Say Goodbye To Rubbery Chicken! Smoked AND Crispy Kamado Chicken Skin (Backyard BBQ Rescue)

[@sjfarrell2.0]

I've used James's techniques for the last couple of years and they never fail to deliver excellent results. He is the authority on Kamado-style cooking, IMO.

[@SmokingDadBBQ]

Thanks so much. Glad to have helped

[@samacc2536]

Love this series! What a generous gift! Hope the sponsors keep this up! Thanks James!!

[@SmokingDadBBQ]

I hope so too!

[@user-fk8zw5js2p]

The bar graph at 5:31 is extremely helpful. Thanks for putting that together!

[@SmokingDadBBQ]

Thanks. Glad it helped explain the situation

[@rocketman7774]

I’m a seasoned pit master using a Komodo Kamado. I use a perforated double heat deflector that gives similar results to James setup. The perforations allow renderings to reach the hot coals which gives an incredible flavor profile to any cook (old school secret 😉) I followed James technique yesterday as outlined in the video. Good hot fire with the double deflectors installed, raised rack, 300 degrees. The cook took about an hour as advertised. White meat probed to 175 and dark about 180. First, the video says the brine of buttermilk to salt is 2 L to a 1/2 cup while the recipe says 2 L to 1 cup. I went with the one cup. Please clarify James the proper ratio. The birds were brined for 12 hours. Results: Skin was very crispy. Let rest no more than ten minutes then eat. I found the skin softened a bit as the chicken sat longer but overall, an excellent method for crispy flavorful skin. The white meat was a bit rubbery when cutting but had good flavor and was moist. The dark meat the same and it wasn’t fall off the bone like other techniques I use which I found I found disappointing. Not sure if it was the brine, needed more time to cook, etc. The top professional chef I know uses one brine for all of his poultry and achieves phenomenal results: 1 gal water, 1/2 cup Kosher salt, 1/4 cup of brown sugar. This is considered the optimum 5% saline brine taught in top cooking schools. Parts 4 hour brine and whole birds over night. I’ve achieved excellent results with this brine consistently. I’ll try this brine with James cooking technique. I believe my results are more brine related. Again, the flavor was good, skin crispy, but the meat texture not as good as my normal birds. The feeling was echoed by the group I cook for on a regular basis.

[@pacman_17]

Getting crispy skin wasn't as easy as I thought. Great episode.

[@SmokingDadBBQ]

Thanks

[@thomabb]

I put toothpicks between the skin and meat to let the underside of the skin render properly. The skin always comes out with the texture of spun glass. Perfect every time.

[@fdunayer]

I really liked that timeline graphic. The best way of showing process steps I've seen in a KZbin video. I paused it and studied it (and bookmarked it.)

[@blackshirt5530]

What a great series! Nice of Fogo and big Joe to help too, well done

[@SmokingDadBBQ]

Glad you enjoyed it! 100% couldn’t have done this series without the help of some sponsors that stepped up to make the show happen

[@wesleydrew9242]

Great video! The upper rack makes a huge difference for chicken when I use it. Maybe tossing some wood in the ash drawer would help too.

[@williamwilson2624]

These were some great tips. This has been a fun series so far. Excellent video as always!

[@pitmasterwannabe8575]

Is there a video on achieving the double indirect method using a non Kamado Joe ceramic grill? The double brine should work with chicken thigh pieces correct?

[@LightZone9]

This is the one I've been waiting for James, and the video does not disappoint! Chicken seems so simple but, it's really more complex than you'd think. The buttermilk brine is on my list for my next cook. Thanks for great information and a very entertaining video!👍🏻

[@BehindTheFoodTV]

I have to admit James - even I learned a few things here. Love this series!

[@SmokingDadBBQ]

Aww thanks

[@pins1234]

Going to try this brine for my next chicken. Thanks James!

[@6AnAsianGuy9]

Awesome video ! Really love what You’re Doing James !

[@scottkeasler9317]

Looking forward to trying this in a few days. When making the buttermilk brine, how do you get the kosher salt to desolve? I've played around with a small amount of boiling water to "pre-desolve it with plans to cool it and add to the buttermilk. So far it is not desolved. Thanks!

[@dmb3428]

I use a sns on my weber kettle, start off at 250 and let the temp ramp up to 300... at the very end I will put the chicken over the coals for a minute or two. Smokey and crispy skin , This method will work with any cooker though.

[@samacc2536]

Very interesting. I learned some new things here! I’ve been using the extended rack a lot lately, I think it’s a game changer!

[@SmokingDadBBQ]

Glad it was helpful!

[@kevinmason9579]

It seems the slow roller is actually hurting. It’s not hard to crisp the skin if you cook at 400 without it. It’s quicker and stays really moist with only a dry brine and has plenty of smoke so what is the slow roller gaining you? It slows cooking down and forces both a wet and dry brine for the same result. I love the double indirect and have now used it on about a dozen cooks with complete success, thanks for the idea!

[@SmokingDadBBQ]

David wanted to use it and get more smoke... a hotter fire no doubt is easy to crisp the skin and since the sloroller can't go hotter we are limited to a lower temp which in this case made sense for wanting more smoke that would otherwise dissipate at a nice hot 400+ fire

[@Waisonian]

I'm going to try the brining method! For a Kettle style grill, since we can't do double indirect (too low on height) what would you recommend to do something similar?

[@tomroeder7348]

Another great episode, well done James.

[@SmokingDadBBQ]

Many thanks

[@mabolzichjjl]

Well shoot! You were right next door and I didn't even realize it. Alpharetta is one town over from me. Hopefully you were shown some proper southern hospitality while you were here!

[@CoolJay77]

That is some clever process without having to resort hitting 400 F plus to crisp up the skin.

[@SmokingDadBBQ]

Crispy skin on its own is not tricky but smoke and crispy is the curve ball we had to overcome which at higher temps removed the smoke

[@johncochrane1301]

LOVE this new series!!! I'm a Canadian in Vermont - hoiw do I get on season 2? Question, do you always pre heat the Joe for an hour? I usually do: 1 Fogo, dome open for 10 minutes 2 close dome, grates in, full vents for 15 minutes Cook

[@rhonavanbuskirk7867]

I get so confused about how to set up my Classic Series lll. I want to make this for the 4th. The spatchcock chicken video from 2022 does not set up or cook at the same temperature as this video. Am I assuming correctly that this would be the improved method? The previous video showed the deflector plates above the slo roller this one shows them under it(?)

[@Snowscaris]

Would the wet brine and dry brine combo work well for bone in chicken breasts? Or would the timing need to be adjusted because of the smaller size of meat compared to the whole chicken?

[@poorman2515]

Hi James, must’ve watched your video six times on chicken skin. I would like to know did you brine just one whole chicken in the buttermilk or was it more chicken added and if I’m not mistaken after washing and drying after the buttermilk drawing you then dry brined with salt, and then washed it off and added your chicken wing dust? Anyway like always enjoyed your video and learn a little bit more about my big Joe three thanks again. Talk to you soon your friend Cary.

[@Spatchcock2]

KJ commercial for sure. Should have used the guy’s BGE for a neutral test.

[@toddpower4674]

Just ready to put a chicken on. To late to brine it but will try this in future. Ive done buttermilk and sucklebusters clucker dust. Today im mixing clucker dust and melted butter injection on the offset.

[@soumynonareverse7807]

Hi James, where can I find the recipe on the buttermilk brined chicken? There's no search button on your website.

[@tenorGJ1]

Smoking Dad, what an awesome concept and exceptional production value. As a fellow Georgian, we welcome you to the heat and humidity of GA anytime, especially if there’s rendered skin involved!

[@SmokingDadBBQ]

Haha many thanks

[@johnkuveke9749]

can you use legs and thighs instead of a whole chicken and have the same results?

[@yotoddy]

Did Kamado redesign the chimney cap on the Big Joe 3? I bought my Big Joe 3 in 2019 and mine doesn’t sit that high.

[@calvinnguyen5012]

Great content as always, James! Is there a reason you placed heat deflectors under the sloroller instead of placing the heat deflectors above the sloroller like you normally do in previous KJBJ3 videos?

[@johndenverbenito5182]

Hey James! I have had much success with your double indirect method for low temps but not so much for high. I have the Classic 3 and I can never get past the 350 mark when I do double indirect. I have tried setting my low vent to halfway-full and the top to full even. It may peak at 350-360 but can never go higher than that. Have also done the full heat soak at 450 before putting all the other addons for the setup but I seem to always stall at 350-360. Any tips?

[@SmokingDadBBQ]

is the charcoal almost touching the deflectors? bumping them up a little higher helps open up more air for higher temps

[@johndenverbenito5182]

Hmm, I usually go to just 3/4 full with my coals. Maybe that’s why? During your full cook in this video, was the thermometer fully over 400? Or were you just fully relying on the dome’s radiant heat, I.e., the temp reading is not as important?

[@Keith80027]

Well that was very informative with adding the buttermilk wet brine in addition to the dry brine for crispy chicken skin. I have to give that a try. Thanks to Kamado Joe, Fogo and Meater. Was that 2 liters of buttermilk with 1/2 cup of salt or 2 cups buttermilk with 1/2 cup salt? Looking forward to your next traveling video.

[@rocketman7774]

Also …… what ambient meter temp are you referencing for the cook or are you going strictly off the dome temp of 300? Thanks James!

[@JohnRiley1966]

That was great, yet again.

[@SmokingDadBBQ]

Much appreciated

[@metasploit7501]

James, I noticed in the edit on the drive home when you were talking about the extender rack and how you also do pork butt, you had foil balls around the legs of the rack. What is the purpose of these?

[@SmokingDadBBQ]

I had to raise the height to clear the 6 shoulders I was doing in that clip

[@ScottysBackYardBBQ]

i just crank the heat up last 15 minutes. crispy the skin right up. and it dont dry the chicken out. that great looking chicken. nice job/

[@SmokingDadBBQ]

100%. Without the sloroller I would have. Didn’t want to pass the 300 manual max

[@ScottysBackYardBBQ]

@@SmokingDadBBQ awesome method. Love what you're doing.

[@silveraven1]

That’s interesting. I wasn’t gonna buy a joe because I have an offset and was afraid that I wouldn’t get enough smoke into a brisket.

[@Wattsonthegrill]

Man I love these. Cheers 🥂

[@Viemexis]

The brine is a good tip. I crisped my rubbery skin by cheating: used my oven's broiler for the last 10 minutes or so. I'm also tempted to try a blow torch on the skin. I know chefs do this with fish at least.

[@rocketman7774]

It would be helpful if you included the recipe for the buttermilk brine.

[@davidrussell3189]

I have start dehydrating my chicken in the Air Fryer before seasoning and starting the smoker. Skin comes out crispy every time.

[@agpmjm]

Hi James. Do you know why the Slow Roller now has a lower maximum temperature ?

[@SmokingDadBBQ]

I didn’t get any inside information but following Facebook groups I would guess that people aren’t paying attention to the max and doing pizza or something and melting it so perhaps to make it more noticeable of a warning

[@agpmjm]

@@SmokingDadBBQ Cheers. I was concerned that there might be some sort of temperature related chemical release ....

[@tlc2011jlc]

Awesome work! Thank you

[@SmokingDadBBQ]

Glad you liked it!

[@MultiSkuz]

Great video James! I wish i watched this 2 hours ago... I have a chicken in my weber smoking away now... But next time will be epic!

[@SmokingDadBBQ]

Enjoy

[@henrykrinkle5353]

The next step is for you to do an International version and come to the UK. Now what would I need the most help with? Lol :) Love the travel vids!

[@SmokingDadBBQ]

thats the hope for season 2

[@WKHC]

Absolutely and bring some of that sweet sweet FOGO with you!

[@danielwolman]

ive never understood the adding the smoking wood on the top before any food is in

[@TheRssr1979]

Nice !

[@SmokingDadBBQ]

Thank you! Cheers!

[@8dragonsx]

👏👏👏 Kamado-Sensei

[@jerryspringer4953]

Will you help us green egg owners too?

[@SmokingDadBBQ]

Yes. This came out wrong and is not the intent of the video. I’ve owned several eggs and can replicate my double indirect on them. I will try to find one to show this in the future

[@youtubular007]

Now that the FDA finally agrees that poultry is safe at 145 with a bit of time (perfect for smoking), there needs to be a way to crisp the skin without going to 170.

