The PBC explained! By P, B, and C....
http://www.pitbarrelcooker.com/vide...il&utm_term=0_fcff6660d6-5b014bf55a-322608441
http://www.pitbarrelcooker.com/vide...il&utm_term=0_fcff6660d6-5b014bf55a-322608441
Hey guys - about how many wings or pounds of wings do you think I can do in one batch on the grill grate for the PBC?
I don't think I would say the PBC is more like roasting, but there is a noticeable taste difference from cooking indirect and allowing the meat drippings to hit the coals. I've made a similar setup to what you are explaining and so has Ssv3. I'd say give it a try and see what you think. I bet you'll like both "flavors" but it'll just lead you to want your PBC and another indirect style cooker. You'll find this forum will end up costing you money....lol :becky:
Sako,
I was referring to the quality of the photos, as well as the care that you put into the presentation, the sides and condiments. I have always been a "meat only" kind of cook.
Glad you liked the outcome UKSmoker. :thumb: I always use the PBC with a deflector in place to smoke my home cured sausage when I do a fairly small batch. I maintain 170* ish (77*C) consistently doing this. Did a quite a few of them with great success.
/QUOTE]
Would you describe the deflector please?
Glad you liked the outcome UKSmoker. :thumb: I always use the PBC with a deflector in place to smoke my home cured sausage when I do a fairly small batch. I maintain 170* ish (77*C) consistently doing this. Did a quite a few of them with great success.
Glad you liked the outcome UKSmoker. :thumb: I always use the PBC with a deflector in place to smoke my home cured sausage when I do a fairly small batch. I maintain 170* ish (77*C) consistently doing this. Did a quite a few of them with great success.
/QUOTE]
Would you describe the deflector please?
I have drilled my PBC and fixed bolts to act as grill grate holders at a couple.of lower positions in the drum. My deflector plate is just a grill grate covered with aluminium foil this sits just above the coal basket.
I have drilled my PBC and fixed bolts to act as grill grate holders at a couple.of lower positions in the drum. My deflector plate is just a grill grate covered with aluminium foil this sits just above the coal basket.
Thanks
Glad you liked the outcome UKSmoker. :thumb: I always use the PBC with a deflector in place to smoke my home cured sausage when I do a fairly small batch. I maintain 170* ish (77*C) consistently doing this. Did a quite a few of them with great success.
/QUOTE]
Would you describe the deflector please?
It's my kamado deflector stone. It's just wrapped in foil in the above pic since I don't like it getting greasy and messy.
I set the fire depending on what I'm smoking, put a turkey rack upside down on the fire basket to create an even surface for the deflector, then place the deflector on.
It's my kamado deflector stone. It's just wrapped in foil in the above pic since I don't like it getting greasy and messy.
Brilliant. Did you have to bend the turkey rack or did it work as is?
Hi mate those sausage look fantastic, I have just begun making my own, these are cumberland sausage, I gotta try smoking them over cherry maybe? This was my first attempt at a fatty, sausage meat, sautéed onions peppers and mushrooms with sweet chilli cream cheese and bacon was my homecured treacle pork belly.
Brilliant. Did you have to bend the turkey rack or did it work as is?
It works as is Bob. I just flip it over. Not sure if you can see well but the rack's also got two collapsible legs and when flipped down they match the circumference of the PBC basket perfect and lock in place for a snug fit. Funny thing is the rack had been laying around rusting away and I was going to throw it away but figured it'll be handy for something one day. :grin: