Chicken Corners
Red Skull Member
Delicious
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Pellet smoker?
- Thread starter Pook
- Start date
What temp/time did you cook them for?Delicious
Chicken Corners
Red Skull Member
225 degrees for two hours then 500 degrees for 5 minutes each side.
Aggie06
I ain't the one to blame.
Recteq was delivered earlier this week. I put it together after I finished up work today. Doing the initial burn off right now. Planning to do a pork butt on it tomorrow.
Aggie06
I ain't the one to blame.
ProjectTwin
Well-known member
- Joined
- May 22, 2020
- Member Number
- 1193
- Messages
- 468
I must’ve been tired here. I wrap butts at 155-160 to get’m through the stall faster.
Aggie06
I ain't the one to blame.
About 2 hours in
crispins
FJB
I have drumsticks to do today.
Best way for crispy skin?
All recipes seem to be for 225 for ~2 hours or so but why not 325 for an hour or so?
Smoke flavor isn't a big priority, crispy skin is way more important.
Ideas?
Best way for crispy skin?
All recipes seem to be for 225 for ~2 hours or so but why not 325 for an hour or so?
Smoke flavor isn't a big priority, crispy skin is way more important.
Ideas?
Gots_a_sol
Red Skull Member
I just did thighs last weekend at 250 for 2-ish hours and the skin was plenty crispy.
Seasoned them with old bay, love it.
Seasoned them with old bay, love it.
Beat95yj
Rolling 24/7
We do our chicken drumsticks at 300. Seems to help them be a little crispier than at 250
Edit: every time we make them, we do jalapeño poppers on the side
Edit: every time we make them, we do jalapeño poppers on the side
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Aggie06
I ain't the one to blame.
I did 400 for under an hour last night. The skin was pretty crispy. I’ve heard that spraying the skin with some fat during the cooking process helps to keep it crispy.
Leadfoot21
Red Skull Member
- Joined
- Mar 27, 2021
- Member Number
- 3723
- Messages
- 501
Want better chicken legs? Pull the skin down to the bottom of the leg without tearing . Season generously and pull skin back up . Lightly season skin and cook. They’re like candy that way .
Aggie06
I ain't the one to blame.
About 5 hours in now
Void_of_Light
Keeping I.T. real
Found out the hard way that the recteq bullet will shut down and not relight if the power blinks while using it. 
spareparts
Red Skull Member
- Joined
- May 21, 2020
- Member Number
- 1015
- Messages
- 46
my Gf is looking to buy a smoker. She's a fantastic cook and I'm trying to steer her in a good direction for a smoker. We've been looking at Pit Boss and Traeger. She currently has a table top Traeger and likes it, its just too small. Costco has a Trager on sale for $600, Tractor supply has a Pit boss that's similar but its bigger. I'm going to be the benefactor of the food that comes off this thing, so I'm trying to find the best one for her. She's going to be smoking more than cooking on it. Her other grill is gas( I'm a charcoal cooker myself) She's not interested in stick burners, going to have to be automated pellet fed. What say IBB?. Traeger or Pit Boss?
The people who started Traeger sold it and now work for Pit Boss. So buy the Pit Boss for for the same product without the mark up.
crispins
FJB
OMG!!!!!!!!!!!!!!
Reverse sear on a locally raised thick Ribeye.
It was like having Ribeye for the first time.
It may have been the best I have ever had in my life.
My wife cannot stop smacking her lips and saying how good it was.
She just declared that she will never order a steak at a restaurant again.
I did 225 for an hour then got a cast iron pan hot as could be on the side burner of my gas grill and seared it off for 2 mins a side.
A M A Z I N G !!!!!!!!!!!!
Reverse sear on a locally raised thick Ribeye.
It was like having Ribeye for the first time.
It may have been the best I have ever had in my life.
My wife cannot stop smacking her lips and saying how good it was.
She just declared that she will never order a steak at a restaurant again.
I did 225 for an hour then got a cast iron pan hot as could be on the side burner of my gas grill and seared it off for 2 mins a side.
A M A Z I N G !!!!!!!!!!!!
Pt_Ranger_v8
A dministrator
Either one will be fine. I'm partial to my rec tec
crispins
FJB
My chicken came out ok, skin was rubbery.
