100 Pieces of Smoked Chicken on the Ole Hickory Pits Ace MM (The Capacity King! ) 4K

Рет қаралды 11,405

Жыл бұрын

Dski show you how to cook and package large quantities of BBQ! 100 pieces of smoked Chicken on the Ole Hickory Ace MM!
#dskigrillz #smokedchicken #olehickoryacemm
For a taste of awesome Texas BBQ delivered to your door anywhere in the US go to: dskgrill.com and click on the "online orders" tab.
Join Dski Grillz community today! Get more details from your laptop or desktop. Go to any of my videos and hit the "join" button for more information.
www.youtube.com/@DskiGrillz/m...
See you in the community!!

Пікірлер: 73

@BBQChef Жыл бұрын

Thanks for spending the time showing how you run your Ole Hickory. That beast is impressive. Cheers, Jim

@DskiGrillz Жыл бұрын

Your Welcome Jim. Have a great weekend!

@padams9159 Жыл бұрын

“100% heavy” I love it!!

@Mr2004MCSS Жыл бұрын

Wow, that chicken looked amazing. Nice job Dski.

@Chefbiggfluff Жыл бұрын

Great content as always! 🔥🔥🔥

@johnruplinger2449 Жыл бұрын

Love the Ole Hickory! Chicken looks great!

@craighebert4655 Жыл бұрын

A Cowboys fan that loves to barbecue……. I’ve got NO complaints there, lol.

@tyannaist Жыл бұрын

Love that Ole hickory smoker, the chicken looks amazing. Looks like y'all got a pretty cold day down there in Texas

@marlonole7732 Жыл бұрын

Love the ole hickory

@MrVeteranVlogs Жыл бұрын

Another great video Brother

@johnknapp6328 Жыл бұрын

Impressive operation. Chicken Really looks Good.

@chaiveyreid Жыл бұрын

Great video

@hairpluckplucker Жыл бұрын

Wow 😋😋😋

@cmbteng6005 Жыл бұрын

That's was a great cook man... very nice, I've never assisted Pam to get that skin crispy... I think I'm gonna try that.. great cook.

@DskiGrillz Жыл бұрын

It really helps to crisp up the skin. Thanks for checking out the video!

@CharlieMaveric Жыл бұрын

Nice cook, my man. We need to get you on The Black Smoke Barbecue Podcast to talk about some of your cooks and the business!

@DskiGrillz Жыл бұрын

Thanks. Let me know. I would love to.

@CharlieMaveric Жыл бұрын

@@DskiGrillz awesome! I’ll send you an email with some information so we can set a date.

@richsavala6632 Жыл бұрын

Yo D that's fire good lord yeahhhh

@alvinsmith8250 Жыл бұрын

I do hope the focus is on this delicious chicken and grill vs. that Cowboys jacket you have on. There are some Cowboy haters out there.....I'm not one! Great video! Keep them coming!

@raywest6943 Жыл бұрын

Awesome video. May I ask how long can you freeze. I have a large family 8 boys and want to get a ole hickory after watching so many of your videos. It’s seem great for quick dinner set ups. Thanks again for the awesome vid!!!

@DskiGrillz Жыл бұрын

Ray - If you vacuum seal your food you can store for up to 4 to 6 months. This is the method i use. Freezer bags in my experience may give you a month before you can notice a difference in taste.

@smokinwithskruggs Жыл бұрын

So how do you pick and choose a rub for an event so that everyone is happy with the final product. Chicken looked awesome!

@DskiGrillz Жыл бұрын

I have my favorite go-to taste taster that validate most of the rubs I use for events. The 1st is my wife. She will always let me know if something isn't right. From there I always sell weekly specials in the community which gives me confidence especially from my repeat customers that the seasonings are on point. Hope this helps.

@Trumpetmaster77 Жыл бұрын

I love this cooker! how many briskets fit?

@DskiGrillz Жыл бұрын

Twelve 14 pounders will fit comfortably.

@indicatortrader1911 Жыл бұрын

Amazing video.. Your a bad man

@RicardoZ590 9 ай бұрын

So so so many questions here. Was the skin bite through? What did it taste like? Did you bump the temp up in the smoker to crisp skin? How long was this cook? Apologies if I missed this info as I did quickly go past the sealing process.

