Smoking a Chicken with Frankie Kimm

[@jdgreenerfc]

Really love the 'keep the box' tip... good idea!

[@VsTheBoomBox]

Nice video, I just bought a smoker myself and thought about smoking a turkey. I like how your directions were step by step and straight to the point.

[@XSB-en5bg]

Thank you!! I just got a old vintage little chief top load smoker. I would like to do a bird in it. This is my 1st attempt with smoker!! Thank you for showing!

[@egustafson]

Ha use the box as insulation! I'm an idiot lol I wrapped a sleeping bag around the little chief... Thanks for the tip!

[@jarkolimbo9268]

Frankie Kimm-YOU ROCK! Thanks for that demo. Just wanted to see how the MINI CHIEF smoker works, but I received so much more. Thanks! (plus you have a lovely sounding voice!!) Appreciate it

[@SuperFrankieKimm]

great! I'm so glad someone out there found it useful.

[@akaakaakira]

Perfect. I'm convinced! I found the insulating cover and I'm getting a thermometer. Thanks for the info. Gonna try your chicken recipe as well. Thanks for the help!

[@samuelketcham810]

Great Video! Thanks for creating it.

[@BBBYpsi]

excellent video & great idea for that insulation. I was looking at the little chef but they are all front loaders & I like the top loader better so if I do fish I can use those racks to dry them after the brine. Then put directly in the smoker.

[@renosmaster]

You are adorable , love your video . I have just ordered one . Looking forward to your cooking lessons with the mini . Thank you so much . Great job !

[@jab10000]

Good tutorial, going to buy a mini chief!

[@SuperFrankieKimm]

You can cook a big chicken in this particular smoker - the "mini chief space saver 3". Because of its small size, when you cover it with the box it came in (you can also buy a mylar sheath to keep in heat) it can get up to 220 degrees on a cold day, and up to 250 on a warm day. Great temperatures for slow cooking meat! I've cooked large roasts of beef, pork and elk in the mini chief. My family tells me that the larger versions of this smoker don't get hot enough to use in this way.

[@SuperFrankieKimm]

I've also used my mini chief to smoke large pork and beef roasts. I put them in a cast iron pan to keep in the juices. Takes about 8 hours to get the meat nice and tender - I only apply smoked for about 2 of those hours. I've never smoked ribs, so I'm not sure how you'd keep them from becoming dry.

[@krich106]

smoked ribs. do 3-2-1 cooking times. 3 hours on rack, 2hours wrapped and sealed in tinfoil added moisture like butter/honey/or wine, then 1 hour back on rack naked. 6 years later, but whatever :]

[@greatoutdoorsfortworth1599]

Great video and tips that work. In winter months, the box makes a fine insulator. PS: I like to soak the chips in water to make them last a little longer. At least that's the theory.

[@flipngrip]

Smokehouse had video saying not to use water. The moisture impacts the flavor injection into the meat from the smoke 🤷‍♂️.. what has been your experience? Still good when wet?

[@greatoutdoorsfortworth1599]

@@flipngrip I like to dampen the wood chips to help them last a little longer. The flavor is always good. I usually reload a time or two with fresh chips. I haven't used flavor injection on the smoker in a while. I don't recall any concerns. I like the flavor injection for roasting and BBQ as well.

[@officialmultie]

The "little chicken tail" comment lol

[@glmasailor1]

thank you for the great video, im going to try this with my big chief smoker

[@MrAlbertamike]

I have the taller one, have you used one and do you know if it will do a chicken?

[@MrDp2u]

You're a leg man too?! Lol. I got an old Lil Chief second or even third hand and not sure how much life it has. Is there a general rule on the smoker pounds per hour?

[@guitarplayingcat]

No water?? just chips? Also, this thing can smoke your food right through? I hear they are only good for smoking, usually have to cook afterwards.. Trying to figure out which one smoker I want

[@cdouglas9962]

I just got a Little Chief yesterday for my birthday and it's my entry level smoker. I'm a grilling enthusiast, but fairly inexperienced smoking. I tried about 20 fresh chicken wings in my smoker yesterday. I left them in from about 5pm to 100 pm and only got a temp of 122, so yanked em out and put em in the fridge for grilling later today. Do you think the mini chief is a better conductor of heat? Or the Cardboard box made that much of a difference? I love that idea and gonna cut up my box. DId you vent with any holes on the top? Although I dont have an oven thermometer yet, it doesn't seem like my smoker gets very hot. Perhaps it's best to use only for salmon and jerky, but seems like to pulled off a pretty nice chicken. Wonder what I'm doing wrong.