Because I wanted to reverse sear the steak I did it on 225 for 1.75 hours then raised the temp to 450 and seared them.
Flavor was good, meat texture was great, skin was rubber.
Because I wanted to reverse sear the steak I did it on 225 for 1.75 hours then raised the temp to 450 and seared them.
Flavor was good, meat texture was great, skin was rubber.
Aggie06
I ain't the one to blame.
Threw on some pork belly for good measure. Sitting at about 190 right now on the pork butt.
Beat95yj
Rolling 24/7
I am very happy with my pit boss. We love the wireless Wi-Fi feature. You can keep track of everything going on with your phone or tablet. Sometimes I just set my iPad up in the room we are in with all the temps so I can just just glance at it as needed.
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crispins
FJB
The versatility of the 380x just beats everything out there unless you are a large party cook all the time.
I could not be happier with my Recteq 380x
I didn’t get the WiFi one but kind of wish I did. Going outside to check the temps periodically kind of blows. 🤣
crispins
FJB
There are lots of cheap wifi grill and meat monitors you can buy. You won't be able to change the grill temp but you can see the meat and grill temp for like $20
redneckengineered
Angry
Honestly I think one of the biggest reasons people end up with dry chicken is because they follow the stupid FDA temp guidelines and cook them to 165. I pull my breasts at 150, they are cooked all the way through and juicy as can be. I typically pull all my meats below FDA. I just pulled my pork loin yesterday at about 135. I still haven't died.
I've played around with this. 225-250 will get you a juicier product and smokier flavor. 375-400 will get you crispy skin. Both are good methods but I prefer the lower temps because my wife and I typically don't eat the skin anyway. It is just there to keep the chicken juicy. And I do what someone else already mentioned, I pull the skin down, season, then pull it back up and season on top. You can also spritz with the duck fat spray, and be sure and pat the chicken dry before you season. A light dusting of baking powder before you season is another hack for crispy skin.
This works just as well on legs just adjust your cook time...
0-400 Chicken Thighs - Hey Grill, Hey
0-400 chicken thighs are an interesting way to smoke chicken thighs. The result is a golden, juicy chicken thigh that everyone will love.
heygrillhey.com
Pork loin is perfect at about 135-140
redneckengineered
Angry
Another installment of meal prep Sunday. 5lbs of drums we got for $.99/lb and a 6lb pork loin I picked up for $2.49/lb. I trimmed the fat cap off the loin, scored and cooked at 225 for about 2 hours and 20 minutes. Pulled at 135. The legs went a little over an hour at 275 and I pulled them at 175. Wife said the loin was the best she's ever had (this is starting to be the norm with this grill) and the chicken couldn't have been any juicier.
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Endlesstrails
Member
- Joined
- Jun 28, 2020
- Member Number
- 2199
- Messages
- 5
i never temp check my boneless breasts. I just pull them when they have the right firmness. I'll temp check tri-tip most of the time but once you cook a bunch of them you have a good idea of what they should feel like. On charcoal and gas I always did the fat cap up. On the smoker I do fat cap down to get more sizzle on the fat and to protect the meet a little. I also cross check score the fat down to the meat and trim the silver skin off.
TOMS97ZJ
What?
Honestly I think one of the biggest reasons people end up with dry chicken is because they follow the stupid FDA temp guidelines and cook them to 165. I pull my breasts at 150, they are cooked all the way through and juicy as can be. I typically pull all my meats below FDA. I just pulled my pork loin yesterday at about 135. I still haven't died.
0-400 Chicken Thighs - Hey Grill, Hey
0-400 chicken thighs are an interesting way to smoke chicken thighs. The result is a golden, juicy chicken thigh that everyone will love.
I learned not too long ago the fda makes it easy by saying 165 but its temp and time. Time is key.
Once I learned that I realized you can pull chicken a lot earlier and wrap in foil so it stays hot for a few minutes and it does the same thing. But it stays moist because it’s not overcooked.
redneckengineered
Angry
I noticed I started overcooking things when I got my instant read because I was going "by the book." I went back to going by feel, checked with the instant read, and made notes on what I considered "done." Started cooking juicy food again.