@DskiGrillz 9 ай бұрын

It’s through skin was on point due to the pan spray. It helps to crisp up the skin. Chicken was delicious great smoke flavor and color. I don’t remember the total time but definitely no more that 2.5 to 3 hours. I did increase the temp to 275 the last hour of the cook. Thanks for checking out the video.

@RicardoZ590 9 ай бұрын

@@DskiGrillz thank you for the info!

@FredLivai Жыл бұрын

Hey man, love what you're doing. Question, how do you warm that up out of the freezer and what does that do to the skin?

@DskiGrillz Жыл бұрын

Hey Fred. Not sure how I missed your question. I thaw frozen items in the refrigerator for a few days prior to reheating. When reheating, I use foil trays and set the temps at roughly 225 to 250 to slowly bring the meat back to temperature without drying out the juices. The skin will remain bite-thru this way and very little change will be noticed if any at all from the the way it tasted when coming fresh off the grill. The main goal is to let the meat cool and freeze right away to lock in the freshness. Hope this helps. Have a great weekend!

@FredLivai Жыл бұрын

@@DskiGrillz I appreciate the reply.

@culversofgallatin3933 6 ай бұрын

when you spray that chicken start at the bottom, you will lose less heat from the smoker

@melrow3697 Жыл бұрын

How will you reheat it next week? Will you do a video on that? Perhaps a video on all things you did to prepare for the event???

@DskiGrillz Жыл бұрын

I will try. My plan is to set up a camera and let it roll. I wont have time to do much in depth footage as I will be cutting briskets and helping to serve the crowd. Check out the response I shared with others on how I reheat for events. I will send it in about 5 minutes. Thanks for checking out the video.

@DskiGrillz Жыл бұрын

1st I thaw the chicken in the refrigerator two to three days before the event. Next I transfer the chicken into a large foil pan and wrap it with heavy duty foil. I put the tray on ice for transport then transfer it to the smoker. From there I fire up the smoker and once it reaches temperature, around 250 to 300 degrees, the food starts to warm back up. I will generally remove the foil at that time so it gets another infusion of smoke flavor before serving. I hope I didn't leave anything out but I believe that covers it. Thanks so much for checking out the video. Have a great weekend.

@melrow3697 Жыл бұрын

@@DskiGrillz Awesome!!! Praying you have a successful event.

@melrow3697 Жыл бұрын

@@DskiGrillz Thanks so much. You're the man!!

@tootsielindsay4654 Жыл бұрын

How do you reheat the chicken when you get to the event?

@DskiGrillz Жыл бұрын

Good question. 1st I thaw the chicken in the refrigerator two to three days before the event. Next I transfer the chicken into a large foil pan and wrap it with heavy duty foil. I put the tray on ice for transport then transfer it to the smoker. From there I fire up the smoker and once it reaches temperature, around 250 to 300 degrees, the food starts to warm back up. I will generally remove the foil at that time so it gets another infusion of smoke flavor before serving. I hope I didn't leave anything out but I believe that covers it. Thanks so much for checking out the video. Have a great weekend.

@enyceofnyc 7 ай бұрын

Hey DSki. I’m looking for a vertical smoker, but I want to cook with splits (or charcoal and splits). Any suggestions?

@DskiGrillz 7 ай бұрын

I would say the old hickory would be tops on my list to get the best of both worlds and thermostat control. Next would be a lonestar grillz vertical smoker on that order. Both are high quality but depending on the model, you can even get gas included in the ole hickory which makes it very easy on those long brisket cooks to maintain the heat after smoking. Hope this helps.

@jasonstein5179 4 ай бұрын

Question about the physical placement of the smoker. How far away from the house should you cook with the smoker? I assume if you cook with the smoker up close to your house it may permeate the house with smoke? Or maybe it should be far away in case of some type of grease fire? How many feet from the house do your recommend?

@DskiGrillz 4 ай бұрын

I would recommend 8 to 10 feet and that the area is well ventilated. My smoker location is close to these dimensions and no issues with smoke permeating into the house. Hope this helps.

@jasonstein5179 4 ай бұрын

Thank you!@@DskiGrillz

@pschannel6685 Жыл бұрын

Please let us know what your technique is for reheating that chicken. I"m curious. Especially if you can manage to keep the skin crispy.

@DskiGrillz Жыл бұрын

@jasonstein5179 Жыл бұрын

I see you are using charcoal. My question is about wood on this smoker. What is the moisture content of the wood you use when you use wood? Or can you use dry/moist wood - it doesn't matter.

