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!
I seconded Heisenberger's interest in this question on the previous page, and then found the beginning of a discussion of it on this, page 6 of a Pitmaster T thread:
(willbird and rifraf think it might be the effect of evaporative cooling building as juices slide vertically, and Pitmaster T wonders if the fire just isn't as hot as we might think.)