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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-13-2018, 03:40 PM   #7921
AClarke44
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To hop over someone in post count?
Yes! Finally!
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Old 01-13-2018, 04:01 PM   #7922
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Congrats, Sportster! I'm very happy for you to change up the rankings! Some of the early pages were pretty entertaining. AClarke and Thingfish would make a good tag-team wrestling duo.
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Old 01-13-2018, 04:14 PM   #7923
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Originally Posted by SmokerKing View Post
shucks, Tasty
I changed your post to be more accurate.

I decided to try it today on my UDS. rebar is $3.57 for 4 ft, and I made some hooks out of some stainless welding rod .

Wow, with the drippings concentrated into the coals, it had a strong grilled flavor, which is my favorite flavor.

definitely going to play with this method more.
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Old 01-13-2018, 04:39 PM   #7924
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Originally Posted by el luchador View Post
I changed your post to be more accurate.

I decided to try it today on my UDS. rebar is $3.57 for 4 ft, and I made some hooks out of some stainless welding rod .

Wow, with the drippings concentrated into the coals, it had a strong grilled flavor, which is my favorite flavor.

definitely going to play with this method more.
lolol, damn, I was thinking about getting a PBC, but not sure now.

Anyway, my comment was about fat in the fire. Some people like it, some don't.

I've had a few occassions where my UDS started puffing white smoke near the end of the smoke. The fat from the briskets were dropping in the fire basket. It created a taste on the outside of the brisket that I don't care for. I've since placed a glazed saucer with sand on my diffuser, it absorbs most all the fat drippings and prevents it from dripping into the fire basket.

Different strokes for different folks I guess.
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Old 01-13-2018, 05:09 PM   #7925
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Originally Posted by SmokerKing View Post
lolol, damn, I was thinking about getting a PBC, but not sure now.

Anyway, my comment was about fat in the fire. Some people like it, some don't.

I've had a few occassions where my UDS started puffing white smoke near the end of the smoke. The fat from the briskets were dropping in the fire basket. It created a taste on the outside of the brisket that I don't care for. I've since placed a glazed saucer with sand on my diffuser, it absorbs most all the fat drippings and prevents it from dripping into the fire basket.

Different strokes for different folks I guess.
let me guess, were you using briquettes?

I thought drippings created a bitter taste too, so i also used diffusers.. Then I switched to lump after seeing the difference between the white smoke of briquettes and the white smoke of lump( in a free air chimney)

that changed everything. so I removed my diffusers and got a better flavor, and hanging just makes it more intense i guess.

mine had light white smoke most of the cook, but it wasnt bitter white smoke from smoldering wood, it was the drippings from the fat.

also, Im pretty sure that drippings have water content as well, which turns into steam and keeps the meat more moist and helps it cook faster.
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Old 01-13-2018, 05:12 PM   #7926
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Quote:
Originally Posted by el luchador View Post
let me guess, were you using briquettes?

I thought drippings created a bitter taste too, so i also used diffusers.. Then I switched to lump after seeing the difference between the white smoke of briquettes and the white smoke of lump( in a free air chimney)

that changed everything. so I removed my diffusers and got a better flavor, and hanging just makes it more intense i guess.

mine had light white smoke most of the cook, but it wasnt bitter white smoke from smoldering wood, it was the drippings from the fat.

also, Im pretty sure that drippings have water content as well, which turns into steam and keeps the meat more moist and helps it cook faster.
Nope, I use lump only.

I've only had that white smoke, bitter fat burn taste when I smoke multiple pieces of meat. Like 2) 14 lb prime briskets. Those babies have a lot of fat in them!

Last edited by SmokerKing; 01-13-2018 at 05:19 PM..
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Old 01-13-2018, 05:15 PM   #7927
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Yes! Finally!
^^^This!
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Old 01-13-2018, 08:38 PM   #7928
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Tried a new comp chicken recipe on the PBC today. It was a keeper!
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Old 01-13-2018, 08:48 PM   #7929
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Dang that's great color.
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Old 01-13-2018, 08:53 PM   #7930
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Good lookin cook!
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Old 01-13-2018, 09:46 PM   #7931
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Quote:
Originally Posted by SmokerKing View Post
Nope, I use lump only.

I've only had that white smoke, bitter fat burn taste when I smoke multiple pieces of meat. Like 2) 14 lb prime briskets. Those babies have a lot of fat in them!
well, that could probably happen with two briskets if you dont have enough airflow to exhaust the gases.

I cooked two organic free range chickens so I guess they dont have as much fat as briskets but man the aroma is intensely good.
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Old 01-14-2018, 03:26 PM   #7932
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Ok Coat,

Hadn't cooker on her since San Diego when she was knocked over during a cook accidentally by someone.

So my lid is damaged in two places now. I found out it's bent besides the edge damages because it leaks now. Not significantly though and it seemed to pull the heat towards the leak causing the imbalance. Bummer! Need a new lid.

Tried fixing in but it was a no go





Anyway loaded her up



But she ran too hot due to the leaks and cooked the very edge unevenly



Stupid bite through skin though



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Old 01-14-2018, 03:29 PM   #7933
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Sell it and buy a PBC.
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Old 01-14-2018, 03:30 PM   #7934
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Sell it and buy a PBC.
Why?
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Old 01-14-2018, 07:02 PM   #7935
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Looks great! Did the rub set without having to flip the wings??
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