@DskiGrillz Жыл бұрын

The ole hickory is very versatile. I generally use Kingsford as a base to get the grill up to temperature. From there i add the smoke wood of my choice based on the protein I'm cooking.

@johnnyphillips3649 Жыл бұрын

May I ask what is the reheating process after they come out the freezer & do you unthaw before reheating

@DskiGrillz Жыл бұрын

I unthaw first and then I bring all items up to temperature again by reheating the smoker at 225 degrees. By reheating at this lower heat, it keeps all of the juicy in tact.

@barrystephens-mj2ys 12 күн бұрын

Greetings from Ireland! Love the vac pac. Did you get the bags on amazon too? If so would you have a link or brand name, please?

@DskiGrillz 11 күн бұрын

www.amazon.com/Bonsenkitchen-Storage-Commercial-Textured-Customized/dp/B0C5BWGRHW/ref=sr_1_15?crid=331INY4IBSJPL&dib=eyJ2IjoiMSJ9.G2h-z8e3Fcph1vE0Y1UDE8FLQDvzrGrjEKERSqYG76W-Cu_tSI1UpdSjK1tq28z9fZOHwMR9710FGJarqLPqpTcAN8ozpGBRJpv_SPmwqxSiSRiaze6jYWpo8fffUbHd_2aJD0oNFDVYA_lVEc4t1OrrtXb_BPy6kRGHlwF-sB7k4shWhi5g4-NRmoRbFueWOQn4kEc-l3eHrR4d6HD2aOK1kFzO7cIqEU-2dlN_8g2WDQ4oKvJsx2Txr4k8n96vY37eHPm6KsVHaV_VNBKr1EXT72xAmEotKf_1NwP07XM.88jH0BR2se705aaxVzdEF-As_5FqW4iyDjW4X3lGDw8&dib_tag=se&keywords=food+vacuum+bags+freezer&qid=1720137484&sprefix=food+vacuum+bags%2Caps%2C123&sr=8-15

@barrystephens-mj2ys 5 күн бұрын

@@DskiGrillz thanks for taking the time to reply!

@henrivee 9 ай бұрын

Do you reheat to 165 or a lower temp¿

@DskiGrillz 9 ай бұрын

Generally reheat higher than 165 for catering events as I want the food to be good and hot for the customers. Hope this helps.

@JosiahspapaGA Жыл бұрын

What is your process to thaw and reheat for your event

@DskiGrillz Жыл бұрын

@JosiahspapaGA Жыл бұрын

@@DskiGrillz Thanks for sharing. You just helped with some options working on food prep for the family for longer a couple weeks at a time.

@jdgoerke13 8 ай бұрын

How much that cooker cost you?

@DskiGrillz 8 ай бұрын

About 4k. It's been a few years though

@terrancecook4700 Жыл бұрын

What the name and brand of that vacum sealer

@DskiGrillz Жыл бұрын

Westen pro - 3500. Bought it off of Amazon

@erniecuevas6573 Жыл бұрын

How are you going to rewarm chicken day of the event?

@DskiGrillz Жыл бұрын

Check out the response I gave to another viewer. Let me know if this is what your looking for. Good question. 1st I thaw the chicken in the refrigerator two to three days before the event. Next I transfer the chicken into a large foil pan and wrap it with heavy duty foil. I put the tray on ice for transport then transfer it to the smoker. From there I fire up the smoker and once it reaches temperature, around 250 to 300 degrees, the food starts to warm back up. I will generally remove the foil at that time so it gets another infusion of smoke flavor before serving. I hope I didn't leave anything out but I believe that covers it. Thanks so much for checking out the video. Have a great weekend.

@erniecuevas6573 Жыл бұрын

@@DskiGrillz much thanks

@jermelpurse3018 11 ай бұрын

Not sure how to say this, but I’m not a fan of washing chicken. My mother and my grandmother all of my aunts wash their chicken but when you consider washing chicken doesn’t get rid of salmonella that is on the chicken and can actually spread salmonella to other surfaces. It doesn’t make sense to wash the chicken. Now I can understand someone saying well. What if the chicken has something on it some other foreign object well, unless you actually see a foreign object on your chicken stick a twig what have you? I don’t think you should wash it. Quite a few people contaminate their kitchen surfaces in their homes by washing chicken. Either splashing water on a countertop or simply because they touched the chicken and then touch another surface without properly cleaning up behind themselves.