[@SuperFrankieKimm]

+Corey Douglas The mini chief definitely gets hotter - because it's a smaller space for the element to heat up. And it does make a difference if you cover the smoker with its box, especially if it's cold outside. (Even better than the cardboard box is a mylar sheath you can buy for Chief smokers.) I didn't need to make any vent holes in the cardboard. You're not doing anything wrong, the big chief just doesn't get very hot inside. However, I WAS able to get mine hot enough to smoke a whole chicken. What I did: after I put the chicken on the lowest rack, I placed a sheet pan on the rack just above the chicken, effectively making the cooking chamber smaller. I then covered the smoker with its box. Finally, it was a relatively warm day. My method won't work if it's just too cold outside. Good luck with your smoking projects!

[@MedicCamba]

Thanks for the video, just started smoking with the little chief, ribs turned out great

[@thermos750]

Great video! Your mini chief has the bigger heating element then the little chief. I see that your using the bigger wood chips vs the small ones, have you tried the smaller chips with this smoker you are using?

[@johnbeard7404]

outstanding -- many thanks

[@mopardoctor9966]

I used "bubble wrap" heat duct insulation (foil on one side) to make a wrap for my Little Chief. Use the heat duct foil tape to tape it up. You could also use foam insulation board that has foil on one side.

[@thermos750]

Thanks for posting! Going to have to try this!

[@azmendozafamily]

I was told that you need to get that rub into every nook and cranny, to the point where you can't make eye contact with anyone while you're basting that bird! The end result reminds me of Peruvian chicken! Great job!!

[@audrelordhammercy612]

How long would you leave party wings in for?

[@Cinderblock12]

Very well deserved complements

[@kjrchannel1480]

It always surprises me of things you find by doing unintentional video archaeology. For all meat other than jerky or cured meat, I have always used the chiefs for low to medium heat smoking then fully cooking in a much shorter time in the oven, or on a grill. In case anyone asks. The only reason anyone would need to soak wood in water is if it will be placed on the fire, or on hot coals so it doesn't burn up fast. Electric smokers induce smoke from heat in a controlled manner without a flame. On occasion though I have used a propane torch to get the smoke going faster resulting in the chip pan having a flame and hot coals in it for a while. It does increase the temperature, but not reliably fully cook anything.

[@Steventhrowsbirds]

So I shouldn't soak chips before I use them?

[@kjrchannel1480]

@@Steventhrowsbirds The only reason to soak any wood for smoking is in an environment where there can be flames and charcoal. It is not likely that electric smokers will ever have a flame as they really cook the wood in a controlled manner. So electric smokers do not need soaked wood.

[@Steventhrowsbirds]

@@kjrchannel1480 thanks bro

[@endoffate5475]

Why do you have to brine? Thanks

[@thermos750]

Where can you find your blog?

[@jackdunn1517]

I'm getting a big Chief smoker on Monday. Any recommendations for smoking a whole turkey on it?

[@rob379lqz]

The chicken tail is also known as the Popes Nose.

[@johndough9140]

great video thanks for sharing. i love your video production style

[@akaakaakira]

Great video, but I have a question. In the book that came with my Little Chief, they advise using the smoker only to infuse the smoke only and to dry or cook with a conventional method, like baking or grilling, for any meats other than fish or jerky. That disappointed me, because I just picked up two racks of baby backs to smoke and cook in my new smoker. As yours is the only video on KZbin using meat other than fish or jerky, what are your thoughts on the ribs? And you're confident w/chicken?

[@marzsit9833]

when i do ribs in my big chief smoker i smoke them with 2 pans of chips which takes about 4 hours, then i remove them from the smoker, wrap them in foil and finish them in my oven at 275 degrees for 2 more hours or until they're tender. you can also finish them on a charcoal or gas grill using indirect heat.

[@dropfry]

What about the big chief, if I used mylar reinforced with 1 1/2 inch rigid foam insulation, do you think I could get similar temps?

[@kentcostello8099]

I like the box tip to but you have a top for smoker you need to use it. To .

[@crosman177]

Thanks for the vid!!!

[@jaysoncrazyman]

Looks gooooooood!

[@crosman177]

Soothing voice

[@Meattrapper]

Great video! Very well done!

[@iMacMan1981]

As well, ie for a Boston Butt or Brisket I take about 18 hrs to get it just right...... Keep Smoking

[@WOOODYII2]

Excellent video. I've been looking for something like this. I have the larger chief so It will be interesting

[@DarkSparkCannabis]

Your very profesional with your video. you got a knack for it. i just got the "little chief" today, the book it comes with really sucks, thanks to your video i had it up and smoking in 10 minutes. (i soaked the wood chips though) 4 hours from now ill have 4lbs of wild smoked trout :)

[@AccuracySpeaks]

Excellent video!!

[@tobywinter1]

I have the larger Little Chief. I thought you were supposed to soak the wood chips first. No?

[@SuperFrankieKimm]

tobywinter1 I've never soaked the wood chips before. I don't know anyone who does, so I'm not sure if there's an advantage to soaking the chips.

[@ownTer]

tobywinter1 In larger smokers you can soak them. But there is no need to for the Big Chief. I've literally smoke probably 1000lbs of salmon in one. Never soaked the chips and have great results.

