it a try!

[@FireandFerment]

Thanks for checking it out! I’d love to hear back if you try it, and what you think!

[@Trumpetmaster77]

This looks like a good chicken bud! nice cook! New sub here!

[@FireandFerment]

Thank you so much!

[@coltranem]

Hi I am a fellow bell fab smoker owner. I got mine a few months ago. Did you rotate the chicken during this cook?

[@FireandFerment]

Great investment! These Bell Fabs will outlive us for sure! Nope, no rotating, just kept them in that same orientation the whole time.

[@coltranem]

@FireandFerment wow great. What was the difference in cook time? I have the 48 inch so I haven't cooked yet on the firebox side. Also have you been running with the door fully open and just using the stack to control temps?

[@FireandFerment]

@@coltranem I think from firebox side to stack side, the difference was probably 30 minutes. I’ve noticed my 36” tends to run hotter near the stack. And I think that’s a function of the baffle plate. I’ve contemplated cutting that out. I bounce back and forth. So I would say I use the firebox door mostly for temp control. I really only close the damper on the stack if I wanna run a bit of a dirtier fire like if I’m really laying smoke on a brisket or something. But for temp control it’s probably 80/20. 80% fire management and adding splits and 20% door/airflow adjustment. Just gotta play with it and learn how your pit works the best.

[@coltranem]

@FireandFerment yeah I hear the trend now is no baffle ...Texas style... but for now I'd rather learn with the baffle. I run similarly 80% door but use the stack to drop the temp a hair without choking the fire.

[@FireandFerment]

@@coltranem That’s awesome. Yeah you gotta just work with it and learn it. One hesitation I have on cutting out that baffle is mainly just learning a completely different pit. This was my first ever offset, so I learned on this and took me probably 6 months of weekly to biweekly smoking to really nail it down. I’ve had it for 2 years now. I thought about the bigger model and I should have gotten it. But even my smaller model can feed a ton of people.

[@kurze3215]

How do you cook it after you have frozen it?

[@FireandFerment]

Good question. I’ve done multiple ways. I think it’s best to first let it thaw in the fridge. If eating the pulled chicken by itself, it’s no big deal to just pop it in the microwave. If I want to crisp up the skin on a breast, wing, leg, or thigh then I typically air fry it. I’ve also gone straight from frozen into a water bath where I warm up to 160 with a sous vide. We’re pretty casual, so most of the time it’s just microwave or air fryer.

[@kurze3215]

@@FireandFerment I really appreciate that response. We have an air fryer so that’s the method I will use. Thank you!

[@FireandFerment]

@@kurze3215 You’re welcome!!

[@2005Pilot]

I need an air fryer !

[@FireandFerment]

@@2005Pilot Get a big one! Now that I’ve had one for a few years, I’m looking to upsize. Mine is tiny!

[@2005Pilot]

Sweet Smoker!! Who makes it & model please. New Sub. Also- you Nailed that skin! I smoke a chicken about every week and most of the time the skin slips off the breast as I slice 😡. Also, I spatchcock and remove the ribs which makes for even cook and easy slicing.

[@FireandFerment]

Thank you! It’s Bell Fabrications. He’s in the Tulsa, Oklahoma area. He’s got multiple sizes but the one I got is 24” x 36” grates. 3/8” steel so it’s pretty thick. The thick metal ensures it cooks pretty much the same in the cold winters and the hot summers. And way to go on the Spatchcock, that’s my go to method for turkey!

[@FireandFerment]

Oh and even the small model is probably 800-900 pounds. It’s a tank and it’ll outlive me which is pretty cool to be able to pass that down to my kids!

[@2005Pilot]

@@FireandFerment Awesome! I’ve heard of them and seen a few videos with them. Glad you are using one so I can watch more Stick Burning videos. I have a Wrangler and Love It. Nothing like a stick burning. IMHO

[@FireandFerment]

@@2005Pilot I agree! I started with an electric smoker burning wood chunks, then onto a pellet grill, then finally onto a stick burner because the pellet wasn’t giving me the results I wanted. Nor could it ever. Stick burner is the way to go. And bonus points if you actually ENJOY managing a fire. Then it doesn’t become burdensome.

[@2005Pilot]

@@FireandFerment have used a WSM for 13yrs. Got my stick burner 3yrs ago and the WSM hasn’t seen a spark since. Love fire mgt!

[@Liamheyward-p3o]

Poor chook had to suffer for your enjoyment. 🐔 😭

[@FireandFerment]

Thanks for watching

[@reddowg1164]

It didn't suffer, it was dead when he put it on the smoker

[@FireandFerment]

@@reddowg1164 Wisdom! Thanks for chiming in