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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

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Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

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The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

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Bring The Heat With Broil King Signet's Dual Tube Burners

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The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

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The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

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Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

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Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

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Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

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The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

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GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

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kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

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PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

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Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Moist and Tender Chicken With a Crispy Skinned Exterior

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  • Top | #1

    Moist and Tender Chicken With a Crispy Skinned Exterior

    I've seen a lot of activity lately in The Pit regarding chicken and how to get it moist on the inside with a crispy skinned exterior. The posts are all over the place from Dr. Blonder's Video Seminar threads to the PBC sub-channel. I've created this thread to hopefully get that information all in one location. So, tell us how you like your chicken and how you cook it. Here are some things to consider as you think about your technique.

    What kind of grill/smoker do you use?
    What do you do for humidity? Water Pan?
    Do you dry brine, wet brine, or marinade?
    What temps do you cook at?
    What heat do you use (Conductive, Radiative, or Convective)?
    What's your total cook time typically?
    Do you use two zones, cook low and slow, cook hot and fast, start at one temp and finish at another?
    Do you use any accessories? (e.g. Candy's onion holder)
    Do you have a secret weapon? (e.g. Dr. Blonder's Baking Powder What kind of skin do you prefer? no skin, bite through but soft, crispy, don’t care...

    And last but not least any pics you have to post are much appreciated!

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  • Top | #2
    I just got my Vortex and will be trying out on steaks first (indirect w/ reverse sear), then chicken via indirect method.

    If the experience is like many other have had, the skin should get nice and crispy w/o charring.

    Comment


    • Top | #3
      For me the skin makes the chicken.
      For whole chicken I dry brine for a minimum of 2 days, tightly wrapped the first day to control moisture then naked there after. It should look like this when ready



      Rub it down with some oil before cooking. If I'm going to use spices, I make a paste of oil and whatever spices then rub the bird.



      Weapon of choice is The PBC aka the chicken whisperer loaded with Ozark Oak lump charcoal. Start with blazing hot temp, about >400 degrees.
      If I'm cooking on one rebar then I leave the other rebar out, lid closed.



      After 15 minutes or so the temp will settle down to about 360, that's my sweet spot. Takes no more than an hour.

      Crispy skin every time.



      I do chicken legs on my WSM 14.5 and 22.5 at 325 - 350. Trick is to take the water pan out, start with skin side down.
      Takes about 45 - 60 minutes. Flip em once.

      To illustrate skin crispiness, if you look closely you'll notice that the skin on the chicken half leg is standing stiff on its own, that's crispy!!



      So, my secret to crispy skin is long dry brine, uncovered, dry skin and cook at high temp.
      For WSM, leave the water pan out.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Looks like you had some bruises on dem legs close to the hocks on dat PBC burd.

      • Ernest
        Ernest commented
        Editing a comment
        Spinaker, I use cling film wrap, tight wrap so that if there's any water drawn out I want it drawn right back into the bird.
        Longest I've gone is 4 days..

      • mtford72
        mtford72 commented
        Editing a comment
        Whole heartedly agree with Ernest. I've not done the tight wrap on the first day, but I usually do 1 to 2 days uncovered in fridge (sometimes dry brined with salt, sometimes not). It looks exactly as the pic shows, with the skin turning translucent.

        Then butter / oil / fat to cover the skin (with seasonings of whatever variety) and into the grill - hot indirect. 325 - 350 in the weber using the smokenator - no water pan (I remove it completely and find the temp settles at around 350 on the dome), initially 400 with the standard climb down to 300 in the PBC - obviously no water pan there. I don't try to use a combination of temps.

        I spatchcock the bird typically.

        I use the breast temp as a guide, and typically pull the chicken off at 159 / 160. The skin is crispy, very enjoyable and the breast moist.

        That method rarely (read never) misses. You can tweak for even crispier skin by crisping up over direct heat at the end / stoking the coals for 400 or so for the last five / ten minutes. I rarely bother, though.

        Typical cook time is about an hour. But as Meathead drums into us all - it's done when the digital thermometer says its done!

        (my profile pic is a turkey - but it's pretty representative of the chickens in terms of color and crispness - I don't do anything different for the turkey).

        Cheers,

        Matt

    • Top | #4
      For crispy skin you need moderately high heat and dry place to cool

      Comment


      • dmszemple
        dmszemple commented
        Editing a comment
        Moisture is the enemy to crispy skin

      • IdahoBangBang
        IdahoBangBang commented
        Editing a comment
        dmszemple ... so true. I use a similar technique for whole turkey. Brine in my secret mild brine (lots of veggies, herbs) for 3 days, rinse and dry as well as you can with paper towels, then on a rack in the fridge for a day until the skin is dry. Make oil/herb/spice paste and rub all over (including under breast skin) and put leftover in the cavity. Then I dry overnight with the oil mix on it and bake it next day. 450 F until 85% as brown as you'd like it, then 350 F until breast is 164 F

    • Top | #5
      I have made chicken with very crispy skin on my gas grill using the Rotisserie. The trick that I find helps crisp it up is a spray of soy sauce. I know it sounds like it would make it overly salty, but it does not. Every 30 minutes or so I spritz it with the soy sauce form a spray bottle and watch the internal temp.... golden crispy brown. I rub the inside with salt, pepper, poultry seasoning and throw in a half onion and or a few apple pieces for added flavor.