[@angelobassetti5915]

thanks u helped me out a lot

[@SuperFrankieKimm]

I have a larger chief (for smoking fish) and have been wondering if it can get hot enough to cook a chicken. I'm thinking I could effectively make the smoking chamber smaller - so it'll get hotter - if I do something like cover one of the racks with foil and place it a few inches above the smoking chicken. Maybe a sheet pan would work better than foil to keep the heat in? I'm gonna try it!

[@skipsmith1367]

that works well,, i have the big chief..i put a foil cover baking sheet on the rack just above...that seems to work..keeps the heat and smoke in that smaller area

[@skipsmith1367]

and for faster cooking and smoking,,i use my char broil electric big easy.. both work great..only the time is different

[@thermos750]

Did anyone find the amount of ingredients she used? I tried this today and just eyed up the amounts!

[@SuperFrankieKimm]

It depends on how hot you can get it inside your smoker. The mini chief, when covered with the cardboard box it came in, gets up to 220 degrees inside. You only need to cook most meats to 165 degrees for it to be safe, so I'd recommend putting an oven thermometer inside your smoker to see how hot it gets - and covering it with the box it came in to keep more heat in. If you don't have the box, I think you can order a mylar sheath for the little chief that will work even better than the box.

[@buddahmayne9273]

Let's smoke it up ☺️

[@jackhurst2673]

i was thinking of buying the mini chief because its smaller and doesnt take up as much room as my true north electric food smoker

[@Dreamydazefarm]

Delicious 🤤

[@SuperFrankieKimm]

I think you could if it was a relatively warm day outside. But I still haven't tried it myself.

[@flipngrip]

Love this video! Brine is in effect! Smoking first thing in morning 😏 thank you!

[@iMacMan1981]

Well done!! I love smoking as well and just like u I smoke low ( temp ) and long ( :-).

[@iiwelshii1]

Why no lid? You but the box over the top with no metal cover.

[@SuperFrankieKimm]

it's on there - it's just stuck up inside the cardboard box.

[@danielrowsey7667]

Interesting. I had a Little Chief smoker (the size up from this one I believe) and it NEVER got hot enough inside to cook a chicken. Even using the mylar cover it only got about as hot as an Easy Bake Oven. It would smoke but not cook.

[@SuperFrankieKimm]

One of these days, I'm going to do an experiment with my Big Chief smoker: I wonder if I put the chicken on the lowest rack, then place a sheet pan (or one of the Big Chief's racks covered with aluminum foil) on the rack just above the chicken, I could create a smaller cooking chamber within the Big Chief that will get hot enough to cook the meat. I keep saying I'm going to try it, but still haven't got around to it!

[@SuperFrankieKimm]

I finally got around to doing the experiment described above - it totally worked! I put a whole chicken on the lowest rack of my Big Chief smoker, placed an empty sheet pan (that just happened to fit perfectly) on the rack just above the chicken, and covered the smoker with the box it came in. I smoked the chicken for five hours. The only difference is that I used three pans of wood chips instead of two (the heating element is larger in the Big Chief than in the Mini Chief, so the wood chips burn up faster). I put a thermometer inside the smoker and could see that it got up to 220 degrees. When I took the internal temperature of the chicken after five hours, it was 185 degrees.

[@cdouglas9962]

+Daniel Thom I have the same problem. I couldn't finish 20 chicken wings in 6 hours. Temp stalled out at 122 degrees. I'll have to try Frankies sheet pan trick.

[@kentcostello8099]

I'm sorry I didn't know the lid came off with the box . I'm sorry 🤗

[@lindsaypostill5565]

I checked her website and she never put on her site the actual measurements of her rubs ingredients

[@vuduboy]

I just scored a Big Chief at a local thrift. Tell me all your secrets!

[@SuperFrankieKimm]

Thanks!

[@EvangelionEscaflowne]

going to be trying this today ^-^+

[@richardwright5410]

that's my kinda girl

[@tsikada]

DO NOT USE YOUR SMOKER ON A WOODEN SURFACE ELEVATE IT WITH SOME BRICKS

[@cam123McL]

Used hot water instant fail.

[@oGrasshoppero]

1 +1 does not equal 3. Something does not add up here, the physics does not makes sense. ALL sizes mini-, little-, and big- chiefs are rated at a max temperature of 165 (you will be getting more like 130 without insulation). Absolutely no way she got 220 on her mini chief. Just because you hide under blankets doesnt mean that you'll cook yourself nice and crispy by morning. Doesn't work that way and there must have been some great editing in this video. These smokers are designed to smoke ONLY, not to cook and the instruction manual says this clearly.

[@snipermilner]

You're a "leg person"

[@frankwil21]

Sugar water? Only sugar water? Lmao. Whitest shit i done ever seen

[@jacksauce8432]

ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!