Originally Posted by Heisenberger
One of my reasons for asking, and this may nor be the right thread, is because a Pit Barrel Cooker makes some good meat, even when the distance to the coals is fairly close, especially with brisket. We still consider this smoking/bbq. If chicken can hang 15 or so (is this about right?) inches from the coals, and brisket even closer, then shouldn't it not really make a difference how close it is when we are talking 15 - 25 inches so long as the temp is right? Can the PBC change how we make our UDS?
I know I'm getting nit picky, but thats what we're all here for!
On page 65 of this thread, #965, SmokeWatcher posted:
"I use a Weber lid too. The first grate is 1" below the lip, and the other is 6" below that. That places it at less than 24" from the fire....like 21" or so....but it still works well. I normally don't use the lower grate unless I need extra space or head-room."
I too have been curious about just how the PBC works so well with meat much closer still to the fire. Would be appreciative if someone more knowledgeable could address the subject.