      Comment


      • Top | #6


        What kind of grill/smoker do you use?
        Kettle -Bullet-Gas

        What do you do for humidity? Water Pan?
        No water/dry pan in bullet

        Do you dry brine, wet brine, or marinade?
        Dry, short soak or long no matter

        What temps do you cook at?
        274-325

        What heat do you use (Conductive, Radiative, or Convective)?
        Radiative

        What's your total cook time typically?
        60min+- (or when done IT 165-170)

        Do you use two zones, cook low and slow, cook hot and fast, start at one temp and finish at another?
        two zone one temp

        Do you use any accessories? (e.g. Candy's onion holder)
        no

        Do you have a secret weapon?
        salt... did I mention salt?

        Pic tomorrow if the creek dont rise.
        Last edited by Jon Solberg; January 10th, 2015, 06:51 PM.

        Comment


        • Top | #7
          We made chicken wings on the Hasty Bake tonight. Brined with Southern Flavor rub for two hours and basted with a butter/parmesagn/garlic glaze close to the end of the cook. My DW, who is my most fierce critic, said these were my most perfectly cooked wings... ever.

          Here are the wings after brining for a couple of hours with Southern Flavor rub.
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          Just thrown on the Hasty Bake. I used Kingsford Blue for heat and a Pecan wood chunk for smoke. You can see the Pecan chunk all flamed up in this pic. It quickly settled down to a very nice thin white smoke shortly after I closed the hood.
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          I cooked the wings on the Hasty Bake at 325 for about 15 minutes, basted with the butter/parm/garlic glaze and let that cook for another 4 minutes. I flipped half way through the main cook (at about 8 minutes) and flipped again after the glaze had been on for 2 minutes (glaze got direct heat two minutes each side). The wings were cooked to an IT of 170F. Served with Arugula salad and black beans.
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          You can see the skin is nicely crisped and the parm is not overcooked.
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          Another pic of the final result.
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          Meat was tender and juicy and pulled clean from the bone. An awesome meal!
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          Attached Files

          Comment


          • ABCBBQ Dave
            ABCBBQ Dave commented
            Editing a comment
            We sauteed some garlic in butter then as it cooled threw in the parm. Wasn't a standard recipe we used. Just winged it. LOL

          • Dr ROK
            Dr ROK commented
            Editing a comment
            Did you use fresh grated parm or the stuff from a box?

          • ABCBBQ Dave
            ABCBBQ Dave commented
            Editing a comment
            It's been a while since this cook but I think it was grated parm from a jar.

        • Top | #8
          Looks great David!

          After seeing this thread yesterday I picked up some wings on the way home and have them marinading in Mojo sauce:

          http://www.conradricemill.com/Detail...=106&category=

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          Mojo Sauce:

          1/2 cup olive oil
          1/2 cup orange juice
          1/4 cup lime juice
          1/4 cup lemon juice
          4 teaspoons Konriko Dry Mojo

          I am going to do them on the kettle with the vortex and try to achieve the fried chicken like skin.

          I also tried some baby backs rubbed with this stuff for giggles...

          BTW - the vortex was AWESOME for the reverse seared steaks (w/ Tatonka Dust and garlic ghee).

          Hope to have some good results later today - will post pics if successful.

          Here are links to 2 other threads about achieving crispy chicken skin:

          http://pitmaster.amazingribs.com/for...ry-on-a-smoker

          http://pitmaster.amazingribs.com/for...ker/48318-skin
          Last edited by HC in SC; January 11th, 2015, 09:50 AM.

          Comment


          • Top | #9
            Come on folks, let's get in on this. Let's hear how you do chickens and how your skin comes out!

            Here's my answers to these questions in bold italics:

            Originally posted by Pit Boss View Post

            What kind of grill/smoker do you use?
            Stickburning offset (EOS)

            What do you do for humidity? Water Pan?
            No water pan when doing chicken

            Do you dry brine, wet brine, or marinade?
            Dry brine whole chickens, wet brine pieces sometimes

            What temps do you cook at?
            typically 325-350 if skin-on

            What heat do you use (Conductive, Radiative, or Convective)?
            Science class was a long time ago, I'm assuming lots of airflow makes it convective

            What's your total cook time typically?
            ~2 hrs give or take

            Do you use two zones, cook low and slow, cook hot and fast, start at one temp and finish at another?
            Offsets are 2 zones, I have let the temp rise toward 400 the last half hour of the cook

            Do you use any accessories? (e.g. Candy's onion holder)
            Nothing on the bird other than thermometer probes, but i use a BBQ Dragon as needed.

            Do you have a secret weapon? (e.g. Dr. Blonder's Baking Powder [COLOR=#222222][FONT=arial][SIZE=13px]What kind of skin do you prefer? no skin, bite through but soft, crispy, don’t care...
            I'd prefer bite through crispy, but I regularly get soft. Don't much care for soft skin. I will try the baking soda trick next time.

            And last but not least any pics you have to post are much appreciated!
            Here's a spatchcocking post I did just over a month ago showing how I do it and how it comes out.

            Last edited by Huskee; January 11th, 2015, 09:46 PM.

            Comment


            • Top | #10
              Ernest,
              Do you always leave your birds whole?

              Comment


              • Top | #11
                I use the Traeger "Chicken Challenge" method with great results.

                Grill is a RecTec, fueled with Cookin' Pellets Perfect Blend.

                Rinse and dry the chicken. Brush with olive oil and dust with the rub of your choice. I use McCormick's Montreal Chicken. Put the chicken in a V or U rack, breast side up. I don't tie the legs or wings or cover them with foil.

                On the grill at 450F for 70 minutes. Let cool for about 10-15 minutes (do not tent) and cut into pieces.

                Skin is crispy and the meat is tender and juicy.

                Comment


                • bubbabob
                  bubbabob commented
                  Editing a comment
                  Beautiful bird, Mark. I'm wondering if I can achieve that with my BGE...

                • ABCBBQ Dave
                  ABCBBQ Dave commented
                  Editing a comment
                  Of course you can. Give it a shot and let us know how it goes with pics!

              • Top | #12
                What kind of grill/smoker do you use?
                Weber gasser & Webber Kettle w/ Vortex

                What do you do for humidity? Water Pan?
                No water pan

                Do you dry brine, wet brine, or marinade?
                Dry brine pieces, sometimes marinade

                What temps do you cook at?
                Gasser: 250 skin-on
                Kettle w/ Vortex: 400-500 skin on


                What heat do you use (Conductive, Radiative, or Convective)?
                Convective

                What's your total cook time typically?
                Gasser: 2.5 hours smoked w/ pecan
                Kettle w/ Vortex: 35-45 mins w/ pecan


                Do you use two zones, cook low and slow, cook hot and fast, start at one temp and finish at another?
                Gasser: Low and slow the whole cook
                Kettle w/ Vortex: hot and fast the whole cook


                Do you use any accessories? (e.g. Candy's onion holder)
                Gasser: metal wood chip box under direct zone and chicken over indirect zone
                Kettle: Vortex (small end up) chicken around perimeter


                Do you have a secret weapon? (e.g. Dr. Blonder's Baking Powder)
                Tony Chachere's, Konriko Mojo Seca, Huli Huli marinade, Zesty Italian dressing marinade (all used separately on separate cooks, of course)
                If just dry brining / dry rubbing then I will spray rubbed skin with oil - I use vegetable oil in a Misto refillable sprayer.
                If using a marinade - IT MUST contain some degree of oil so you get the pseudo-deep fried action on the skin.


                What kind of skin do you prefer? no skin, bite through but soft, crispy, don’t care...
                I prefer crispy, flavorful skin - my wife removes and discards the skin no matter what - even on FRIED CHICKEN. (What a weirdo - lol)

                And last but not least any pics you have to post are much appreciated!
                Here are some pics of chicken wings marinaded in Mojo Seca sauce (recipe above) on the Kettle w/ Vortex. This was my first time trying the sauce in lieu of just dry brining and rubbing - it did make the skin a little more rubbery than the dry brine without imparting much flavor - it seems like all of the citrus juices and oil did make the chicken EXTREMELY tender and juicy, but it completely diluted the Mojo Seca flavor. I will not use the Mojo marinade again w/o tripling or quadrupling the dry Mojo to the mix.

                The Vortex is definitely all that it is cracked up to be. It had a constant convection of 400-425 going. The chicken cooked, but did not burn at all even when I had one spike up to 550 (I didn't notice lid was not set tight and was cracked open slightly - it was only at 550 for about 3-4 mins; but still no burning!!) The handle of the Kettle lid got so hot I had to use pliers to lift it off!!

                Skin was not as cripsy as I like, but that is the tradeoff when you use a wet marinade. I could have made the skin perfectly crisp, but the meat inside would have been dry.


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                • Top | #13
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                  I use GMG Jim Bowie, no pan. Still experimenting with brining & marinades & temps. These wings were done on grill grates @ 350. Skin was a little crispy, but I'd like it more so. Just wondering if anybody uses an oil less fryer, they're supposed to make the skin crispy. I'm thinking cook on the grill, then put in the fryer... any thoughts?
                  Cheers
                  Bill
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                  http://www.homedepot.com/p/Char-Broi...1480/100655049

                  Comment


                  • Top | #14
                    Still curious whether anyone has tried the oil less fryer to crisp up the skin after smoking, anyone? ( before I go buy one)
                    Cheers
                    Bill

                    Comment


                    • Top | #15
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                      Breading: 1/2 cornmeal, 1/2 flour, spices. MH's Crack n Cheese with Hen of the woods mushrooms. Cider Braised Cabbage
                      Last edited by troymeister; March 22nd, 2015, 08:07 AM.

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