Thread: PBC - Word
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Unread 01-30-2013, 09:59 PM   #8
HankB
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Join Date: 01-16-12
Location: Winfield, IL
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Awesome!

I've been trying to figure out what makes the PBC as good as I hear they are. Two differences I see between the PBC and my WSMs is that the WSMs always have something that catches the drippings that come off the meat and the meat hangs in the PBC. I will note that the Weber gassers have baffles (Flavorizer bars in Weber speak) that burn off the drippings to contribute to the flavor.

I think I need to try a cook with no water pan and let the juices hit the coals and sizzle. I might even try hanging something.
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