For those without a dedicated direct heat cooker such as the Chud box - you can try the direct heat style of barbecue using something like a weber smokey mountain or other smoker where the coals sit a good distance from the cooking grate - just make sure to remove any baffles!

Criminally underrated channel. Gotta get this man to a million subs

The best results ive ever had is using the radiant heat surrounding the fire. Not as indirect as an offset where its the heat of the smoke and heat of the air. Make a pyramid of coals in the middle and sort your leg quarters in a circle around it like some mayan ritual. Skin turns a crispy fried texture and the meat is super moist and juicy

Great cook as usual.  I'm with you - direct heat chicken cooked 20-24" above coals cannot be beat!  I am partial to Cornell-style baste on the chicken.  Unbelievable flavor.  Also one thing I've learned is to cook with lid up about 1/2 the time - results in crispier skin

275-300F = 135-150C : adding a note for myself, because I come back to this recipe often.
and
160F = 71C: internal for the breast.
190F = 87C: internal for the thigh

Chicken leg scales are determined by breed , some have white, some yellow and some green or grayish blue. Most when healthy will have a thin faded reddish streak down the middle outside no matter of breed or overall leg scale color.

I agree, I will still smoke poultry, I just use charcoal only, and skip adding any wood chunks.

I adore smoked turkey on the Weber Smokey Mountain. However Duck and chicken I’ll always go with the rotisserie on the Weber Kettle.
The Duck is always a hit. 😊

You get the exact same effect on a pit barrel cooker. Hot and fast over the coals with enough distance to keep the chickens from burning.

I find that it does get very Smokey, and the skin can be rubbery if the temp isn’t high enough to crisp up.
Higher heat can mean drier breast which no one wants.
I tend to do mine on the rotisserie kit I’ve got.
As i type I have a pork belly on the kettle and in an hour or so I’ll be getting the chicken on the rotisserie.

Happy Sunday.

That tail nub is a specialty in Japanese Yakitori. It is skewered and grilled over charcoal and its one of the best bits.

Hard to beat good grilled/direct heat chicken. But one thing that people have been sleeping on is extreme hot and fast chicken on the offset (I'm talking 450F-550F). Due to how fast the air is moving and how little smoke is being produced at those temps you get really well-rendered rotisserie style whole chickens with evenly cooked super crispy golden skin. No rubbery skin at all and a very mild lick of smoke (vs being overpowering as you've noted). Benefits: 1. Ultra fast cook, 2. You can batch a lot of food at once with almost no intervention.

Word of caution: if you're going to try this, don't do it on a painted pit and be careful with your temperature gauges.

In UK we cook in Celsius

Amen brother! I feel this exact same way. I feel this way about turkey too. I'd rather have it roasted than smoked.

Right!! Chicken over direct heat is 💯

I have a Chud box and so far, I haven't had great results.  Love these cooks helping me learn how to use my cooker.  Brad makes it look easy!!

I have been cooking this way for a long time. I take the water pan out of my Weber smoky mountain and cook chicken, beef, lamb or pork steaks on the lower grill putting it 12-18 inches away from the charcoal. I add wood chips to intensify the smoke flavor. Slower cooking helps keep the skin from burning on chicken.
Great video, thanks for sharing!

I love smoked chicken

Thanks again for a great, straight forward video! 'this is what I like and this is why!' love it, keep doing you!

Great video as always.  Love the direct heat flavor and videos.   Keep them coming and hope you’re doing great.