Smoked Whole Chicken on the Pit Boss Wood Pellet Grill 700FB - Crispy Skin! 

Thanks for commenting and your support! I hope your chicken turns out as good as mine did. Good luck and I'm glad this video has helped you and your family.

You are very welcome! Thanks for the support! Happy grillin!

Hey Jon, thanks for the support! I'm glad my videos have helped you out. This is the only way I do my chicken now. Hope you enjoy! Thanks for watching!

@@grillinwithv4028 you are welcome!

@@grillinwithv4028 I'm replacing my controller board and RTD probe because of temperature issues but I'm tempted to try this chicken before the parts get here.

@@JPHBJH What kinds of temp problems are you having?

@@grillinwithv4028 ....pit temperatures, according to the digital readout, are showing big temperature differences when compared to the wireless probes I use on the grates. It seems to be decent on lower temperatures but the higher up I go, the bigger the differences are

Thanks so much for the support! I've had so much fun with my pellet grill and I'm sure you will too! Good luck and happy grillin' my friend!

Thanks for all of the support, it really means a lot! As for curing, to be honest, I have read a little bit on it. There is nothing that screams out to me about it so far that really makes me want to do it. If I was going to try curing anything, it would be bacon. Its about a 9 day process and with all my other things going on, it's been moved down to the bottom of my list. I really appreciate you sharing your experience and thanks for tuning into my channel!

@@grillinwithv4028 Bacon is on my list but honestly curing is very easy, waiting is the hardest thing🤗

Great question! Not long at all, maybe 20-30min.

This is my go-to chicken recipe and is a hot favourite of all my family and friends. I used store bought rubs, but also made my own by combining a bunch of different homemade rubs online. I suggest you do the same, it's really fun to experiment 😉

Thanks for the support!

Thank you for all the support!

It's paprika with garlic powder, salt, pepper, onion powder and some other spices :)

30-40min depending on the size of the bird. Thanks for watching! Update me on how yours turns out!

@@grillinwithv4028 Made this two weekends ago, came out great. Tasted great and the skin was nice and crispy. I am using a Pit Boss vertical smoker. Might bump the temperature to 375 for the final cook, and see if it crisps up even more, next time.

@@mikej7480 Thats great to hear that my video helped you out! Give me an update on the difference of the skin at 375°F, would love to know!

Yes it was! Out of all the different methods I've tried, this one gives out the best results hands down! Including the crispy skin everyone desires when smoking their chicken. The secret is to remove the skin from the meat and load up on the oil.

Ya I love mine! It's been the perfect size for everything I've done

I hope it turned out good for you!

@@grillinwithv4028 it turned out ok it was'nt the cooking,it was my seasoning,just used salt and pepper but as for the meat wonderfully tender and juicy

@@stanreedy2686 At least you got the method down! Great job! Seasoning will always be a personal preference anyways. It's going to take a few tries before getting that part right anyway. Glad you enjoyed the video!

@@grillinwithv4028 thank you

I've never tried a wet brine. I'll maybe have to? I just get detoured because I feel it takes up a lot of space.

@@grillinwithv4028 it really helps to keep the moisture locked in. Also makes the meat taste delicious. I made smoked chicken yesterday everything went good but the skin wasn’t as crispy as I wanted. I was even basting with butter every 30 minutes. I’ve been non stop watching videos about smoked chicken lol.

@@Edgar-gx6yn That's the thing with smoked chicken, it's hard to get the skin the crispness everyone desires. You have to get that with higher temps.

Clearly, I'm late to the comment party! I just got my pitt boss.. I've never used a pellet smoker before but after watching a video of yours about the "burnout" along with the manual, no guessing required. My first meat test will be 2 chicken quarters and I'm going to try your method. Thanks for the video! 👍

I didn't know that, thanks for letting me know! Learning something new everyday! Thanks!