Two questions for you, PBC gurus:
1. I would like to add a thermometer so that I can monitor the temperature of the smoker throughout the cooks. If I was to go with an analog thermometer, how long should the stem be and what is a good placement for it? I am hoping to get a fairly accurate reading, but I don't want it to interfere with anything (hanging meat, grill grate, charcoal basket, etc)
2. What is a good, and most importantly, less smoky substitute for the Kingsford Original briquettes? I love BBQ, but I noticed that when I smoke meat in the PBC, especially poultry, the smoke flavor is at times way too much. I still like it, but the rest of the family is not a fan... Should I switch to Kingsford Competition or maybe some kind of Lump charcoal?
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