[@danielrichards2580]

Did you compete in Memphis in May ?

[@SmokingDadBBQ]

Yes. I joined Steve Gow’s team

[@karlkrasnowsky3895]

It would have been more interesting having achieved the results using his original bge setup. Not everyone will be able to purchase a new kj to get crispy chicken skin.

[@SmokingDadBBQ]

Good point. I the egg is capable so I will pay more attention to showing a setup on the egg in the future

[@SeanRuscitto]

@@SmokingDadBBQplease can you do a video showing the double indirect set up on a BGE?

[@MeatNBone]

🔥❤

[@emmgeevideo]

I'm super surprised that you focus on going higher than "safe" 165 and probing the thigh. It's Chicken 101 that taking dark meat to 175+ produces the best result. But breast meat at 175 is really pushing it. I think you should have also probed the breast and made this point clear.

[@kevinhileman]

I love this series, but I’d rather see more of the cooking then tasting. Great job though.

[@SmokingDadBBQ]

thanks for the feedback for future versions

[@christianjeanne3283]

Hi, if you Come in France it Will be a pleasure for me to make you taste my barbecue recipes to compare with the real américain taste. As à begginer I am not sûre of my level.

[@camerachris]

Wow, imagine that. Kamado Joe even gives you grills to give away. That makes you a totally unbiased reviewer of other brands 🤡

[@lakorai2]

Suprised you didnt have any issues crossing the border.

[@SmokingDadBBQ]

Not normally an issue. We are back and forth regularly

[@jamesbruce3105]

I was looking forward to this series, but I feel it's really been tainted by the Kamado Joe sponsorship and plugging their products. You don't need a Slo-roller to perfect kamado cooking nor do you need a Kamado Joe branded kamado either. This series alienates people who watch James' channel and have other brand kamados. David had a Big Green egg and it would have been so much better if you showed us how to achieve the cook on that BGE kamado. All this series is doing is telling people you must have a Kamado Joe and Slo-roller and that is simply not true.

[@SmokingDadBBQ]

You don’t need a sloroller. My chicken 101 video is using a pizza stone. David wanted to use the sloroller so I gave advice on the setup based on what people want to try. A normal video makes $50 in ad revenue. I cant drive around the country, record edit and share tips out of my pocket so having gas money and camp grounds paid for is the only way to make these shows happen

[@jamesbruce3105]

@@SmokingDadBBQ Completely get the need for sponsorship and certainly not criticising sponsorship in general. Nothing wrong with that; a $100 Meater here, a $40 bag or two of charcoal there... that's all fine as they're compatible with any kamado. But, there is a more troubling undertone in these videos that you must start in the Kamado Joe ecosystem to get these great results (and they obviously are trying to shut other brands out of the series), and that in my humble opinion isn't a good look for you or your channel. I just think this series would have had more authenticity and integrity if you had used the grill/BBQ people already have to improve their cooks; because as we all know, a good pitmaster, with good meat and proper prep is what accounts for 99% of the end result, and it's not cool for people to be subliminally made to feel that they need have a Kamado Joe to have successful cooks. But look, I think you and your channel are generally great, not hating on SDBBQ as a whole - I've learned a lot from you! I just think you've miscalculated with this series.

[@SeanRuscitto]

@@jamesbruce3105completely agree with you. I had exactly the same thought.

[@niklaswo]

⁠​⁠@@jamesbruce3105for the sake of balance of opinions I don’t see the problem. This is just a part of the KZbin-game. It’s the same whether you are watching cooking-, carpentry-, car culture- or crocheting-channels. And I am pretty sure “most” people see through this to get good content.

[@niklaswo]

@@SmokingDadBBQthanks for an awesome channel. As a newbie to Kamado I have learnt so so much from watching your content.

[@rocketman7774]

Just found it thanks. In the video, you say 2l buttermilk to 1/2 cup of buttermilk. The recipe says 2l of buttermilk to 1 cup of salt. Which do you prefer? Thanks.

[@silveraven1]

That’s interesting. I wasn’t gonna buy a joe because I have an offset and was afraid that I wouldn’t get enough smoke into a brisket.